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Tiramisu

tiramisu italian no-bake coffee dessert
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Tiramisu is a classic Italian dessert made with layers of coffee-soaked ladyfingers and a creamy mascarpone filling. Light yet indulgent, this no-bake treat blends espresso, mascarpone, eggs, and sugar into a rich, elegant finish—perfect for any occasion.

Info

  • Prep Time: About 25 minutes
  • Chilling Time: Overnight (6–8 hours)
  • Servings: 6–8

Ingredients

  • Mascarpone cheese – 16 oz (2 boxes)
  • Whole eggs – 5–6 large
  • Whipping cream – 2 cups (optional; traditionally only egg-white-based meringue is used)
  • Granulated sugar – 1 cup (divided into two 1/2 cups)
  • Savoiardi (ladyfinger) biscuits – 200g (about 7 oz)
  • Hot water – 1 cup
  • Instant coffee – 1/2 tablespoon
  • Vanilla essence – 1 teaspoon
  • Unsweetened cocoa powder – for dusting (optional but recommended)

Procedure

  1. Separate the egg yolks and whites.
  2. In a heatproof bowl, whisk together 5 egg yolks and 1/2 cup sugar over a double boiler until the sugar is fully dissolved and the mixture becomes pale and slightly thickened. Remove from heat and let it cool. After it cools down beat using an electric mixer.
  3. Once cooled, add the mascarpone cheese and vanilla essence, and beat using an electric mixer until smooth and creamy.
  4. In a clean, dry bowl, beat 2–3 egg whites with the remaining 1/2 cup sugar until stiff peaks form (this is your meringue).
    • ✅ Alternative: If you prefer not to use raw egg whites, you can whip 2 cups of chilled whipping cream until stiff and use it instead.
  5. Gently fold the meringue or whipped cream into the mascarpone mixture using a spatula. Do not over mix or deflate the air.
  6. Mix instant coffee into 1 cup of hot water. Let it cool slightly.
  7. Quickly dip each ladyfinger into the coffee mixture—just enough to coat, not soak. And arrange a single layer in your serving dish.
  8. Spread half of the mascarpone mixture evenly over the ladyfingers.
  9. Add another layer of dipped ladyfingers, then spread the remaining mascarpone mixture on top.
  10. Smooth the top and dust with unsweetened cocoa powder.
  11. Cover and refrigerate overnight (at least 6–8 hours) to allow the flavors to develop and the dessert to set.

Notes

  • Use pasteurized eggs or egg substitutes if you’re concerned about raw egg safety.
  • Do not over-soak the ladyfingers—they will become too mushy.
  • For a classic Italian touch, you may add a splash of coffee liqueur or dark rum to the coffee soak.
  • Dust with cocoa or garnish with grated chocolate just before serving.
  • Can be made 1–2 days ahead and stored in the refrigerator for best results.