Description

A rich, creamy no-bake dessert made with layers of espresso-soaked ladyfingers and a silky mascarpone cream, topped with a generous dusting of cocoa powder—this classic tiramisu is indulgent, airy, and perfectly balanced.

Ingredients

Units Scale

6 large egg yolks
3/4 cup granulated sugar
1 cup heavy cream
1 1/2 cups mascarpone cheese (room temperature)
1 3/4 cups strong brewed espresso or coffee (cooled)
3 tbsp coffee liqueur (optional)
2 packs (7 oz total) ladyfinger biscuits (savoiardi)
Unsweetened cocoa powder, for dusting

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Instructions

In a heatproof bowl over a double boiler, whisk together egg yolks and sugar until thickened and pale, about 8–10 minutes. Let cool.
In a separate bowl, whip the heavy cream to stiff peaks.
In a third bowl, beat mascarpone until smooth, then gently fold in the egg mixture and whipped cream until fully combined and creamy.
Combine espresso and coffee liqueur in a shallow dish. Quickly dip each ladyfinger (do not soak) and line the bottom of a 9×13 inch dish.
Spread half of the mascarpone cream over the dipped ladyfingers and smooth the top.
Repeat with another layer of dipped ladyfingers and the remaining cream.
Cover and chill for at least 6 hours (preferably overnight).
Dust generously with cocoa powder just before serving.

Notes

Use room temperature mascarpone for easier mixing.
Do not soak ladyfingers too long or the dessert may become soggy.
Chilling overnight improves the flavor and texture.
Can be made 1–2 days in advance.

Nutrition

Serving Size: 1 slice
Calories: 410
Sugar: 18g
Sodium: 60mg
Fat: 28g
Saturated Fat: 16g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 6g
Cholesterol: 195mg