Classic No-Bake Tiramisu with Mascarpone Cream

Classic No-Bake Tiramisu

This rectangular tiramisu has two layers of coffee-dipped ladyfingers and pale mascarpone cream beneath an even coating of cocoa. The filling starts with egg yolks and sugar cooked gently over steam, then cooled before being combined with mascarpone and whipped cream. Dip the cookies briefly so they hold their shape, and chill the assembled dessert overnight for squares that show the layers when cut.

Allow about 35 minutes of prep, 8–12 minutes to cook the yolk base, and at least 8 hours to chill. Makes 12 servings.

Ingredients for Classic No-Bake Tiramisu

• 6 large egg yolks
• 3/4 cup granulated sugar (150g)
• 16 ounces mascarpone cheese (450g)
• 2 cups cold heavy whipping cream (480g)
• 1 1/2 cups strong brewed coffee or espresso, cooled (360g); decaf works too
• About 40 dry sponge-style ladyfinger cookies (400g), or enough for two layers
• About 3 tablespoons unsweetened cocoa powder (15g), or enough to cover the top evenly

Optional: Add 1–2 tablespoons dark or golden rum to the cooled coffee, or 1 teaspoon vanilla extract to the cooled yolk base or mascarpone mixture. The tiramisu can also be made without either addition.

How to Make Classic No-Bake Tiramisu

1. Prepare the coffee: Let the brewed coffee or espresso cool completely, then pour it into a wide, shallow bowl. Set out a 9-by-13-inch rectangular baking dish.
2. Cook the yolk base: Whisk the egg yolks and sugar in a heatproof bowl set securely over a saucepan of gently simmering water. Keep the bowl above the water and whisk continuously until the mixture is pale, smooth, thickened, and reaches 160°F (70°C). Start checking after about 5 minutes; this usually takes 8–12 minutes, but use the temperature and texture rather than the clock alone.
3. Combine with mascarpone: Remove the yolk mixture from the heat and let it cool until no longer warm, about 10–15 minutes. In another bowl, mix the mascarpone just until smooth. Mix in the cooled yolk base and the vanilla, if using, stopping as soon as they are combined.
4. Whip the cream: Beat the cold heavy cream in a separate bowl until firm peaks hold their shape. Fold it into the mascarpone mixture in additions, just until no large streaks remain. Do not keep mixing once the filling is even.
5. Build the first layers: Stir the rum into the cooled coffee, if using. Dip each ladyfinger quickly on both sides and transfer it straight to the dish. Arrange a close-fitting layer, trimming cookies as needed, then spread half the cream evenly over it.
6. Add the second layers: Quickly dip enough ladyfingers to make a second layer over the cream. Spread the remaining cream smoothly to the edges.
7. Chill: Cover without pressing the wrap onto the cream. Refrigerate for at least 8 hours, preferably overnight, until the filling holds its layers when cut.
8. Dust and serve: Just before serving, sift a generous, even layer of cocoa over the top. Cut into squares with a sharp knife and serve cold.

Keeping the Layers Distinct

Ladyfingers absorb coffee quickly and continue to soften as the tiramisu chills. Dip them one at a time, just long enough to moisten both sides; they should still hold their shape when placed in the dish. Soaking them can make the cookie layers collapse.

Gentle heat and continuous whisking keep the yolk base smooth rather than scrambled. Let it cool before adding it to the mascarpone, and fold in the whipped cream gently to keep the filling airy. The overnight chill gives the cream time to firm and makes the dessert easier to cut into squares.

Storage and Make-Ahead

Assemble the tiramisu at least 8 hours ahead, preferably the day before. Keep it covered in the refrigerator and add the cocoa just before serving for a drier, more distinct top. Refrigerate leftovers, covered, for 3–4 days. Serve chilled; do not reheat.

Freezing is possible, but the texture after thawing is uncertain. Refrigeration is the preferred storage method.

Nutrition

Approximate nutrition per serving, based on 12 servings: 500 calories, 7g protein, 34g fat, and 42g carbohydrates. Per 100g: about 330 calories, 5g protein, 22g fat, and 28g carbohydrates. Values vary with the ingredients used and how much coffee the ladyfingers absorb.