Easy recipes are everything.
There’s something magical about being able to whip up an insanely delicious recipe in such a short amount of time. This tiramisu dip is exactly that – it has all the classic flavour and decadence of a traditional tiramisu, but without all the work and waiting.
I’ve made actual tiramisu a few times before, but I’ve never been 100% happy with the results. Some I find too soggy, some too boozy, some too cheesy, some too sweet. I have yet to find the perfect balance of ingredients in a recipe that I would be happy to post.
This dip, on the other hand, is insane.
I was skeptical as I started making this. Surely, it wouldn’t turn out that great. There’s no way a drool-worthy recipe could be made in a mere 5 minutes. Isn’t the whole point of tiramisu that it sit for hours so the flavours all meld together? Usually, I’d say yes. And then I had a bite of this dip.
It is by no means a classic tiramisu. Traditionally, ladyfinger biscuits are placed inside the dessert to soak up all the boozy, coffee flavours. While this is indeed amazing, it does take a lot of time. A lot of effort. A lot of waiting. Dipping the ladyfingers, layering them in the dessert, letting it sit for hours…
I am not a patient person.
I’m not kidding when I say this dip takes 5 minutes. You literally just dump everything into a mixing bowl and beat it for a few minutes until it thickens. Serve with a heavy dusting of cocoa powder and ladyfingers on the side. No effort. No waiting.
You can, of course, make this ahead of time if you want to. The longer it sits, the deeper the flavours become, although it’s just as tasty if you eat it immediately. If you’re making this for a party, it would keep fine in the fridge until you’re ready to eat. Just dust with the cocoa powder right before serving. And make sure you have enough ladyfingers for scooping.
Even the Mr., who’s a die-hard tiramisu fan (like, die-hard fan), had a hard time finding anything to complain about with this dip. It tastes exactly like tiramisu, but with crispy ladyfingers. Yum!
I even plan on using this “dip” as frosting for cupcakes. It’s definitely thick enough to hold it’s shape and would be absolutely divine! Tiramisu cupcakes, anyone?
Challenge accepted.
| 5-Minute Tiramisu Dip | | Print |
- 275 g Mascarpone cheese
- ½ cup 35% cream*
- 3½ Tbsp granulated sugar
- 1½ Tbsp Kahlua (or other coffee liqueur)
- Cocoa powder, for dusting
- Ladyfinger biscuits, to serve
- In a large mixing bowl, whip the mascarpone for about a minute until creamy. Beat in cream, sugar, and Kahlua until thick, about 2 minutes.
- Divide mixture into 4 small ramekins or other serving dishes. Dust generously with cocoa powder and serve with ladyfingers on the side.
Depending on where you live, cream may vary. If you can't find cream that's specifically 35%, don't worry! Any cream with a fat content within the range of 30-35% will give you the desired results (basically just cream you would use to make standard whipped cream).
This dip looks so creamy and dreamy. I can’t get over the fact that something so decadent can be prepared in 5 minutes flat. But when you have a sweet craving. . .you have a sweet craving. . .and I love this tiramisu is on the ready to conquer that craving lickety split. Take that all you other desserts!
Hi Lynn! Your comments make my day 🙂 I don’t think impatient people like myself should have to suffer in the dessert department – when I want something sweet I want it now!
Love this dip version of tiramisu! Especially love it only takes 5 minutes to prepare because patience is not one of my virtues either ♡ Thanks for sharing, I’ll be making this for sure!
Let me know how it turns out, Cheyanne! Us impatient folk have to stick together!
oooh my goodness you have just made my day. This is exactly what I need to make!!! 🙂
I love this idea ~ yum!
Thanks, Elizabeth!
What is 35% cream?
Hi Nicole! Basically it’s just whipping cream. Make sure to use really thick cream – thin cream won’t whip into thick peaks, which is what you need for the consistency of this dessert.
Thank You Chelsea! I can’t wait to make it!!!
it was amazing! everyone loved it, thanks!
I’m so glad! I bet there weren’t any leftovers!
Oh My Goodness, Chelsea! This is gorgeous and delicious and easy… If it passed the Mr. test, the connoisseur of tiramisu, then I know it rocks! Beautiful presentation and photography to make me drool! This is a must make, ASAP!! xo
Thanks so much Traci! Let me know what you think if you end up making it! Quick, easy, and none of that waiting… my kind of dessert! 😀
Thanks for sharing this recipe… I did a trial run as a topping over my date and pecan muffins this weekend it was AMA-Zing! I’m baking the same tonight in a cake with your fabulous topping for our work charity bake-off tomorrow
Date and pecan muffins with this as a topping?! You’re kidding, right? YUM! 😀
My Family have always been Tiramisu lovers, but when I make it does take up a lot of time so when I saw this I had to try it. Huge hit with my Fam and friends!!! Thank you for sharing this and one more thing.. The pictures to go with this beautifully done!!
Thank you so much, Paula!
I was SO excited to make this – followed directions and now I have Kahlua flavored butter! what did I do wrong?!
Hi Joy, I’m sorry to hear that! It sounds like the mixture was just whipped for too long – if heavy cream is whipped at a high speed for long enough it will turn into butter. For this dip, you only need to whip the cream until it’s thickened to the texture of whipped cream, about 2 minutes or so. Essentially it’s just whipped cream with a bit of mascarpone cheese and Kahlua mixed in. Hope this helps!
The directions say to whip the Mascarpone first for 1 minute then add the heavy cream and whip for 2 minutes more – so that’s what I did. But now you are saying to whip the cream first and then add the Mascarpone – am I the only one that read it/did it the way the directions read?
Hi Joy, the directions are correct. First whip the Mascarpone until smooth, then add the heavy cream (and sugar and Kahlua) and whip for 2 more minutes. This should give you a mixture that is thick and fluffy, similar to the texture of a dense whipped cream. I suggest keeping an eye on it when it’s beating, stopping once it’s the right texture and before it becomes too thick and buttery.
I’m really at a loss for reasons why your mixture turned to butter after just a few minutes, as it usually takes about 10 minutes of intense whipping to achieve butter. Perhaps it was the cream you used – what was the fat %? Anything more than 35% will turn into butter more quickly. A cream of 30-35% should give you the desired results. I will clarify this % in the recipe.
Is there a good substitute for the Kahlua for a non achoholic version?
Hi Joshua, good question! Simply mix 1 1/2 Tbsp of strong coffee with 1/2 a teaspoon of cocoa powder and use in place of the Kahlua. You don’t have to use the cocoa powder – you could just use the coffee – but it gives it a bit of a flavour boost!
I can’t wait to make this. If I get it right, I will be making it for a bridal shower I am giving. Thanks for the recipe.
What a wonderful bridal shower treat. Enjoy, JoAnne!
This recipe sounds simple, easy and quick…all the words I want a recipe to be…
You are my hero!!! Tiramisu is my absolute favorite dessert but I have never taken the time and effort to make it for myself. I’m going to may this for my Christmas guest (really meeee!)
Can you tell if I can substitute coffee extract for the Kahlua and if so would I use the same 1 1/2 Tbsp?
Thank you!
Thanks so much, Katie! Guests will love these, but you will too (make an extra batch and hide them away for just you!)
You can substitute the Kahlua for coffee extract. Most extracts I have used are quite potent, so I would start off with just 1 teaspoon and see how that tastes. You can always add more if you want the coffee flavour to be more potent. 🙂
This looks delicious!
However, being portuguese, I had to google almost every ingredient (at least there were no weird measurements to convert). I’m sure I’ll find everything for this one on the store… I hope?
Thank you so much!
Thank you Adriana! These ingredients are pretty common in most grocery stores where I am, so hopefully you won’t have too much trouble finding them in your area… The mascarpone cheese could be found in the deli department. Use the heaviest cream you can find (whipping cream is best because of the high fat content) and you can substitute the Kahlua for any other coffee liqueur. Good luck!
I’m thrilled I found this recipe. I bought ladyfingers today, and as an afterthought decided I needed a “dip” or something. This is perfect and my Mah Jongg friends will love it, I’m sure.
Thanks Joyce! I hope your friends will love it!
Hi Chelsea, Thanks so much for sharing your recipe…can’t wait to try it out! How long will this keep fresh for, if stored in the fridge? Sorry if this is a repeat question. Thanks in advance!
It should keep for up to a week when stored in the fridge. Just be sure to dust with cocoa powder right before serving for a fresh look. Hope you enjoy!
Hi, Chelsea.
Love this dip recipe. How many ounces is the mascarpone cheese? Don’t know metric.
Thanks.
Lynn R.
Hi Lynn, 275 g is just under 10 oz. Enjoy!
Do you think i could make this with just coffee- i don’t have coffee liquor 🙁
Most definitely! It’ll turn out great!
I tried this and it never became creamy no matter how long I whipped it :((((
What type of cream did you use? One with too little fat content (ie less than 30%) won’t whip into the right consistency. Make sure the cream you use is high fat. Just be careful not to whip it for more than a couple of minutes, as whipping it for too long will turn the mixture to a butter-like consistency.
I found this recipe because I have store-bought flatbreads and mascarpone and apples and I googled that list looking for a recipe. I got this pinterest list of mascarpone recipes and yours jumped out at me from all the others even though it had no apples or flatbread in it – basically, it’s the recipe I’ve been looking for all my life! I’m the one who finds herself in the kitchen at 4am eating blueberries and Nutella on rice crackers because my sleepy insomniac tastebuds woke me up and threw me down the stairs in a cravings frenzy. I think this dip would go with pretty much *anythibg* – like celery, or bacon or…my shoe! (I hope I wake up enough before I get to the kitchen to *not* find myself with *that* in my hand! ?) Thanks for the recipe!
Haha thank you Gillian! This dip is so wonderful because covers ALL the bases. Yummy, easy, convenient, and simple. Hope you enjoy!
Now… blueberries and Nutella on rice crackers… Be right back, I need to go grocery shopping. Yum! 😀
Most good Tiramisu recipes also call for a splash of Marsala…I will probably add a smidge (since I have it) and kick it up just a bit. Otherwise, it sounds divine as it is.
Sounds great, Linda!
I followed the directions exactly but it’s so runny…. Any idea what could have happened? I don’t have a hand mixer but anytime I make whip cream I use a whisk manually and turns out great… Really sad cause j was really looking forward to making this for guests. 🙁
I’m sorry to hear that! Others have had great success with this recipe, and I make it often and it never fails. What kind of cream did you use – was it high in fat? The higher the % of fat, the better it will whip into whipped cream.
Congratulations! Looks totally tasty! I have to prepare already already, I will go to the supermarket for ‘soletillas’ is the name of those cakes in Spain
Regards from Spain!
I made this recipe and it was delicious. Thanks for sharing.