Easy Homemade Tiramisu (No Bake, Classic Italian Dessert)
The iconic Italian dessert featuring espresso-soaked ladyfinger cookies layered with a luscious mascarpone cream and dusted with cocoa. Rich, decadent, and no oven required—this make-ahead dessert is perfect for entertaining.
Make the mascarpone cream
In a large heatproof bowl, whisk together 6 egg yolks and 1/2 cup (100g) sugar. Place the bowl over a pot of simmering water (double boiler method), making sure the bottom doesn't touch the water. Whisk constantly for 5-7 minutes until the mixture thickens, becomes pale yellow, and reaches 160°F (71°C) on a thermometer to pasteurize the eggs. Remove from heat and let cool for 5 minutes. Add 16 oz room temperature mascarpone cheese and whisk until smooth and well combined. Set aside.
💡 Pro Tips:
- •Whisking constantly prevents the eggs from scrambling.
- •Room temperature mascarpone blends more smoothly and prevents lumps.
Whip the cream
In a separate large bowl, using an electric mixer or whisk, beat 1 cup cold heavy cream with the remaining 1/4 cup (50g) sugar on medium-high speed until stiff peaks form, about 3-4 minutes. The cream should hold its shape when you lift the beaters.
💡 Pro Tips:
- •Cold cream whips faster and holds its shape better.
- •Don't overbeat or you'll end up with butter.
Fold in the whipped cream
Gently fold the whipped cream into the mascarpone mixture using a rubber spatula. Fold in thirds: add 1/3 of the whipped cream and fold gently until just combined. Add the remaining whipped cream in two additions, folding gently after each. The mixture should be light, fluffy, and smooth with no streaks. Be gentle to maintain the airy texture.
💡 Pro Tips:
- •Folding, not stirring, preserves the airiness of the whipped cream.
- •Use a rubber spatula and cut through the center, then fold over.
Prepare the coffee mixture
In a shallow dish or bowl, combine 1 3/4 cups cooled espresso or strong coffee with 3 tablespoons coffee liqueur or dark rum (if using). Stir to combine. The mixture should be at room temperature—hot coffee will make the ladyfingers too soggy.
💡 Pro Tips:
- •Use strong coffee or espresso for the best flavor.
- •The alcohol is optional but adds depth and authentic flavor.
Assemble the first layer
Working one at a time, quickly dip 20-24 ladyfinger cookies into the coffee mixture for 1-2 seconds per side—just enough to soak them, but not so long that they fall apart. Arrange them in a single layer in the bottom of a 9x13-inch baking dish or similarly sized serving dish, breaking cookies as needed to fit.
💡 Pro Tips:
- •Quick dipping is key—soggy ladyfingers will make the tiramisu mushy.
- •Work quickly so the cookies don't absorb too much liquid.
Add cream and repeat layers
Spread half of the mascarpone cream mixture evenly over the layer of ladyfingers, smoothing it with a spatula. Repeat the process with another layer: dip the remaining 20-24 ladyfingers in the coffee mixture and arrange them on top of the cream. Spread the remaining mascarpone cream evenly over the second layer of ladyfingers, smoothing the top.
💡 Pro Tips:
- •Spread the cream gently to avoid disturbing the soaked ladyfingers.
- •Make sure the top layer is smooth for the best presentation.
Chill and dust with cocoa
Cover the tiramisu tightly with plastic wrap. Refrigerate for at least 4 hours, but preferably overnight (8-12 hours), to allow the flavors to meld and the dessert to set properly. Just before serving, use a fine-mesh sieve to generously dust the top with 2-3 tablespoons unsweetened cocoa powder. Garnish with dark chocolate shavings if desired.
💡 Pro Tips:
- •The longer it chills, the better the flavors develop.
- •Dust with cocoa right before serving to prevent it from getting soggy.
Serve
Slice the tiramisu into squares and serve chilled. Use a sharp knife and wipe it clean between cuts for neat slices. Store any leftovers covered in the refrigerator for up to 3 days.
💡 Pro Tips:
- •Serve with a small cup of espresso for the full Italian experience.
- •Individual servings can be made in glasses or small bowls for an elegant presentation.
- Large heatproof bowl
- Medium pot (for double boiler)
- Electric mixer or whisk
- Rubber spatula
- 9x13-inch baking dish or serving dish
- Shallow dish (for coffee mixture)
- Fine-mesh sieve (for dusting cocoa)
- Plastic wrap
- Instant-read thermometer (optional but recommended)
- 💡Mascarpone can be expensive—look for it near the specialty cheeses. Cream cheese is not a good substitute as it's too tangy.
- 💡For individual servings, assemble tiramisu in wine glasses or mason jars, layering the coffee-soaked ladyfingers and cream.
- 💡If you're concerned about raw eggs, use pasteurized eggs or heat the egg-sugar mixture to 160°F as directed in the recipe.
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