TIME:  30 min
  • 1 ½ cup mascarpone cheese
  • 7 ounces heavy whipping cream
  • 1 1/3 cup whole milk
  • 1 cup powdered sugar
  • 1 tbsp Amaretto
  • 1 cup coffee
  • 8 ladyfingers or sponge fingers
  • cocoa powder to garnish


  1. Mix the mascarpone cheese, milk, heavy cream, and 1/3 cup of powdered sugar.
  2. Pass it all through a fine mesh sieve and put it inside the ICO Whipped Cream Dispenser. Close dispenser and charge with 1 N2O cartridge.  Shake the dispenser a few seconds, so that the gas mixes with the contents. TIP: The consistency of the cream is directly related to the number of times you shake the dispenser after charging it.  For a stiffer consistency, more shaking is required.  For a softer consistency, less shaking is required.
  3.  Let the filled whipper cool in the refrigerator in vertical position for a minimum of 4 hours.
  4. Prepare coffee and add amaretto and remaining sugar. Dip ladyfingers in coffee.
  5.  Create a base of ladyfingers followed by the tiramisu cream and repeat to create a layer or two if desired. Sprinkle cocoa on top.
  6.  This can also be served in a cup without biscuits.

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