Description
A perfected, no-bake Italian classic featuring silky mascarpone cream and espresso-soaked ladyfingers. This recipe is surprisingly simple, improves with overnight chilling, and delivers a rich, professional-quality dessert.
Ingredients
Scale
- 2 cups (480ml) strong espresso or very strong coffee, cooled completely
- 3–4 tablespoons liqueur (optional, such as Marsala, dark rum, or Kirsch)
- 16 oz (450g) mascarpone cheese, room temperature
- 1 cup (240ml) heavy whipping cream, cold
- 6 large egg yolks (pasteurized recommended)
- ½ cup (100g) granulated sugar
- 1 teaspoon vanilla extract
- 2–3 boxes (30–40 cookies) dry Italian ladyfingers (savoiardi)
- Unsweetened cocoa powder, for dusting
Instructions
- Brew the espresso or strong coffee and let it cool completely to room temperature. Stir in liqueur if using.
- In a large, cold bowl, whip the heavy cream until soft peaks form. Set aside.
- In a separate large bowl, whisk egg yolks and sugar together using a hand mixer on medium-high speed for 4-5 minutes until pale, thick, and ribbon-like.
- Add the room-temperature mascarpone to the egg yolk mixture and beat on low speed just until combined and smooth.
- Gently fold the whipped heavy cream into the mascarpone mixture using a spatula until no streaks remain.
- Quickly dip each ladyfinger into the cold coffee (1-2 seconds per side) and arrange in a single layer in the bottom of an 8×8 or 9×9 inch baking dish.
- Spread half of the mascarpone cream mixture over the first layer of ladyfingers.
- Repeat the dipping process with the next layer of ladyfingers, arranging them over the cream.
- Spread the remaining cream over the second layer of ladyfingers and smooth the top.
- Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours, ideally overnight (12-24 hours).
- Just before serving, dust the top generously with unsweetened cocoa powder. Slice with a sharp knife and serve chilled.
Notes
Ensure coffee is completely cold to prevent melting the cream. Use dry, crisp Italian ladyfingers, not soft cake-like ones. For best texture, make the recipe at least 24 hours in advance. Do not freeze, as the dairy will separate. Use pasteurized eggs if serving pregnant women or young children.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 20
- Sodium: 80
- Fat: 24
- Saturated Fat: 14
- Carbohydrates: 32
- Fiber: 1
- Protein: 6
Keywords: tiramisu, espresso, mascarpone, ladyfingers, no-bake dessert, Italian dessert, make-ahead dessert, coffee dessert