Vanilla Bean Frappuccino Tiramisu (Printable)

Layers of vanilla bean mascarpone cream and espresso-dipped ladyfingers create a creamy, chilled dessert treat.

# What You 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
08 - 1 tablespoon cocoa powder for dusting
09 - Whipped cream for topping, optional
10 - Chocolate shavings or coffee beans for garnish, optional

# How-To:

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

# Expert Hacks:

01 -
  • They come together in under 30 minutes of actual hands-on time, which means you can impress guests without spending your whole afternoon in the kitchen.
  • The vanilla bean mascarpone is silky enough to make you question why you've been settling for regular tiramisu all this time.
  • Individual cups mean everyone gets their own perfect ratio of cream, coffee, and biscuit—no arguing over the best piece.
02 -
  • The espresso dip timing is non-negotiable—I learned this the hard way with a batch of soggy ladyfingers that fell apart halfway through assembly, so those 1-2 seconds really matter.
  • Cold ingredients are your secret weapon; if your mascarpone or cream warm up, the whole texture changes and you end up with something that feels heavy instead of ethereal.
03 -
  • If you don't have a vanilla bean, use 1 teaspoon of vanilla extract stirred into the cream—it won't have the visual specks, but the flavor will be there and it's absolutely fine.
  • For a non-alcoholic version, add an extra teaspoon of vanilla to the coffee mixture or a splash of vanilla syrup instead of the coffee liqueur, which adds complexity and depth in a different way.
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