Description
Make a rich, creamy, and authentic Italian Tiramisu without using raw eggs. This no-bake dessert uses espresso-soaked ladyfingers and a simple mascarpone cream, perfect for any gathering.
Ingredients
Scale
- 6 large egg yolks
- 3/4 cup granulated sugar
- 1 1/2 cups heavy cream, cold
- 16 ounces mascarpone cheese, cold
- 1 1/2 cups strong brewed espresso, cooled
- 1/4 cup coffee liqueur or dark rum (optional)
- 2 packages (7 ounces each) ladyfingers (savoiardi)
- Unsweetened cocoa powder, for dusting
Instructions
- Prepare the Zabaglione Base: In a heatproof bowl set over a saucepan of simmering water (double boiler), whisk the egg yolks and sugar constantly until the mixture is pale yellow, thick, and reaches 160 degrees Fahrenheit. This pasteurizes the eggs. Remove from heat and let cool slightly.
- Make the Mascarpone Cream: In a separate large bowl, whip the cold heavy cream until stiff peaks form. In another bowl, gently whisk the cooled egg yolk mixture with the cold mascarpone cheese until just combined and smooth. Do not overmix.
- Fold the whipped cream into the mascarpone mixture in two additions until fully incorporated, creating a light, creamy filling.
- Prepare the Soaking Liquid: Combine the cooled espresso and coffee liqueur or rum (if using) in a shallow dish.
- Assemble the Tiramisu: Quickly dip each ladyfinger into the espresso mixture, turning once. Do not soak them too long or they will become soggy.
- Arrange a single layer of soaked ladyfingers in the bottom of a 9×13 inch baking dish.
- Spread half of the mascarpone cream evenly over the ladyfingers.
- Repeat the layers: dip and arrange another layer of ladyfingers, then top with the remaining mascarpone cream.
- Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow the flavors to meld and the dessert to set.
- Before serving, dust the top generously with unsweetened cocoa powder using a fine-mesh sieve. Slice and serve cold.
Notes
- For the best texture, chill the assembled tiramisu for a minimum of 6 hours.
- Use high-quality, strong espresso for the deepest coffee flavor.
- If you skip the alcohol, add 1 teaspoon of vanilla extract to the espresso for flavor.
- You can use a square 8×8 inch dish for a taller, denser tiramisu, adjusting the number of ladyfingers needed.
- Prep Time: 30 min
- Cook Time: 0 min
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25
- Sodium: 75
- Fat: 22
- Saturated Fat: 14
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 7
- Cholesterol: 180