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5 from 1 vote


Tiramisu is a no-bake dessert made with ladyfinger cookies dipped in a coffee and Kahlua mixture and layered with mascarpone custard and whipped cream, topped with cocoa powder.
Prep Time20 mins
Chilling Time13 hrs
Total Time13 hrs 20 mins
Course: Dessert
Cuisine: American
Keyword: Tiramisu
Servings: 8
Calories: 526kcal
Author: Amanda Rettke--iambaker.net


  • 6 large egg yolks
  • ¾ cup (150g) granulated sugar
  • cup (163g) whole milk
  • 1 ¼ cups (297.5g) heavy cream
  • ½ teaspoon vanilla extract
  • 1 pound mascarpone cheese, room temperature
  • ½ cup (118g) strong brewed coffee, room temperature
  • ¼ cup (57g) Kahlua coffee liqueur
  • 1 package (14 ounces) ladyfinger cookies, we used about ⅔ of the package (27 cookies)
  • 1 tablespoon unsweetened cocoa powder


  • In a medium saucepan, add egg yolks and sugar. Whisk until well blended.
  • Place the pan over medium heat and add milk, whisking constantly until it reaches a gentle boil (8-10 minutes). Continue boiling for 1 minute, stirring occasionally.
  • Remove from heat to cool slightly.
  • Cover the pan with plastic wrap with the plastic wrap touching the top of the mixture. (This will prevent a film from forming on top.) Transfer to the refrigerator to chill completely (about 1 hour).
  • Add heavy cream to a mixing bowl. Using a hand mixer, start mixing at the lowest speed, and then gradually increase speed to medium until the cream starts to get thicker. (The gradual progression prevents you from spraying yourself with cream.)
  • When the cream starts to thicken, stop the mixer. Slowly add vanilla and then resume mixing again, starting with low speed and increasing to medium speed and eventually moving to a high speed.
  • The cream will thicken and start to peak. Mix on high until the cream is thick and stiff. This happens quickly, the stage between soft and stiff peaks, so watch it closely.
  • When ready, remove the chilled egg mixture from the refrigerator. Add mascarpone and whisk until smooth.
  • In a small bowl combine coffee and Kahlua. Mix until combined.
  • In a deep pan or baking sheet, add ladyfingers in a single layer. Drizzle evenly with the coffee mixture. (You could also very quickly dip the cookies in the coffee mixture if preferred.)
  • Arrange one even layer of ladyfingers in the bottom of a 7x11-inch dish. Top with half of the mascarpone mixture and half of the whipped topping. Top with the remaining ladyfingers, mascarpone, and whipped topping.
  • Dust the top of the dish with cocoa powder.
  • Refrigerate overnight, up to 48 hours, before slicing and serving. Store in the refrigerator for up to 4 days.


Calories: 526kcal