Print

Easy No-Bake Classic Tiramisu Recipe

A close-up of a decadent slice of tiramisu recipe, showing layers of cream and coffee-soaked ladyfingers dusted with cocoa.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a creamy, authentic Italian Tiramisu without baking or using raw eggs. This simple recipe uses espresso and mascarpone for a perfect make-ahead dessert.

Ingredients

Scale
  • 6 large egg yolks
  • 3/4 cup granulated sugar
  • 16 ounces mascarpone cheese, cold
  • 1 1/2 cups heavy cream, cold
  • 1 teaspoon vanilla extract
  • 2 cups strong brewed espresso or coffee, cooled
  • 1/4 cup coffee liqueur or dark rum (optional)
  • 2 (7 ounce) packages ladyfingers (about 40-48 cookies)
  • Unsweetened cocoa powder, for dusting

Instructions

  1. Prepare the custard base: In a heatproof bowl set over a saucepan of simmering water (a double boiler), whisk the egg yolks and sugar constantly until the mixture is pale yellow, thick, and reaches 160°F (about 8-10 minutes). This cooks the yolks. Remove from heat and let cool slightly.
  2. In a separate large bowl, beat the cold heavy cream and vanilla extract until stiff peaks form. Set aside.
  3. In another bowl, gently whisk the cooled egg yolk mixture into the cold mascarpone cheese until just combined and smooth. Do not overmix.
  4. Gently fold the whipped cream into the mascarpone mixture in two additions until the cream is fully incorporated and the mixture is silky.
  5. Combine the cooled espresso and coffee liqueur (if using) in a shallow dish.
  6. Quickly dip each ladyfinger into the espresso mixture, turning once. Do not soak them, or they will become soggy.
  7. Arrange a single layer of dipped ladyfingers in the bottom of an 8×8 inch baking dish or a similar sized serving dish.
  8. Spread half of the mascarpone cream mixture evenly over the layer of ladyfingers.
  9. Repeat the process: dip the remaining ladyfingers and arrange them over the cream layer.
  10. Top with the remaining mascarpone cream, spreading it evenly.
  11. Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow the flavors to meld and the dessert to set.
  12. Before serving, dust the top generously with unsweetened cocoa powder using a fine-mesh sieve.

Notes

  • For a richer flavor, use freshly brewed espresso instead of regular coffee.
  • If you skip the alcohol, add 1 teaspoon of almond extract to the espresso soak for depth.
  • Ensure your mascarpone and heavy cream are very cold for the best whipping results.
  • This dessert tastes best when made a day ahead.

Nutrition

Find it online: https://afripaket.com/tiramisu-recipe-easy-no-bake-classic/