Most days, I trust the oven. But when summer begins to hover over the kitchen like a warm breath, I reach for a recipe that lets me step away from the heat. That’s where this easy tiramisu recipe always comes in.
There’s something honest about its method. No layers of frosting. No baked crusts or timing guesswork. Just bold espresso, creamy mascarpone, and a structure that holds steady in the fridge.
In this post, you’ll learn exactly how to make tiramisu without baking.
You’ll understand the coffee-to-cookie ratio. You’ll get a clear picture of the cream’s texture and what actually matters when choosing ingredients.
This is more than a dessert. It’s a conversation between the bold and the soft.
What You’ll Need for a Classic but Easy Tiramisu Recipe
To start, you need strong brewed espresso. Not drip coffee. Not instant granules. You want the bitterness here to balance the sweetness of the cream.
A little coffee liqueur can be stirred in. I use Kahlúa when I have it. Marsala wine also works, though its flavor softens the intensity.
For the cream layer, six egg yolks whisked with sugar make the base. This mixture gets thick and pale after some steady whisking over simmering water. This step brings the texture, so don’t skip it or rush it.
You’ll need mascarpone at room temperature. Not cream cheese. Mascarpone has a quieter acidity, and the fat content is what gives tiramisu its signature richness.
Then comes cold heavy cream. Beat it until stiff peaks form. This folded into the mascarpone mixture gives structure and lightness.
And of course, the ladyfingers. Savoiardi, not sponge cake. The difference is in their crunch. They hold their shape without turning mushy.
Why Whipping Cream Separately Matters
I’ve tested shortcuts. Once, I tried folding everything into one bowl, hoping it’d save dishes. It didn’t. It flattened the texture and took away the air the cream brings.
Whipping the heavy cream separately gives you control. You decide how firm it becomes. You preserve the volume.
That volume supports the mascarpone and balances the richness. It’s the difference between dense and dreamy.
How to Assemble a No Bake Tiramisu That Holds Its Shape
Layering starts with the ladyfingers. Dip, don’t soak. One to two seconds is plenty. If they get soggy, your tiramisu turns to pudding.
Line the bottom of a 9×13-inch dish with dipped cookies. Cover them with half of the cream mixture. Spread it evenly to the edges. Repeat this process once more.
Smooth the top, cover tightly with plastic wrap, and refrigerate for at least six hours. I prefer overnight. That rest time deepens the flavor and allows it to slice cleanly.
Right before serving, dust cocoa powder on top. Add dark chocolate shavings if you like a bit of texture and contrast.
Mascarpone vs. Cream Cheese: Which One Works Better?
I’ve tried both. In a pinch, cream cheese holds up—but it changes the flavor. It brings a tang that doesn’t belong.
Mascarpone is softer and more neutral. It blends better with the egg yolk mixture and holds the whipped cream without curdling.
If you’re aiming for that smooth, café-style tiramisu, mascarpone is the clear choice.
Storage and Serving Tips for Homemade Tiramisu
After chilling, tiramisu slices best with a clean, sharp knife. Wipe between cuts for neat squares.
This dessert keeps well in the fridge for up to four days. Cover tightly to prevent absorbing odors. I use a glass container with a tight-fitting lid.
You can make it up to 48 hours in advance without any loss of quality. In fact, I think it gets better after a full day.
If you need more summer-friendly desserts, I always keep this easy blueberry muffin recipe handy. It works well for brunch alongside tiramisu for dessert.
Want to Try Another No-Fuss Favorite?
If you enjoy recipes that come together without the oven, this easy biscuit recipe has become one of my reader favorites. Like tiramisu, it’s all about technique, not gadgets.
Another one worth bookmarking is my easy apple crisp. It’s the closest I’ve come to matching the flavors of my grandmother’s old pan-baked version.
Final Notes From My Kitchen
Tiramisu works because it doesn’t pretend to be something it’s not. It’s creamy, bold, and chilled. You make it with intention. You serve it with a dusting of cocoa and a sense of satisfaction.
It’s not a cake. It doesn’t need layers of icing or decorations. It’s honest and elegant.
I hope you give this no bake tiramisu recipe a try. If you’ve ever hesitated with desserts that feel overcomplicated, this one might surprise you.
Let it rest overnight. Use the good espresso. Fold with care. That’s all you really need.
Save This Pin + Share Your Results
📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.
And let me know in the comments how yours turned out. Did you add liqueur or leave it out? Did you try chocolate on top?
I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.
Easy Tiramisu Recipe
A traditional Italian dessert made with layers of espresso-soaked ladyfingers and a creamy mascarpone filling. This no-bake classic is simple to assemble and perfect served chilled with a dusting of cocoa powder.
Ingredients
- FOR THE COFFEE MIXTURE
- 1 ½ cups strong brewed espresso, cooled to room temperature
- 2 tablespoons coffee liqueur (optional, such as Kahlúa or Marsala wine)
- FOR THE CREAM LAYER
- 6 large egg yolks
- ¾ cup granulated sugar
- 1 ¼ cups cold heavy cream
- 16 ounces mascarpone cheese, at room temperature
- FOR ASSEMBLY
- 1 package ladyfinger cookies (Savoiardi, about 7 oz)
- Unsweetened cocoa powder, for dusting
- Dark chocolate shavings (optional)
Instructions
- PREPARE THE COFFEE: Brew strong espresso and pour it into a shallow bowl. Stir in the coffee liqueur, if using, and set aside to cool completely.
- MAKE THE ZABAGLIONE: In a heatproof bowl, whisk together the egg yolks and sugar. Set the bowl over a pot of gently simmering water (double boiler method), and whisk constantly for 8 to 10 minutes until the mixture is thick, pale, and increased in volume. Remove from heat and let it cool slightly.
- WHIP THE CREAM: In a large mixing bowl, use a hand mixer or stand mixer to whip the heavy cream until stiff peaks form. Set aside.
- COMBINE WITH MASCARPONE: In a separate bowl, gently beat the mascarpone cheese to soften it. Once the egg yolk mixture has cooled, mix it into the mascarpone until smooth. Fold in the whipped cream with a spatula, being careful not to deflate the mixture.
- ASSEMBLE THE TIRAMISU: Quickly dip each ladyfinger into the coffee mixture for 1 to 2 seconds, making sure not to oversoak them. Arrange a single layer of dipped ladyfingers in the bottom of a 9x13-inch dish. Spread half of the mascarpone cream mixture over the ladyfingers in an even layer. Repeat with another layer of dipped ladyfingers followed by the remaining mascarpone cream. Smooth the top with a spatula.
- CHILL: Cover the tiramisu tightly with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow the flavors to meld and the dessert to set properly.
- FINISH AND SERVE: Before serving, dust the top of the tiramisu with unsweetened cocoa powder using a fine-mesh sieve. Garnish with dark chocolate shavings if desired. Cut into squares and serve chilled.
Notes
If you don’t have espresso, strong brewed coffee will work. Avoid soaking the ladyfingers too long to prevent a soggy texture. For the best flavor, prepare a day in advance.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 386Total Fat 31gSaturated Fat 18gTrans Fat 1gUnsaturated Fat 10gCholesterol 193mgSodium 219mgCarbohydrates 19gFiber 0gSugar 17gProtein 6g
