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Easy No-Bake Classic Tiramisu Recipe with Creamy Mascarpone

A decadent square slice of tiramisu recipe showcasing layers of ladyfingers, cream, and a dusting of cocoa powder.
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Make this classic Italian Tiramisu recipe easily at home. This no-bake dessert uses a creamy mascarpone mixture without raw eggs and features coffee-soaked ladyfingers, perfect for dinner parties or make-ahead plans.

Ingredients

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  • 1 cup strong brewed espresso or coffee, cooled
  • 1/4 cup coffee liqueur or dark rum (optional)
  • 2 large egg yolks (pasteurized if concerned about raw eggs)
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 16 ounces mascarpone cheese, cold
  • 1 cup heavy whipping cream, cold
  • 1 package (7 ounces) ladyfingers (Savoiardi)
  • Unsweetened cocoa powder, for dusting

Instructions

  1. Prepare the coffee soak: In a shallow bowl, combine the cooled espresso and coffee liqueur or rum, if using. Set aside.
  2. Make the cream base: In a medium bowl, whisk the egg yolks and sugar together until the mixture is pale yellow and slightly thickened. Whisk in the vanilla extract.
  3. Whip the cream: In a separate large bowl, use an electric mixer to beat the cold heavy cream until stiff peaks form. Set aside.
  4. Combine mascarpone: Gently fold the cold mascarpone cheese into the egg yolk mixture until just combined. Do not overmix.
  5. Fold in whipped cream: Gently fold the whipped cream into the mascarpone mixture in two additions until the cream is smooth and uniform. This is your mascarpone cream.
  6. Assemble the first layer: Quickly dip one side of a ladyfinger into the coffee mixture for just a second or two; do not let it soak too long or it will become soggy. Arrange a single layer of dipped ladyfingers in the bottom of an 8×8 inch baking dish.
  7. Add cream layer: Spread half of the mascarpone cream evenly over the ladyfinger layer.
  8. Add second layer: Repeat the dipping process with the remaining ladyfingers and arrange them over the cream layer.
  9. Top with remaining cream: Spread the remaining mascarpone cream over the second layer of ladyfingers, smoothing the top surface.
  10. Chill: Cover the dish tightly with plastic wrap. Refrigerate for at least 6 hours, or preferably overnight, to allow the dessert to set and the flavors to meld. This make-ahead step is important.
  11. Serve: Before serving, use a fine-mesh sieve to generously dust the top layer with unsweetened cocoa powder. Slice and serve cold.

Notes

  • For a non-alcoholic version, skip the coffee liqueur and use only strong coffee.
  • If you are concerned about using raw eggs, you can use pasteurized egg yolks or substitute them with 1/2 cup of sweetened condensed milk mixed into the mascarpone for stability and sweetness.
  • This dessert tastes best when made a day ahead. Plan your meal planning around this chilling time.
  • Dusting with cocoa powder should happen right before serving to prevent the powder from absorbing moisture.

Nutrition

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