Easy Tiramisu Recipe (No-Bake, Ready in 20 Minutes!)
This easy tiramisu recipe comes together in just 20 minutes with coffee-soaked ladyfingers and a creamy mascarpone filling. No baking needed — just chill and serve!
Ingredients
- 1 ½ cups heavy whipping cream – Cold heavy cream is essential for a light and fluffy texture.
- 8 oz mascarpone cheese room temperature – This Italian cheese gives tiramisu its signature velvety richness. Let it soften slightly before mixing to prevent lumps.
- 1/3 cup granulated sugar – Sweetens the mascarpone filling just the right amount.
- 1 teaspoon vanilla extract – Enhances the overall flavor with a warm aromatic note.
- 1 ½ cups cold espresso or strong coffee – Brewed and cooled for the perfect balance of coffee flavor.
- 3 tablespoons coffee-flavored liqueur optional – Kahlua or DaVinci adds a deeper, slightly boozy note, but it’s optional.
- 1 package ladyfingers Savoiardi brand recommended – Crisp Italian biscuits that soak up the coffee without getting too soggy.
- Cocoa powder for dusting – Provides a classic bittersweet finish.
Instructions
- Step 1: Make the Mascarpone Cream
- In a large mixing bowl, use a hand mixer (or a stand mixer) on medium speed to beat the cold heavy cream until it begins to thicken. Gradually add the sugar and vanilla, continuing to beat until stiff peaks form. Be careful not to over-whip, or it will turn grainy. Gently fold in the room-temperature mascarpone cheese using a spatula until fully incorporated. Set aside.
- Step 2: Prepare the Coffee Mixture
- Pour the cold espresso or strong coffee into a shallow bowl. If using, stir in the coffee-flavored liqueur. This mixture should be deep enough to quickly dip the ladyfingers but not so much that they become overly saturated.
- Step 3: Assemble the Tiramisu
- Working one at a time, dip each ladyfinger into the coffee mixture for about 1-2 seconds per side. They should absorb some coffee but still hold their shape. Arrange a single layer of soaked ladyfingers in the bottom of an 8×8-inch baking dish. Spread half of the mascarpone cream mixture evenly over the ladyfingers, smoothing it out with a spatula. Repeat with another layer of dipped ladyfingers, followed by the remaining mascarpone cream.
- Step 4: Finish and Chill
- Using a fine mesh strainer, generously dust the top with cocoa powder. Cover the dish and refrigerate for at least 3-4 hours, or preferably overnight, to allow the flavors to meld and the texture to set.
- Step 5: Serve and Enjoy
- Once chilled, slice into squares and serve directly from the dish. For an extra touch, garnish with chocolate shavings or fresh berries.
Notes
- Mascarpone: Must be at room temperature before mixing — cold mascarpone will create lumps.
- Heavy cream: Must be cold before whipping — warm cream won't form stiff peaks.
- Ladyfingers: Savoiardi brand is best. Generic soft ladyfingers will get too soggy.
- Coffee: Use cold espresso or very strong coffee. Warm coffee will over-soak the ladyfingers.
- Liqueur: Kahlúa or DaVinci coffee liqueur are great options — or skip entirely for an alcohol-free version.
- Chilling: 3-4 hours minimum, overnight is best. Don't skip this step.
- Storage: Keeps covered in the fridge for up to 3 days. Not recommended for freezing once assembled.