Both make-ahead and no-bake, this Italian treat will lift everyone's mood—including the chef's! Grab an Americano at a coffee shop to infuse the store-bought ladyfingers with freshly brewed flavor. Then, after layering the newly caffeinated cookies with marsala-spiked mascarpone, pop it in the fridge for an overnight chill that will set you up for slicing success. All that is left is a final dusting of cocoa powder before serving and you'll be all set to end the evening on a high note.



Ingredient Checklist


Instructions Checklist
  • Pour coffee into a pie dish. Combine eggs, sugar, and Marsala in a large metal bowl set on top of (but not in) a pot of simmering water. Beat with a hand mixer or whisk until mixture doubles in volume and reaches 160°F on a thermometer, 7 to 10 minutes.

  • Remove bowl from heat and let cool slightly. Meanwhile, in another bowl, whisk cream to form peaks. Gently whisk mascarpone into egg mixture, then fold in whipped cream.

  • Working one at a time, dip half of ladyfingers in coffee, about 1 second per side, and arrange in the bottom of a 9-by-9-inch baking dish; fit them snugly side by side to line dish. Evenly spread half of mascarpone mixture over ladyfingers. Dip remaining half of ladyfingers in coffee and repeat layering with cookies and mascarpone mixture. 

  • Sift a layer of cocoa over top so it infuses cream. Wrap dish with plastic and refrigerate at least 9 hours and up to 1 day. To serve, sift another layer of cocoa over top and cut into squares.

Cook's Notes

To get the airiest texture possible, dunk the ladyfingers in the coffee quickly—they'll turn soggy and heavy if oversaturated.

For clean edges on every square, cut pieces with a chef's knife rather than a serrated one, and wipe the blade with a damp towel between slices.

Reviews (6)

207 Ratings
  • 5 star values: 38
  • 4 star values: 33
  • 3 star values: 71
  • 2 star values: 49
  • 1 star values: 16
Rating: 5.0 stars
I honestly don't know what the other reviewers did but this came out delicious especially considering how low effort the recipe was! I learned about this recipe from watching the Thomas Joseph kitchen conundrums episode on perfecting tiramisu. Give that a watch before attempting the recipe. I definitely recommend using an electric mixer and a digital thermometer to measure when the zabaione hits 160°F, especially after watching the episode again. His zabaione was much thinner than mine. I had to use an offset spatula to spread it!
Rating: Unrated
Martha, this recipe is awful. Unless this is supposed to be tiramisoup?
Rating: Unrated
This is so good. I have made original Tiramisu many times and I felt it was almost sacreligious to use cream cheese instead of mascarpone. I decided to give this recipe a try anyway and I'm glad I did. It was super easy to make and delicious and my boyfriend said he even prefers it to the original. I've made it twice already this month.
Rating: Unrated
This is pretty bad, it doesnn n n n t taste like tiramisu. I think you can't use cream cheese in place of mascarpone and its missing the marsala or brandy taste.
Rating: Unrated
This is incredible! And incredibly easy as well. I really prefer using cream cheese instead of Italian mascarpone-----unusual tasting. For lighter version, just use milk or half
Rating: Unrated
You can go to cookinglight,com they have a great light version
Rating: Unrated
Hi: I love tiramisu however, it is too rich for me and my health issues. I was wondering whether there is a lighter version or a light tiramisu recipe that does not use cream or mascarpone cheese. Thanks