Introducing your new favourite tiramisu recipe! A rich and creamy Italian dessert that features espresso and Kahlua-soaked savoiardi (ladyfingers), layered between a sweet and velvety mascarpone custard filling, topped with a dusting of cocoa. This no-bake recipe can be easily prepared in a Thermomix or stovetop and is the ultimate “pick me up”!
Coffee-licious!
Literally meaning “pick me up” in Italian, this heavenly tiramisu will do just that! Every scrumptious bite has elements of a lightly sweetened and wonderfully rich mascarpone filling (no raw egg!) dotted with coffee-flavoured ladyfinger sponge and a hint of coffee liquor (which is optional, of course!).
It is sweet, but not too sweet and perfectly balanced with just the right amount of bitterness from the coffee, liquor and cocoa powder.
Tiramisu is a perfect make-ahead dessert, as it can be prepared and assembled 1-2 days before serving. This makes it perfect for your next special occasion, or for any time when you are asked to “bring a dessert” and need something low-fuss.
This delicious recipe is shared with us by my friend Andrea at The Cooking Collective. You can learn more about Andrea and her family-friendly recipes below.
Why You’re Going To Love This Recipe
- Quick and easy to prepare – you only need 8 ingredients and about 15-20 minutes of prep time.
- No bake – t’s no need to turn on the oven. The fridge is w the magic happens!
- Make ahead – this simple dessert actually gets better as it rests, allowing all of the flavours and smooth texture to develop.
- No raw eggs – this recipe contains no raw egg whites and the egg yolk/custard filling is heated over a double boiler (please see temperature notes below if preparing for someone who is pregnant).
- Conventional and Thermomix – this recipe can be made on the stovetop or in a Thermomix. You will find both the conventional and Thermomix methods in the recipe card at the bottom of the post.
Table of contents
- Why You’re Going To Love This Recipe
- What You Need
- Equipment Required
- Step By Step Instructions
- Step 1 – Prepare The Mascarpone Custard Layer
- Step 2 – Prepare The Ladyfinger Layer
- Step 3 – Assemble
- Expert Tips
- FAQs
- Introducing Andrea from The Cooking Collective
- Related recipes
What You Need
Note: Please scroll to the recipe card at the bottom for ingredient quantities and the full detailed method.
- Espresso coffee – freshly brewed espresso coffee is best for this recipe. If you don’t have a coffee machine setup at home, you can pick up a strong black coffee from your local café, or alternatively use a strongly brewed instant coffee from home.
- Ladyfinger sponges – also known as savoiardi in Italian, ladyfingers are a delicate Italian cookie, often used in desserts like tiramisu, charlotte cakes and trifle. Made with a light sponge cake batter, they are sweet, dry and finger-shaped. You can make your own, or purchase them from most supermarkets. If you are using the store-bought version, make sure they are the hard and crunchy version (similar to a hard meringue consistency) that have a hard sugar coating. I used Dolce Verona brand. When layered under cream or custard, they will soften and develop a lovely, sponge cake-like texture.
- Egg yolks – form the base of the mascarpone custard, giving the dessert its yellow colour and thick texture. Use room temperature eggs.
- Caster sugar – also known as superfine sugar. It adds sweetness and structure to the custard filling.
- Mascarpone – a rich and thick Italian cream with a similar consistency to cream cheese. Purchase it from the cheese section of the supermarket or from most delis. Use regular, full-fat mascarpone for best results.
- Coffee liquor – I use Kahlua, but Tia Maria or any similar coffee-flavoured liquor can be used. Or swap for dark rum or Marsala (a sweet red wine traditionally used in tiramisu). You can also add different flavour notes by adding your favourite liquors like Frangelico (hazelnut), brandy or Bailey’s Irish cream. T is minimal liquor used in this recipe, and adding it is entirely optional.
- Cocoa powder – is used to dust the top of the dessert before serving. Alternatively, dark chocolate shavings can be used in place of cocoa powder.
Equipment Required
The egg yolk base for the mascarpone custard is made on the stovetop in a double-boiler set up. This will require a medium saucepan and a heat-proof bowl that will fit snugly over the top of the saucepan (to prevent steam from escaping underneath the bowl). Alternatively, the filling can also be made in a Thermomix.
For assembly of the tiramisu, an 18cm x 29cm (or slightly smaller) rectangular dish that is at least 6 cm deep is required.
Step By Step Instructions
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
T are 2 basic components in tiramisu.
- Espresso soaked ladyfingers.
- Mascarpone custard.
Each component is layered twice, making a total of 4 layers. The order of the layers is as follows; espresso soaked ladyfingers, mascarpone custard, followed by another layer of ladyfingers and the remaining mascarpone custard. The whole dessert is then dusted with a layer of unsweetened cocoa powder, to finish.
Step 1 – Prepare The Mascarpone Custard Layer
Use a double boiler or makeshift saucepan/bowl combo. The bowl needs to be heatproof and should fit snugly over the top of the saucepan without allowing steam to escape. Importantly, the bottom of the bowl should not touch the water.
Using electric beaters (or a whisk), beat the egg yolks and sugar in the bowl over a saucepan of gently simmering water for 5-7 minutes, until it becomes pale and fluffy and increases in size.
** Note: if you are preparing this while pregnant, the temperature of the eggs should reach 75 C/167 F.
Remove from the heat and set aside to cool slightly.
Add the mascarpone and vanilla and continue to beat on low speed until stiff.
Step 2 – Prepare The Ladyfinger Layer
Place the espresso coffee and the Kahlua into a bowl and set aside to cool. This step can be prepared before making the mascarpone custard.
Have your dish ready to go. Working one at a time, dip each side of the lady finger sponges into the coffee mixture and then line them along the bottom of the dish.
**Ladyfingers soak up a LOT of liquid very quickly. Make it a quick dunk; one second each side is plenty. They should not be overly saturated, or they will become too soggy and lose their texture as they soften in the custard.
Step 3 – Assemble
Once you have lined the bottom of the dish with one layer of coffee-soaked ladyfingers, add half of the mascarpone custard mixture. Then, repeat by dipping the remaining ladyfingers in the coffee mixture and layer them over the top of the mascarpone. Finally, top with the remaining layer of mascarpone.
Cover and chill for at least 3 hours (but overnight is best!).
When ready to serve, dust the top of the tiramisu with cocoa powder, using a sifter.
Expert Tips
- Don’t over-soak the ladyfingers! Both sides of the sponges need to be very quickly dipped in the coffee, rather than soaked. A light (1 second) dip on each side is all they need. Soaking the sponges for too long will cause them to become wet and fall apart. Don’t worry about the sponge being too hard, as they will continue to soften while chilling.
- For chocolate tiramisu, finely grate 200 grams of dark chocolate and sprinkle half between each of the sponge layers, before adding the mascarpone.
- Keep an eye on the egg yolks. They should be continually beaten while over the heat. When they are ready, the mixture will double in quantity and be pale, thick and airy.
- If you don’t have access to an espresso machine, try picking up an espresso from your local café for best results. Instant coffee can be used, but the decadent coffee flavour won’t quite be the same.
- If cooking on the stovetop, make sure the heatproof bowl fits snugly over the top of the saucepan, without steam escaping. Importantly, the bottom of the bowl should not touch the boiling water.
- Make it ahead! Trust me! This dessert tastes even better the next day. 3 hours minimum is required for the sponge to soften and the filling to set, but keeping it in the fridge overnight will allow it to reach the perfect consistency and the flavours to develop and mingle.
- While this dessert contains no raw eggs, if consuming while pregnant the eggs should be pasteurised, or the temperature of the egg mixture over the double boiler should reach at least 75 C/167 F to kill any potentially harmful bacteria.
- This recipe makes 12 slices, but can be cut larger or smaller depending on requirements.
FAQs
How long does tiramisu last in the fridge?
Tiramisu can be made 1-2 days in advance and stored (covered) in the fridge. It can be refrigerated for up to 4 days.
Can tiramisu be made without alcohol?
If you prefer your dessert to be alcohol-free, that’s fine! Simply skip the step w the liquor is added to the coffee. The rest of the recipe steps can be followed as normal. For a similar taste without the alcohol, you could add a couple of drops of a rum-flavoured essence.
Can you freeze tiramisu?
Tiramisu can be frozen for up to 3 months. To freeze, wrap pieces in cling wrap and place it into an airtight container. Thaw overnight in the refrigerator and serve. It can also be eaten partially frozen, similar to an ice cream cake!
Introducing Andrea from The Cooking Collective
This delicious tiramisu recipe is thanks to Andrea from The Cooking Collective who has very kindly allowed me to share her recipe with you.
Meet Andrea…
Hello! My name is Andrea and I am a food obsessed mum of four who is always thinking about my next meal!
My goal is to save you time and stress in the kitchen. Because I understand that life is busy, The Cooking Collective delivers food that is simple and fast, while still being flavourful, fresh and affordable.
At The Cooking Collective, you will find;
- Simple recipes that are easy to make, but don’t sacrifice on flavour.
- Quick and easy dinners for busy weeknights, with meals that the whole family will love.
- Fresh, real foods made from scratch using affordable, everyday ingredients.
- Fun recipes to make with kids, as well as easy and healthy lunchbox recipes that will save you time on busy school mornings.
- Tried and tested air fryer recipes that the whole family will love.
- Recipe e-books that will help to save you time and stress in the kitchen.
If you do tag along and make some of my recipes, I LOVE to see the food that you are making! It will make my day if you tag @thecookingcollectiveau on Instagram or, to stay up to date with the latest recipes, pop over and join us on Facebook.
Follow us on Facebook at @CookGoodRecipes
Tiramisu with Mascarpone (Thermomix or Stovetop)
Introducing your new favourite tiramisu recipe! A rich and creamy Italian dessert that features espresso and kahlua-soaked savoiardi (ladyfingers), layered between a sweet and velvety mascarpone custard filling, topped with a dusting of cocoa.
Course: Dessert
Cuisine: Italian
Prep Time: 20 minutes
Cook Time: 0 minutes
Chilling time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 12 serves
Calories: 472kcal
Ingredients
Instructions
Conventional Method
- Make the espresso coffee and add to a medium bowl. Add the Kahlua (if using). Set aside to cool.
- Over your stove, set up a small saucepan of gently simmering water. Add the egg yolks and sugar to a large, heat-proof bowl that will fit snugly over the saucepan without allowing steam to escape.
- Place the bowl carefully over the saucepan, making sure the bottom of the bowl does not touch the boiling water. Using electric beaters (or a whisk), continually beat the yolks and sugar over the heat until they become pale, fluffy and roughly double in volume. Allow to cool slightly.
- Using electric beaters on low speed, add the mascarpone and vanilla bean paste to the egg yolk mixture and beat until stiff.
To assemble:
- Place the coffee, Savoiardi ladyfinger sponges and a 18 X 29 cm tray on a bench, ready to assemble.
- Working quickly, dip each side of the sponge fingers into the coffee and Kahlua mixture. * Only dip for 1 second each side, as too long will cause them to become too soggy.
- Allow any excess coffee to drip from the sponges and assemble them in a single layer in the bottom of the dish. If t are any gaps, cut some sponge fingers to fit.
- Spread half of the mascarpone mixture evenly over the top of the sponge layer.
- Repeat this process with a final layer of coffee soaked sponges. For the final layer, either spread or pipe the remaining mascarpone over the top.
- Cover and refrigerate for at least 4 hours (or overnight is best).
- Top with a sprinkle of cocoa powder or some dark chocolate shavings, if you prefer.
Thermomix Method
- Make the espresso coffee and add to a medium bowl. Add the Kahlua (if using). Set aside to cool.
- Insert the Butterfly whisk into the Thermomix bowl, add the egg yolks and sugar and mix for 6 minutes, 37 degrees, Speed 4. Pregnancy-Friendly Variation: if you are preparing this while pregnant, the temperature of the eggs should reach 75 degrees celsius. Insert the Butterfly whisk into the Thermomix bowl, add the egg yolks and caster sugar and mix for 4 minutes, 37 degrees, Speed 4. Scrape down the sides of the bowl and mix for a further 2 minutes, 75 degrees, Speed 4. If the machine has not reached 75 degrees by the end of the cooking time, cook for a further 1 minute, 75 degrees, Speed 4.
- Set the machine to mix for 3 minutes, Speed 3. While the blades are turning, slowly adding the mascarpone and vanilla bean paste through the MC hole.
- Meanwhile, place the coffee, Savoiardi ladyfinger sponges and a 18 X 29 cm tray on a bench, ready to assemble.
- Working quickly, dip each side of the sponge fingers into the coffee and Kahlua mixture. * Only dip for 1 second each side, as too long will cause them to become too soggy.
- Allow any excess coffee to drip from the sponges and assemble them in a single layer in the bottom of the dish. If t are any gaps, cut some sponge fingers to fit.
- Remove the Butterfly from the Thermomix bowl. Spread half of the mascarpone mixture evenly over the sponge layer.
- Repeat this process with the final layer of coffee soaked sponges (and chocolate, if using). For the final layer, either spread or pipe the remaining mascarpone over the top.
- Cover and refrigerate for at least 4 hours (or overnight is best).
- Top with a sprinkle of cocoa powder or dark chocolate shavings, if you prefer.
Notes
- Espresso coffee – freshly brewed espresso coffee is best for this recipe. If you don’t have a coffee machine setup at home, you can pick up a strong black coffee from your local café, or alternatively use a strongly brewed instant coffee from home.
- Ladyfinger sponges – also known as savoiardi in Italian, ladyfingers are a delicate Italian cookie, often used in desserts like tiramisu, charlotte cakes and trifle. Made with a light sponge cake batter, they are sweet, dry and finger-shaped. You can make your own, or purchase them from most supermarkets. If you are using the store-bought version, make sure they are the hard and crunchy version (similar to a hard meringue consistency) that have a hard sugar coating. I used Dolce Verona brand. When layered under cream or custard, they will soften and develop a lovely, cake-like texture.
- Don’t over-soak the ladyfingers! Both sides of the sponges need to be very quickly dipped in the coffee, rather than soaked. A light (1 second) dip on each side is all they need. Soaking the sponges for too long will cause them to become wet and fall apart. Don’t worry about the sponge being too hard, as they will continue to soften while chilling.
- For chocolate tiramisu, finely grate 200 grams of dark chocolate and sprinkle half between each of the sponge layers, before adding the mascarpone.
- Keep an eye on the egg yolks. They should be continually beaten while over the heat. When they are ready, the mixture will double in quantity and be pale, thick and airy.
- If cooking on the stovetop, make sure the heatproof bowl fits snugly over the top of the saucepan, without steam escaping. Importantly, the bottom of the bowl should not touch the boiling water.
- If you don’t have access to an espresso machine, try picking up an espresso from your local café for best results. Instant coffee can be used, but the decadent coffee flavour won’t quite be the same.
- Make it ahead! Trust me! This dessert tastes even better the next day. 3 hours minimum is required for the sponge to soften and the filling to set, but keeping it in the fridge overnight will allow it to reach the perfect consistency and the flavours to develop and mingle.
- While this dessert contains no raw eggs, if consuming while pregnant the eggs should be pasteurised, or the temperature of the egg mixture over the double boiler should reach at least 75 C/167 F to kill any potentially harmful bacteria.
- This recipe makes 12 slices, but can be cut larger or smaller depending on requirements.
- Storage; Tiramisu can be made 1-2 days in advance and stored (covered) in the fridge. It can be refrigerated for up to 4 days.
- Alcohol free; If you prefer your dessert to be alcohol-free, that’s fine! Simply skip the step w the liquor is added to the coffee. The rest of the recipe steps can be followed as normal. For a similar taste without the alcohol, you could add a couple of drops of a rum-flavoured essence.
- Freezing; Tiramisu can be frozen for up to 3 months. To freeze, wrap pieces in cling wrap and place it into an airtight container. Thaw overnight in the refrigerator and serve. It can also be eaten partially frozen, similar to an ice cream cake!
Recipe by CookGoodRecipes.com
Nutrition
Calories: 472kcal | Carbohydrates: 32g | Protein: 9g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 220mg | Sodium: 80mg | Potassium: 51mg | Fiber: 0.3g | Sugar: 14g | Vitamin A: 1158IU | Calcium: 113mg | Iron: 1mg
