Description
A classic no-bake Italian dessert, tiramisu layers espresso-soaked ladyfingers with a rich mascarpone cream and a dusting of cocoa powder. Elegant, indulgent, and simple to make ahead.
Ingredients
6 large egg yolks
3/4 cup granulated sugar
1 cup heavy cream
1 cup mascarpone cheese
2 cups brewed espresso or strong coffee, cooled
1/2 cup coffee liqueur (optional)
2 packs (about 7 oz) ladyfinger biscuits (savoiardi)
Unsweetened cocoa powder, for dusting
Dark chocolate shavings (optional, for garnish)
Instructions
- Whisk egg yolks and sugar over a double boiler for 6–8 minutes, until thick and pale. Remove from heat and let cool slightly.
- Whip the heavy cream in a separate bowl until stiff peaks form.
- Fold mascarpone cheese into the cooled egg mixture until smooth.
- Gently fold the whipped cream into the mascarpone mixture to keep it airy.
- In a shallow dish, mix brewed espresso with coffee liqueur (if using).
- Quickly dip each ladyfinger into the espresso mixture and arrange in a single layer in a 9x13 inch dish or trifle bowl.
- Spread half of the mascarpone mixture over the ladyfingers and smooth it out.
- Repeat with another layer of dipped ladyfingers and the remaining mascarpone cream.
- Cover and refrigerate for at least 6 hours or preferably overnight.
- Before serving, dust with unsweetened cocoa powder and garnish with chocolate shavings if desired.
Notes
For a non-alcoholic version, omit the coffee liqueur and use only brewed espresso.
Swap coffee liqueur with dark rum or amaretto for variation.
Individual servings in cups or jars make great party desserts.
Store covered in the fridge for up to 4 days.
Do not freeze—texture may be compromised.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 20g
- Sodium: 70mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 210mg
