Description
Easy Tiramisu is a classic no-bake Italian dessert that combines rich mascarpone cream with coffee-soaked ladyfingers and a dusting of cocoa powder. This recipe yields a creamy, indulgent tiramisu that requires no oven time and is perfect for making ahead, allowing the flavors to meld beautifully overnight.
Ingredients
Scale
Egg Mixture
- 3 eggs, yolks and whites separated
- 1/2 cup (110g) caster sugar (superfine sugar)
- 1/2 tsp vanilla extract
Mascarpone Cream
- 8 oz / 250g mascarpone (good quality brand recommended)
Coffee Mixture
- 1 1/4 cups black coffee, hot and strong
- 2 tbsp Frangelico or Kahlua (or other liquor of choice, optional for alcohol-free version)
Assembly
- 6.5 oz / 200g ladyfingers, pavesini or savoiardi biscuits (24 -30 pieces)
- Cocoa powder, for dusting
Instructions
- Beat egg yolks and sugar: Using a stand mixer or electric beater on high speed (6 to 7), beat the egg yolks and caster sugar for about 10 minutes until the mixture changes from yellow to a pale yellow or almost white color and becomes thick.
- Add vanilla and mascarpone: Stir in the vanilla extract and mascarpone cheese into the yolk mixture. Beat gently just until combined and smooth. Transfer this cream mixture to a separate bowl and set it aside.
- Whip egg whites: Clean the mixer bowl and whisk attachment. Beat the egg whites on high speed (speed 7) for about 3 minutes until stiff peaks form, with the mixture looking like firm white foam.
- Fold mascarpone cream into egg whites: Add half of the mascarpone cream mixture into the whipped egg whites. Fold gently to combine without losing airiness. Then add the remaining cream and fold through carefully until just combined, preserving the light texture.
- Prepare coffee and liquor dip: Combine the hot strong coffee and liquor (if using) in a shallow dish for dipping the biscuits.
- Dip and layer biscuits: Quickly dip ladyfingers one at a time into the coffee mixture (do not soak) and line the bottom of an 8” (20cm) square dish with a single layer of soaked biscuits.
- Add first cream layer: Spread half of the mascarpone cream evenly over the biscuit layer.
- Add second biscuit layer: Dip the remaining ladyfingers and arrange a second layer over the cream.
- Add remaining cream layer: Spread the remaining mascarpone cream over the second biscuit layer.
- Chill: Cover the dish and refrigerate for at least 4 to 5 hours, preferably overnight, to allow flavors to develop and the dessert to set properly.
- Serve: Just before serving, dust the top generously with cocoa powder. Serve chilled, cutting into portions.
Notes
- Use a good quality mascarpone for best texture and flavor.
- Strong, hot coffee is key to infusing the biscuits with a distinct coffee flavor.
- Ladyfingers should be dipped quickly to prevent them from becoming too soggy.
- Folding the cream mixture gently ensures a light and airy tiramisu.
- The dessert tastes best after chilling overnight to let the flavors meld.