Here’s a classic tiramisu recipe — creamy, rich, and beautifully layered with espresso-soaked ladyfingers and mascarpone cream. No baking required, and it’s perfect for making ahead!
🍰 Classic Tiramisu (No-Bake)
🍴 Serves: 8–10
⏲️ Prep Time: 30 minutes
🧊 Chill Time: 4–6 hours (or overnight for best flavor)
🛒 Ingredients:
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6 large egg yolks
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3/4 cup granulated sugar
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1 cup mascarpone cheese (8 oz), at room temp
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1 1/2 cups heavy cream (cold)
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2 cups strong brewed espresso or coffee, cooled
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1/4 cup coffee liqueur (like Kahlúa or optional)
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1 pack ladyfinger cookies (Savoiardi) – about 7 oz
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Unsweetened cocoa powder, for dusting
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Optional: dark chocolate shavings for garnish
👨🍳 Instructions:
1. Make the Cream:
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In a heatproof bowl over a pot of simmering water (double boiler), whisk together egg yolks and sugar until thick, pale, and slightly warm (about 8–10 minutes). Remove from heat and cool slightly.
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Once cooled, whisk in mascarpone until smooth.
2. Whip the Cream:
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In a separate bowl, beat heavy cream to stiff peaks.
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Gently fold whipped cream into the mascarpone mixture. Set aside.
3. Prepare Coffee Dip:
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Combine espresso/coffee and coffee liqueur in a shallow bowl.
4. Assemble the Tiramisu:
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Quickly dip ladyfingers (1–2 seconds) into the coffee mixture — don’t soak.
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Line the bottom of a 9×13 inch dish (or a deep 8×8 dish) with dipped ladyfingers.
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Spread half of the mascarpone cream over the layer.
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Repeat with a second layer of dipped ladyfingers and remaining cream.
5. Chill:
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Cover and refrigerate for at least 4 hours, preferably overnight.
6. Finish & Serve:
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Just before serving, dust generously with cocoa powder and add optional chocolate shavings.
✅ Tips:
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Don’t over-soak the ladyfingers — a quick dunk is enough.
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Mascarpone substitute (if needed): Mix softened cream cheese with a bit of sour cream or heavy cream.
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For a kid-friendly version, skip the liqueur and use decaf coffee.
Let me know if you’d like a non-alcoholic, egg-free, or individual cup version of tiramisu!
