This delicious PapaNicholas coffee infused tiramisu is moist, full of flavor and topped with luscious mascarpone whipped cream with a light dusting of cocoa powder. Perfect for your next gathering!





  • 7 oz. PapaNicholas Italian Espresso (200g)
  • 2 oz. coffee liquor (56g)
  • 2 c. mascarpone, room temperature (500g)
  • ¼ c. granulated sugar (50g)
  • 1 tbsp. vanilla bean paste
  • 2 c. heavy whipping cream (500g)
  • 28-32 ladyfingers
  • Cocoa powder, for dusting



Step 1:Brew the espresso into a shallow bowl, then mix in the coffee liquor. Set the mixture in the fridge to cool while you make the mascarpone filling.

Step 2: In a medium sized mixing bowl with a hand or stand mixer, beat together the mascarpone, sugar, and vanilla bean paste just until combined.

Step 3: Slowly beat in the heavy whipping cream. Continue to beat until the mixture reaches stiff peaks.

Step 4: Quickly dip the ladyfingers into the espresso mixture on both sides, then layer them into a single layer on the bottom of an 8x8 or 9x9 baking dish.

Step 5: Top with ⅓ of the mascarpone cream mixture and smooth it out into an even layer.

Step 6: Dip more of the ladyfingers into the espresso mixture, and layer them on top of the mascarpone.

Step 7: Spread a thin layer of mascarpone cream on top of the lady fingers. Then, transfer the remaining cream to a piping bag fitted with a round tip.

Step 8: Pipe out small dollops of mascarpone cream on top of the tiramisu, then dust the top generously with cocoa powder.

Step 9: Let the tiramisu set up in the fridge for at least 4 hours, ideally overnight.


Slice, Serve and Enjoy! Don’t forget to snap a pic & #papanicholascoffee

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