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The Best Classic Italian Tiramisu Recipe: Easy No-Bake Delight

Close-up of a single serving slice of tiramisu recipe, showing layers of cream and coffee-soaked ladyfingers, dusted with cocoa.
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Create this irresistible, classic Italian Tiramisu right in your kitchen. This simple, no-bake method layers creamy mascarpone with coffee-soaked ladyfingers for an elegant dessert that impresses every time.

Ingredients

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

Instructions

  1. Prepare the espresso mixture: In a shallow bowl, combine the cooled espresso, optional rum or liqueur, and half of the granulated sugar. Stir until the sugar dissolves.
  2. Make the mascarpone cream base: In a medium bowl, whisk the egg yolks and the remaining granulated sugar until the mixture is pale yellow and thick. This takes about 3 minutes. Gently whisk in the softened mascarpone cheese until smooth.
  3. Whip the cream: In a separate, chilled bowl, beat the cold heavy cream and vanilla extract with an electric mixer until stiff peaks form.
  4. Fold the mixtures: Gently fold the whipped cream into the mascarpone-yolk mixture in two additions until just combined. Do not overmix. This creates your creamy dessert filling.
  5. Assemble the tiramisu: Quickly dip each ladyfinger, one at a time, into the espresso mixture. Do not soak them too long, or they will become soggy.
  6. Arrange a single layer of dipped ladyfingers in the bottom of an 8×8 inch baking dish or a similar-sized serving dish.
  7. Spread half of the mascarpone cream mixture evenly over the ladyfinger layer.
  8. Repeat the layers: Dip and arrange a second layer of ladyfingers over the cream, followed by the remaining mascarpone cream. Smooth the top with a spatula.
  9. Chill: Cover the dish tightly with plastic wrap. Refrigerate the tiramisu for at least 6 hours, or preferably overnight, to allow the flavors to meld and the dessert to set properly. This make ahead dessert tastes best after chilling.
  10. Serve: Before serving, dust the top generously with unsweetened cocoa powder using a fine-mesh sieve. Slice and serve this elegant dessert.

Notes

  • For a family-friendly version, skip the rum or liqueur entirely. You can add a teaspoon of almond extract to the espresso for a different flavor note.
  • If you prefer a richer, more traditional cream, you can temper the egg yolks over a double boiler until they reach 160°F before whisking with sugar.
  • This layered dessert looks beautiful when assembled in individual glasses for an aesthetic presentation.

Nutrition

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