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!
- 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)
- 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
- 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.
- 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.
- Remove the mixture from the heat and leave to stand for 3-4 minutes, whisking occasionally, to allow it to cool slightly.
- 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.
- 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.
- Fold the whipped cream into the egg and mascarpone mixture and mix to combine.
- 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.
- 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.
- Add half of the filling mixture - about 675g. Spread gently over the lady fingers to smooth.
- Repeat the layering process with the remaining lady fingers dunked in the coffee mix and the rest of the filling mixture, and smooth out.
- 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.
- Store leftovers in an airtight container in the fridge or in the serving pan lightly covered with plastic wrap for up to 3 days.
'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