No-Bake Tiramisu Variation

No-Bake Tiramisu Variation
Simple | No Bake | Crowd Favorite

1️⃣ ☕️ Classic Tiramisu

Ingredients

Cream Layer
6 large egg yolks
¾ cup granulated sugar
1 ¼ cups mascarpone cheese (room temp)
1 ¾ cups cold heavy cream

Coffee Layer
1 ½ cups strong brewed coffee (cooled)
3 tbsp coffee liqueur or rum (optional)

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

Instructions

1. Make the Cream
   In a heatproof bowl, whisk egg yolks + sugar over a pot of simmering water for 5–6 minutes, until thick and pale. Remove from heat and cool slightly. Add mascarpone and whisk until smooth. In another bowl, whip the heavy cream to stiff peaks. Fold whipped cream gently into the mascarpone mixture.
2. Prepare the Coffee Dip
   Mix coffee in a shallow dish. Don’t soak — quickly dip each ladyfinger 1 second per side. They soften fast!
3. Assemble in the Rectangle Dish
   Add a thin layer of cream on the bottom. Arrange dipped ladyfingers in a full layer across the pan. Spread half the cream over the ladyfingers. Add a second layer of dipped ladyfingers. Spread the remaining cream on top, smoothing evenly.
4. Chill
   Cover and refrigerate at least 6 hours, best overnight for perfect texture.
5. Finish
   Dust generously with cocoa powder right before serving. Add chocolate curls if desired.

2️⃣💚Pistachio Tiramisu

Ingredients
Pistachio Cream Layer
1 ½ cups heavy cream, cold
8 oz mascarpone, softened
½ cup pistachio cream (pistachio butter or paste)
⅓ cup powdered sugar
1 tsp vanilla extract
Pinch of salt

Coffee Mixture
1 ½ cups strong brewed coffee, cooled
2 tbsp sugar (optional)
1 tbsp coffee liqueur (Kahlua), optional

Ladyfingers
1 package ladyfingers (Savoiardi)

Toppings
Crushed pistachios
Extra pistachio cream
Cocoa powder (optional)

Instructions

1. Make the pistachio filling:
   Whip the heavy cream until stiff peaks form. In another bowl, combine mascarpone, pistachio cream, powdered sugar, vanilla, and salt. Fold whipped cream into the pistachio mixture until smooth and fluffy.
2. Prepare the coffee soak:
   Mix cooled coffee with sugar and liqueur (if using). Do not dip ladyfingers while the coffee is hot—they will fall apart.
3. Assemble:
   Dip each ladyfinger quickly into the coffee (½–1 second per side). Arrange a full layer in your 9×6 dish. Spread half of the pistachio cream filling on top. Repeat with another dipped-ladyfinger layer. Finish with the remaining pistachio cream and Sprinkle crushed pistachios.
4. Chill:
   Cover and refrigerate at least 6 hours (overnight gives best texture).

3️⃣ 🤎 Biscoff Tiramisu

Ingredients

Cookie Layer
2 packages Lotus Biscoff cookies
½ cup warm milk or coffee (optional)

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

Top Layer
½ cup Biscoff spread, melted

Topping
Crushed Biscoff cookies
Whole Biscoff cookies (optional)

Instructions

1. Make the Biscoff cream filling
   Beat cream cheese until completely smooth. Add Biscoff spread, powdered sugar, and vanilla. Beat until creamy, fluffy, and fully combined. In a separate bowl, whip heavy cream to stiff peaks. Gently fold whipped cream into the Biscoff mixture.
2. Assemble
   Lightly dip Biscoff cookies in milk or coffee. Arrange a layer of cookies in the dish. Spread half of the Biscoff cream filling. Add another layer of dipped cookies. Spread remaining Biscoff cream evenly.
3. Finish
   Melt ½ cup Biscoff spread and spread smoothly on top. Sprinkle crushed cookies around the edges. Garnish with whole cookies if desired.
4. Chill
   Refrigerate at least 6 hours, preferably overnight. Cuts clean after chilling.

4️⃣🍋 Lemon Tiramisu (Lemon Curd Top Layer)

Ingredients

Lemon Cream Filling
8 oz (1 block) 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 (or vanilla sponge slices)
½ cup lemon juice (fresh-squeezed)
¼ cup sugar (for dipping liquid)
Optional: 2 tbsp limoncello or milk

Top Layer
1 cup lemon curd (homemade or store-bought)

Instruction:

1. Lemon Cream
   Beat cream cheese until smooth. Add powdered sugar, vanilla, and lemon zest. Whip cream to stiff peaks and gently fold into the lemon mixture until fluffy.
2. Dip
   Stir lemon juice with sugar (and limoncello/milk if using). Quickly dip ladyfingers—don’t soak.
3. Assemble
   Layer dipped ladyfingers → lemon cream → repeat once more.
4. Finish
   Spread lemon curd evenly as the final top layer.
5. Chill
   Refrigerate at least 6 hours (overnight is best) to set.
6. Serve
   Optional garnish: lemon zest curls or crushed cookies on the edges.

5️⃣🍫💚 Dubai Chocolate Tiramisu

Ingredients

Pistachio Mascarpone Cream
16 oz (2 blocks) mascarpone cheese, cold
¾ cup pistachio paste or pistachio cream
¾ cup powdered sugar (adjust to taste)
1 tsp vanilla extract
1 cup cold heavy whipping cream
1 cup roasted kataifi (cooled & lightly crushed)

For Dipping
1½ cups chocolate milk

Layers
24–30 ladyfingers

Chocolate Topping
1 cup semi-sweet or dark chocolate chips
½ cup heavy cream

Garnish
Pistachio cream (for swirling)
Chopped pistachios (chunks)

Instructions

1️⃣ Roast the kataifi

1. Preheat oven to 350°F (175°C).
2. Separate kataifi strands and place on a baking sheet.
3. Drizzle with 2–3 tbsp melted butter and toss lightly.
4. Bake 10–15 minutes, stirring once, until golden and crisp.
5. Cool completely, then gently crush into shorter strands.

2️⃣ Make the pistachio mascarpone cream

1. Beat mascarpone until smooth.
2. Add pistachio paste, powdered sugar, and vanilla; mix until creamy and evenly combined.
3. In a separate bowl, whip heavy cream to stiff peaks.
4. Gently fold whipped cream into pistachio mixture.
5. Fold in the roasted kataifi, distributing evenly throughout the cream.
6. Refrigerate while assembling.

3️⃣ Prepare the chocolate milk dip
Pour chocolate milk into a shallow bowl.

4️⃣ Assemble the tiramisu

1. Quickly dip ladyfingers into chocolate milk (1–2 seconds only).
2. Arrange a layer in a clear rectangular dish (9×6 or similar).
3. Spread half of the kataifi pistachio mascarpone cream evenly.
4. Add a second layer of chocolate-milk-dipped ladyfingers.
5. Spread remaining pistachio cream on top.

5️⃣ Make the melted chocolate drizzle

1. Heat heavy cream until just steaming.
2. Pour over chocolate chips.
3. Let sit 1 minute, then stir until smooth and glossy.

6️⃣ Swirl pistachio cream (signature step)
Drizzle melted chocolate evenly over the top.
Add small spoonfuls or thin drizzles of pistachio cream.
Use a toothpick to gently swirl and scatter the pistachio cream for a marbled effect.
Sprinkle chopped pistachios on top.

7️⃣ Chill
Refrigerate at least 6 hours, preferably overnight, before serving.