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Easy No-Bake Classic Tiramisu Recipe

A perfect slice of layered tiramisu recipe, dusted heavily with cocoa powder, on a white plate.
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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 dark rum (optional)
  • 2 packages (7 ounces each) ladyfingers (savoiardi)
  • Unsweetened cocoa powder, for dusting

Instructions

  1. Prepare the coffee mixture: In a shallow bowl, combine the cooled coffee and the coffee liqueur or rum, if using. Set aside.
  2. Make the cream base: In a heatproof bowl set over a saucepan of simmering water (do not let the water touch the bowl), whisk the egg yolks and sugar constantly until the mixture is pale yellow and thick, reaching 160 degrees Fahrenheit (about 8-10 minutes). This pasteurizes the yolks. Remove from heat and let cool slightly.
  3. Whip the cream: In a separate large bowl, beat the cold heavy cream until stiff peaks form. Set aside.
  4. Combine mascarpone: In another bowl, gently whisk the cold mascarpone cheese until smooth.
  5. Fold together: Gently fold the cooled egg-sugar mixture into the mascarpone until just combined. Then, gently fold in the whipped cream in two additions until the mixture is uniform and airy. Do not overmix.
  6. Assemble the dessert: Quickly dip each ladyfinger into the coffee mixture, ensuring it is coated but not soggy. Arrange a single layer of dipped ladyfingers in the bottom of a 9×13 inch baking dish.
  7. Layer the cream: Spread half of the mascarpone cream mixture evenly over the ladyfingers.
  8. Repeat layers: Create a second layer of dipped ladyfingers, followed by the remaining mascarpone cream.
  9. Chill: 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.
  10. Serve: Before serving, generously dust the top layer with unsweetened cocoa powder using a fine-mesh sieve. Slice and serve cold.

Notes

  • If you prefer not to use raw or pasteurized egg yolks, you can substitute them with 1 1/2 cups of good quality, thick pastry cream, ensuring it is cooled before mixing with the mascarpone.
  • For a richer coffee flavor, use espresso instead of brewed coffee.
  • Use good quality, firm ladyfingers; soft cookies will disintegrate when dipped.

Nutrition

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