🍰 NO-BAKE TIRAMISU VARIATIONS

 

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🍰 NO-BAKE TIRAMISU VARIATIONS

Simple | No Bake | Crowd Favorite

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1️⃣ ☕ CLASSIC TIRAMISU

Ingredients

Cream Layer

• 6 large egg yolks
• ¾ cup granulated sugar
• 1¼ cups mascarpone cheese (room temperature)
• 1¾ cups cold heavy cream

Coffee Layer

• 1½ cups strong brewed coffee, cooled
• 3 tbsp coffee liqueur or rum (optional)

Assembly

• 2 packages ladyfingers (40–45 pieces)
• Unsweetened cocoa powder (for dusting)
• Chocolate shavings (optional)

Instructions

1. Make the cream:
   Whisk egg yolks and sugar in a heatproof bowl over simmering water for 5–6 minutes until thick and pale. Remove from heat and cool slightly. Add mascarpone and whisk until smooth.
   Whip heavy cream to stiff peaks and gently fold into the mascarpone mixture.
2. Prepare the coffee dip:
   Pour coffee (and liqueur if using) into a shallow dish.
3. Assemble:
   Spread a thin layer of cream in the dish. Quickly dip ladyfingers (1 second per side) and arrange in a layer. Spread half the cream. Repeat with another layer of ladyfingers and finish with remaining cream.
4. Chill:
   Refrigerate at least 6 hours, preferably overnight.
5. Finish:
   Dust generously with cocoa powder before serving.

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2️⃣ 💚 PISTACHIO TIRAMISU

Ingredients

Pistachio Cream

• 1½ cups heavy cream, cold
• 8 oz mascarpone cheese, softened
• ½ cup pistachio cream or paste
• ⅓ cup powdered sugar
• 1 tsp vanilla extract
• Pinch of salt

Coffee Mixture

• 1½ cups strong brewed coffee, cooled
• 2 tbsp sugar (optional)
• 1 tbsp coffee liqueur (optional)

Layers

• 1 package ladyfingers

Topping

• Crushed pistachios
• Extra pistachio cream (optional)

Instructions

1. Whip heavy cream to stiff peaks.
2. Mix mascarpone, pistachio cream, powdered sugar, vanilla, and salt until smooth.
3. Fold whipped cream into pistachio mixture.
4. Dip ladyfingers quickly in coffee and layer in dish.
5. Spread half the pistachio cream, repeat layers, and top with remaining cream.
6. Sprinkle crushed pistachios and chill at least 6 hours.

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3️⃣ 🤎 BISCOFF TIRAMISU

Ingredients

Cookie Layer

• 2 packages Lotus Biscoff cookies
• ½ cup warm milk or coffee

Biscoff Cream

• 16 oz cream cheese, softened
• ¾ cup Biscoff spread
• 1 cup powdered sugar
• 2 tsp vanilla extract
• 2 cups cold heavy whipping cream (or Cool Whip)

Top Layer

• ½ cup melted Biscoff spread

Topping

• Crushed Biscoff cookies

Instructions

1. Beat cream cheese until smooth. Add Biscoff spread, powdered sugar, and vanilla.
2. Whip heavy cream to stiff peaks and fold into Biscoff mixture.
3. Dip cookies lightly in milk or coffee and layer in dish.
4. Spread half the cream, repeat layers.
5. Pour melted Biscoff on top and sprinkle crushed cookies.
6. Chill at least 6 hours or overnight.

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4️⃣ 🍋 LEMON TIRAMISU

Ingredients

Lemon Cream

• 8 oz cream cheese, softened
• ¾ cup powdered sugar
• 1 tsp vanilla extract
• Zest of 2 lemons
• 1½ cups cold heavy whipping cream

Layers

• 24–30 ladyfingers
• ½ cup fresh lemon juice
• ¼ cup sugar
• 2 tbsp limoncello or milk (optional)

Top Layer

• 1 cup lemon curd

Instructions

1. Beat cream cheese until smooth. Add sugar, vanilla, and lemon zest.
2. Whip cream to stiff peaks and fold into lemon mixture.
3. Mix lemon juice, sugar, and limoncello/milk.
4. Dip ladyfingers quickly and layer with lemon cream.
5. Spread lemon curd on top.
6. Chill at least 6 hours before serving.

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5️⃣ 🍫💚 DUBAI CHOCOLATE TIRAMISU

Ingredients

Pistachio Mascarpone Cream

• 16 oz mascarpone cheese, cold
• ¾ cup pistachio paste
• ¾ cup powdered sugar
• 1 tsp vanilla extract
• 1 cup cold heavy whipping cream
• 1 cup roasted kataifi (crushed)

Dip

• 1½ cups chocolate milk

Layers

• 24–30 ladyfingers

Chocolate Topping

• 1 cup chocolate chips
• ½ cup heavy cream

Garnish

• Pistachio cream & chopped pistachios

Instructions

1. Roast kataifi with butter at 350°F (175°C) until golden; cool and crush.
2. Beat mascarpone with pistachio paste, sugar, and vanilla.
3. Whip cream to stiff peaks and fold in, then add kataifi.
4. Dip ladyfingers in chocolate milk and layer with pistachio cream.
5. Heat cream, pour over chocolate chips, stir until smooth.
6. Drizzle chocolate, swirl pistachio cream, and garnish.
7. Chill overnight for best results.

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