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This easy Tiramisu Mousse carries my favored a part of the Tiramisu: the mousse! only a few reachable ingredients blend up to make the most scrumptious and creamy tiramisu mousse. I’m all about the mousse (no cake).

Watching a collection of food/dessert bloggers consume dessert at a eating place is like watching vultures attack. It’s hysterical. however I digress.


Due to the fact we have been a collection of food bloggers, ingesting became a vital subject matter to our weekend. each meal and restaurant was deliberate with a group of food and dessert bloggers in mind. Our closing dinner was eaten on the Santa Ynez Kitchen in Santa Ynez, CA.

OMG. You men. That meals. if you’re ever within the Santa Barbara/Solvang area cross here to consume. some of the satisfactory Italian food ever. also? I tried octopus, beets, and artichokes. It became a pink letter weekend for this picky woman!

While the waiter positioned the selection of 4 desserts at the desk, the 8 folks attacked them so speedy with our spoons that actually the plates were licked smooth in much less than 5 minutes.



  • 1 1/2 teaspoons instant coffee I use the Starbucks Via packs
  • 1/4 cup hot water
  • 1 cup heavy whipping cream cold (see note)
  • 1 1/2 cups powdered sugar see note
  • 8 ounces marscarpone cheese or Challenge cream cheese low fat cream cheese is fine
  • 1 teaspoon vanilla extract
  • 1 tablespoon unsweetened cocoa powder
  • 1 ounce semi-sweet baking chocolate


  1. Place the instant coffee in the hot water and stir. Let cool for 5 minutes.
  2. Beat heavy whipping cream until stiff peaks form. Chill until ready to use. (Alternately: you can use an 8 ounce carton of whipped topping. See note.)
  3. Mix powdered sugar and marscarpone/cream cheese with a hand mixer until smooth. Mix in vanilla extract and 1 tablespoon of the coffee. Add up to the entire amount of coffee, depending on how strong you want your tiramisu. (I added all of it because that’s how I roll.) Mix in vanilla.
  4. Fold whipped cream into coffee mixture gently. Place the tiramisu in a gallon size ziploc bag that is fitted with a large round or 1M tip.
  5. Pipe a small amount the bottom of each of 4 serving glasses (my glasses were 6 ounce size). Top the layer with a dusting of cocoa powder. Continue layering the tiramisu and cocoa powder. Once you get to the top layer, grate the 1 ounce of semi-sweet baking chocolate over the tops of the serving dishes (instead of the dusting of cocoa powder). This gives a sweet first taste instead of being bitter from the unsweetened cocoa. Chill, covered, in the fridge until ready to serve.

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