Easy TIRAMISU Cake | No-Bake Dessert
About this recipe
Tiramisu is a classic Italian no-bake dessert, known for its layers of coffee-soaked ladyfingers and rich mascarpone cream. This version is simple to make ahead of time, making it perfect for gatherings or special occasions. Plus, it features a custard-like cream that contains no raw eggs, so you can enjoy it worry-free!
Ingredient notes
- Use room temperature espresso or strong coffee for the best flavor.
- The recipe calls for 6 tablespoons of golden rum, divided into two portions for the syrup and the mascarpone cream.
- If you can't find ladyfinger cookies, links to online options are provided in the video notes.
Tips from Natashas Kitchen’s video
- Quickly dip the ladyfingers in the coffee mixture to prevent them from becoming too soggy; over-soaking can cause the cake to collapse.
- When making the yolk mixture, ensure the bowl is just over the steam and not touching the hot water to avoid cooking the eggs too quickly.
- Beat the heavy whipping cream until medium peaks form, which should lean slightly; avoid over-beating to prevent a grainy texture in the cream.
Good to know
- How long should I refrigerate the tiramisu before serving?
- Refrigerate for at least six hours or overnight to allow the flavors to meld and the cream to set.
- What should I do to ensure clean cuts when serving?
- Wipe your knife clean between slices to achieve cleaner cuts.
No life story here — the video and the recipe are the whole point. All credit to Natashas Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
In a medium bowl, combine one and a half cups of strong coffee or espresso with three tablespoons of rum.
- 2
Quickly dip half of your ladyfingers into the coffee mixture, ensuring a quick dip to avoid over-soaking.
- 3
In a medium bowl, whisk together six large egg yolks and three-fourths cup of granulated sugar.
- 4
Place the bowl over a medium saucepan with simmering hot water, whisking constantly for about eight to ten minutes until the mixture is lighter in color and slightly thickened.
- 5
Carefully lift the bowl off the heat and set aside to cool slightly.
- 6
In a separate bowl, beat together 16 ounces of mascarpone with three tablespoons of rum until creamy and well-combined.
- 7
Beat in the warm yolk mixture into the mascarpone cream until well incorporated.
- 8
In another large mixing bowl, beat two cups of cold heavy whipping cream until medium peaks form, about three minutes.
- 9
Fold half of the whipped cream into the mascarpone cream until incorporated, then add the remaining whipped cream and fold until well-combined.
- 10
Spread half of the cream mixture over the first layer of ladyfingers, ensuring a thick layer of cream.
- 11
Dip the remaining ladyfingers one or two at a time, arranging them evenly in a single layer over the cream.
- 12
Spread the remaining cream evenly over the ladyfingers, ensuring to use every last drop of cream.
- 13
Cover tightly with plastic wrap and refrigerate for at least six hours or overnight.
- 14
Before serving, dust generously with unsweetened cocoa powder, using a pastry brush or paper towel to clean the edges for presentation.
- 15
Slice and serve, wiping the knife clean between slices for cleaner cuts.
Heads up — we had to guess a little:
- The quantity of cocoa powder is inferred as '2-3 Tbsp' based on typical usage for dusting desserts.
Credit where it’s due: this recipe was transcribed from Natashas Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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