Description
A foolproof, no-bake Italian dessert featuring espresso-soaked ladyfingers and a silky mascarpone cream. This recipe balances technique and patience for a rich, creamy texture that improves with overnight chilling.
Ingredients
Scale
- 2 cups (480ml) strong espresso, cooled
- 2 tablespoons (30ml) Marsala wine (optional)
- 1 tablespoon (15g) granulated sugar (for coffee)
- 16 oz (450g) mascarpone cheese, cold
- 3 large eggs, separated
- 3/4 cup (150g) granulated sugar (for cream)
- 1 teaspoon (5ml) pure vanilla extract
- Pinch of salt
- 24–30 ladyfingers (Savoiardi)
- 2–3 tablespoons (15-20g) unsweetened cocoa powder
Instructions
- Brew espresso and stir in sugar and Marsala (if using). Pour into a shallow dish and let cool completely to room temperature.
- Separate eggs, ensuring no yolk gets into the whites. Place whites in a clean, dry bowl and yolks in a separate bowl.
- Using an electric mixer, beat egg whites on medium-high speed until stiff peaks form. Set aside.
- In a medium bowl, beat egg yolks and 3/4 cup sugar until pale and creamy. Add mascarpone and beat on low speed until just combined. Mix in vanilla extract and salt.
- Fold one-third of the whipped egg whites into the mascarpone mixture to lighten it. Gently fold in the remaining whites until just incorporated, being careful not to deflate the mixture.
- Quickly dip each ladyfinger into the cooled espresso (1-2 seconds per side) and arrange in a single layer in a 9×13 inch baking dish.
- Spread half of the mascarpone cream over the first layer of ladyfingers.
- Repeat the dipping process with remaining ladyfingers and layer on top of the cream. Spread the remaining cream over the top.
- Cover tightly with plastic wrap and refrigerate for at least 4 hours, ideally overnight.
- Just before serving, sift unsweetened cocoa powder over the top. Slice with a sharp knife.
Notes
Do not use instant coffee unless necessary. Ensure mascarpone is cold to prevent separation. Dip ladyfingers quickly to avoid sogginess. Tiramisu tastes best on day two or three. For safety, use pasteurized eggs or cook yolks to 160°F.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: Italian
Nutrition
- Serving Size: 1 square slice
- Calories: 320
- Sugar: 22
- Sodium: 120
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 35
- Fiber: 1
- Protein: 6
Keywords: tiramisu, italian dessert, no-bake, mascarpone, espresso, ladyfingers, make-ahead dessert, classic recipe