Get ready to have your taste buds completely blown away by this show stopping dessert my mom and I dreamed up. Toasted Marshmallow Tiramisu. YUP, you heard that right. It’s everything you adore about classic tiramisu – the rich espresso-soaked ladyfingers, the luscious, creamy layers – but with a twist (OF COURSE!). Instead of mascarpone, we’ve swapped in a dreamy marshmallow fluff and cream cheese filling, creating a cloud-like, decadent texture that you will be blow away by.
Toasted Marshmallow Tiramisu
Equipment
- 1 butane kitchen torch
- 1 hand mixer or commercial/stand mixer
- 1 8×8 baking dish
Ingredients
Filling
- 3 cups heavy cream, yields 6 cups of whipped cream
- 250 grams cream cheese, room temperature
- 3 213 gram containers marshmallow fluff, reserve one container for the top
- 1 tbsp granulated sugar
- 2 tsp vanilla
- pinch of nutmeg
Cookie Layer
- 24 lady fingers
- 5 ounces strong espresso
Instructions
Filling
- In a chilled bowl, combine the heavy whipping cream, sugar, 1 tsp vanilla, and nutmeg. Beat on medium-high speed until stiff peaks form (usually 2–5 minutes). Set aside in the fridge.
- Using your mixer, blend the cream cheese, 2 containers of marshmallow fluff, and the remaining 1 tsp of vanilla until smooth and well-combined.
- Gently fold the whipped cream into the marshmallow mixture. Mix until the streaks disappear and the filling is light and airy.
- Layer the dessert:Quickly dip cookies one by one into the espresso.Arrange half of the soaked cookies in a single layer in a 8×8 baking dish.Spread half of the creamy filling over the cookies.Add a second layer of espresso soaked lady fingers and top with the remaining cream mixture.Spread the final container of marshmallow fluff over the top.Sammy’s Tip: dip your spatula in cold water before spreading; this prevents the fluff from sticking and creates a smooth finish. Don't worry about it looking perfect either!
- Use a kitchen butane torch on medium-high heat. Hold the flame about 1 inch from the top, moving in circular motions until the marshmallow is golden brown.Note: Fluff melts fast! Keep the torch moving to avoid a mess.See FAQ's above if you prefer to use your oven broiler.
- Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld and the cookies to soften.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I make this tiramisu ahead of time?
Yes! In fact, it’s best made a few hours or even the day before so the flavors can meld.
How long can I keep leftovers in the fridge?
You can store it in the fridge for up to 3 days, but it’s best enjoyed within 48 hours for the freshest flavor.
Do I have to use a kitchen torch to toast the top?
Not necessarily! If you don’t have a torch, you can use your oven’s broiler for a minute or two, just keep a close eye on it.
Can I freeze the leftovers?
I wouldn’t recommend freezing this tiramisu, as the creamy layers and the toasted marshmallow top can change in texture. It’s best enjoyed fresh or just kept chilled in the fridge for a few days.
This is the best dessert I have ever made, I can’t wait to make this for every potluck.