My favourite no-bake dessert has got to be tiramisu. I would order this for dessert at restaurants until I realised how simple it is to make at home. It’s also a great way to use up extra egg yolks. The most difficult part of this recipe is waiting at least 24 hours for the tiramisu to firm up in the fridge before digging into it.
The recipe I have given here should be able to fill a rectangular 7x11 inch dish, but you can virtually use any container you want. I sometimes use several glass lunch-box containers, or dessert glasses depending how I want to present it. I have even made it into a cake form by using a ring mold. You can half or double the recipe depending on how much tiramisu you want and feel free to adjust the amount of sugar to tasting. My recipe uses rum but you can omit the alcohol, or use another liqueur too such as brandy or marsala wine.