Easy Tiramisu Recipe

Piece of tiramisu on a plate next to a fork and a flower, in front of a mug of coffee.

5 from 2 votes

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.

Course Dessert

Cuisine Italian

Prep Time 30

Cook Time 0

Resting Time 3

Total Time 3 30

Servings

Calories 288kcal

Author Alexandria Drzazgowski

Equipment

8x8 Glass Dish
Electric Hand Mixer
Sifter
Shallow Bowl(s)
Mixing Bowl(s)
Wine Opener

Ingredients

3 eggs pasteurized in the shell
3 tbsp granulated sugar
¼ cup dry Marsala wine
9 oz fresh mascarpone 250 grams or about 1 ¼ cup, softened to room temperature
½ cup espresso coffee
½ cup water
18 savoiardi lady finger biscuits
1-2 tbsp cocoa powder

Instructions

Separate the yolks from the white of each of the 3 eggs and place in two different bowls. Set the whites aside.
Add 3 tbsp granulated sugar to the egg yolks and beat with an electric mixer for about 2 minutes until light and fluffy.
Add ¼ cup marsala wine to the yolks and beat again to combine.
Add 9 oz mascarpone into the yolk mixture and beat until smooth, firm, and fluffy. Set aside momentarily.
Use a stand mixer or an electric hand mixer to beat the egg whites on high until stiff peaks form.
Slowly fold the stiff egg whites into the mascarpone mixture. Be very gentle so as not to deflate the egg whites. Set aside.
Pour ½ cup coffee and ½ cup water in a shallow bowl and mix to combine.
Very quickly dip each side of the 18 ladyfingers in the coffee mixture. I dip each side for about 1 second. Do not allow them to soak for too long or they will get soggy and fall apart.
In an 8x8 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 3 hours in the fridge before serving. This allows time for the mascarpone mixture to set and the ladyfingers to soften. Cut into slices and serve. Enjoy!

Notes

Recipe Copyright The Foreign Fork. For educational or personal use only.

Fresh Mascarpone Cheese: You can usually find this at an Italian market or international food market. It can also be found at Whole Foods!
Eggs: Because the eggs are not cooked in this recipe, you may want eggs that have been pasteurized in the shell for better food safety. You do not want to use farm fresh eggs!
Dry Marsala Wine: Many Tiramisu recipes call for Sweet Marsala Wine, but I like this recipe better with Dry Marsala!
Espresso: I order 5 shots of espresso at Starbucks, which gets me exactly ½ cup. If you want to make your espresso at home without an espresso machine, you can also buy instant espresso. It’s not great for drinking, but works well for cooking!
Ladyfingers: It is possible to buy ladyfingers at home, but for ease, I prefer to buy mine. You can buy ladyfingers at any Italian market or buy them on Amazon.
Cocoa Powder: Sweetened or unsweetened works. Pick whatever you prefer. You can also use dark chocolate cocoa powder if you like dark chocolate!
Because this is the traditional Italian way to make easy, no-bake tiramisu, the eggs are not cooked into a custard. To ensure safety with eating raw eggs, you may want to buy eggs pasteurized in the shell. This will reduce the risk of salmonella. I will admit, however, that in the same way that I eat cookie dough raw, I will sometimes use regular eggs from the grocery store (sorry food safety sticklers!). It is all up to your preference.
If you need Espresso and can’t make some at home, you can order 5 espresso shots at Starbucks or your local coffee shop for about $3.50 and this will equal exactly ½ of a cup.
If you have a stand mixer, you can leave the whites to beat on high while you are assembling the egg yolk mixture.
You can buy ladyfingers or make your own but be aware of the texture. If the lady fingers you use are soft and moist, I don’t recommend dipping them in your coffee. Instead, brush them lightly with the espresso to add that flavor.
Some chefs like to add a thin dusting of cocoa powder to the bottom of the pan before assembling. You can do this for some extra flavor

Nutrition

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