Tiramisu
Tiramisu—a classic Italian dessert that’s rich, creamy, and full of flavor. Traditionally made with eggs and mascarpone, it’s a favorite around the world for good reason. But today, I’m sharing my twist: a no-bake, egg-free version that’s just as delicious—and even easier to make.
Servings 12 People
Ingredients
- 2 cups whipping cream
- 1 can sweetened condensed milk 300ml
- 1 package ladyfingers 400g
- 1/2 cup cream cheese
- 1/4 cup cocoa powder or more to taste
- 1 cup strong brewed coffee or 1 tbsp instant coffee mixed with 1 cup hot water
Instructions
- In a bowl, add the whipping cream, sweetened condensed milk, and cream cheese.
- Whisk until stiff peaks form.
- Prepare your coffee and let it cool down (or mix instant coffee with water or milk).
- Cut the ladyfingers and place them around your pan.
- Dip each ladyfinger in the coffee and layer them in the pan. Add a layer of the cream mixture on top, then sprinkle with cocoa powder.
- Repeat the layers until everything is used up.
- Refrigerate for at least 8 hours or overnight before serving—or freeze for a couple of hours to make it more firm.
Notes
- Use cold whipping cream for best results when whipping.
- Don’t soak ladyfingers too long in coffee to avoid sogginess.
- Let the tiramisu chill at least 8 hours or overnight for the best texture and flavor.
- You can substitute cream cheese with mascarpone if you prefer.
- Store leftovers covered in the fridge for up to 4–5 days.
- This recipe can be frozen for up to 2 months—thaw overnight before serving.
- For a stronger coffee flavor, add a splash of coffee liqueur (optional).