This tiramisu recipe layers espresso-dipped ladyfingers with a light, silky mascarpone cream and a generous cocoa finish. It is an elegant Italian-inspired dessert that can be made ahead, so the flavors settle and the slices hold their shape when served.
The method below gently cooks the egg yolks before they go into the cream. Use a food thermometer and let the mixture cool before folding it in. For more chocolate inspiration, see our easy chocolate cake recipe.
Easy Tiramisu (No-Bake Italian Dessert)
Ingredients
Method
- Whisk egg yolks and sugar in a heat-safe bowl over gently simmering water until pale and 160°F, about 8 minutes. Remove from heat and cool slightly.
- Whisk mascarpone into the yolk mixture until smooth. In another bowl, whip cold cream to medium-stiff peaks, then fold it into the mascarpone mixture.
- Stir the optional liqueur into the cooled espresso. Dip each ladyfinger for about 1 second per side; do not soak.
- Arrange half the dipped ladyfingers in an 8-inch square dish. Spread half the cream mixture over them. Repeat with the remaining cookies and cream.
- Cover and refrigerate at least 6 hours, preferably overnight. Dust with cocoa just before serving and cut into 9 portions.
Why This Tiramisu Works
Strong, cooled espresso gives the cookies a clear coffee flavor without making the dessert taste bitter. A quick dip keeps the savoiardi tender while they chill. The mascarpone mixture is folded with whipped cream for a smooth, spoonable texture that still firms up in the refrigerator.
Ingredients and Helpful Notes
- Mascarpone: Let it soften briefly at room temperature so it blends smoothly; do not leave dairy out for an extended period.
- Ladyfingers: Choose crisp savoiardi. Soft sponge-style cookies absorb coffee too quickly.
- Espresso: Brew it strong and cool it completely. A tablespoon of coffee liqueur or dark rum is optional.
- Egg yolks: Heat the yolk-and-sugar mixture gently, stirring constantly, until a thermometer reads 160°F (71°C). USDA guidance recommends 160°F for egg dishes; see its food thermometer guidance.
- Cocoa: Dust the top just before serving for a soft, fresh-looking finish.
How to Make Tiramisu
1. Cook the yolks. Whisk yolks and sugar in a heat-safe bowl over gently simmering water. Keep the bowl above the water, stir continuously, and check the temperature. Take it off the heat at 160°F, then cool until just warm.
2. Make the cream. Whisk mascarpone into the cooled yolk mixture until smooth. In a separate chilled bowl, whip the heavy cream to medium-stiff peaks. Fold the cream into the mascarpone mixture in two additions so it stays airy.
3. Dip the cookies. Stir the optional liqueur into the espresso. Dip each ladyfinger for about one second on each side. The centers should remain slightly firm; they continue to soften as the tiramisu chills.
4. Layer and chill. Arrange half the cookies in an 8-inch square dish, spread over half the cream, then repeat. Cover and refrigerate for at least six hours, preferably overnight. Dust with cocoa before cutting into nine portions.
Tips for Clean Layers
- Use a shallow dish for the espresso so each cookie can be dipped quickly.
- Do not soak the ladyfingers; excess coffee can make the base watery.
- Chill the dessert overnight when possible, then wipe the knife between cuts.
- For a more traditional uncooked-egg variation, use pasteurized eggs and follow package guidance. This version cooks the yolks for added care.
Make-Ahead, Storage, and Serving
Assemble the tiramisu up to one day ahead and keep it covered in the refrigerator. Store leftovers chilled and enjoy within three days for the best texture. Avoid leaving this dairy-and-egg dessert at room temperature for long periods. Serve cold with espresso, fresh berries, or a small piece of moist chocolate cake.
Estimated Nutrition
Approximate values per serving (1/9 of the dish). These are estimates based on the listed ingredients; brands, cookie size, and portion size change the result.
| Nutrient | Amount |
|---|---|
| Calories | 515 kcal |
| Carbohydrates | 49 g |
| Protein | 8 g |
| Total fat | 34 g |
| Saturated fat | 20 g |
| Fiber | 1 g |
| Total sugars | 32 g |
| Sodium | 180 mg |
Frequently Asked Questions
Can I make tiramisu without alcohol?
Yes. Leave out the liqueur; espresso alone gives the cookies plenty of flavor.
Why is my tiramisu runny?
The cookies may have absorbed too much coffee, the cream may have been under-whipped, or the dessert may need more chilling time. Keep dips brief and chill until fully set.
Can I freeze it?
You can freeze it tightly covered, though the cream texture may soften slightly after thawing. Defrost overnight in the refrigerator and add the cocoa after thawing.
