Tiramisu is a surprisingly easy, classic Italian, no-bake dessert. It contains layers of espresso soaked ladyfingers, mascarpone custard, whipped cream, and cocoa powder. Buon appetito!
We are extremely picky about tiramisu. It’s one of those desserts we love to order, with our hopes high, but end up disappointed because it’s never as good as we hope. We really should stop trying, especially when we love this recipe so much, and it’s so easy to make! We have been lucky enough to taste the best of the best tiramisu, and that helped us in developing this recipe. The layers are simply perfection, and you absolutely must make this the next chance you get!
If you are not a regular coffee drinker and don’t already have some in your home, you can always grab an espresso at your local coffee shop! If you are avoiding caffeine, you can always use decaf.
We are making our tiramisu alcohol-free, but you can add up to 3 tablespoons of dark rum to the cream mixture, and 3 tablespoons of rum to the espresso mixture.
You should be able to find ladyfingers in most grocery stores, but we have come across a few stores that don’t keep them in stock. If you can’t find them, you can always order them online. Substitution options include sponge cake, pound cake, or biscotti.
Can I make Decadent Tiramisu eggless?
Absolutely! You can simply skip the first step with the eggs and sugar, and only use the homemade whipped cream. Make sure to use the full 1/2 cup of sugar when whipping the heavy cream if you omit the eggs.
Traditional tiramisu must use mascarpone, but if you have trouble finding it you can substitute with cream cheese. The flavor and consistency will be affected if you do this. Whichever you use, make sure that it is full-fat. Using a low-fat mascarpone or cream cheese can result in a runnier custard.
Make Ahead Instructions:
Tiramisu can be made 2-3 days in advance. Simply keep it in your fridge until you’re ready to eat!
- 4 egg yolks
- 1/2 cup granulated sugar divided
- 1 cup heavy cream
- 1 cup mascarpone
- 2 cups espresso or strong coffee
- 2 tablespoons cocoa powder
- 24 lady fingers hard variety
- 1/4 cup chocolate shavings
- Make a double boiler by bringing a couple inches of water to a simmer in a saucepan. Place a heat safe bowl ontop of the saucepan and whisk together the egg yolks and 1/4 cup sugar. Whisk this constantly in the bowl over the saucepan for 8-10 minutes. Remove and let cool.
- In a separate bowl, use a hand mixer on medium-high to mix together heavy cream and the remaining 1/4 cup sugar, until doubled in size. Fold in the Mascarpone cream.
- Add the egg mixture into the mascarpone mixture a little at a time, stirring constantly. Once all has been added in, use the hand mixer and continue to mix until medium peaks form.
- In an 9-inch square dish (or something of similar size) sprinkle a light dusting of cocoa powder.
- Pour the espresso into a shallow bowl.
- Working quickly, dip lady fingers into the espresso and line the bottom of the pan. Only dip what you need for that layer, and be sure to dip quickly so they do not soak up too much espresso.
- Once you have the bottom layer, spoon half of the mascarpone mixture over the lady fingers and gently spread. Dust lightly with cocoa.
- Repeat the process of dipping the lady fingers and layering the remaining mascarpone mixture.
- Give the final layer of cream a dusting of cocoa and sprinkle chocolate on top.
- Chill for a minimum of 4 hours so that the flavors can truly meld together.