Tiramisu wasn't invented until 1969 in Veneto—younger than McDonald's Big Mac and NASA moon landing.
Tiramisu
Craving a taste of Italy? Dive into this easy, no-bake tiramisu that comes together in just 15 minutes! Picture creamy mascarpone layered with coffee-dipped ladyfingers and a sprinkle of cocoa—it's a delightful indulgence that feels like a treat from a fancy café, right in your own kitchen!
Prep
15
min
Cook
0
min
Serves
8
people
Level
beginner
The Story
This Venetian masterpiece was actually invented in the 1960s at Le Beccherie restaurant in Treviso by chef Roberto Linguanotto, who nicked the idea from British trifle but swapped sherry for espresso because Italians refuse to acknowledge any dessert that doesn't involve proper coffee—the name literally means 'pick-me-up' because apparently regular cake wasn't caffeinated enough for these absolute legends.
Regional Twist
In Sicily's Catania province, they replace the Kahlúa with locally-distilled Amaro dell'Etna and dust with volcanic cocoa mixed with pistachios instead of plain cocoa powder.
📝 Ingredients
Shopping List
- 1 ½ cups (355 ml) brewed espresso
- 4 pieces egg yolks
- ½ cup (118 ml) heavy whipping cream
- 1 shot kahlúa
- to taste pieces ladyfingers
- 500 g mascarpone
Pantry Items
Amounts also listed in instructions below
- ½ cup (100 g) sugar
- to taste tablespoons unsweetened cocoa powder
👨🍳 Instructions
- 1
In a cold bowl, whip ½ cup heavy cream to stiff peaks and set aside in the fridge.
- 2
In a mixing bowl, whisk together 4 egg yolks and ½ cup sugar until pale, thick, and creamy (about 3–5 minutes).
- 3
Add 500g mascarpone to the yolk mixture and whisk gently until completely smooth and silky.
- 4
Gently fold the whipped cream into the mascarpone/yolk mixture using a spatula.
- 5
Combine 1.5 cups espresso and 1 shot Kahlúa, stirring to blend.
- 6
Dip each ladyfinger for ½ second per side (don’t soak) and lay a full layer in your dish.
- 7
Place cream mixture into a large ziplock bag, cut a large hole in one corner for piping, and spread 1/3 of the cream on top.
- 8
Repeat the layers of ladyfingers and cream 3 times.
- 9
Cover and refrigerate overnight.
- 10
Right before serving, dust generously with unsweetened cocoa powder.
💡 Pro Tips
- ✓Whisk egg yolks and sugar at medium-high speed for exactly 3-5 minutes until the mixture reaches the ribbon stage - when lifted, it should fall in thick ribbons that hold their shape for 3 seconds before dissolving.technique3-5 minutes to ribbon stage
- ✓Keep mascarpone at 65-68°F before mixing because cold mascarpone (below 60°F) will cause the mixture to seize and become grainy when combined with the aerated egg mixture.ingredient65-68°F optimal temperature
- ✓Dip ladyfingers for exactly 0.5 seconds per side in espresso mixture - any longer and they absorb too much liquid (over 40% moisture) and become mushy instead of maintaining their structural integrity.timing0.5 seconds per side
- ✓Chill assembled tiramisu for minimum 4 hours but ideally 8-12 hours because the mascarpone needs time to set and flavors require this duration to meld through osmotic diffusion.timing8-12 hours optimal
- ✓Fold whipped cream into mascarpone mixture in three additions using a rubber spatula with 45-degree angle cuts to preserve 80% of the air bubbles that create tiramisu's signature light texture.technique45-degree folding angle
Share this recipe
Prep
15
min
Cook
0
min
Serves
8
people
Level
beginner
Share this recipe
Tiramisu wasn't invented until 1969 in Veneto—younger than McDonald's Big Mac and NASA moon landing.
Tiramisu
Craving a taste of Italy? Dive into this easy, no-bake tiramisu that comes together in just 15 minutes! Picture creamy mascarpone layered with coffee-dipped ladyfingers and a sprinkle of cocoa—it's a delightful indulgence that feels like a treat from a fancy café, right in your own kitchen!
The Story
This Venetian masterpiece was actually invented in the 1960s at Le Beccherie restaurant in Treviso by chef Roberto Linguanotto, who nicked the idea from British trifle but swapped sherry for espresso because Italians refuse to acknowledge any dessert that doesn't involve proper coffee—the name literally means 'pick-me-up' because apparently regular cake wasn't caffeinated enough for these absolute legends.
Regional Twist
In Sicily's Catania province, they replace the Kahlúa with locally-distilled Amaro dell'Etna and dust with volcanic cocoa mixed with pistachios instead of plain cocoa powder.
📝 Ingredients
Shopping List
- 1 ½ cups (355 ml) brewed espresso
- 4 pieces egg yolks
- ½ cup (118 ml) heavy whipping cream
- 1 shot kahlúa
- to taste pieces ladyfingers
- 500 g mascarpone
Pantry Items
Amounts also listed in instructions below
- ½ cup (100 g) sugar
- to taste tablespoons unsweetened cocoa powder
👨🍳 Instructions
- 1
In a cold bowl, whip ½ cup heavy cream to stiff peaks and set aside in the fridge.
- 2
In a mixing bowl, whisk together 4 egg yolks and ½ cup sugar until pale, thick, and creamy (about 3–5 minutes).
- 3
Add 500g mascarpone to the yolk mixture and whisk gently until completely smooth and silky.
- 4
Gently fold the whipped cream into the mascarpone/yolk mixture using a spatula.
- 5
Combine 1.5 cups espresso and 1 shot Kahlúa, stirring to blend.
- 6
Dip each ladyfinger for ½ second per side (don’t soak) and lay a full layer in your dish.
- 7
Place cream mixture into a large ziplock bag, cut a large hole in one corner for piping, and spread 1/3 of the cream on top.
- 8
Repeat the layers of ladyfingers and cream 3 times.
- 9
Cover and refrigerate overnight.
- 10
Right before serving, dust generously with unsweetened cocoa powder.
💡 Pro Tips
- ✓Whisk egg yolks and sugar at medium-high speed for exactly 3-5 minutes until the mixture reaches the ribbon stage - when lifted, it should fall in thick ribbons that hold their shape for 3 seconds before dissolving.technique3-5 minutes to ribbon stage
- ✓Keep mascarpone at 65-68°F before mixing because cold mascarpone (below 60°F) will cause the mixture to seize and become grainy when combined with the aerated egg mixture.ingredient65-68°F optimal temperature
- ✓Dip ladyfingers for exactly 0.5 seconds per side in espresso mixture - any longer and they absorb too much liquid (over 40% moisture) and become mushy instead of maintaining their structural integrity.timing0.5 seconds per side
- ✓Chill assembled tiramisu for minimum 4 hours but ideally 8-12 hours because the mascarpone needs time to set and flavors require this duration to meld through osmotic diffusion.timing8-12 hours optimal
- ✓Fold whipped cream into mascarpone mixture in three additions using a rubber spatula with 45-degree angle cuts to preserve 80% of the air bubbles that create tiramisu's signature light texture.technique45-degree folding angle