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tiramisu square on a matte charcoal plate

No-Bake Tiramisu - An Easy, Classic Dessert Without the Oven

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Prep Time 20 minutes
Total Time 20 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • Ladyfingers (savoiardi): About 30–36 pieces (enough for a 9x9-inch pan or similar).
  • Mascarpone cheese: 16 ounces (450 g), cold but pliable.
  • Heavy cream: 1 cup (240 ml), cold.
  • Egg yolks (optional, for a richer, classic version): 3 large, very fresh. See FAQ for safety notes and a no-egg option.
  • Granulated sugar: 1/2 cup (100 g), divided if using yolks.
  • Vanilla extract: 1 teaspoon.
  • Espresso or very strong coffee: 1 1/2 cups (360 ml), cooled to room temperature.
  • Dark rum, coffee liqueur, or Marsala (optional): 2–3 tablespoons, to taste.
  • Unsweetened cocoa powder: For dusting.
  • Dark chocolate shavings (optional): For garnish.
  • Pinch of fine sea salt: Enhances flavor balance.

Method
 

  1. Brew the coffee and let it cool: Make strong espresso or concentrated coffee. Stir in the rum or liqueur if using. Pour into a shallow dish and let it come fully to room temperature so it doesn’t soften the ladyfingers too fast.
  2. Prep the mascarpone base: In a mixing bowl, whisk the mascarpone until smooth and creamy. Don’t overwork it; just loosen it up so it blends well with the cream.
  3. If using egg yolks (classic method): Place yolks and half the sugar (1/4 cup) in a heatproof bowl. Set over a pot with barely simmering water, whisk constantly for 5–7 minutes until thicker, pale, and warm to the touch. Remove from heat, add a pinch of salt and vanilla, then cool slightly. Fold into the mascarpone until smooth.
  4. If skipping yolks (no-egg method): Simply add the vanilla, remaining sugar, and a pinch of salt to the mascarpone and whisk until smooth.
  5. Whip the cream: In a cold bowl, whip the heavy cream with the remaining sugar (if you used yolks earlier, use the other 1/4 cup now; if not, add the full 1/2 cup divided to taste) until it reaches medium-stiff peaks. It should hold shape but still look glossy.
  6. Combine cream and mascarpone: Gently fold the whipped cream into the mascarpone mixture in two or three additions. Use light strokes to keep the mixture airy and smooth.
  7. Dip the ladyfingers: Quickly dip each ladyfinger into the coffee mixture for about 1 second per side. They should be moist but not soggy. Arrange them snugly in a single layer in your dish.
  8. Add the first cream layer: Spread half of the mascarpone cream over the ladyfingers. Smooth the top with a spatula.
  9. Repeat the layers: Add a second layer of dipped ladyfingers, then top with the remaining cream. Smooth the surface evenly.
  10. Chill: Cover and refrigerate for at least 4 hours, preferably 8–24 hours. The longer rest helps the flavors blend and the layers set.
  11. Finish and serve: Just before serving, dust generously with unsweetened cocoa powder. Add chocolate shavings if you like. Slice with a clean, sharp knife, wiping between cuts for neat squares.