Classic Homemade Tiramisù (Easy No-Bake Italian Dessert)
- Feb 2
- 2 min read
Updated: 3 days ago
This classic homemade tiramisù is rich, creamy, and beautifully balanced with coffee, mascarpone, and a hint of Kahlúa. Made with simple ingredients and no baking required, it’s the kind of dessert that gets even better overnight.
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Ingredients:
• 1 package ladyfingers
• 16 oz mascarpone cheese
• 4 large eggs, separated
• ½ cup granulated sugar
• 1½ cups strong brewed coffee or 1¼ cups espresso, cooled
• 1 shot Kahlúa
• Unsweetened cocoa powder, for dusting
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Tools from the Kitchen:
• Mixing bowls
• Hand or stand mixer
• Rubber spatula or spoon
• Shallow dish (for dipping)
• 8x8 casserole dish
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Prepare:
1. Prepare the Coffee
Brew coffee or espresso and set aside to cool completely.
2. Separate the Eggs
Place egg yolks in a medium mixing bowl and egg whites in a smaller bowl.
3. Make the Mascarpone Cream
Gradually add sugar to the egg yolks, mixing until pale and smooth.
Add mascarpone cheese and mix until creamy and fully combined.
4. Whip the Egg Whites
Beat egg whites until stiff peaks form.
Gently fold the egg whites into the mascarpone mixture using a spoon or spatula, keeping the mixture light and airy.
5. Prepare the Coffee Dip
In a shallow dish, whisk together the cooled coffee (or espresso) and Kahlúa.
6. Assemble the Tiramisù
Quickly dip each ladyfinger into the coffee mixture — just long enough to absorb flavor without becoming soggy.
Arrange dipped ladyfingers in a single layer in the bottom of your casserole dish.
7. Layer the Cream
Spread an even layer of mascarpone cream over the ladyfingers.
Repeat with another layer of dipped ladyfingers, followed by the remaining cream.
8. Finish & Chill
Using a sifter, generously dust the top layer with unsweetened cocoa powder.
Cover and refrigerate for at least 6 hours, preferably overnight, until fully set.
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Notes from the Kitchen:
I used an 8x8 casserole dish for a dinner party, which left just enough extra for a small 3-cup dish — perfect for Cowboy and me the next day.
And truly, one of the best things about this tiramisù?
The next day is even better. The flavors deepen, the layers soften, and it becomes downright magical.
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