By Rajlakshmi
January 9, 2026
Tiramisu is one of the finest Italian desserts there has ever been, and there is no question about that. It’s rich, it’s creamy with just a hint of espresso and done correctly, it can be completely transcendent.
1 cup of heavy whipping cream 1 cup mascarpone cheese at room temperature ⅓ cup of granulated white sugar A tsp of vanilla essence 1 tbsp of brandy 2 cups of strong black coffee 1 pack of ladyfinger biscuits or digestive biscuits Cocoa powder for dusting
Beat the cream till stiff peaks, then gently fold in the sugar, a spoon at a time, without deflating the mixture.
Add the vanilla next and whisk it more. Mix in the brandy.
Add in the mascarpone and continue to whip until it reaches a stiff, peaked consistency.
One way to know you’ve stiff peaks is you’ll be able to flip the bowl, and the cream won’t fall.
Gather a baking vessel, preferably a square or rectangular one. Take the biscuits and soak them in coffee and brandy.
If the biscuit is too soft, don’t dunk it; just lightly brush it with the coffee.
Layer the biscuits on the vessel and add a layer of the cream mixture. Alternate lanes and repeat until the pan is filled.
Dust the top layer with cocoa powder and refrigerate for 2-4 hours. Serve tiramisu anytime of the day!