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.
- 4 large egg yolks
- 2/3 cup white granulated sugar
- ¼ cup milk
- 1 ¼ cups (300ml) heavy cream
- ½ teaspoon vanilla extract
- 1 pound (450g) mascarpone cheese, at room temperature
- 1/2 cup strong brewed coffee, at room temperature
- 4 tablespoons (60ml) rum
- Ladyfinger cookies (about 20 cookies)
- 2 tablespoon unsweetened cocoa powder
- Prepare a pot of water and a heat-proof bowl that can sit over the pot without touching the water. Set the pot on a stove over low-medium heat until the water begins to simmer.
- In the heat-proof bowl, whisk together egg yolks, sugar and milk. Place over the pot and continue to whisk until the mixture thickens. If you have a thermometer, measure until the temperature of the mixture reaches 70C/160F – it should take about 4-5 minutes.
- Transfer the mixture to a large bowl and beat with an electric mixer until the mixture is pale in colour and increased in volume (takes about 3-4 minutes). The mixture will also have cooled down.
- Add the marscapone cream to the egg yolk mixture and whisk until smooth and no lumps can be seen.
- In a large bowl, combine the heavy cream and vanilla extract and beat until the cream is at medium-stiff peak.
- In another bowl, combine the coffee and rum.
- Prepare your large baking dish or containers that you wish to assemble the tiramisu in. Dip both sides of the ladyfingers in the coffee liqueur and assemble in a flat layer to fill the base of your dish.
- Spread a layer of the marscapone cream, following by the whipped cream over the ladyfingers.
- Repeat with another layer of coffee-soaked ladyfingers followed with marscapone and whipped cream.
- Dust top with cocoa powder.
- Cover and leave in the fridge for at least 24 hours (ideally).