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.
- Slice, serve and enjoy.
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.
Loved how quickly this came together. Perfect for a busy weeknight!
I have never left a recipe review before but this recipe definitely needed to be praised! I love tiramisu, but I’ve never made it before. This was very simple, but elegant looking and tastes like it took hours! My husband loved that it was not too sweet which with the marshmallow cream he expected. It is very well balanced! The one mistake I made was dipping the cookies too long lol. Quick should be in all caps! I have made it a second time using a little orange vanilla paste I picked up in Germany and WOW! This recipe with just a small amount is so flexible for a different flavor profile. One bonus is that it freezes outstanding! I did not expect it to with the whipped cream and marshmallow possibly separating. I moved it to the fridge to defrost for 2 days and it was just as delicious as it was fresh over a month ago. This is absolutely going in the recipe box at my house for tried and perfect recipes that are loved!
Hello Cimba, Thank you so much for taking the time to leave such a wonderful review.
Reviews like yours help others feel confident to try the recipe. I agree with your hubby, when you hear the word marshmallow you automatically think it will be sweet. Nice spin with the orange vanilla paste, that must taste amazing. I am so grateful you took the time to share your experience.