Classic No-Bake Tiramisu Cake with Ladyfingers and Mascarpone

Cooking method

1. Step 1:

   

   How do you make a classic no-bake tiramisu cake with ladyfingers and mascarpone? Prepare the ingredients. Use sponge ladyfingers (Savoiardi) - you can easily bake them at home. Take the cheese out of the fridge ahead of time so it blends more easily into the cream. Brew strong coffee in advance - in a cezve, drip coffee maker, or espresso machine. Use alcohol only if the dessert is for adults; I make it without. Strong aromatic wines, brandy, or amaretto liqueur all work.

2. Step 2:

   

   Separate the eggs into whites and yolks. Do this as carefully as possible so not a drop of yolk gets into the whites, or they won't whip. Since the eggs aren't cooked, use the freshest ones from a source you trust.

3. Step 3:

   

   Start beating the yolks with a mixer on low, adding the sugar a little at a time. Once all the sugar is in, turn the mixer to high and beat the yolks and sugar to a fluffy, pale mass.

4. Step 4:

   

   Add the mascarpone to the beaten yolks. Mix until smooth - I stir with a spoon first, then switch to a whisk.

5. Step 5:

   

   In another bowl, start whipping the whites - first on low until foamy and white, then on high until they form stiff peaks. There's a simple way to check: turn the bowl upside down. Properly whipped whites won't fall out.

6. Step 6:

   

   Start folding the whipped whites into the cheese mixture a little at a time, very gently, with a spatula (silicone is best). It's important to keep the whites airy - that's what makes the cream so delicate. The whites will make the cream fairly loose. If, like me, you're building the cake on a plate, I'd use only half the whites so the layers hold their shape. For tiramisu made in a dish with sides, fold in all the whites.

7. Step 7:

   

   Take a flat plate (or a dish with sides). Spread a thin layer of cream on the bottom so the ladyfingers don't slide around. Add the alcohol to the coffee (if using) and pour it into a shallow dish. Dip the ladyfingers in the coffee for a few seconds and arrange them in an even layer. Don't soak them too much - they're spongy and can get waterlogged and lose their shape from too much coffee.

8. Step 8:

   

   Spread cream over the first layer of ladyfingers. Add another layer of ladyfingers, also dipped in coffee, and spread cream over it too. When I make the cake in a dish with sides, these two layers are enough - it uses up all the ladyfingers and all the cream. For a cake on a plate, build it as tall as looks nice or as far as the ingredients go.

9. Step 9:

   

   I made three cream-spread layers. You can coat the sides of the cake with cream too; I left them bare and used the leftover cream to decorate the top. Refrigerate the cake for a couple of hours so it sets and soaks through.

10. Step 10:

    

    The top of tiramisu is traditionally dusted with cocoa. I also piped some cream on top with a pastry bag. It's best to do this right before serving. Enjoy!