If you love classic tiramisu but want a quicker, easier way to make it, this Blender Tiramisu is perfect. Instead of whipping the mascarpone filling with a hand mixer, we make the creamy filling right in a blender.
The result is a rich dessert with layers of espresso-soaked ladyfingers, silky mascarpone cream, and a generous dusting of cocoa powder. The hardest part is waiting for it to chill! 🤎
🍰 Blender Tiramisu
Prep time: 20 minutes
Chill time: At least 4 hours
Servings: 6–8
Ingredients
For the mascarpone cream:
- 250 g mascarpone, cold
- 200 ml heavy whipping cream, cold
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
- 2 tbsp cooled espresso
For the layers:
- 1 cup strong espresso or coffee, completely cooled
- 20–24 ladyfingers (savoiardi)
- 2–3 tbsp unsweetened cocoa powder
1. Make the Tiramisu Cream in a Blender
Add 250 g mascarpone to a clean blender.
Pour in 200 ml cold heavy whipping cream, followed by powdered sugar, vanilla extract, and 2 tablespoons of cooled espresso.
Secure the lid and blend using short pulses or low speed, stopping as soon as the mixture becomes smooth and thick.
The finished cream should be silky, fluffy, and thick enough to hold soft peaks.
Important: Don’t keep blending after the cream has thickened. Overmixing can make a mascarpone-and-cream mixture lose its ideal texture.
2. Prepare the Coffee
Brew approximately 1 cup of strong espresso or coffee and allow it to cool completely.
Pour it into a shallow bowl wide enough to fit the ladyfingers.
For an alcohol-free tiramisu, that’s all you need. If making an adult version, a small splash of coffee liqueur or Marsala can optionally be added.
3. Dip the Ladyfingers
Take one ladyfinger at a time and quickly dip both sides into the cooled coffee.
The key word here is quickly—around one second is enough.
You want the ladyfingers to absorb the coffee flavor while still keeping their structure. Leaving them in the coffee for too long can make the finished tiramisu soggy.
4. Build the First Layer
Arrange the coffee-dipped ladyfingers tightly next to each other in a rectangular glass dish.
Depending on the size of your dish, you may need to trim a few ladyfingers to cover the bottom completely.
Now comes the fun part.
Take the blender containing your mascarpone cream and pour approximately half of the cream directly over the ladyfingers.
Use a spatula to gently spread it into an even layer.
5. Add the Second Layer
Dip another batch of ladyfingers in coffee and arrange them over the mascarpone cream.
Pour the remaining blender cream over the top.
Use an offset spatula or the back of a spoon to smooth the surface.
You should now have beautiful alternating layers of:
coffee-soaked ladyfingers → mascarpone cream → ladyfingers → mascarpone cream.
6. Dust with Cocoa
Place unsweetened cocoa powder into a fine-mesh sieve.
Hold it over the tiramisu and gently tap the sieve until the entire surface is covered with a thin, velvety layer of cocoa.
For an especially clean presentation, you can also wait and apply the final cocoa layer shortly before serving.
7. Chill the Tiramisu
Cover the dish and refrigerate for at least 4 hours.
For the best texture and flavor, leave it in the refrigerator overnight.
This resting time allows the ladyfingers to soften, the coffee flavor to spread through the layers, and the mascarpone cream to set.
Don’t skip this step!
8. Scoop & Serve 🤎
Once chilled, use a large spoon or spatula to scoop out a generous piece.
You should be able to see distinct layers of:
cocoa → creamy mascarpone → espresso-soaked ladyfingers → mascarpone → ladyfingers.
The ladyfingers should be moist and tender while the mascarpone filling stays thick, creamy, and luxurious.
Finish with another light dusting of cocoa before serving.
⭐ Tips for Perfect Blender Tiramisu
Keep the mascarpone and heavy cream cold before blending. This helps create a thicker filling.
Don’t over-blend the mascarpone mixture. Use short pulses and stop once it reaches a thick, smooth consistency.
Always let the espresso cool completely before dipping the ladyfingers.
And most importantly, dip—don’t soak the ladyfingers. A quick dip gives you soft coffee-flavored layers without turning the dessert mushy.
Quick Recipe
250 g mascarpone + 200 ml heavy cream + 3 tbsp powdered sugar + 1 tsp vanilla + 2 tbsp espresso
→ Blend briefly until thick and creamy.
Ladyfingers + cooled espresso
→ Dip quickly and arrange in a dish.
Ladyfingers → blender cream → ladyfingers → blender cream → cocoa
→ Refrigerate for 4 hours or overnight.
→ Scoop, serve, and enjoy! ☕🍰
Save this Blender Tiramisu recipe for your next dessert night! 🤎
