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A slice of Christmas tiramisu topped with chocolate shavings sits on a white plate with a spoon, on a marble surface. A sifter and scattered chocolate pieces are in the background.
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Classic No Bake Tiramisu Dessert With Ladyfingers

If you love espresso, cocoa, and that creamy mascarpone layer that somehow tastes fancy and comforting at the same time, this classic no bake tiramisu dessert is about to become your go to make-ahead treat. Grab your mascarpone and brew a strong coffee, then let’s layer this up and get it chilling.
Prep Time30 minutes
Chill Time4 hours
Total Time4 hours 30 minutes
Course: Dessert
Cuisine: Italian
Servings: 8
Calories: 375kcal
Author: Chop and Cheers

Equipment

  • Medium heatproof bowl and saucepan for a double boiler
  • whisk
  • Rubber spatula
  • Hand mixer or stand mixer (for whipping cream)
  • 9x9-inch dish (about 23x23 cm) or similar size

Ingredients

Mascarpone Cream

  • 6 large egg yolks
  • 1 cup granulated sugar 200 g
  • 1 1/4 cups mascarpone cheese room temperature (280 g)
  • 1 1/2 cups heavy cream cold (1 1/2 cups, 360 ml)
  • 1 teaspoon vanilla extract 1 tsp, 5 ml

Coffee Dip

  • 1 cup freshly brewed espresso cooled to room temperature (1 cup, 240 ml)
  • 2 tablespoons dark rum or coffee liqueur optional (2 tbsp, 30 ml)

For Assembly

  • 24 ladyfingers Savoiardi biscuits
  • Unsweetened cocoa powder for dusting
  • Dark chocolate shavings optional

Instructions

  • Make the yolk mixture: In a heatproof bowl, whisk egg yolks and sugar until smooth. Set over a saucepan of gently simmering water (double boiler), making sure the bowl does not touch the water. Whisk constantly for 5 to 7 minutes until thickened and glossy. Remove from heat and cool for a few minutes (warm, not hot).
  • Add mascarpone: Gently fold in mascarpone until smooth. Do not overmix.
  • Whip the cream: In a separate bowl, whip cold heavy cream and vanilla to stiff peaks.
  • Fold the cream in: Fold whipped cream into the mascarpone mixture in two additions until just combined and fluffy.
  • Mix the coffee dip: In a shallow dish, combine cooled espresso with rum or coffee liqueur (if using).
  • Dip ladyfingers: Quickly dip each ladyfinger (about 1 second per side) and arrange in a single layer in a 9x9-inch dish (23x23 cm).
  • Assemble: Spread half of the mascarpone cream over the ladyfingers. Repeat with another layer of dipped ladyfingers, then spread remaining cream on top.
  • Chill: Cover and refrigerate at least 4 hours, or overnight for best slicing.
  • Finish: Dust with cocoa powder right before serving. Top with dark chocolate shavings if desired.

Notes

  • Cool espresso completely so the cream stays stable.
  • Dip ladyfingers quickly to prevent sogginess.
  • For clean slices, use a sharp knife dipped in hot water, wipe dry, then cut.