Classic Tiramisu – Easy No-Bake Italian Dessert

Classic Tiramisu
This no-bake Italian dessert is a dream: silky mascarpone cream, soft coffee-soaked sponge fingers, and a rich dusting of cocoa. It’s light yet indulgent — perfect for dinner parties or whenever you need something a bit special.

Serves: 6–8
Prep time: 30 mins
Chill time: 4 hours minimum
Total time: 4 hrs 30 mins
Special Equipment: Hand whisk or stand mixer, heatproof bowl

This tiramisu starts with a sabayon — gently cooked egg yolks whisked with sugar over a bain-marie until pale and thick. Folded with whipped cream and mascarpone, then layered with espresso-dipped sponge fingers, it becomes the most luxurious fridge dessert.

Ingredients

• 4 large egg yolks

• 100g caster sugar

• 300ml double cream

• 250g mascarpone cheese, at room temperature

• 210ml brewed espresso, cooled

• 17–25 ladyfinger biscuits (sponge fingers)

• Cocoa powder, to finish

Method

1. Make the sabayon:
   Add the egg yolks and sugar to a heatproof bowl. Place it over a pot of gently simmering water (make sure the water doesn’t touch the bowl). Whisk continuously for about 10 minutes until the mixture becomes thick, pale, and triples in volume — it should hold a ribbon when the whisk is lifted.

2. Cool the mixture:
   Remove from the heat and let it cool to room temperature.

3. Whip the cream:
   In a separate bowl, whisk the double cream to stiff peaks.

4. Add the mascarpone:
   Gently fold the mascarpone into the cooled sabayon a little at a time, being careful not to deflate the mixture too much.

5. Combine:
   Fold the whipped cream into the mascarpone mixture until smooth and fully incorporated.

6. Prepare the biscuits:
   Pour the cooled espresso into a shallow bowl. Dip each ladyfinger into the coffee for 1–2 seconds — they should absorb some liquid but not go soggy.

7. Layer it up:
   In a serving dish, arrange a layer of dipped biscuits to cover the base. Spread over half of the cream mixture. Repeat with another layer of biscuits and finish with the remaining cream. (If your dish is smaller, you can do 3 thinner layers.)

8. Chill:
   Cover and refrigerate for at least 4 hours — overnight is even better.

9. Serve:
   Just before serving, dust generously with cocoa powder. Slice or scoop and enjoy.

Chef’s Tip
Use room temperature mascarpone — cold mascarpone can go lumpy. And don’t over-soak the biscuits; a quick dunk is all they need.

Enjoy – Del x

If you want to see how to make it head to my YouTube Page you can find it here. 

Day 18 of What I Used to Make.