No-Bake Tiramisu
Layers of espresso-soaked ladyfingers and whipped mascarpone cream, dusted with cocoa. No eggs, no oven, and it only gets better after a night in the fridge.
- Prep
- 25 min
- Cook
- 0 min
- Total
- 25 min
- Serves
- 9
Dipping the ladyfingers quickly is the key, since they keep soaking as the tiramisu chills. Cold mascarpone and cream whip into a stable, sliceable filling without any raw egg. Cut into squares with a hot, wiped knife. It keeps covered in the fridge for up to 3 days.
Method
-
Stir the cooled espresso and the liqueur, if using, together in a shallow dish.
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In a large bowl, whisk the mascarpone, powdered sugar and vanilla until smooth.
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Add the cold cream and whip with an electric mixer until the mixture holds stiff peaks, about .
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Dip each ladyfinger into the espresso for per side, so it is moist but not soggy, and line the bottom of an 8-inch square dish with a single layer.
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Spread half of the mascarpone cream over the ladyfingers.
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Repeat with a second layer of dipped ladyfingers and the remaining cream, smoothing the top.
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Cover and refrigerate for at least , ideally overnight.
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Just before serving, dust with the cocoa through a fine sieve and scatter over the grated chocolate.
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