# The Best Classic Tiramisu Recipe (No-Bake)
Tiramisu, meaning « pick me up » in Italian, is an elegant and timeless dessert that is surprisingly easy to make at home. This recipe stays true to the classic, featuring espresso-soaked ladyfinger cookies layered with a rich and airy mascarpone cream, all finished with a dusting of cocoa powder. It requires no baking and can be made ahead, making it the perfect dessert for any dinner party or special occasion.
### Table of Contents
* Why You’ll Love This Recipe
* Ingredients You’ll Need
* Step-by-Step Instructions
* Pro Tips for Authentic Tiramisu
* Frequently Asked Questions (FAQ)
### Why You’ll Love This Recipe
* Authentic & Elegant: A classic Italian dessert that always impresses.
* No-Bake Recipe: The perfect make-ahead dessert that doesn’t require an oven.
* Rich & Creamy: A luxurious combination of coffee, cream, and cocoa.
### Ingredients You’ll Need
* 6 large egg yolks
* 3/4 cup granulated sugar
* 16 oz (450g) mascarpone cheese, at room temperature
* 1 ½ cups strong brewed coffee or espresso, cooled
* 2 packages (about 40) crisp ladyfinger cookies (savoiardi)
* Unsweetened cocoa powder, for dusting
* Optional: 2 tbsp coffee liqueur like Kahlúa or Marsala wine
### Step-by-Step Instructions
1. Make the Mascarpone Cream: In a large heatproof bowl, whisk the egg yolks and sugar together until pale and thick. Set the bowl over a saucepan of simmering water (double boiler) and continue to whisk constantly for about 10 minutes, until the mixture has thickened and is hot to the touch. Remove from heat and let it cool for 10 minutes.
2. Combine with Mascarpone: Add the room temperature mascarpone cheese to the cooled egg yolk mixture. Gently fold it in until the mixture is smooth and combined. Do not overmix.
3. Soak the Ladyfingers: Combine the cooled coffee and optional liqueur in a shallow dish. Working one at a time, quickly dip a ladyfinger into the coffee mixture for just 1-2 seconds per side. Do not let it get soggy.
4. Assemble the First Layer: Arrange the dipped ladyfingers in a single layer in the bottom of an 8×8 inch or similar-sized dish. Spread half of the mascarpone cream mixture evenly over the top.
5. Assemble the Second Layer: Repeat the process with another layer of dipped ladyfingers and the remaining mascarpone cream.
6. Chill: Cover the dish with plastic wrap and refrigerate for at least 6 hours, or preferably overnight. This is essential for the flavors to meld and for the Tiramisu to set.
7. Serve: Just before serving, dust the top generously with unsweetened cocoa powder.
### Pro Tips for Authentic Tiramisu
* Use Room Temperature Mascarpone: This prevents the cream from becoming lumpy when you mix it.
* Quick Dip: A very quick dip is all the ladyfingers need. If they absorb too much liquid, the Tiramisu will be watery.
* Chilling is Mandatory: Don’t skip the chilling time! It’s crucial for the dessert to set properly and for the flavors to develop.
### Frequently Asked Questions (FAQ)
* Is it safe to eat raw egg yolks? This recipe gently cooks the egg yolks over a double boiler to make them safe to eat. For a completely egg-free version, you can search for recipes that use a whipped cream base instead.
* Where can I find ladyfingers? They are usually found in the cookie or international foods aisle of most large grocery stores. Be sure to use the crisp, dry kind (savoiardi), not the soft, spongy ones.