Description
This Cream Tiramisu is a luxurious, no-bake Italian dessert layered with espresso-soaked ladyfingers and a rich mascarpone cream made with whipped cream and egg yolks. Light, silky, and indulgent, it’s the perfect treat for any occasion—whether you’re hosting a dinner party or craving a special weekend dessert. With simple ingredients and a little patience, you can create an authentic tiramisu that rivals your favorite Italian restaurant’s version.
Ingredients
6 large egg yolks
¾ cup (150 g) granulated sugar
1 cup (240 ml) heavy cream, cold
16 oz (450 g) mascarpone cheese, cold
For the Espresso Soak:
1½ cups (360 ml) brewed espresso (or strong coffee), cooled
3 tbsp coffee liqueur (e.g., Kahlúa, optional)
2 tbsp granulated sugar (optional, for sweeter soak)
For Assembly:
14 oz (400 g) ladyfinger biscuits (savoiardi) – approx. 2 packs
Unsweetened cocoa powder, for dusting
Dark chocolate shavings or curls, optional garnish
Instructions
Brew espresso and mix with coffee liqueur. Let it cool.
Whisk egg yolks with sugar over a double boiler until thick. Let cool.
Whip cream to stiff peaks. In a separate bowl, beat mascarpone until smooth.
Fold cooled egg mixture and whipped cream into the mascarpone.
Dip ladyfingers briefly in espresso.
Layer soaked ladyfingers and cream mixture in a dish. Repeat layers.
Chill for at least 6 hours or overnight.
Dust with cocoa powder and serve.
Notes
Use Pasteurized Eggs: If you’re concerned about using raw eggs, opt for pasteurized yolks or prepare the egg mixture over a double boiler, as suggested.
Do Not Over-Soak: Quickly dip ladyfingers into espresso—1–2 seconds is enough. Over-soaking can cause them to fall apart.
Make Ahead: Tiramisu tastes even better the next day. Prepare it the night before for best flavor and texture.
Alcohol-Free Option: Omit coffee liqueur for a kid-friendly or non-alcoholic version. Add a splash of vanilla extract for extra flavor.
Presentation Tip: For a more elegant look, make tiramisu in individual cups or glasses. It’s perfect for parties and avoids slicing.
Storage Tip: Always store in the fridge and consume within 3–4 days for the freshest taste. Freeze only if necessary and avoid freezing with cocoa topping.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake, Layered
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 18g
- Sodium: 85mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 195mg