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Classic No-Bake Tiramisu Recipe

A close-up of a perfect square slice of tiramisu recipe, showing layers of cream, ladyfingers, and a dusting of cocoa powder.
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Make an authentic, creamy Italian Tiramisu without baking. This recipe uses pasteurized eggs or a cooked custard base for safety and features espresso-soaked ladyfingers layered with rich mascarpone cream.

Ingredients

Scale
  • 6 large egg yolks
  • 3/4 cup granulated sugar
  • 1/4 cup water
  • 1 1/2 cups heavy whipping cream, cold
  • 16 ounces mascarpone cheese, cold
  • 1 1/2 cups strong brewed espresso or coffee, cooled
  • 1/4 cup coffee liqueur (optional)
  • 2 packages (7 ounces each) Italian ladyfingers (Savoiardi)
  • Unsweetened cocoa powder, for dusting

Instructions

  1. Prepare the Zabaglione Base: In a heatproof bowl set over a saucepan of simmering water (double boiler), whisk the egg yolks and sugar constantly until the mixture thickens, lightens in color, and reaches 160°F (71°C). This cooks the yolks. Remove from heat and continue whisking until cool.
  2. Make the Mascarpone Cream: In a separate bowl, whip the cold heavy cream until stiff peaks form. In another bowl, gently whisk the cooled egg mixture until smooth. Beat in the cold mascarpone cheese until just combined and smooth. Fold the whipped cream into the mascarpone mixture until uniform.
  3. Prepare the Coffee Soak: Combine the cooled espresso and coffee liqueur (if using) in a shallow dish.
  4. Assemble the Tiramisu: Quickly dip each ladyfinger into the coffee mixture, turning once. Do not over-soak. Arrange a single layer of dipped ladyfingers in the bottom of a 9×13 inch baking dish.
  5. Layer the Cream: Spread half of the mascarpone cream evenly over the ladyfingers.
  6. Repeat Layers: Create a second layer of dipped ladyfingers, followed by the remaining mascarpone cream. Smooth the top surface.
  7. Chill: Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow the dessert to set firmly.
  8. Serve: Before serving, dust the top generously with unsweetened cocoa powder using a fine-mesh sieve. Cut into squares and serve cold.

Notes

  • If you prefer not to use a double boiler, you can substitute the cooked egg yolk base with 1 cup of heavy cream whipped with 1/2 cup of powdered sugar and 1 teaspoon of vanilla extract, then mixed with the mascarpone.
  • Use high-quality, strong espresso for the best flavor penetration.
  • For a deeper coffee flavor, add 1 teaspoon of instant espresso powder to the soaking liquid.

Nutrition

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