This delicious and super easy Tiramisu recipe keeps the main classic Italian dessert components, but is eggless and there’s no need for a double-boiler. It’s no bake, luscious, and perfect for every occasion and season!
Coffee is definitely one of those things that is the lifeblood for so many people – they’d sooner go without their mobile phone, then give up their coffee! I’m not one of those people.
Even though I don’t drink coffee, I do love it in Tiramisu and appreciate this dessert whole heartedly! The sum is definitely better than the parts. Between the silky mascarpone, heavy cream, sugar, and unsweetened cocoa powder, tiramisu is this odd creation of flavors that is undeniably amazing.
What is Tiramisu?
Tiramisu is a coffee-flavored Italian dessert. It is made of ladyfingers dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese, sprinkled with cocoa. It’s sort of like the older, sophisticated Italian cousin of an American icebox cake.
It’s been adapted so many ways over the years into a variety of cakes and parfaits. All delicious!
Is this recipe for Authentic Tiramisu?
No. Authentic Tiramisu has a zabaglione custard, which is egg yolks, sugar, and marsala wine whisked together over a double-boiler.
I have omitted the egg yolks and also the double-boiler process to make this dessert easier. I also use Kahlúa (coffee-flavored liqueur) instead of wine.
The basic components and flavors are still there and this dessert will leave you weak in the knees, trust me!
Tiramisu Ingredients
For this recipe, you only need a short list of ingredients, with variations below. It’s seriously so easy!
- Mascarpone cheese
- Heavy cream
- Powdered sugar
- Very strong coffee
- Kahlúa coffee-flavored liqueur
- Crunchy Italian ladyfingers
- Unsweetened cocoa powder
Recipe Variations
- You can replace the mascarpone with cream cheese and a little sour cream, if you prefer. (6 ounces cream cheese with 2 ounces of sour cream.)
- The Kahlúa can be replaced with dark rum, brandy, or Amaretto liquor. Or simply omit it and use more coffee in its place.
- Want it alcohol and coffee free? No problem. Use hot cocoa (cooled) instead. Great for kids!
Recipe Tips
- Dip the ladyfingers in the coffee mixture on both sides quickly, making sure the outsides get wet, but the inside stays hard. Don’t soak them or they’ll get soggy, which will result in your cream mixture being watery and ruin the dessert.
- Only use crunchy Italian Ladyfinger (Savoiardi.) Cake-style ladyfingers will get too soft.
Can I make Tiramisu in advance?
You should allow Tiramisu to set for at least 6 hours, and ideally overnight. It’s actually best eaten on the second day. The taste gets better and the consistency creamier when you give it time to rest.
How To Store Tiramisu
- In the refrigerator: Leftover Tiramisu should be kept in the refrigerator, wrapped tightly so no air or other smells get in, for up to 3 days.
- In the freezer: It freezes well for up to 2 months. Do not dust with cocoa powder, wrap tightly in plastic wrap so that no air can get in and place it in a freezer bag. To thaw: remove from the freezer, evenly dust the top with cocoa, then thaw in the refrigerator for at least 24 hours.
If you’re someone who thinks of tiramisu as a fancy dessert, reserved only for restaurant menus, think again! It’s actually incredibly easy to make at home and perfect for every occasion and season.
Other No Bake Desserts We Love!
I hope you love this delicious and simple recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
Watch the video for this Tiramisu Recipe
Easy Tiramisu Recipe
Ingredients
- 8 ounces mascarpone cheese , cold
- 3/4 cup heavy cream , cold
- 1/3 cup powdered sugar
- 1 1/2 cups very strong brewed coffee , chilled
- 1/4 cup Kahlúa coffee-flavored liqueur
- 12 ounces crunchy Italian ladyfingers (about 24 ladyfingers)
- 1 ounce unsweetened cocoa powder
Instructions
- In a large bowl with an electric mixer, beat the mascarpone cheese, heavy cream, and powdered sugar until light and fluffy. (Don’t overbeat - mixture should be soft and light with volume, but not clumpy.)
- In a separate shallow dish, combine the coffee and Kahlúa.
- Gently separate the ladyfingers and prep half of them by briefly dipping into the coffee mixture on both sides quickly, making sure the outsides get wet, but the inside stays hard. (Don’t soak them or they'll get soggy and ruin the dessert.)
- Arrange the wet ladyfingers in the bottom of a 2-quart (8x8) serving dish. Evenly, spread half of the whipped cream on top.
- Repeat layers one more time with the remaining lady fingers, coffee, and whipped cream.
- Refrigerate for at least 6 hours (or overnight.)
- Dust with cocoa powder right before serving.
- Cut into square portions and enjoy!
Video
Notes
- In the refrigerator: Leftover Tiramisu should be kept in the refrigerator, wrapped tightly so no air or other smells get in, for up to 3 days.
- In the freezer: It freezes well for up to 2 months. Do not dust with cocoa powder, wrap tightly in plastic wrap so that no air can come in and place it in a freezer bag. To thaw: remove from the freezer, evenly dust the top with cocoa, then thaw in the refrigerator for at least 24 hours.
Nutrition
Douglas Simmons says
Where do you find lady fingers. I have looked at a lot of recipes for tiramisu that all call for lady fingers and they are no where to be found.
Amy @Belly Full says
Hi Douglas! Hm. All my local markets carry them. They’re usually with all the other cookies.