Let Me Tell You About the Dessert I Can’t Stop Making…
Tiramisu.
Just saying it makes me smile. It’s elegant, rich, and somehow comforting all at once — like a warm hug from Italy.
Whether you’re prepping for a dinner party, a family get-together, or just a Tuesday night craving (guilty), this no-bake tiramisu recipe is the one I always come back to. And here’s the good news: it’s way easier than it looks.
What You’ll Need (Don’t Worry, It’s Simple)
Here’s everything that goes into this creamy dream:
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6 egg yolks
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¾ cup granulated sugar
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1 cup heavy cream (cold)
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1 cup mascarpone cheese (room temp is key)
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2 cups strong coffee or espresso, cooled
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2 tbsp coffee liqueur (Kahlúa is great, but optional)
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1 pack ladyfingers (Savoiardi)
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Cocoa powder for dusting
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Dark chocolate shavings (if you’re feeling fancy)
Let’s Make It!
1. Start with the Egg Mixture
Whisk together the egg yolks and sugar in a heatproof bowl. Set it over simmering water (double boiler style) and whisk for about 8 minutes until it thickens and turns pale. Let it cool.
2. Whip That Cream
In a separate bowl, whip the heavy cream until stiff peaks form. If you’re using a hand mixer, it’ll only take a few minutes.
3. Combine
Fold the mascarpone into the cooled egg mixture until smooth. Then gently fold in the whipped cream. The goal here is fluffy, not soupy.
4. Dip & Layer
Mix the coffee and liqueur in a shallow bowl. Quickly dip each ladyfinger (1–2 seconds, max!) and lay them in a dish.
Spread half the cream mixture over the top.
Repeat with another layer of dipped ladyfingers and the rest of the cream.
5. Chill Out
Cover and refrigerate for at least 4 hours, but overnight is best for flavor.
6. Final Touch
Right before serving, dust with cocoa powder and sprinkle chocolate shavings for that wow factor.
Tips from My Kitchen
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Don’t over-soak the ladyfingers. A quick dunk is enough — they’ll continue to soften as it chills.
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Use real mascarpone — trust me, cream cheese is not the same.
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For a kid-friendly version, just skip the alcohol.
Why I Love This Recipe
I’ve tried SO many tiramisu recipes, but this one hits every time. It’s creamy without being heavy, sweet but not too sweet, and the coffee-soaked layers are pure magic. Plus, it’s no-bake, which is a huge win during hot months.
Storage Notes
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Keeps in the fridge for up to 3 days.
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Can be frozen for up to 1 month — just thaw overnight before serving.
Final Scoop
If you’ve never made tiramisu before, this is your sign to try.
And if you’re already a tiramisu lover? You’ll add this recipe to your regular rotation — guaranteed.
Let me know in the comments: are you Team Kahlúa or no booze at all?
Happy layering!