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Easy Tiramisu with Ladyfingers

  • Author: Erin Clarkson
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 6 hours
  • Yield: 12 servings 1x
  • Category: Desserts
  • Method: No bake
  • Cuisine: Italian

Description

This easy tiramisu is a simple no-bake dessert recipe that is great to make ahead and takes only 30 minutes of prep time. It is made with layers of coffee-soaked ladyfingers, and a smooth and silky mascarpone filling for a classic Tiramisu dessert. For a cake version of tiramisu, check out my tiramisu cake!


Ingredients

Scale

Filling

  • 8 large egg yolks (about 140g), at room temperature
  • 200g caster / super fine sugar 
  • 540g mascarpone, at room temperature
  • 540g heavy cream, cold
  • 1/2 tsp vanilla bean paste (optional)

ASSEMBLY

  • 660g strong coffee, cool - I use espresso shots then dilute slightly. (sub in 160-200g kahlua if you like)
  • 48 lady finger biscuits (usually two packets depending on the yield)
  • Dutch cocoa for dusting

Instructions

FILLING

  1. Lightly whisk the egg yolks in a medium heatproof bowl. Add the sugar and whisk well to combine. Create a double boiler by placing a small to medium saucepan of water on the stove, and bring to a boil, then reduce to a simmer.
  2. Place the bowl on top of the saucepan, making sure that the water does not touch the bowl. Whisking continuously, cook the mixture for 9-10 minutes, until the sugar has dissolved and the mixture is thick. To test that the sugar has dissolved, rub between your thumb and finger to feel for grains. 
  3. Remove the mixture from the heat and leave to stand for 3-4 minutes, whisking occasionally, to allow it to cool slightly. 
  4. Once the egg mixture has cooled slightly, add the mascarpone and whisk in until just combined. Leave to cool further while you whip the cream. 
  5. Using an electric hand mixer or a whisk, whip the cream with the vanilla until stiff peaks form. Ensure that you do not over whip it, as it will make your mixture grainy. I prefer to whip to soft peaks and then finish by hand. 
  6. Fold the whipped cream into the egg and mascarpone mixture and mix to combine.

ASSEMBLY 

  1. Assemble all your components - the coffee mixed with kahlua if using, the lady fingers, and the tiramisu filling. Have a 9"x13" (20cm x 30cm) pan ready to go.
  2. Make the first layer by dunking half the lady fingers in the coffee mixture one at a time, for no longer than 1 second each. You do not want them to get completely wet - just to moisten. They will absorb more liquid as the tiramisu sets. Arrange 24 of the soaked lady fingers in the bottom of the baking dish - you may need to snuggle them in. 
  3. Add half of the filling mixture - about 675g. Spread gently over the lady fingers to smooth.
  4. Repeat the layering process with the remaining lady fingers dunked in the coffee mix and the rest of the filling mixture, and smooth out.
  5. Cover the pan with plastic wrap then leave to set in the fridge for at least 4 hours, or up to overnight. Remove the plastic wrap and dust with cocoa powder before serving. 
  6. Store leftovers in an airtight container in the fridge or in the serving pan lightly covered with plastic wrap for up to 3 days.

Notes

'Heavy Cream' is the kind of liquid cream you use to make whipped cream

Any pan size works for this tiramisu - I have made it in a 9" square before and you get three layers. Otherwise make it in the dish of your choice - your layers may be thinner or thicker than mine, but because it is no bake, whatever you choose to assemble it in is fine.

Keywords: Tiramisu, homemade tiramisu, easy tiramisu