This is a speedy version of tiramisu with no cooking involved, perfect for those summer nights when you want something a little rich and decadent but you don’t feel like standing over the stove. Use a good-quality espresso here, as its flavor is infused throughout.
- 1 cup heavy cream
- 1 cup mascarpone, at room temperature
- 3/4 cup superfine sugar
- 1 1/2 cups freshly brewed espresso, at room temperature
- 1/4 cup coffee chocolate liqueur
- 20 savoiardi cookies (ladyfingers)
- Shaved bittersweet chocolate, for garnish
Whisk the heavy cream to soft peaks on high speed in a mixer fitted with the whisk attachment, about 1 minute. Remove to a bowl. Combine the mascarpone and 1/2 cup superfine sugar in the mixer bowl. Switch to the paddle attachment and beat on medium speed just until smooth and light, about 30 seconds. Fold in the whipped cream.
In a pie plate or small baking dish, combine the espresso, remaining 1/4 cup superfine sugar and the liqueur, stirring to dissolve the sugar.
To assemble, divide about half of the mascarpone mixture among the bottoms of 4 glass serving dishes (or small mason jar). Dip half of the cookies in the espresso mixture just to wet them (you don’t want them to be too soggy). Break the cookies to fit the dishes to make a layer. Top with another third of the mascarpone mixture. Soak and top with the rest of the cookies. Top with the final layer of mascarpone mixture, smoothing the top with a small offset spatula or spoon. Chill at least 2 hours or up to overnight.
Garnish with shaved chocolate right before serving.