Homemade Tiramisu with Chocolate Ganache

The one no-bake dessert recipe you should always have up your sleeve. This homemade tiramisu is everything I want in a dessert: layers of coffee-soaked ladyfingers, silky mascarpone cream and a generous dusting of cocoa powder, finished with a layer of rich chocolate ganache. And the best part? No oven required.

The cream is made with gently cooked egg yolks, mascarpone and softly whipped cream, giving it a light, mousse-like texture that's rich without feeling too heavy. The ladyfingers soak up just enough strong coffee to become soft and flavourful while still holding their shape.

It's a little more indulgent than a traditional tiramisu thanks to the chocolate ganache, but that's exactly why I love it. Prepare everything, layer it up and let the fridge do the rest. It's even better when made ahead, making it perfect for dinner parties, celebrations or simply when you're craving a really good homemade dessert.

Why you'll love this tiramisu

• No baking required: Just prepare the cream, dip the ladyfingers and assemble. The fridge takes care of the rest.

• Silky mascarpone cream: A combination of mascarpone and whipped cream creates a light, smooth and incredibly creamy filling.

• Rich coffee flavour: Strong coffee gives the ladyfingers their classic tiramisu flavour without making the dessert too sweet.

• Chocolate ganache topping: A thin layer of chocolate ganache adds a little extra indulgence and pairs beautifully with the coffee and mascarpone.

• Perfect to make ahead: Tiramisu needs time to set, so it's an ideal dessert to prepare the day before serving.

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Ingredients you'll need

Tiramisu cream

• Egg yolks: Give the mascarpone cream its rich texture. In this recipe, the yolks are gently heated with sugar over a bain-marie.

• Granulated sugar: Sweetens the egg yolks and the whipped cream separately, helping create a balanced filling.

• Mascarpone: The heart of any good tiramisu. Use full-fat mascarpone for the creamiest result.

• Heavy cream: Lightens the mascarpone mixture and makes the filling soft, fluffy and mousse-like. Use cold cream with around 35% fat.

• Vanilla extract: Adds a little warmth and rounds out the flavour.

Coffee-soaked ladyfingers

• Strong coffee: Use freshly brewed espresso or strong filter coffee. Let it cool completely before dipping the ladyfingers.

• Ladyfingers: Also known as savoiardi, these crisp, airy biscuits absorb the coffee and soften as the tiramisu sets.

Topping

• Dark chocolate: Combined with cream to make a simple, glossy ganache.

• Heavy cream: Creates a smooth chocolate layer that spreads easily over the tiramisu.

• Cocoa powder: A generous dusting of unsweetened cocoa powder gives tiramisu its classic finish and balances the sweetness of the cream.

A few tips for the best homemade tiramisu

Don't over-soak the ladyfingers. This is probably the most important step. Ladyfingers absorb liquid incredibly quickly, so give each one a very quick dip in the cooled coffee, just enough to coat both sides. They'll continue softening as the tiramisu rests in the fridge.

Use room-temperature mascarpone. Take it out of the fridge shortly before making the cream. This makes it easier to incorporate into the egg yolk mixture without lumps.

Whip the cream to soft peaks. You want the whipped cream to be fluffy but still soft enough to fold into the mascarpone mixture. Overwhipped cream can make the filling dense or slightly grainy.

Let the ganache cool before adding it. Warm ganache can melt the cream underneath, so allow it to cool until slightly thickened but still spreadable before pouring it over the tiramisu.

Give it enough time to set. At least 4 hours in the refrigerator is essential, but I actually recommend making it the day before. The flavours develop, the ladyfingers soften and the layers become much easier to serve.

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Enjoy loves!! xx