Easy Tiramisu Mousse

What You'll Need

• one and one half teaspoons instant coffee (I use the Starbucks Via packs)
• one quarter cup hot water
• one cup heavy whipping cream, cold (see note)
• one and one half cups powdered sugar (see note)
• eight ounces marscarpone cheese or cream cheese (low fat cream cheese is fine)
• one teaspoon vanilla extract
• one tablespoon unsweetened cocoa powder
• one ounce semi-sweet baking chocolate

How to Make It

1. Place the instant coffee in the hot water and stir.
2. Let cool for five minutes.
3. Beat heavy whipping cream until stiff peaks form.
4. Chill until ready to use. (Alternately: you can use an eight ounce carton of whipped topping. See note.)
5. Mix powdered sugar and marscarpone/cream cheese with a hand mixer until smooth.
6. Mix in vanilla extract and one tablespoon of the coffee.
7. Add up to the entire amount of coffee, depending on how strong you want your tiramisu. (I added all of it because that’s how I roll.) Mix in vanilla.
8. Fold whipped cream into coffee mixture gently.
9. Place the tiramisu in a gallon size ziploc bag that is fitted with a large round or 1M tip.
10. Pipe a small amount the bottom of each of four serving glasses (my glasses were six ounce size).
11. Top the layer with a dusting of cocoa powder.
12. Continue layering the tiramisu and cocoa powder.
13. Once you get to the top layer, grate the one ounce of semi-sweet baking chocolate over the tops of the serving dishes (instead of the dusting of cocoa powder).
14. This gives a sweet first taste instead of being bitter from the unsweetened cocoa.
15. Chill, covered, in the fridge until ready to serve.

Notes:

Whipped cream note:

16. you can substitute whipped topping for the one cup of heavy whipping cream.
17. Use about eight ounces, no whipping needed.
18. Just skip step 2.
19. I used cream cheese because I can't always find marscarpone at my store. It's often in the specialty cheese section and is basically an Italian cream cheese.
20. Use whichever you can find!

Coffee note:

21. mine was strong instant coffee and I added a lot.
22. Taste as you go and make this as strong as you like it.
23. The color will vary depending on the amount of coffee used.

Powdered sugar note:

24. if you use whipped topping and/or less coffee you may need less powdered sugar.
25. Start at one cup and increase as needed.

culinary schools, food pyramid, culinary school, cooking school, culinary arts, online cooking school, college cooking, meal delivery nyc, online cooking classes,culinary schools, food pyramid, culinary school, cooking school, culinary arts, online cooking school, college cooking, meal delivery nyc, online cooking classes, baking classes, culinary, cooking class, cooking classes chicago, Cooking Classes,