The Perfect No-Bake Tiramisu for Shavuot
The ultimate crowd-pleasing dessert that feels luxurious yet comes together in just 20 minutes. Creamy mascarpone, coffee-soaked ladyfingers, and a dusting of cocoa, this classic Italian tiramisu is made for Shavuot tables.
TIRAMISU
Prep time: 20 minutes
Chilling time: Minimum 4 hours (overnight is best)
Difficulty: Easy
Servings: 8–10 (20x30 cm / 8x12 inch rectangular pan)
Ingredients
For the mascarpone cream:
For dipping & assembly:
For topping:
Instructions
In a wide, shallow bowl, mix the cooled espresso with the liqueur (if using). Set aside.
2. Make the mascarpone cream
In the bowl of a stand mixer (or using a hand mixer), combine the mascarpone, cold heavy cream, powdered sugar, and vanilla extract.
Beat on low speed until everything is just combined, then increase to high speed and whip until the mixture becomes thick, creamy, and holds stiff peaks.
Be careful not to over-whip- stop as soon as it looks luxurious and stable.
3. Assemble the tiramisu
Quickly dip each ladyfinger into the coffee syrup for just 1 second per side, you want them moist but not soggy.
Arrange a tight, even layer of soaked ladyfingers at the bottom of your pan.
Spread half of the mascarpone cream evenly over the biscuits using an offset spatula.
Repeat: dip more ladyfingers, arrange a second layer, and finish with the remaining cream. Smooth the top .
4. Cover tightly with plastic wrap and refrigerate for at least 4 hours.
Just before serving, dust the top generously with cocoa powder using a fine-mesh sieve for that signature elegant finish.
Pro Tips from the Test Kitchen
Enjoy!