Easy Tiramisu

Put the mascarpone and sugar in a large bowl and use a mixer to blend until well whipped. It should look a lot like whipped butter. Add in the vanilla extract and blend well.

In a separate bowl, whip the heavy whipping cream to the firm peak stage.

Mix about 1/3 of the whipped cream into the mascarpone mixture and blend well. Gently fold in the remaining whipped cream. Mix the coffee and liqueur. I like to use a squeeze bottle from here. So if you’re going this route, put the mixture into a squeeze bottle.

Line the bottom of an 8″ x 8″ pan with a single layer of ladyfingers. Squeeze about half the coffee-liquor mixture on top of the ladyfingers, evenly coating the cookies with liquid.

Dollop half of the mascarpone mixture on top and smooth out with a rubber spatula. Sprinkle about 2 tablespoons of mini chocolate chips on top.

Arrange a final layer of ladyfingers on top and coat the cookies with the remaining coffee-liquor mixture.

Dollop the remaining mascarpone mixture on top of the ladyfingers and smooth out. Place cocoa in a small sieve and sprinkle it evenly on top. Sprinkle with 2 tablespoons of mini chocolate chips.

Wrap tightly and refrigerate at least 4 hours (overnight is better).
Serve cold and enjoy!