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Easy Tiramisu Recipe

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★★★★★

4.5 from 141 reviews

Easy Tiramisu is a classic Italian no-bake dessert featuring layers of coffee-soaked ladyfingers and a luscious mascarpone cream. This recipe combines whipped egg yolks, sugar, mascarpone, and folded egg whites to create a light, creamy texture, finished with a dusting of cocoa powder. Perfect for make-ahead occasions, it requires chilling for several hours to set those rich flavors.

Ingredients

Scale

Egg Mixture

  • 3 eggs, yolks and whites separated
  • 1/2 cup (110g) caster sugar (superfine sugar)
  • 1/2 tsp vanilla extract

Mascarpone Cream

  • 8 oz / 250g mascarpone cheese (good quality brand)

Soaking Liquid

  • 1 1/4 cups hot, strong black coffee
  • 2 tbsp Frangelico or Kahlua (or other liquor of choice, optional)

Assembly

  • 6.5 oz / 200g (24-30) ladyfingers, pavesini or savoiardi biscuits
  • Cocoa powder, for dusting

Instructions

  1. Whip egg yolks and sugar: Beat the egg yolks and caster sugar in a stand mixer or with an electric beater on high speed (6-7) for about 10 minutes until the mixture lightens to a pale yellow or almost white and becomes thick.
  2. Add vanilla and mascarpone: Mix in the vanilla extract and mascarpone cheese until just combined and smooth, then transfer this creamy mixture to a bowl and set aside.
  3. Whip egg whites: Clean the bowl and whisk attachment, then beat the egg whites on high speed (7) until stiff peaks form (about 3 minutes), with the whites turning fully opaque.
  4. Fold egg whites into cream mixture: Gently fold half of the mascarpone mixture into the egg whites to lighten it, then fold in the remaining mixture carefully to retain the airy texture and avoid deflating the egg whites.
  5. Prepare soaking liquid and soak biscuits: Combine the hot black coffee with the liqueur (if using). Quickly dip each ladyfinger into the coffee mixture, ensuring they are soaked but not soggy, then line the bottom of an 8-inch (20cm) square dish.
  6. Layer cream and biscuits: Spread half of the mascarpone cream mixture evenly over the coffee-soaked ladyfingers, then add another layer of dipped ladyfingers on top.
  7. Add final cream layer: Spread the remaining mascarpone cream over the top layer of biscuits.
  8. Chill the tiramisu: Cover the dish and refrigerate for at least 4 to 5 hours, ideally overnight, to allow the flavors to meld and the dessert to set.
  9. Finish with cocoa dusting and serve: Just before serving, sift a generous layer of cocoa powder over the tiramisu. Dust either before slicing or after plating for best presentation.

Notes

  • Use a high-quality mascarpone for the best creamy texture and authentic flavor.
  • The coffee should be hot and strong to properly flavor the ladyfingers.
  • Ladyfingers (pavesini or savoiardi) are the traditional biscuits used; they should be dipped quickly to avoid becoming too soggy.
  • Folding the egg whites gently into the mascarpone mixture preserves the dessert’s light and airy texture.
  • This recipe contains raw eggs; ensure eggs are fresh and handled safely, or consider pasteurized eggs if concerned.
  • For a non-alcoholic version, omit the liqueur and substitute with additional coffee or coffee essence.

Keywords: tiramisu, easy tiramisu, italian dessert, mascarpone dessert, coffee dessert, no bake tiramisu

Find it online: https://flavorsbymaya.com/easy-tiramisu-recipe/