Vanilla Bean Frappuccino Tiramisu (Printable Version)

Creamy vanilla mascarpone layered with espresso-dipped ladyfingers and cocoa dusting for a rich treat.

# What You'll Need:

→ Vanilla Bean Mascarpone Cream

01 - 1 cup heavy cream, cold
02 - 1 vanilla bean, seeds scraped or 2 teaspoons pure vanilla bean paste
03 - 1/2 cup powdered sugar
04 - 8 ounces mascarpone cheese, cold

→ Espresso Dip

05 - 3/4 cup strong brewed espresso or coffee, cooled
06 - 2 tablespoons coffee liqueur, optional

→ Assembly

07 - 18 to 20 ladyfinger biscuits (savoiardi)
08 - 1 tablespoon cocoa powder for dusting
09 - Whipped cream for topping, optional
10 - Chocolate shavings or coffee beans for garnish, optional

# Steps to Follow:

01 - In a large mixing bowl, whisk the heavy cream, vanilla bean seeds or paste, and powdered sugar until soft peaks form.
02 - Gently fold in the mascarpone cheese until smooth and fully combined. Do not overmix.
03 - In a shallow dish, combine the cooled espresso and coffee liqueur.
04 - Quickly dip each ladyfinger into the espresso mixture for 1 to 2 seconds per side without soaking. Layer the bottom of six small glasses or dessert cups with the soaked biscuits.
05 - Spoon a layer of vanilla bean mascarpone cream over the ladyfingers.
06 - Repeat with another layer of dipped ladyfingers and finish with a final layer of cream.
07 - Smooth the tops, cover, and refrigerate for at least 2 hours to set and chill.
08 - Before serving, dust each cup generously with cocoa powder. Top with whipped cream and chocolate shavings or a coffee bean if desired.

# Additional Tips::

01 -
  • No-bake and fuss-free: Everything comes together with a whisk, a bowl, and a little patience while it chills.
  • Individual portions: Served in their own cups, these are perfectly sized for entertaining and require no messy slicing.
  • Vanilla bean luxury: Real vanilla bean seeds elevate the mascarpone cream with a depth of flavor that vanilla extract alone cannot match.
  • Make-ahead friendly: These cups can be prepared up to a day in advance, making party prep a breeze.
  • Customizable: Easily made non-alcoholic, and endlessly adaptable with different garnishes and flavor accents.
02 -
  • Keep everything cold: Use cold mascarpone and cold heavy cream straight from the refrigerator to ensure the cream whips up properly and holds its shape.
  • Do not over-dip the ladyfingers: A quick 1–2 second dip per side is all that is needed—over-soaked biscuits will become mushy and collapse in the cup.
  • Do not overmix the mascarpone: Fold it in gently just until combined; overmixing can cause the cream to become grainy or lose its airy texture.
  • Dust the cocoa just before serving: Sifting the cocoa powder over the cups right before serving keeps it looking fresh and prevents it from absorbing moisture in the fridge.
  • Make ahead with confidence: These cups can be assembled up to one day in advance and stored covered in the refrigerator until ready to serve.
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