Making a decadent and show-stopping Italian Tiramisu is easier than you think, so impress your family and friends with this no-bake beauty!
Rich, creamy Italian Tiramisu is a classic no-bake dish that wows everyone with its perfect balance of light sweetness and coffee-infused layers. Ladyfingers, mascarpone cheese, coffee, coffee liquor, and homemade whipped cream are combined in amazing layers for a truly unforgettable dessert.
A Fancy Night In
So many occasions in our lives deserve a beautiful and heartfelt dessert. Our love language is food for many of us, so making a gorgeous Italian Tirmasu is the perfect way to celebrate a graduation, promotion, anniversary, or other life milestone. This dessert is also easy enough to make for a special date night, but the recipe does make quite a bit! Italian Tiramisu is a wonderful way to taste how special the event is!
Other Recipes to Serve with Italian Tiramisu
- The Saint Champagne Cocktail is an unforgettable celebratory drink that will help make the occasion truly beautiful!
- Begin the evening with a delicious appetizer of Three Olive Tapenade to set the tone for a decadent night.
Dairy: To make this recipe, you will need egg yolks, mascarpone cheese, and heavy whipping cream. Save those egg whites for another dish if you’d like.
Pantry Items: Granulated sugar, cocoa powder, ladyfinger cookies, vanilla extract, and a few cups of strongly brewed coffee.
Liqueur: To achieve that wonderful and iconic hazelnut flavor, you will need to purchase Frangelico, a hazelnut liqueur found in most liquor stores. This is optional, so you can skip it to make an alcohol-free Tiramisu.
How to Make Italian Tiramisu
STEP ONE: Combine the egg yolks and sugar in a double boiler over simmering water. Whisk for about 10 minutes or until the mixture is thick and frothy. Remove the mixture from the heat and beat in the vanilla extract and mascarpone cheese.
STEP TWO: Using a stand mixer or a bowl with beaters, beat the heavy whipping cream until stiff peaks form. Fold the egg yolk mixture gently into the whipped cream and set the bowl aside. Set out a 9×13-inch cake pan.
STEP THREE: Combine the coffee and Frangelico (if using) in a shallow bowl. Gently dip each side of the ladyfinger cookie into the coffee mixture and then layer each cookie in the cake pan. You can cut the cookies to fit the pan if you need to. Once the bottom of the pan has been covered in a layer of cookies, you can then layer half of the whipped cream mixture over the cookies. Add another layer of cookies and a final layer of whipped cream mixture.
STEP FOUR: Cover and chill the Tiramisu in the refrigerator for at least four hours. Before you serve the Tiramisu, sift cocoa powder over the top and enjoy.
Tips for Success
- If you don’t have a double boiler, you can use a glass or metal mixing bowl placed over a saucepan. Just be sure the bowl doesn’t touch the simmering water in the pan. You want the steam from the water to heat the bowl, not the hot water.
- Feel free to use whatever coffee you have on hand, but espresso or strongly brewed coffee is preferred. To make an alcohol-free version of the Tiramisu, leave the Frangelico out.
- Tiramisu can be made up to 3 days ahead of time. And the longer it sits, the more the flavors meld and become incredibly delicious! Keep the Tiramisu tightly covered and refrigerated before and after serving.
What is the difference between Italian and American Tiramisu?
Traditionally, Italian Tiramisu is made with beaten raw egg yolks that are folded into whipped raw egg whites. In America, Tiramisu is made by tempering the egg yolks using a double boiler, and then heavy cream is substituted for the egg whites. The possibility of salmonella is the reason behind these changes, but these adaptations don’t have a big impact on the flavor or texture of tiramisu, and the American version tastes just as wonderful.
Can I eat Tiramisu immediately?
There is no reason you couldn’t technically eat tiramisu immediately, except it won’t taste as good! Giving the dessert time to sit and let the flavors meld will give you the best experience. The ladyfingers especially need time in the fridge to soften and fully absorb the coffee mixture. If you’re worried about timing, you should make this dessert a day or two in advance and keep it covered in the fridge until you are ready to serve.
More Beautiful Desserts to Share
- Easy Creme Brulee
- Magic Custard Cake
- Italian Cream Cake
- Red Velvet Cake Recipe
- Mini Raspberry Mousse Cakes
*This post originally posted on 03/23/2019.
- Add about 1 1/2 inches of water to the bottom of a double boiler and bring to a simmer. Then, add the egg yolks and sugar to the top of the double boiler and place it over the bottom pan. Immediately start beating the eggs and sugar with a whisk until thick and frothy, at least 10 minutes.
- Remove the bowl from the top of the double boiler and whisk in the vanilla extract and mascarpone. Set aside.
- In a medium mixing bowl, beat the heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture.
- In a shallow dish, mix together the coffee and Frangelico, if using.
- Carefully dip both sides of the ladyfingers in the coffee mixture (do not submerge). Layer the cookie on the bottom of a 9-inch x 13-inch baking dish. You may need to cut some of the biscuits to make sure the entire bottom is covered.
- Spread 1/2 of the mascarpone mixture in an even layer over the ladyfingers being sure to spread it all the way to the edges of the dish. Repeat the process by adding a layer of dipped ladyfingers and the rest of the mascarpone.
- Cover and chill in the fridge for at least 4 hours to overnight.
- When you're ready to serve, sift some cocoa powder over the tiramisu until it's sprinkled all over the top. Cut the tiramisu into 15 slices and enjoy!