Yes, my mind has left the building(that’s nothing new), but no, I am not high on anything but life and just perhaps a teensy bit of Kahlua in my coffee.  This summery no-bake, no–cook Tiramisu is my way of sticking my tongue out at the sit-in being staged by my oven and stove at the moment.  Are you having that problem too….is there a nationwide sit-in going on?! I’m sorry…I think it may have started at my house. I’ve not been very kind to either one of them lately since I have started this baking blog.  We are currently in negotiations. 

Their demands are below:

1. Their work day will not start one minute before 6:00am nor end after 10:00pm (I’m contemplating this one…I am an early riser and sometimes start my baking around 5:30…stop wincing).
2. They can only go on two times per day MAX- even a grilled cheese sandwich for the tall, angsty human counts as being “ON!” (Note to self: make sure to tell son).
3. They must be well taken care of in the way of using the nice, no scratch blue sponges only and gently polishing the chrome…absolutely NO SCOURING.  OUCH! Just the thought hurts (Costco large pack of blue sponges…check!).
4. They must get one day off entirely.  Nothing boiled, broiled or baked…NADA! (Totally on board with this one…love eating out on Friday nights and having a neat, clean kitchen just once in my week).
5. Most importantly: DO NOT let the tallest, eldest male even near them! (no problem there).

I can honestly sympathize with their demands…it’s just not baking friendly temperatures these days.  I’ve seen the, “Let’s look all across the nation” weather report, and it’s just plain brutal.  It’s so DANG HOT just about everywhere.  So the answer to your dessert question in the throws of July is my Sip then  Dip the Ladies Tiramisu.  It’s creamy, it’s cool, a little tipsy (the dessert, not the baker hopefully) and definitely luscious.

Please do as this blog title dictates…First and foremost, make yourself a cup of iced coffee and add a cap full of Kahlua to it..then sip.   If you want to add a bit of the whipped cream, you have my blessing, and I can count you as one of my friends.  Are you wondering when you dip the Ladies in that lovely Kahlua? Just chill…the lady fingers will be dipped a bit later.

So thumb your noses at the oven and stove–even stick out your tongue if you want to join in, and let them know that you can go on without them…at least for a little while.

What no-bake desserts do you make in the summer?

Simple Tiramisu
1 pint heavy whipping cream
6 T. powdered sugar
1 8 0z carton of Mascarpone cheese (Italian, sweet cream cheese)
1 8 0z carton of cream cheese(1/3 fat is fine)
1/2 c. sifted powdered sugar
1/2 c. hot water
1 T. instant espresso granules (instant coffee works too)
2 T. Kahlua
20 ladyfingers
shaved chocolate or 1/2 t. unsweetened cocoa

You will need a 9×13 or similar baking dish (Pyrex works great and looks nice so you can see the layers from the side)

Step 1: Make the whipped cream (yes, you have my blessing to buy Cool Whip and make this SUPER, SUPER easy) by pouring the pint of whipping cream into a metal bowl or bowl of a stand mixer.  Beat on medium then high speed until soft peaks form.  Add one tablespoon of the powdered sugar at a time, beating in between each tablespoon until stiff peaks form.  Remove the whipped cream from the bowl and place in another bowl to save for later.  You can use the same mixing bowl from the whipped cream for the next step…don’t wash in between steps…you are just going to add  some whipped cream back in soon anyways.

Step 2: Put the Mascarpone, cream cheese and 1/2 c. powdered sugar into the bowl of a stand mixer and cream together on medium speed then higher speed until all of the ingredients are incorporated together and your filling is creamy and smooth.  Gently fold in 1/2  of your whipped cream with a rubber spatula until well mixed.  Save the other half to top your Tiramisu.

Step 3: Mix HOT water, espresso and Kahlua together in a small bowl (If you’ve made coffee already in a pot, just use a 1/2 cup of your coffee instead of water and espresso…it will work fine).  DIP (YES, finally you get to dip the ladies)– DIP the bottom half of  10 of the lady fingers in the Kahlua mixture and lay them across your baking dish. Lay each lady finger side by side and fill in any empty space with a lady finger pushed in, Kahlua side up.   Then dollop 1/2 of the cream cheese mixture in spoon fulls on top of the dipped ladyfingers.  Carefully, spread the cream cheese filling over the ladyfingers with a spatula.  Dip the last 10 ladyfingers in the remaining Kahlua mixture. If you don’t have enough left, just mix another 1/4 c. of water, 1 1/2 t. espresso and 1 T. Kahlua so you have plenty.  Then place them on top of the cream cheese layer.  Repeat the cream cheese dolloping and spreading process.  Gently, spread your reserved whipped cream over the top.  Shave chocolate or dust cocoa powder on top for a pretty finish.  Refrigerate for at least one hour for the best results.  This allows your ladies to get amply tipsy from the Kahlua and will help permeate the whole dessert with the layers of sumptuous coffee flavor.  Enjoy!