Easy No-Bake Tiramisu

A no-bake tiramisu made in about 10 minutes: espresso-dipped ladyfingers layered with a whipped cream and mascarpone filling, dusted with cocoa and chilled.

Recipe and video by Alyson Hurley of Baking with Aly on YouTube.

Easy No-Bake Tiramisu by Alyson Hurley of Baking with Aly

Watch the video

Watch on YouTube | More from Baking with Aly

  • Ladyfingers dipped in espresso and layered in the panLadyfingers dipped in espresso and layered in the pan
  • Dusting the top with cocoa powderDusting the top with cocoa powder
  • Prep 15 min
  • Chill 3 hr
  • Total 3 hr 15 min
  • Yield 1 (8-inch) pan

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Alyson Hurley of Baking with Aly calls this her lazy girl tiramisu, and it really is that easy. There are no eggs and no cooking: heavy cream is whipped with sugar and vanilla, mascarpone is folded in, and ladyfingers dipped quickly in espresso are layered with the cream.

A generous dusting of cocoa finishes it, and a few hours in the refrigerator lets everything soften into proper tiramisu.

Ingredients

  • 1 1/2 cups heavy cream
  • 1/3 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 8 ounces mascarpone cheese, at room temperature
  • 1 1/2 cups strong espresso, at room temperature
  • 1 package ladyfingers
  • Cocoa powder, for dusting

Instructions

  1. Whip the cream. In a stand mixer, whip the cream, sugar and vanilla until stiff peaks form.
  2. Add the mascarpone. Add the mascarpone and mix only until smoothly combined; overmixing can make it grainy. Set aside.
  3. First layer. Pour the cooled espresso into a shallow bowl. Dip each ladyfinger briefly, just a second or two, and lay them in a single layer in an 8 x 8-inch pan.
  4. Layer. Spread half of the mascarpone cream over the ladyfingers, then add a second layer of dipped ladyfingers.
  5. Top. Spread the rest of the cream over the top, smooth it and dust generously with cocoa powder.
  6. Chill. Refrigerate at least 3 hours, or overnight, before serving.

Tips

  • Dip the ladyfingers quickly; soaked too long they turn soggy.
  • Alyson's card calls for an 8 x 8-inch pan; in the video she used a round springform pan, which works just as well.
  • Use cooled espresso so it does not melt the cream.

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