Classic Creamy Tiramisu
A classic no-bake tiramisu with creamy mascarpone, coffee-soaked lady fingers, and a dusting of cocoa powder. Quick to assemble and perfect chilled, it’s a delicious, elegant dessert that requires minimal prep and delivers maximum flavor.
Equipment
- 1x 8x8-inch baking dish
- 1x Electric hand mixer
- 1x Mixing bowls (for cream and mascarpone)
- 1x Shallow dipping bowl (for coffee)
- 1x Fine mesh strainer (for cocoa dusting)
Ingredients
- 1 ½ cups 360 ml heavy whipping cream, cold
- 8 ounces 225 g mascarpone cheese, softened to room temperature
- ⅓ cup 67 g granulated sugar
- 1 teaspoon 5 ml pure vanilla extract
- 1 ½ cups 360 ml freshly brewed espresso or strong coffee, chilled
- 3 tablespoons 45 ml coffee-flavored liqueur (optional, such as Kahlua)
- 1 package about 7 ounces / 24 pieces ladyfinger cookies (Savoiardi recommended)
- Unsweetened cocoa powder for dusting
Instructions
- Whip the Cream to Stiff Peaks: Pour the cold heavy cream into a large mixing bowl. Using an electric mixer on medium speed, begin whipping the cream. Gradually add the granulated sugar and vanilla extract as you whip. Continue until firm peaks form—when the cream holds a stiff peak without falling.
- Combine Mascarpone Cheese: Transfer the softened mascarpone cheese to a separate bowl. Gently fold in the whipped cream until fully combined and smooth, creating a light, fluffy mascarpone cream mixture. Be careful not to overmix to maintain the airy texture.
- Prepare the Coffee Soak: In a shallow bowl, mix the chilled espresso with the coffee liqueur if using. This mixture will flavor and moisten the ladyfingers.
- Dip and Layer Ladyfingers: Quickly dip each ladyfinger into the coffee mixture—just enough to moisten without soaking—about one second per side. Arrange a single layer of dipped ladyfingers evenly in the bottom of an 8x8-inch baking dish.
- Spread the First Mascarpone Layer: Spoon half of the mascarpone cream over the ladyfinger layer. Use a spatula to gently smooth it out into an even layer.
- Repeat Ladyfinger Layer: Dip the remaining ladyfingers briefly in the coffee mixture and layer them evenly on top of the mascarpone cream.
- Finish with Mascarpone Cream: Top with the remaining mascarpone mixture, spreading it smoothly to cover the ladyfingers completely.
- Chill and Dust: Cover the dish with plastic wrap and refrigerate for at least 3-4 hours, or overnight for the best flavor melding. Just before serving, dust the top generously with cocoa powder using a fine mesh sieve for an even, delicate finish.
Notes
- Alcohol Options: Coffee liqueur adds depth to the flavor but can be omitted or substituted with marsala wine or brandy if preferred.
- Make-Ahead Friendly: This dessert improves after resting, so prepare it the day before to allow the flavors to blend perfectly. Store covered in the fridge for up to 3 days.
- Freezing Tips: For longer storage, assemble the tiramisu without cocoa powder, cover tightly with plastic wrap and foil, and freeze up to 3 months. Thaw overnight in the fridge and dust with cocoa powder before serving.
- Choosing Ladyfingers: Use firm, crisp ladyfingers for the best texture. The Savoiardi brand is a reliable choice found in most grocery stores or online.