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A square slice of tiramisu served on a black plate with an antique fork.

Tiramisu


  • Author: Denay DeGuzman
  • Prep Time: 25 Minutes
  • Cook Time: 0 Minutes
  • Total Time: 25 Minutes
  • Yield: 12 Servings 1x

Description

Hands down, this is the best tiramisu recipe! This irresistible Italian cheesecake is fun to make and exciting to serve. It’s the perfect make-ahead dessert. Assemble this easy no-bake recipe in 25 minutes!


Scale

Ingredients

CHEESECAKE FILLING

  • 4045 Ladyfingers
  • 2 cups prepared espresso (instant expresso granules + hot water), cooled
  • 2 tablespoons vanilla extract (recipe swap for 3 tablespoons Kahlua)
  • 2 tubs (1 lb. 8.3 oz each) no-bake cheesecake filling (in the refrigerated section by the cream cheese)
  • 2 tablespoons AMERICAN HERITAGE Finely Grated Chocolate

MASCARPONE TOPPING

  • 1 cup Mascarpone cheese
  • 1 cup heavy cream (whipping cream)
  • 1/4 cup granulated sugar
  • 2 teaspoons vanilla extract (recipe swap for 1 tablespoon Kahlua)

TIRAMISU GARNISH

  • AMERICAN HERITAGE Finely Grated Chocolate

Instructions

RECIPE PREP: Put the metal bowl and whip from your stand mixer into the freezer. Let them chill until you’re ready to make the whipped topping.

CHEESECAKE FILLING

  1. Prepare the espresso. Allow it to cool. Stir in vanilla. One by one, quickly dip 20 of the ladyfingers in and out of the coffee. Line the bottom of an 8×8 baking dish with the espresso-soaked ladyfingers.
  2. With a spatula, spread one tub of no-bake cheesecake filling over the ladyfingers in a smooth even layer. Sprinkle 1 tablespoon chocolate over the surface.
  3. Repeat with a second layer of 20 ladyfingers and the second tub of cheesecake filling.
  4.  Sprinkle 1 tablespoon chocolate over the top. Refrigerate the tiramisu while you make the mascarpone topping.

MASCARPONE TOPPING

  1. Remove mixing bowl and whisk from the freezer. Add mascarpone cheese, heavy cream, sugar, and vanilla to the bowl. Attach bowl and whip to your stand mixer.
  2. Mix the ingredients on medium speed until firm peaks form and the mixture can hold its shape (about 5 minutes).
  3. Transfer the mixture to a piping bag fitted with a Wilton 1A tip. Remove tiramisu from the fridge. Holding the piping bag straight up and down, pipe quarter-size circles of topping over the surface of the cheesecake. The peaks should be very close together. Refrigerate uncovered for 4 hours or overnight.
  4. Just before serving, generously dust the top with chocolate.

Notes

EXPERT TIPS + FAQ

  • WHAT ARE LADYFINGERS? Also called Savoiardi, they’re Italian biscuits. Super light and airy, they’re made with sponge-cake batter. Find them in Italian markets or large grocery stores. Look for them in the bakery department or cookie aisle.
  • NO MASCARPONE CHEESE? NO PROBLEM! If this Italian cream cheese is not available where you live, make an easy substitute at home! Mix these 4 ingredients together until smooth: 16 ounces cream cheese, 1/3 cup sour cream, 1/4 cup heavy whipping cream, and 1 tablespoon lemon juice.
  • NO LADYFINGERS? PROBLEM! Depending on where you live, you might not find ladyfingers at the market. Here’s what to substitute for ladyfingers: pieces of angel food cake, those little “sponge cake” dessert shells sold in packages for making strawberry shortcake, vanilla wafers, biscotti, or creme-filled sugar wafers.
  • NO PIPING BAG? NO PROBLEM! Slip your decorating tip firmly into the corner of a large zip-top bag. With a pen, make a mark on the corner of the bag where the lower 1/3 of the tip is. With scissors, snip off that part of the corner.
  • NO DECORATING TIP? NO PROBLEM! The piped on topping is a beautiful touch that in no way impacts the flavor of this Italian cheesecake. If you don’t have a decorating tip,  spread the mascarpone topping over the surface of the tiramisu with a spatula. Finish things off by dusting the top of the dessert with chocolate. Refrigerate.
  • Category: Desserts
  • Method: No Bake
  • Cuisine: Italian

Keywords: Tiramisu, Cheesecake, No-Bake, Make-Ahead

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