Pressure Cooker Dessert You Gonna Love
This pressure cooker tiramisu brings rich coffee flavor and creamy indulgence in record time—with no oven needed. Perfect layering, smooth texture, and caramel-drizzled bliss await every bite.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 cup heavy cream to whip up fluffy peaks
- 8 oz mascarpone cheese the heart of smooth richness
- ½ cup granulated sugar to sweeten things nicely
- 1 teaspoon vanilla extract for that warm fragrant touch
- 1 ½ cups strong brewed coffee cooled so it soaks just right
- 3 tablespoon coffee liqueur optional but adds a grown-up kick
- 24 ladyfinger cookies perfect for layering and soaking
- ½ cup caramel sauce to drizzle between layers
- ½ cup chocolate shavings for topping
- Unsweetened cocoa powder for dusting
Instructions
Instructions
- Whip heavy cream in a large bowl until stiff peaks form.
- In a separate bowl, mix mascarpone cheese, sugar, and vanilla extract until smooth.
- Gently fold the whipped cream into the mascarpone mixture using slow strokes to keep fluffiness.
- Combine cooled coffee and coffee liqueur in a shallow dish.
- Quickly dip each ladyfinger in coffee mix and layer them neatly in a 9x9 inch dish.
- Spread half the mascarpone mixture over the layered cookies.
- Drizzle caramel sauce over the mascarpone layer.
- Repeat the dipping and layering with remaining ladyfingers and mascarpone mixture.
- Top with chocolate shavings and dust with cocoa powder.
- Chill in the refrigerator for at least 4 hours before serving.
Notes
Let chill overnight for best flavor. You can skip the coffee liqueur for a non-alcoholic version. Keeps in fridge 3–4 days.