Quick No-Egg Tiramisu — A Dessert for Two

Make sure the mascarpone is at **room temperature** (take it out of the fridge 30 minutes ahead). Cold mascarpone can become lumpy.

In a deep bowl, combine **mascarpone**, **heavy cream 33–35%**, and **powdered sugar**.

Whisk by hand or beat with a mixer on medium speed for **2–3 minutes** until the mixture is fluffy and holds soft peaks. Don't over-beat — the cream can split.

Brew strong espresso (or instant coffee — 2 tsp per 150ml boiling water) and **cool completely**. Hot coffee will turn the ladyfingers to mush.

Quickly dip each ladyfinger into the coffee — **1 second per side**. The cookie should be moist but not wet. This is the key secret: over-soaked ladyfingers make the dessert watery.

Lay the first layer of ladyfingers on the bottom of serving glasses or a small dish.

Spread **half the cream** in an even layer on top.

Repeat: second layer of soaked ladyfingers and remaining cream.

Smooth the top with a spatula.

Cover with plastic wrap and refrigerate for at least **2 hours** (overnight is ideal — the flavors develop fully).

Before serving, dust generously with **cocoa powder** through a fine sieve.

Enjoy!