This easy tiramisu recipe was taught to me during a cooking class while I was a student in Rome. This tiramisu is so easy because it includes absolutely zero bake time! Instead, it is made with the traditional Italian tiramisu method of folding the whipped eggs into the mascarpone. This cream is then paired with coffee-soaked ladyfingers and sprinkled with cocoa powder for a decadent, simple, 15-minute dessert.
Easy No Bake Tiramisu Recipe
There are about a million different ways to make tiramisu. Some include coffee; some include rum. Some include cooking the eggs into a custard; some include folding the eggs into your mascarpone. You get where I’m going with this.
I learned this recipe from and Italian chef while I was studying abroad in Rome. This is the traditional way that many tiramisu recipes are made in Italy, mostly because in Europe it is less common to cook the eggs into a custard.
Instead, the raw (pasteurized) egg yolks are folded right into the mascarpone cheese for an extra creamy topping. Don’t worry, there’s a reason why they make tiramisu this way in Italy. And that’s because it’s the best tiramisu recipe ever!
This tiramisu recipe is SO easy because it includes literally no baking time. All you need to do is assemble, let it rest for about an hour, and viola! A perfect, sophisticated dessert. Did someone say date night?
What Does Tiramisu Mean and Where Does It Come From?
Tiramisu translated into English means “pick me up.” This is a reference to the coffee and wine that are often in the tiramisu recipe.
There is a dispute over the true origins of tiramisu. Many credit the creation of tiramisu to an Italian restaurant named La Beccherie after the owner wanted a “pick me up” after the birth of her son.
However, the owner of Piedigrotta in Trevino credits himself for tiramisu’s invention, saying that he wanted to showcase the best ingredients of the region: mascarpone cheese, coffee, marsala wine, etc.
The most raunchy of the theories, though, is that tiramisu was invented by the madam of a brothel. It was meant to provide that “pick me up” to the clients of the brothel before they went home to their wives. This was a “natural viagra” so that their wives wouldn’t suspect their activities from the day.
What Ingredients are in this Tiramisu?
As I mentioned above, tiramisu can vary greatly depending on which recipe you’re making– or, more specifically, which grandma you’re getting the recipe from. This tiramisu is made with:
- Fresh mascarpone
- Eggs, pasteurized in the shell
- Granulated sugar
- Dry Marsala wine
- Espresso or another strong coffee
- Savoiardi biscuits AKA ladyfingers
- Cocoa powder
For exact measurements, make sure to check the recipe card at the end of this post!
How to Make this Easy Tiramisu Recipe
In two separate bowls, separate the egg whites from the egg yolks. Beat the egg whites on high until very firm. This is easiest if you can use a stand-mixer, but an electric hand mixer will also do.
Add the sugar to the egg yolks and beat with a mixer, then add the Marsala and mix again. Add the mascarpone and mix one more time.
Gently fold the whipped egg whites into the mascarpone mixture, taking care to mix very carefully so as not to deflate the egg whites. Store in the fridge.
Very quickly dip the ladyfingers in coffee. Coat both sides for only about 1 second each. Lay in one layer across the bottom of an 8×8 pan. Spread ½ of the cream on top.
Place another layer of coffee-soaked ladyfingers and one more layer of cream. Use a sifter to sprinkle cocoa powder on top of the tiramisu.
Allow the tiramisu to rest for about an hour before you serve.
Can Tiramisu Be Made the Day Before?
Yes! Your tiramisu will be best if it can have some time to rest after you make it. This will give the lady fingers the time to truly soak up the coffee and soften from the cream.
If you cut into your tiramisu and the ladyfingers are still crunchy, it’s not ready. Similarly, if you cut into the tiramisu and the cream begins to slide and can’t hold its own shape, your tiramisu may need to chill for longer in the fridge.
Safety of Easy, No Bake Tiramisu and Raw Eggs
Yes, this recipe has raw eggs in it. However, if you take the right safety precautions, this recipe is COMPLETELY safe! First of all, making this recipe in Europe is normally fine, even without pasteurized eggs. This risk of salmonella in Europe is almost nonexistent in comparison to America.
If you are making this recipe in America, just make sure to use eggs that have been pasteurized in the shell, which can be found at most specialty grocery stores. This will eliminate any small chance of food-bourne illness that may have existed.
How Long Will Tiramisu Keep in the Fridge?
I’d recommend trying to enjoy your tiramisu within about 3 days. Because of the raw eggs in this recipe, I wouldn’t eat it much longer than that. Take care to always immediately place the tiramisu in the fridge when you’re not eating it as well.
This Easy No Bake Tiramisu Recipe will last in the freezer for about three months. Make sure to cover it well and defrost in the fridge the night before you’d like to enjoy your tiramisu.
And that’s it! Your tiramisu is safe and the BEST tiramisu I have ever had (is it rude to say that about my own recipe? lol). Make sure to follow me on Instagram and Facebook at @TheForeignFork and if you make this recipe, share a photo with the hashtag #TheForeignFork.
Please also leave a review if you make this recipe! I want to know what you think!
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Easy No Bake Tiramisu
- 250 g fresh mascarpone, (about 9 ounces)
- 3 eggs, pasteurized in the shell
- 3 tbsp granulated sugar
- ¼ cup dry Marsala wine
- ½ cup espresso coffee
- ½ cup water
- 18 savoiardi (ladyfinger) biscuits
- 1-2 tbsp cocoa powder
- Separate the yolk from the white of each egg and place in two different bowls.
- Beat the white of the eggs on high until very stiff. Refrigerate while you complete the other steps (if you have a stand mixer, you can leave the whites to beat on high while you are assembling the rest of the dessert).
- In a separate bowl, add the sugar to the egg yolks and beat with an electric mixer to mix until light and fluffy.
- Add the marsala wine to the yolks and beat again to combine.
- Add the mascarpone into the yolk mixture and beat until smooth and firm.
- Slowly fold the stiff egg whites into the mascarpone mixture. Be very gentle so as not to deflate the egg whites. Allow to chill in the fridge while you assemble the next step.
- Pour your coffee and water in a shallow bowl and mix to combine.
- Very quickly dip each side of the ladyfingers in the coffee mixture. I dip each side for about 1 second. Do not allow to soak for too long or they will get soggy and fall apart.
- In an 8×8 pan, place a layer of coffee-soaked lady fingers across the bottom of the tray. Then top with half of the cream. Repeat with another layer of coffee-soaked lady fingers and the rest of the cream.
- Use a sifter to dust a thin layer of cocoa powder over the top of the tiramisu.
- Allow to sit for at least 2 hours before serving (it will be ready before, but the longer it sits, the softer the ladyfingers will get when soaked in the cream).