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Tuesday, April 6, 2021

Taste-bud Journey: Tiramisu made in a Jif - YUM!

During the pandemic, I am taking taste-bud journeys as I self-isolate rather than physical journeys. Here is my adapted recipe for making Tiramisu in a Jif. It was inspired by Gemma's YouTube video tutorial from Bigger Bolder Baking. I have linked her video near the end of the blog. I did not add any alcohol to my version; however, I did use the Expresso.

Conclusion: Absolutely delicious! I made it in 3 separate containers so that I could freeze two for later and enjoy one three-serving container for now. By the way, I noticed that the dessert tasted even better as leftovers than the first night as the flavors had a chance to really set in. "Yummy, yummy, yummy, I got love in my tummy!" (Can you hear me singing? LOL!)

By the way, when I learned that my sister-in-law was going to be in town the other day, after a dentist appointment, I took out one of the containers from the freezer to thaw for a day in the refrigerator. It tasted just as delicious as if it had been freshly made. So, I can attest that it definitely freezes beautifully. What a treat! And in case you are wondering, the two of us kept a few feet between us just to be safe. She was my first in-person visit I have had since early last fall of 2020. We had so much fun catching up!




  • 1 cup (8floz/225ml) heavy whipping cream
  • 1 cup (8oz/225g) mascarpone cheese, room temperature
  • 1/3 cup (2 1/2 oz/71g) sugar
  • 1 teaspoon vanilla extract
  • 2 cups (16oz/450ml) espresso or STRONG coffee at room temperature
  • 1 pack Ladyfingers (Boudoir biscuits/Savoiardi. Look for eggless if needed. Since my local store did not carry this, I bought mine on Amazon. I included the link below.
  • Cocoa powder for dusting the top Instructions

Lady Fingers bought from Amazon link will open in a new window. Balocco Savoiardi Ladyfingers - 1.1 Pound from Amazon


  • Step 1: Beat whipping cream, sugar, and vanilla until soft peaks form. [FYI - Since I only had 3/4 of a cup of heavy whipping cream, I improvised to get the other 1/4 cup. I used canned heavy whipping cream that already contained sugar. Since that was so, I only used 1/4 cup of granulated sugar instead of 1/3 cup so that the dessert would not end up being overly sweet. I melted the canned heavy whipping cream for about 15 to 20 seconds in the microwave and then chilled it for a few minutes.]

  • Step 2: Add in mascarpone cheese and continue to whip to stiff peaks.

  • Step 3: Dip ladyfingers in coffee and place in an 8×8 pan to make the first layer – you can fit about 7 cookies in each layer. Don't let them soak as the will fall apart, just a quick dunk in the coffee is enough.

  • Step 4: Spread half of the whipped cream mixture on top of the first layer of ladyfingers.

  • Step 5: Repeat process with the second layer of ladyfingers and cream mixture.

  • Step 6: Dust the top of dessert with cocoa powder using a sieve.

  • Step 7: Refrigerate for about 2-4 hours (it gets even better in the fridge and is a perfect make-ahead dessert).

RECIPE SOURCE: Gemma from Bigger Bolder Baking. Her tutorial video will open in a new window.

Cooking Sites that have inspired me:

Books written by Debbie Dunn:

Here is the Amazon Link to all anti-bullying curriculum books plus all children’s books written by Debbie Dunn (both paperback and Kindle). It will open up in a new window.

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