Easy Tiramisu

Easy Tiramisu Recipe

In a bowl, whisk the double cream, mascarpone, caster sugar, and vanilla. Whisk until it has the consistency of thick whipped cream.
In a different bowl, add the strong black coffee.
One by one, dip the sponge fingers into the coffee and then place them into an 8x8 serving dish. Once you have one layer of sponge fingers, add about 1/3 of the cream mixture on top. Repeat this process for about another two layers finishing with cream on the top.
Cover with cling wrap (plastic wrap) and then place it in a fridge for at least 2 hours. However, the longer you leave it, the better it will be.
Serve & Enjoy.

Having the coffee cold will help reduce the amount of time you need to refrigerate. I would still aim for about at least an hour in the fridge.
You can make this in smaller individual serves, but it will take a bit longer to assemble each tiramisu.
Try not to dip the sponge fingers into the coffee for too long; otherwise, they will soak up too much coffee and become a bit too mushy. Alternatively, if you do not soak them for long enough, they will not absorb enough coffee and might be a bit tasteless.
Caster sugar is also known as superfine sugar or bakers' sugar. I do not recommend using regular sugar as it may cause your cream mixture to be gritty.
Since we are making this tiramisu without eggs, we do not need to do any cooking.

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