Tiramisu Aesthetic
A beautiful, creamy, no-bake tiramisu made in a baking pan or glass dish with mascarpone, espresso-soaked ladyfingers, and a generous dusting of cocoa powder. Elegant, simple, and stunning to serve.
Equipment
- 9x13 inch baking pan or glass dish
- Hand mixer or stand mixer
- Two large mixing bowls
- Spatula
Ingredients
- 500 g mascarpone cheese, at room temperature
- 4 large eggs, separated
- 100 g granulated white sugar
- 1 tsp pure vanilla extract
- 240 ml strong espresso or brewed coffee, cooled
- 2 tbsp coffee liqueur optional
- 200 g ladyfinger biscuits about 24 to 28 pieces
- unsweetened cocoa powder for dusting
- 1 pinch salt
Instructions
- Whisk egg yolks with sugar in a large bowl until pale and slightly thick, about 3 to 4 minutes.
- Add mascarpone and vanilla extract to the yolk mixture and fold gently until smooth and lump-free.
- Beat egg whites with a pinch of salt in a separate clean bowl until stiff peaks form.
- Fold the egg whites into the mascarpone mixture in two or three additions, keeping it airy.
- Combine cooled espresso with liqueur if using in a shallow bowl.
- Dip each ladyfinger quickly, about one second per side, into the espresso mixture. Do not over-soak.
- Arrange the first layer of dipped ladyfingers in the bottom of your baking pan or glass dish.
- Spread half the mascarpone cream evenly over the ladyfinger layer.
- Repeat with a second layer of dipped ladyfingers, then top with the remaining cream and smooth the surface.
- Dust generously with cocoa powder, cover with plastic wrap, and refrigerate for at least 6 hours or overnight.
- Slice, dust with fresh cocoa powder if desired, and serve cold.
Notes
- Let mascarpone sit at room temperature for 20 minutes before using to avoid lumps.
- Dip ladyfingers quickly - over-soaking collapses the layers.
- Overnight chilling gives the best texture and clean slices.
- Do not freeze - mascarpone separates when thawed.
- For a vanilla tiramisu version, add an extra half teaspoon of vanilla to the cream.