Print

The Ultimate Easy No-Bake Tiramisu: Authentic Italian Flavor Without Raw Eggs

A perfect square slice of homemade tiramisu recipe served on a white plate, topped generously with cocoa powder.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Learn how to make a classic, creamy Italian Tiramisu recipe that is easy, requires no baking, and skips raw eggs. This guide gives you the simple steps for an elegant, coffee-soaked dessert perfect for any dinner party.

Ingredients

Scale
  • 1 1/2 cups strong brewed espresso, cooled
  • 1/4 cup coffee liqueur or dark rum (optional)
  • 2 large egg yolks
  • 1/2 cup granulated sugar
  • 8 ounces mascarpone cheese, softened to room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups heavy whipping cream, cold
  • 1 package (7 ounces) ladyfingers (Savoiardi biscuits)
  • Unsweetened cocoa powder, for dusting

Instructions

  1. Prepare the coffee soak: In a shallow bowl, combine the cooled espresso and the coffee liqueur or rum, if using. Set aside.
  2. Make the mascarpone cream base: In a medium bowl, whisk the egg yolks and granulated sugar together until the mixture is pale yellow and thick. This takes about 3 to 5 minutes of vigorous whisking.
  3. Gently whisk the softened mascarpone cheese into the egg yolk mixture until just combined and smooth. Stir in the vanilla extract. Do not overmix.
  4. Whip the cream: In a separate, clean bowl, use an electric mixer to beat the cold heavy whipping cream until stiff peaks form.
  5. Fold the whipped cream into the mascarpone mixture in two additions, using a spatula. Fold gently until no white streaks remain, creating a light, creamy filling.
  6. Assemble the Tiramisu: Quickly dip each ladyfinger, one at a time, into the coffee mixture. Do not soak them too long, or they will become soggy. You want a quick dip on each side.
  7. Arrange a single layer of the dipped ladyfingers in the bottom of an 8×8 inch baking dish or a similar sized serving dish.
  8. Spread half of the mascarpone cream mixture evenly over the layer of ladyfingers.
  9. Repeat the process: Dip and arrange a second layer of ladyfingers over the cream.
  10. Top with the remaining mascarpone cream, spreading it evenly to cover the top layer completely.
  11. Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours, but preferably overnight. This chilling time is essential for the flavors to meld and the dessert to set.
  12. Before serving, use a fine-mesh sieve to generously dust the top layer with unsweetened cocoa powder. Slice and serve this **best Tiramisu recipe** cold.

Notes

  • For a truly **authentic Italian dessert**, use high-quality espresso. The coffee flavor is key.
  • If you are concerned about using raw eggs, you can temper the yolks over a double boiler until they reach 160°F (71°C) before whisking with sugar. This pasteurizes them, making this a safe **Tiramisu Without Raw Eggs** option.
  • This is a fantastic **make ahead dessert**; it tastes better the next day.
  • When dipping the ladyfingers, work quickly. They absorb liquid fast.

Nutrition

Find it online: https://tastetaught.com/tiramisu-recipe-easy-no-bake-classic/