Description
A foolproof, no-bake tiramisu recipe featuring a rich mascarpone cream, strong espresso-soaked ladyfingers, and bittersweet chocolate garnish. This make-ahead dessert delivers restaurant-quality texture and flavor with minimal effort.
Ingredients
Scale
- 16 oz (450g) mascarpone cheese, cold
- 1 cup (240ml) heavy whipping cream
- 6 large egg yolks
- ½ cup (100g) granulated sugar
- 1 teaspoon vanilla extract
- 1 ½ cups (360ml) strong espresso or coffee, cooled
- 2 packages (24-30 cookies) Savoiardi ladyfinger cookies
- 2 oz (55g) bittersweet chocolate (at least 60% cocoa), grated
- 2–3 tablespoons Marsala wine or Kahlúa (optional)
- Unsweetened cocoa powder, for dusting
Instructions
- Brew strong espresso or coffee and stir in Marsala wine or Kahlúa if using. Pour into a shallow dish and let cool completely to room temperature.
- In a large, cold bowl, whip the heavy cream with an electric mixer on medium-high speed until stiff peaks form. Set aside in the fridge.
- In another large bowl, beat the egg yolks and granulated sugar on high speed for 3-4 minutes until pale, thick, and ribbon-like.
- Reduce mixer speed to low and add the mascarpone cheese to the yolk mixture. Beat gently just until combined and smooth.
- Fold one-third of the whipped cream into the mascarpone mixture to loosen it. Then, gently fold in the remaining whipped cream until no white streaks remain.
- Quickly dip both sides of each ladyfinger into the cooled coffee mixture (about 1-2 seconds per side) and place in a single layer at the bottom of a 9×13 inch dish.
- Spread half of the mascarpone cream over the ladyfingers. Add a second layer of dipped ladyfingers and spread the remaining cream on top.
- Cover tightly with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to set.
- Before serving, sift unsweetened cocoa powder over the top and grate bittersweet chocolate over the cocoa. Slice with a hot, dry knife and serve cold.
Notes
Keep all ingredients cold to ensure the cream whips properly. Do not soak ladyfingers for too long or they will become soggy. For food safety, use pasteurized eggs or cook the yolks over a double boiler until they reach 160°F (71°C). This dessert is best made the night before to allow flavors to meld.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18
- Sodium: 120
- Fat: 22
- Saturated Fat: 13
- Carbohydrates: 28
- Fiber: 1
- Protein: 5
Keywords: tiramisu, mascarpone, espresso dessert, no bake dessert, italian dessert, homemade tiramisu, coffee dessert, make ahead dessert