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15-Bar Pump Espresso Maker

Product used


Makes 4 servings


  • 8 oz. cream cheese
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla
  • 2 cups fresh whipped cream (or Mascarpone cheese for a more authentic taste)
  • 12 Italian ladyfingers
  • 2 cups or 6 shots espresso (add ½ oz of dry vermouth for an even more authentic taste)
  • 4 teaspoons cocoa (or grated chocolate)


1. In a medium mixing bowl, use a hand blender to beat cream cheese, sugar and vanilla until smooth and creamy.

2. Using a spatula, carefully fold in 1-1/2 cups whipped cream.

3. Dunk ladyfingers in espresso. Cut 2 in half and place into the bottoms of 4 parfait glasses.

4. Add 1/8 of the cheese mixture into each glass; then 2 more lady fingers, the remaining filling in each glass and the last 2 soaked lady fingers to finish.

5. Sift 1 teaspoon cocoa onto each cup.

6. For best results, cover each cup with plastic wrap and refrigerate tiramisu for at least 6 hours. Allow tiramisu to sit at room temperature for 20 minutes before serving.

7. Enjoy with hot, frothy cappuccino.

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