This decadent dip tastes just like the classic tiramisu dessert and is served with delicate ladyfinger cookies for dipping. Ready in less than 10 minutes!
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About Tiramisu Dip
Well, you guys, I think it’s official:
I am obsessed with dessert dips.
Like, shamelessly infatuated with creamy sweets that I can dunk cookies and graham crackers in.
It’s probably due to all the creamy sweets and the cookies involved.
Just a guess.
So let’s tally all these dips up:
I started off with Cookie Dough Dip, moved on to Apple Brickle Dip with Chocolate Bits, and my last endeavor was Pumpkin Cheesecake Dip with White Chocolate Graham Crackers (yeesh, longest recipe name ever).
I love all of these dips, but if any of them had a flaw, it would probably be their common ingredient: cream cheese. And I have absolutely nothing against cream cheese – cream cheese makes some of my favorite foods possible – it’s just that, well, cream cheese has a very dominating flavor. If something has cream cheese in it, you’ll just know, because there’s no denying the trademark tart bite that comes with it.
… And that brings me to exactly why I’m so excited about this dip, because it doesn’t use cream cheese.
True to its namesake, the fluffy and creamy texture of the dip comes from classic tiramisu ingredients like mascarpone cheese and heavy cream.
Sugar is added to give the dip some sweetness, plus a dash of Kahlua for that boozy coffee taste, and then cocoa powder is sprinkled on top to finish it off.
Voilà. you now have the perfect dip for dipping ladyfinger cookies. This dip is also very very light and not too sweet, making it an easy crowd pleaser.
And it’s also very addicting. I should know, because this dip didn’t last very long after these photos were taken… and I was home alone that day. By obsession is clearly still in full swing.
Even still, I can’t wait to serve this at our next get together. Hopefully our guests will save me from myself by eating it all before I can, because this tiramisu dip has to be my favorite dessert dip yet!
How long can you leave out a dessert dip?
Whenever you serve a dip for your guests to enjoy, you should always keep track of how long it sits at room temperature.
For most foods, the general rule of thumb is that a perishable item should not be in the “danger zone” for more than two hours. And by “danger zone”, this is usually at or just above room temperature, which is how this dip will be served.
As the party goes on, you can move your dip back to the refrigerator once you get past the two-hour mark. If your guests still want more dip, let it chill for at least 30 minutes before bringing it back out again.
Do you have to use mascarpone cheese?
Other readers have also asked for an alternative to the mascarpone cheese, as they love tiramisu but dislike mascarpone… but I gotta be honest with you here:
Most traditional tiramisu recipes are made with mascarpone cheese.
You might find some variations, but from what I’ve read, mascarpone cheese tends to be a tiramisu staple. So if you love tiramisu but are unsure about mascarpone, invite a few friends over and give this dip a try as it’s written. I promise the taste will be very similar to the tiramisu0 you already love. And if not? Your friends can help you eat what’s left.
Notes & tips for this carrot cake dip
- For this recipe, I highly recommend using a stand mixer or a hand mixer. This recipe would be difficult to make by hand with a whisk.
More fun dessert dips
- Using a stand mixer (or a hand mixer + large bowl), whip mascarpone cheese on medium-high speed until fluffy, about 2-3 minutes.1 cup mascarpone cheese
- Keeping speed on medium high, add heavy whipping cream, granulated sugar, and Kahlua to bowl. Mix for another 2 minutes or until dip can keep shape. Be careful not to overmix.1/2 cup heavy whipping cream, 1/4 cup granulated sugar, 1 tablespoon Kahlua
- Scoop dip into serving bowls and dust the top with cocoa powder.unsweetened cocoa powder
- Serve immediately with lady finger cookies for dipping.ladyfinger cookies
I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.