Description

A quick, no-bake tiramisu that requires no raw eggs and minimal prep time, making it perfect for busy weeknights or last-minute entertaining. It features layers of espresso-soaked ladyfingers and a light mascarpone cream.

Ingredients

Scale

2 cups (480ml) strong brewed coffee or espresso, cooled
2 tablespoons (25g) sugar
2–3 tablespoons (30-45ml) strong liquor (optional, e.g., Marsala, rum)
16 oz (450g) mascarpone cheese, cold
2 cups (480ml) heavy whipping cream, cold
½ cup (60g) confectioners’ sugar
1 teaspoon vanilla extract
1 package (24-30 pieces) ladyfingers
2 oz (55g) dark chocolate (at least 60% cocoa), for grating

Instructions

Brew the espresso and stir in sugar and optional liquor. Let cool to room temperature.
In a large, cold bowl, whip the heavy cream on medium-high speed until stiff peaks form.
In a separate bowl, whip mascarpone, confectioners’ sugar, and vanilla on low speed until smooth and combined.
Gently fold the whipped cream into the mascarpone mixture until uniform and fluffy, being careful not to deflate the cream.
Quickly dip ladyfingers into the espresso mixture (1-2 seconds per side) and place in the bottom of a serving dish.
Spread a layer of mascarpone cream over the ladyfingers. Repeat to create two layers of cookies and two layers of cream.
Cover and refrigerate for at least 4 hours or overnight.
Before serving, grate dark chocolate over the top.

Notes

Do not soak the ladyfingers for more than 2 seconds or they will disintegrate. Keep mascarpone and cream cold for best whipping results. This dessert is best made ahead to allow flavors to meld. Do not freeze as the texture may suffer.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 380
Sugar: 22
Sodium: 45
Fat: 24
Saturated Fat: 14
Carbohydrates: 35
Fiber: 1
Protein: 6

Keywords: no-bake tiramisu, weeknight dessert, easy tiramisu, mascarpone cream, espresso dessert, gluten-free option, make-ahead dessert