JojoM

A creamy, coffee-infused tiramisu made with mascarpone, ladyfingers, and espresso. Chilled overnight for a perfect texture, with an optional fruity variation using verveine syrup and strawberries.
This tiramisu brings together everything you love about a classic Italian dessert — rich mascarpone, velvety cream, and bold espresso-soaked ladyfingers. It’s a quick no-bake treat that transforms into something magical after an overnight chill. Perfect for dinner parties, lazy weekends, or when you need a guaranteed crowd-pleaser.
What makes this version extra special is its balance of lightness and depth: the whipped cream keeps things airy, while the espresso provides a beautiful bitterness that cuts through the richness. And if you’re in the mood for something fresh and summery, the fruity verveine–strawberry twist adds a fragrant, floral touch 🍓🌿.
Start by soaking your ladyfingers in freshly brewed espresso — just a quick dip to avoid sogginess. Layer them neatly in your ramekins, then add the mascarpone mixture: a dreamy combination of whipped cream, egg yolks, sugar, and mascarpone. The layers build beautifully, giving you that signature tiramisu look when scooped with a spoon.
The overnight rest is everything. The biscuits soften, the flavours meld, and the cream thickens into the perfect chilled texture ❄️.
If you prefer something fruitier and less coffee-forward, try infusing ladyfingers in a homemade verveine syrup. The gentle citrus–herbal aroma pairs beautifully with strawberries, making this version feel elegant and summery. It’s a lovely alternative that still keeps the essence of tiramisu while offering a lighter profile.
Serve in individual ramekins for a restaurant-style dessert, or assemble in a larger dish if making for a group. Add a little extra cocoa on top or, for the fruity version, a few fresh strawberry slices for colour.
Enjoy this creamy, chilled Italian-inspired treat — whether you stick to the bold espresso version or the refreshing verveine twist, it’s guaranteed to be irresistible 😍.
A creamy, coffee-infused tiramisu made with mascarpone, ladyfingers, and espresso. Chilled overnight for a perfect texture, with an optional fruity variation using verveine syrup and strawberries.

Best chilled overnight before serving.
You can make a fruity version by infusing ladyfingers in verveine syrup and adding strawberries.
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Brew 4 espresso shots. Soak the ladyfingers briefly and place them at the bottom of the ramekins.
In a cold bowl, beat egg yolks and sugar with a hand mixer until pale. Add mascarpone and continue mixing.
Pour in the cold cream and whip until smooth and slightly thickened.
Pour half the cream over the soaked ladyfingers, add a second layer of soaked biscuits, and top with the remaining cream.
Chill overnight.
Dust with cocoa powder before serving.
In a saucepan, combine water and verveine leaves. Bring to a boil, cover, turn off the heat, and let infuse for 20 minutes.
Remove the leaves, add honey, bring back to a boil, then cool the syrup.
Soak the ladyfingers in the syrup instead of coffee, and add chopped strawberries between layers.
Follow the rest of the tiramisu assembly as above.
6/15/2025
So creamy and rich! I made the fruity version with strawberries and it was a hit!
6/14/2025
The coffee-soaked ladyfingers are divine. Will make again.
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Serving Size: 1 ramekin
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Daniele Resconi (adapted by JojoM)
hugo.desserts; translated & adapted by JojoM
JojoM adapted from Jeni Britton Bauer
JojoM adapted from Jeni Britton Bauer