Preppy Kitchen's John Kanell presents a joyful, no-bake tiramisu that balances boozy espresso-soaked ladyfingers with a silky mascarpone custard. This approachable guide breaks the dessert into clear steps so home cooks of any level can recreate a classic that’s creamy, light, and undeniably elegant. Whether trying this for a dinner party or a leisurely weekend treat, this tiramisu is a perfect example of cooking, recipes, bon apetit made simple.
Why this tiramisu works
John emphasizes technique over complexity. The custard (a zabaglione-style base) is gently cooked over a double boiler to reach food-safe temperature, then combined with mascarpone, a touch of rum, and whipped cream for lift. Ladyfingers are dipped briefly so they remain tender without collapsing. The result is a dessert that’s creamy, boozy, and never too sweet — an ideal example of cooking, recipes, bon apetit.
Ingredients at a glance
- 1½ cups espresso or very strong coffee (cooled)
- ½ cup dark rum (optional; can use more coffee if skipping alcohol)
- 16 oz mascarpone
- ¼ cup dark rum (for the mascarpone)
- 6 large egg yolks
- 2/3 cup (133 g) granulated sugar
- 2 cups cold heavy cream
- 2 tsp vanilla extract
- ~40 ladyfingers (about two packages)
- ⅓ cup cocoa powder (Dutch-processed or dark cocoa recommended)
Step-by-step method
1. Make the coffee soak
Brew 1½ cups of espresso or very strong coffee and let it cool to room temperature. Stir in ½ cup dark rum. This mixture flavors the ladyfingers and sets the tiramisu’s character — it can be personalized with amaretto, orange liqueur, or coffee liqueur if desired.
2. Cook the zabaglione (custard)
Whisk six egg yolks with 2/3 cup sugar. Place the mixture over a pot of simmering water and whisk constantly until it reaches a pale, slightly thickened custard (about 5–8 minutes) and the yolks are heated to a safe temperature. Remove from heat and let cool slightly before combining with mascarpone.
3. Build the mascarpone filling
Mix 16 oz mascarpone with 1/4 cup dark rum until smooth. Fold the warm custard into the mascarpone with a hand mixer until fully incorporated. Chill for about 15 minutes.
4. Whip and fold
Whip 2 cups cold heavy cream with 2 tsp vanilla to soft-stiff peaks. Fold the whipped cream gently into the mascarpone custard to preserve airiness. This creates a light, scoopable filling that sets in the refrigerator.
5. Assemble
- Dip each ladyfinger briefly (1–2 seconds per side) into the coffee-rum mixture — do not oversoak.
- Lay a single layer of soaked ladyfingers in a 9×13-inch dish.
- Spoon half the mascarpone mixture over the cookies and smooth gently.
- Repeat with another layer of dipped ladyfingers and the remaining mascarpone.
- Dust the top with about 1/3 cup cocoa powder and refrigerate overnight to set.
Tips, tricks, and variations
- If serving children or avoiding alcohol, replace rum with extra coffee.
- For citrus or fruit variations, swap the coffee soak for orange or berry syrup and add complementary zests.
- Keep bowls, whisk, and cream cold to ensure stable whipped cream.
- Over-soaking is recoverable: simply brew more coffee and rum to replace any excess loss.
- Some Italian versions fold in whipped egg whites instead of cream; this recipe uses whipped cream for a lighter, more American-style finish.
Make-ahead and serving notes
This tiramisu benefits from an overnight chill — firming up the layers and marrying flavors. It keeps beautifully for 1–2 days in the refrigerator, making it an excellent make-ahead dessert for gatherings. For a quick service when short on time, assemble in individual cups and chill for a few hours — still delicious, though less structured. Enjoy this joyful example of cooking, recipes, bon apetit any time a creamy, elegant dessert is called for.
Final thoughts
With clear technique and a forgiving assembly, this tiramisu offers big flavor with minimal fuss. The combination of a gently cooked custard, boozy coffee soak, and airy mascarpone cream delivers a dessert that’s classic, comforting, and perfect for sharing. Try it once and it will likely become a favorite go-to for celebrations and cozy nights alike — the best kind of cooking, recipes, bon apetit.
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