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Easy No-Bake Classic Tiramisu Recipe

Close-up of a layered slice of classic tiramisu recipe dusted heavily with cocoa powder.
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Follow these simple steps to make an authentic, creamy Italian Tiramisu dessert using mascarpone cream. This no-bake recipe is perfect for dinner parties and can be made ahead of time.

Ingredients

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

Instructions

  1. In a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water), whisk the egg yolks and sugar constantly until the mixture is pale, thick, and reaches 160 degrees Fahrenheit. This pasteurizes the eggs. Remove from heat and let cool slightly.
  2. In a separate large bowl, whip the cold heavy cream until stiff peaks form. Set aside.
  3. In another bowl, gently whisk the cooled egg yolk mixture with the cold mascarpone cheese until just combined and smooth. Do not overmix.
  4. Gently fold the whipped cream into the mascarpone mixture until fully incorporated, creating the cream.
  5. In a shallow dish, combine the cooled coffee and coffee liqueur, if using.
  6. Quickly dip each ladyfinger, one at a time, into the coffee mixture. Do not soak them, just a quick dip on each side.
  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 evenly over the layer of ladyfingers.
  9. Repeat the process: dip the remaining ladyfingers and arrange them over the cream layer.
  10. Spread the remaining mascarpone cream over the top layer of ladyfingers.
  11. Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow the dessert to set.
  12. Before serving, generously dust the top surface with unsweetened cocoa powder. Slice and serve cold.

Notes

  • If you prefer to avoid using eggs entirely, you can substitute the egg yolk and sugar mixture with 1 cup of chilled heavy cream whipped with 1/4 cup powdered sugar until stiff peaks form, then fold into the mascarpone.
  • For the best flavor, use high-quality, strong coffee. Espresso works well.
  • Dusting with cocoa powder should always be done immediately before serving to prevent the powder from absorbing moisture.

Nutrition

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