Let’s just say that no amount of this creamy no-bake tiramisu is enough for our family! While tiramisu is a little bit technical to make, this one is fairly easy and straight forward and honestly is worth the extra steps. If there is any recipe that I am willing to spend the extra 10 minutes for, it is this creamy no-bake tiramisu! If you have been around here a while, you know that I love a good no-bake dessert like no-bake dulce de leche cheesecake jars – so this dessert is just perfect for the cozy winter!Jump to Recipe
This creamy, rich dessert is our family go-to for every single get together. The recipe is adapted from the famous Chef Dennis recipe with my own tweaks and additions! I remember when I first made this when I was pregnant, my family drove an hour to come and devour this yummy no-bake tiramisu. This creamy no-bake dessert is THAT good and I am just warning you, that before you make this, it may be time to finally order those stretchy pants if you have resisted all this time in lockdown!
Here is the thing though – this tiramisu has a traditional Sabayon which is a traditional Italian sauce made of egg yolks, sugar and wine. We will be skipping the wine and just combining the egg yolks and sugar.
Here is a pro tip to separating egg yolks and whites – make sure the eggs are straight from the fridge! It makes it easy for you to separate the yolks without risking them breaking.
Here, we will be making the Sabayon, which truly makes this dessert the creamiest tiramisu, in a make shift double boiler. Essentially this is a pot of boiling water, with a second bowl that sits ON top of the boiling water WITHOUT touching the boiling water. At no point should the bowl where the eggs and sugar are should touch the boiling water because that will lead to a very delicious sweet scrambled egg situation. This is the most technical part of this recipe.. but HONESTLY so worth it. I have tried other recipes that omit this – and my honest opinion is that the Tiramisu loses its depth of flavour that makes this recipe stand out. So if you have 10 extra minutes – I highly recommend this step.
At this point, my family KNOWS how good this recipe turns out and I tell them that this step requires FULL concentration… which means my husband gladly takes Liyana upstairs while I get some kid free time to make this Sabayon while listening to my favourite podcast. I also tell him it takes 20 minutes… Shhh… don’t tell him!
No-bake Lockdown TiramisuCourse: DessertCuisine: ItalianDifficulty: Medium
yolks of 6 eggs
2 tablespoons instant coffee mixed with 1 cup hot water and cooled
1 cup sugar
1 3/4 cup heavy cream (chilled)
1 1/4 cup mascarpone cheese at room temperature
2 tablespoons cocoa powder
1/2 teaspoon vanilla essence
2.5 packets ladyfingers (I use the Savoiardi brand and 2 small packets inside the larger pack)
- Boil approximately 1 cup water in a pot or pan that will serve as your double boiler. In a separate bowl that will sit on the double boiler, add yolks and sugar before putting it on the hot water. Turn down the heat for the boiling water to low so that the water is simmering, and then place the second bowl with yolks and sugar on top. Keep mixing sugar and eggs with a spatula constantly for about 9-10 minutes.
- Once the 10 minutes are up, remove the sabayon from the boiler and let it cool for 5 minutes, Then add room temperature mascarpone cheese and mix well with a spatula
- Whipped Cream + Sabayon
- Using a handheld mixer with the whip attachment or your stand mixer, whip the chilled cream with the vanilla until stiff peaks form. Your cream has to be straight from the fridge or it won’t whip well.
- Next gently FOLD in the sabayon + mascarpone mixture with the whipped cream. Remember not to over mix and fold the mixture so it remains light and fluffy.
- Assembling the Tiramisu
- Now we will assemble the Tiramisu. This step is the most fun! Start off by simply dipping a lady finger in the cooled coffee for a second on each side and lining the bottom of a clear dish or small dessert jars with it.
- Scoop a layer of the creamy mixture and dust with cocoa using a seive
- Repeat layering process: ladyfingers dipped in coffee, cream mixture and dusting of cocoa. This amount of ingredients will give you 2 full layers. End off with a top layer of creamy mixture with a dusting of cocoa.
- Chill in the fridge for 5-6 hours or ideally overnight.
Here you go! Let me know in the comments if you tried this recipe. If you are looking for some more easy desserts, check out my easy dulce de leche dessert jars or these easy coffee shop treats you can make at home!
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Hi. Can you use espresso powder instead? Or will that mess it up? Thanks in advance!
any kind of coffee works! I have made this with espresso as well!