No-Bake Tiramisu
A classic Italian dessert with creamy mascarpone, coffee-soaked ladyfingers, and cocoa powder. No oven or cooking required—just mix, layer, and chill.
- Total time
- 20 min
- Servings
- 6
- Calories
- 485
- Protein
- 6g
Ingredients
- 1 pound mascarpone cheese, room temperature
- 1 cup heavy cream, cold
- ¾ cup granulated sugar
- 1 cup strong brewed coffee, cooled to room temperature
- 40 pieces ladyfinger biscuits (savoiardi)
- 2 tablespoons unsweetened cocoa powder
Instructions
- 1
Pour the cold heavy cream into a large bowl and whisk by hand for 3–4 minutes, using strong upward strokes, until soft peaks form—the surface should look fluffy and the whisk should leave a trail that holds its shape for 2 seconds.
- 2
In a separate bowl, add the room-temperature mascarpone and 0.75 cup sugar, then whisk together using a rubber spatula in a folding motion (lifting from the bottom and pressing upward) for about 1 minute until smooth and uniform with no lumps.
- 3
Pour the whipped cream on top of the mascarpone mixture, then use a rubber spatula to fold it in by lifting the mascarpone from the bottom and folding it over the cream; rotate the bowl a quarter turn and repeat until no white streaks remain, about 8–10 folds.
- 4
Pour the cooled brewed coffee into a shallow bowl or plate about 6 inches across.
- 5
Dip each ladyfinger into the coffee for exactly 1 second (count 'one Mississippi'), tilting it so both sides touch the liquid, then lay it in the bottom of a 9-by-13-inch baking dish to form one complete layer—you should use about 20 ladyfingers and they will fit snugly side by side.
- 6
Spread half of the mascarpone cream evenly over the ladyfinger layer using a rubber spatula, working from one end to the other until the surface is smooth and completely covers the biscuits.
- 7
Dip the remaining 20 ladyfingers in coffee for 1 second each and arrange them in a second layer on top of the cream, placing each one to align with the layer below.
- 8
Spread the remaining mascarpone cream over the second layer of ladyfingers, smoothing the top with a rubber spatula until the entire surface is even and completely covered.
- 9
Sift the cocoa powder evenly over the top of the tiramisu by holding a fine-mesh sieve about 3 inches above the surface and tapping it gently with one finger until a thin, uniform layer of brown powder covers the cream—you should not see any white spots.
- 10
Cover the baking dish tightly with plastic wrap and place it in the refrigerator for at least 4 hours (or overnight) until the flavors meld and the texture is set but still creamy when you spoon through it.
Tools you’ll need
- large mixing bowl
- separate medium bowl
- whisk
- rubber spatula
- shallow bowl or plate for coffee dipping
- 9-by-13-inch baking dish
- fine-mesh sieve for cocoa powder
- plastic wrap
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