Classic Italian Tiramisu – No-Bake Coffee Dessert
Delve into this indulgent Italian classic, known for its layers of coffee-soaked savoiardi, rich mascarpone cream, and a decadent dusting of cocoa. Perfect for bringing a touch of elegance to your dessert table.
Equipment
- 9x9 inch (23x23cm) baking dish
- Large mixing bowl
- Hand mixer or stand mixer with whisk attachment
- Shallow dish for the espresso dip
- Fine-mesh sieve (for cocoa dusting)
- Flexible spatula
Ingredients
- 13 tablespoons strong espresso coffee freshly brewed and cooled, 200ml
- 3 tablespoons coffee liqueur such as Kahlúa; optional
- 3 large eggs separated
- ½ cup caster sugar superfine sugar, 100g
- 8.8 oz mascarpone cheese at room temperature, 250g / about 1 cup
- 24 pieces savoiardi biscuits also known as ladyfingers, approximately 200g / 7oz
- 2 tablespoons unsweetened cocoa powder for dusting
Instructions
- Have a 23x23cm (9x9 inch) baking dish ready. No greasing or lining is needed.
- Pour the cooled espresso into a shallow dish. Stir in the coffee liqueur if using. Set aside.13 tablespoons strong espresso coffee, 3 tablespoons coffee liqueur
- In a large mixing bowl, whisk the egg yolks with sugar until creamy, pale, and ribbons form when lifting the whisk.3 large eggs, ½ cup caster sugar
- Fold in the mascarpone until well combined and smooth.8.8 oz mascarpone cheese
- In a separate spotlessly clean bowl, whisk the egg whites with a hand mixer or stand mixer until stiff peaks form. Using a flexible spatula, gently fold the egg whites into the mascarpone mixture in three additions, using slow figure-eight strokes to preserve as much air as possible.3 large eggs
- Working one at a time, dip each savoiardi into the coffee mixture for no more than 1–2 seconds per side — they should be moistened but still firm. Arrange half the dipped biscuits in a single layer in the prepared dish.24 pieces savoiardi biscuits, 13 tablespoons strong espresso coffee, 3 tablespoons coffee liqueur
- Spread half of the mascarpone mixture over the biscuits, smoothing with a spatula.8.8 oz mascarpone cheese
- Repeat with another layer of coffee-dipped savoiardi and the remaining mascarpone cream.24 pieces savoiardi biscuits, 8.8 oz mascarpone cheese, 13 tablespoons strong espresso coffee, 3 tablespoons coffee liqueur
- Chill in the refrigerator for at least 2 hours, or overnight for best results.
- Before serving, dust generously with cocoa powder using a fine sieve.2 tablespoons unsweetened cocoa powder
Notes
Storage: Cover tightly with plastic wrap or transfer to an airtight container. Keeps in the fridge for up to 3 days — day two has the best texture.
Freezer: Wrap the dish in two layers of plastic wrap and freeze for up to 1 month. Thaw overnight in the fridge, never at room temperature.
Make-Ahead: Assemble up to 24 hours before serving; add the cocoa dusting just before you bring it to the table so it stays dry and vibrant.
Substitution: Replace the coffee liqueur with an equal amount of brewed espresso for an alcohol-free version that tastes just as good.
Pro Tip: Whisk egg whites in a spotlessly clean, grease-free bowl — even a trace of fat or yolk will prevent them from reaching stiff peaks.
Nutrition
Serving: 1servingCalories: 249kcalCarbohydrates: 18gProtein: 5gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 108mgSodium: 50mgPotassium: 60mgFiber: 0.5gSugar: 15gVitamin A: 555IUCalcium: 58mgIron: 1mg
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