Tiramisu – Classic Italian Dessert


Tiramisu is a classic Italian no bake dessert. It has ladyfingers dipped in strong espresso coffee and layered with mixture of whipped cream and mascarpone cheese topped with cocoa powder. It is a subtly sweet dessert with an excellent flavor of coffee as well as cocoa. Usually, the egg whites as well as egg yolks are added while making Tiramisu. However, I have not added egg in this recipe.
Prep Time 45 mins
Refrigeration Time 6 hrs
Total Time 6 hrs 45 mins
Course Dessert
Cuisine Italian
Servings 9 Servings
Calories 0.492 kcal


  • 9" X 9" Flat Bottomed Glass Bowl


  • 24 Ladyfingers Store bought (I ordered from Amazon)
  • 300 gms Mascarpone cheese (At room temperature)
  • 250 gms Heavy Cream / whipping cream (Used Amul Whipping Cream)
  • 50 gms Powdered sugar if using sweetened whipping cream then it is not required
  • 3 tbsp Instant Coffee powder (I used Bru Instant Coffee)
  • 1 cup Water
  • 2 tbsp Unsweetened Cocoa powder (For Dusting)


  • In a small pan, boil 1 cup water and add coffee powder. Simmer it for 5 minutes and pour it in a shallow dish longer than ladyfinger size so that it is easier to dip these in the dish. Allow it cool.
    1 cup Water, 3 tbsp Instant Coffee powder
  • In a medium sized bowl, beat mascarpone cheese using hand blender until it is light and fluffy
    300 gms Mascarpone cheese
  • In another bowl, whip heavy cream or shipping cream until stiff peaks. If using unsweetened cream, progressively add powdered sugar once soft peaks are formed
    250 gms Heavy Cream / whipping cream, 50 gms Powdered sugar
  • Fold whipped cream in the mascarpone cheese and combine well. Take care not to overmix as it will loose the air which you would have incorporated
  • Take 9″X9″ flat bottomed glass bowl
  • Dip ladyfinger (top down) in the cooled coffee. Quickly dip it just once as ladyfinger soaks the coffee very fast. If you dip it longer, it may become soggy
  • Arrange the ladyfingers lengthwise as well as widthwise so that there are no gaps in between. Adjust the length of the ladyfinger by cutting it lengthwise using serrated knife. I had to cut 3rd ladyfinger in a line.
  • Spread half inch thick mixture of cream and mascarpone cheese evenly on top of arranged ladyfingers.
  • Arrange one more layer of coffee dipped ladyfingers on top of the cream-mascarpone layer
  • Once again, spread remaining cream & mascarpone mixture evenly over the ladyfingers. Level it well using spatula / palette knife
  • Dust cocoa powder using sieve over the cream layer.
  • Cover with plastic wrap and keep in fridge for 3-4 hours (preferably overnight) before serving
Keyword Coffee, Eggless, Mascarpone, Whipped Cream

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