How to Make Classic Tiramisu (No-Bake Italian Dessert)

What Is Tiramisu?

Why Make This Recipe?

• No baking required: Assemble and chill for a fuss-free dessert.
• Uses a cooked egg base (zabaglione) to avoid raw egg risks.
• Improves with time: Chilling overnight deepens the flavors and firms up the filling.

Tips for Tiramisu Success

1. Cool the zabaglione fully: Let it reach room temperature (or at least 90°F) before mixing with whipped cream—hot zabaglione will melt the cream and ruin the texture.
2. Whip mascarpone with cream first: This prevents the filling from turning grainy (a common pitfall of adding mascarpone directly to zabaglione). Beat mascarpone for just 15–30 seconds to soften (over-beating causes separation).
3. Aim for firm peaks in cream: Whip the mascarpone-cream mixture to peaks that hold shape but have a slight wobble—stiff peaks will make the filling too dense.
4. Quickly dunk ladyfingers: A 1–2 second dip in coffee-rum liquid is enough to moisten them; over-soaking turns them mushy.

Eggs in Tiramisu: Raw or Cooked?

Ingredient Substitutions

• Ladyfingers: Swap for sponge cake if unavailable.
• Espresso: Use 1 cup brewed espresso instead of boiling water + instant espresso powder.
• Mascarpone: Blend 12 oz full-fat cream cheese with 3 oz heavy cream (Neufchâtel is too low-fat and will curdle).
• Alcohol-free option: Replace rum with 6 tbsp apple juice + 1 tsp non-alcoholic vanilla/rum extract.

Pan Size Adaptations

• 9x13-inch pan: Double the recipe (you may have extra filling).
• 6-inch round pan: Halve all ingredients.

Recipe Details

Prep & Cook Time

• Prep: 40 mins
• Cook: 5 mins
• Chilling: 8+ hrs (up to 24 hrs for best flavor)
• Servings: 9

Ingredients

• 6 large egg yolks
• 1 cup (200g) sugar, divided
• 3 oz (6 tbsp) dark rum, divided
• 1.5 cups (12 oz) cold mascarpone cheese
• 1 cup cold heavy cream
• 1 cup boiling water
• 1 tbsp instant espresso powder
• 1 (7-oz) package ladyfingers
• Unsweetened cocoa powder (for dusting, non-Dutch-processed)

Method

1. Prep the dish: Lightly oil an 8x8-inch baking dish.
2. Make the zabaglione:
   1. Set a heatproof bowl over a pan of simmering water (bowl bottom should not touch water, creating a double boiler).
   2. Whisk egg yolks and ¾ cup sugar in the bowl until smooth (no sugar granules left when rubbed between fingers).
   3. Gradually add 4 tbsp rum, then whisk rapidly for 10 mins until the mixture is thick, foamy, and pale yellow.
   4. Remove from heat and cool to room temperature.
3. Whip mascarpone and cream:
   1. Beat cold mascarpone on medium speed for 15–30 seconds to soften (do not over-beat).
   2. Slowly drizzle in heavy cream while mixing on medium speed, then beat on medium-high for 30–60 seconds until firm, slightly wobbly peaks form.
4. Combine filling components:
   1. Fold ⅓ of the mascarpone-cream mixture into the cooled zabaglione to lighten it, then fold in the remaining ⅔ until smooth.
5. Make the coffee soak:
   1. In a shallow dish, mix boiling water, espresso powder, remaining ¼ cup sugar, and remaining 2 tbsp rum until dissolved.
6. Assemble the tiramisu:
   1. Dunk ladyfingers quickly in the coffee liquid (don’t over-soak) and arrange in a single layer in the baking dish.
   2. Spread half the cream filling over the ladyfingers, then add a second layer of soaked ladyfingers and the remaining filling.
7. Chill and serve:
   1. Cover and refrigerate for 8+ hours (or 24 hours for optimal flavor).
   2. Dust with cocoa powder before slicing and serving. Leftovers keep for up to 5 days in the fridge.