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Easy No-Bake Classic Tiramisu Recipe

A perfect square slice of homemade tiramisu recipe layered with cream and coffee-soaked ladyfingers, dusted heavily with cocoa powder.
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You can make this creamy, no-bake Italian dessert with simple steps. This classic tiramisu recipe uses espresso-soaked ladyfingers and a rich mascarpone cream, perfect for making ahead for dinner parties.

Ingredients

Scale
  • 1 1/2 cups strong brewed espresso, cooled
  • 1/4 cup coffee liqueur or dark rum (optional)
  • 2 large egg yolks
  • 1/2 cup granulated sugar
  • 8 ounces mascarpone cheese, softened
  • 1 cup heavy whipping cream, cold
  • 1 teaspoon vanilla extract
  • 1 package (7 ounces) ladyfingers (about 24–30 cookies)
  • Unsweetened cocoa powder, for dusting

Instructions

  1. Prepare the coffee soak: In a shallow bowl, combine the cooled espresso and the coffee liqueur or rum, if using. Set aside.
  2. Make the mascarpone cream: In a medium bowl, whisk the egg yolks and granulated sugar together until the mixture is pale yellow and thick. This takes about 3 minutes.
  3. Gently mix the softened mascarpone cheese into the egg yolk mixture until smooth. Do not overmix.
  4. In a separate, chilled bowl, whip the cold heavy cream and vanilla extract until stiff peaks form.
  5. Fold one-third of the whipped cream into the mascarpone mixture to lighten it. Then, gently fold in the remaining whipped cream until just combined. You want a smooth, creamy texture.
  6. Assemble the tiramisu: Lightly dust the bottom of an 8×8 inch baking dish with cocoa powder.
  7. Quickly dip one ladyfinger at a time into the espresso mixture, turning to coat both sides. Do not let them soak too long, or they will become soggy.
  8. Arrange a single layer of the dipped ladyfingers in the bottom of the dish. Break cookies if necessary to fit the space.
  9. Spread half of the mascarpone cream evenly over the layer of ladyfingers.
  10. Repeat the process: Dip and arrange a second layer of espresso-soaked ladyfingers over the cream.
  11. Spread the remaining mascarpone cream over the second layer of ladyfingers.
  12. Cover the dish tightly with plastic wrap. Chill the tiramisu in the refrigerator for at least 6 hours, but preferably overnight, to allow the flavors to blend and the dessert to set.
  13. Before serving, dust the top generously with unsweetened cocoa powder using a fine-mesh sieve. Slice and serve your homemade tiramisu.

Notes

  • For the best flavor, use high-quality espresso or very strong brewed coffee.
  • Chilling time is important; this make-ahead dessert tastes much better after the flavors have fully developed overnight.
  • If you skip the liqueur, add 1 teaspoon of vanilla extract to the espresso soak for depth.

Nutrition

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