Description
A foolproof, authentic no-bake Italian tiramisu that balances bitter espresso with rich mascarpone. This refined recipe uses pasteurized eggs for safety and requires zero fancy equipment, making it the perfect make-ahead dessert for any occasion.
Ingredients
Scale
- 1 ½ cups (350ml) strong espresso or coffee, cooled completely
- 2 tablespoons Marsala wine or Amaretto (optional)
- 4 large eggs, separated (pasteurized recommended)
- ½ cup (100g) granulated white sugar
- 16 oz (450g) mascarpone cheese, cold
- 24–26 ladyfingers (savoiardi)
- 2–3 tablespoons unsweetened cocoa powder, for dusting
Instructions
- Brew the espresso and stir in the optional alcohol if using. Let it cool completely to room temperature.
- Separate the eggs, placing yolks in one bowl and whites in a larger, clean bowl.
- Using an electric mixer, beat the egg whites on medium-high speed until stiff peaks form (about 2-3 minutes).
- In a separate bowl, beat the egg yolks and sugar on high speed for 5-7 minutes until pale yellow and thick (ribbon consistency).
- Add the mascarpone to the yolk mixture and beat on low speed just until combined and smooth.
- Gently fold the whipped egg whites into the mascarpone mixture using a spatula until no white streaks remain.
- Quickly dip each ladyfinger into the cooled coffee mixture (about 1 second per side) and lay them in a single layer in a 9×13 inch dish.
- Spread half of the mascarpone cream over the first layer of ladyfingers.
- Repeat with a second layer of dipped ladyfingers and the remaining cream, smoothing the top.
- Cover the dish with plastic wrap and refrigerate for at least 6 hours, ideally overnight.
- Before serving, dust the top generously with unsweetened cocoa powder using a fine mesh sieve.
Notes
Ensure the espresso is completely cool before dipping ladyfingers to prevent the mascarpone from melting. Do not over-soak the cookies; a quick dip is sufficient as they will absorb more moisture while chilling. For food safety, use pasteurized eggs or cook the yolks and sugar over a double boiler to 160°F. Tiramisu does not freeze well; store in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22
- Sodium: 120
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 35
- Fiber: 1
- Protein: 6
Keywords: tiramisu, italian dessert, no bake dessert, mascarpone, espresso, classic tiramisu, make ahead dessert