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A close-up of a slice of tiramisu on a plate with a fork, showing layers of cream, soaked ladyfingers, and cocoa powder.

Easy No-Bake Tiramisu Recipe

Author: Jessica Haggard
Tiramisu is a total win if you’re looking for something simple that still feels a little fancy. You’ve got soft ladyfingers dipped in espresso, a smooth mascarpone filling, and just the right touch of cocoa on top. It’s rich without being too heavy, and you don’t even need to bake it. Just layer everything up, pop it in the fridge, and you’re ready to serve something everyone will rave about.
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Prep Time 20 minutes
Chilling Time 4 hours
Total Time 4 hours 20 minutes
Course Dessert
Cuisine Italian
Servings 8 servings
Calories 572 kcal

Ingredients
 
 

  • 6 large egg yolks
  • 1 cup granulated sugar
  • 1 ¼ cups mascarpone cheese room temperature
  • 1 ½ cups heavy cream
  • 1 cup espresso freshly brewed, cooled to room temperature
  • 2 tablespoons dark rum or coffee liqueur optional
  • 1 teaspoon vanilla extract
  • 24 ladyfingers Savoiardi biscuits
  • cocoa powder unsweetened, optional for dusting
  • dark chocolate shavings optional for garnish

Instructions
 

  • Whisk the egg yolks and sugar in a bowl until smooth. Set the bowl over a pot of simmering water and keep whisking for about 5 to 7 minutes until it thickens slightly. Take it off the heat and let it cool a bit, then gently stir in the mascarpone until smooth.
  • In another bowl, beat the heavy cream with the vanilla until it forms stiff peaks. Fold the whipped cream into the mascarpone mixture carefully so it stays light and fluffy.
  • Mix the cooled espresso with rum or liqueur if you’re using it. Quickly dip each ladyfinger and line them across the bottom of your 9x9 dish. Don’t soak them, just a quick dip is all you need so they stay firm.
  • Spoon half of the creamy filling over the dipped ladyfingers and spread it out. Add a second layer of dipped ladyfingers, then cover with the rest of the mascarpone mixture. Smooth out the top so it looks nice and even.
  • Cover and refrigerate for at least 4 hours, or overnight if you’ve got the time. When you’re ready to serve, dust the top with cocoa using a mesh strainer to keep it smooth and even. For a nice finishing touch, add chocolate shavings.
  • Chill the chocolate bar first, then use a veggie peeler or sharp knife to make curls or shavings. If you want them finer, a grater works too.

Notes

  • A quick dip is all you need. Just a second or two in the coffee is enough to soak flavor without making the ladyfingers fall apart.
  • Cold mascarpone doesn’t mix well and can turn lumpy. Take it out of the fridge about 30 minutes ahead so it blends into the filling nice and smooth.
  • For neat slices, warm your knife under hot water and wipe it off between cuts. This helps you get those nice, sharp edges without dragging the filling.
  • Serving tiramisu in small glass jars or cups is a fun way to make individual portions. It’s easy to serve, and the layered look is a bonus.
Serve: Tiramisu pairs best with fresh berries,biscotti, almond cookies, or shortbread bring a nice crunch. For drinks, serve it with espresso or cappuccino.
Store: Store it in an airtight container and enjoy within 3 days. To freeze, skip the toppings and wrap it well or use a freezer-safe container. It keeps for up to a month. Thaw in the fridge overnight, then finish with cocoa powder and chocolate shavings before serving.

Nutrition

Calories: 572kcalCarbohydrates: 48gProtein: 9gFat: 38gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 296mgSodium: 90mgPotassium: 129mgFiber: 0.3gSugar: 26gVitamin A: 1516IUVitamin C: 0.3mgCalcium: 112mgIron: 2mg
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