• Cooking Time:
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  • 8 ounces mascarpone cheese
  • 2/3 cup whipping cream
  • ½ cup sugar
  • 1 package instant chocolate pudding
  • 2 ½ cups espresso coffee, warmed
  • 24 crisp lady finger cookies
  • Unsweetened cocoa powder, for garnish
  • Dark chocolate shavings, for garnish


  • Place the mascarpone cheese in a large bowl and set aside.
  • With an electric mixer, beat the cream and ¼ cup of the sugar in a medium bowl until soft peaks form.
  • Fold the whipped cream into the mascarpone. Then fold in the chilled chocolate pudding.
  • Whisk the warmed espresso and the remaining ¼ cup of sugar in another medium bowl until blended.
  • Line a 9 ¼ x 5 x 2 ¾ inch metal loaf pan with plastic wrap, allowing the plastic to extend over the sides.
  • Working with 1 cookie at a time, dip 8 cookies into the espresso, and arrange in a single layer side by side over the bottom of the prepared pan.
  • Spoon 1/3 of the mascarpone mixture over the cookies to cover.
  • Repeat dipping 8 of the cookies in the espresso and layering the cookies and remaining mascarpone mixture 2 more times.
  • Dip the remaining 8 cookies in the espresso and arrange side by side atop the tiramisu.
  • Press lightly to compact slightly (the last layer will extend above the pan sides).
  • Cover the tiramisu with plastic wrap and refrigerate at least 6 hours.
  • Unwrap the plastic from atop the tiramisu.
  • Invert the tiramisu onto a platter.
  • Remove the plastic.
  • Sift the cocoa over the tiramisu and with a sharp knife or vegetable peeler, make dark chocolate shavings and sprinkle over top.

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