Tiramisu is one of those classic Italian desserts that everyone loves but not everyone wants to make because it seems complicated and time consuming. This Tiramisu Dip takes all those amazing flavors from the traditional layered dessert and turns them into an easy, no-bake dip that you can whip up in about fifteen minutes. You get that rich, creamy mascarpone filling with hints of coffee and cocoa, but instead of carefully layering ladyfinger cookies and waiting for everything to set, you just mix it all together and serve it in a bowl. It’s perfect for parties because people can grab a cookie or graham cracker and dip right in. The texture is smooth and velvety, the coffee flavor is bold but not overwhelming, and that dusting of cocoa powder on top makes it look elegant enough for any gathering. This dip works wonderfully for holiday parties, game day spreads, potlucks, or even as a fun weeknight dessert when you’re craving something sweet but don’t want to turn on the oven.
Serving Quantity: Serves 8-10 people
Cooking Time:
- Prep time: 15 minutes
- Chilling time: 1 hour
- Total time: 1 hour 15 minutes
Nutrition Information (per serving):
- Calories: 285
- Total Fat: 22g
- Saturated Fat: 13g
- Cholesterol: 80mg
- Sodium: 75mg
- Total Carbohydrates: 18g
- Fiber: 0g
- Sugars: 15g
- Protein: 4g
- Calcium: 6% of daily value
- Iron: 2% of daily value
Ingredients
- 16 ounces of mascarpone cheese at room temperature
- 8 ounces of cream cheese at room temperature
- 1 cup of heavy whipping cream cold
- Three quarters cup of powdered sugar
- Quarter cup of brewed espresso or strong coffee cooled
- 2 tablespoons of coffee liqueur (like Kahlua) or use more espresso
- 1 teaspoon of vanilla extract
- 3 tablespoons of unsweetened cocoa powder for dusting
- 2 ounces of dark chocolate finely grated
- Ladyfinger cookies for dipping
- Graham crackers for dipping
- Vanilla wafers for dipping
- Fresh strawberries for dipping
- Biscotti for dipping
Getting Your Ingredients Ready
This is really important for this recipe. Take your mascarpone cheese and cream cheese out of the fridge at least an hour before you start making the dip. Room temperature cheese is so much easier to mix and won’t have lumps. If you forget and need to soften them quickly, you can microwave each package for about 10 seconds, but be careful not to melt them. Brew your espresso or strong coffee and let it cool completely. If you try to add hot coffee to the cream cheese mixture, it will make everything too soft and runny. You can even make the coffee the night before and keep it in the fridge. Get all your measuring done before you start mixing because this comes together really fast once you begin.
Whipping the Cream
Pour the cold heavy whipping cream into a large mixing bowl. Make sure both the cream and the bowl are cold because cold cream whips better and faster. Using an electric mixer with the whisk attachment, beat the cream on medium speed for about a minute, then increase to high speed. Keep beating until you see soft peaks forming. This means when you lift the whisk out of the cream, it forms peaks that gently fold over at the tips. This usually takes about 3 to 4 minutes total. Don’t overbeat the cream or it will turn into butter. Once you have soft peaks, set this bowl aside. You’ll fold it in later.
Mixing the Cheese Base
In another large bowl, combine the room temperature mascarpone cheese and cream cheese. Use your electric mixer on medium speed to beat them together until they’re completely smooth and creamy with no lumps. This takes about 2 minutes. Scrape down the sides of the bowl with a spatula to make sure everything is getting mixed. Add the powdered sugar and beat again until it’s fully incorporated and the mixture looks fluffy, about another minute. The powdered sugar dissolves much easier than granulated sugar and keeps the dip smooth. Pour in the cooled espresso, coffee liqueur, and vanilla extract. Beat everything together on low speed until just combined. The mixture will be looser now and smell absolutely amazing.
Folding It All Together
Now comes the gentle part. Take about a third of your whipped cream and add it to the cheese mixture. Use a spatula to fold it in gently. Folding means you cut down through the middle of the mixture with the spatula, scrape along the bottom of the bowl, and bring the spatula up and over, turning the bowl as you go. This technique keeps all that air you whipped into the cream from deflating. Once that first bit of whipped cream is mixed in, add the rest of the whipped cream and fold it in the same gentle way. Keep folding until you don’t see any white streaks of cream anymore. The mixture should be light, fluffy, and smooth. Add half of the grated dark chocolate and fold it in gently so you have little chocolate flecks throughout the dip.
Chilling and Setting
Transfer your tiramisu dip to a pretty serving bowl. Use your spatula to smooth the top into an even layer. Cover the bowl with plastic wrap, pressing it directly onto the surface of the dip to prevent a skin from forming. Put it in the refrigerator for at least one hour. This chilling time lets all the flavors blend together and firms up the dip to the perfect consistency. You can make this up to two days ahead, which makes it perfect for party planning. Just keep it covered in the fridge until you’re ready to serve.
Final Touches Before Serving
Right before you’re ready to serve, take the dip out of the fridge and remove the plastic wrap. Use a fine mesh strainer to dust the cocoa powder evenly over the entire top of the dip. Hold the strainer a few inches above the bowl and tap it gently so the cocoa falls like snow. This gives it that classic tiramisu look. Sprinkle the remaining grated chocolate over the cocoa. You can also add some chocolate shavings made with a vegetable peeler if you want it to look extra fancy. Some people like to stick a few whole ladyfinger cookies into the dip standing up like little towers. This looks beautiful and gives people the idea of what to dip into it.
Serving Your Tiramisu Dip
Arrange your dipping items on a large platter around the bowl of dip. Ladyfinger cookies are the traditional choice and they’re perfect because they’re designed to soak up liquid. Graham crackers add a nice honey sweetness that complements the coffee. Vanilla wafers are great for kids who might not love the coffee flavor as much. Biscotti are wonderful because they’re already crunchy and hold up well to dipping. Fresh strawberries add a fruity element and cut through the richness. You can also use apple slices, pretzels for a sweet and salty combo, or even chocolate cookies. Set out small plates and napkins because this can get a little messy in the best possible way.
Tips for the Best Tiramisu Dip
The quality of your mascarpone really matters here. Look for imported Italian mascarpone if you can find it. It has a richer, creamier texture than domestic versions. If you can’t find mascarpone, you can use all cream cheese, but the dip won’t be quite as authentic or rich. Make your coffee extra strong for this recipe. You want that coffee flavor to really come through. Instant espresso powder works great too. Just dissolve two tablespoons in quarter cup of hot water. For a non-alcoholic version, skip the coffee liqueur and use an extra tablespoon of espresso plus a tablespoon of vanilla extract. If your dip seems too thick after chilling, let it sit at room temperature for about 15 minutes before serving. If it’s too thin, whip another half cup of heavy cream and fold it in. You can adjust the sweetness by adding more or less powdered sugar to taste. Some people like their tiramisu less sweet. For a fun twist, add a tablespoon of rum extract or amaretto liqueur instead of coffee liqueur. Layer this dip in individual serving cups with crushed ladyfingers for a fancier presentation. Kids usually love this even with the coffee flavor, but you can reduce the espresso to two tablespoons if serving to young children. Leftover dip keeps in the fridge for up to four days, though it’s rare to have leftovers. The dip will get firmer the longer it sits, which some people actually prefer.
