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Last week I shared my favourite recipe for when I want to impress without having to make any effort (see it here). It was also Valentine’s Day themed, because it’s the perfect meal for a romantic dinner. Well today, I’m following it up with the perfect dessert to serve after that meal. Tiramisu.

To me, tiramisu is a romantic dessert… I don’t know why, it just is. Maybe because it’s Italian, maybe because it’s full of invigorating espresso (wink-wink). In any case, I feel like it’s the perfect dessert to serve on Valentine’s Day. Although let’s be honest, I’d eat it any day of the year. I made one last week when my mom visited, and I decided it was the perfect timing to share the recipe with you guys.

And let me tell you, this is one easy recipe… That looks complicated. When you serve this tiramisu, whoever you serve it to will think you’re a master baker. And you know what? There’s not a second of baking necessary. No oven needed, no flour, nada. Just a few fresh, delicious ingredients - the basics of any Italian recipe.

So without further ado, here’s how to make this super quick, easy and simple no-bake tiramisu - with no eggs. Certain recipes call for eggs, but I personally find eating raw eggs gross, so I use this recipe with no eggs.

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  • 2 packs of ladyfingers

  • Approx. 8 oz of strong espresso

  • 16 oz of mascarpone (1 big tub)

  • 1/2 pint of heavy whipping cream

  • 1 - 1.5 cups of sugar

  • A splash of milk

  • Cacao powder (for dusting)


First, brew the espresso in a bowl big enough to fit the ladyfingers. While it chills in the fridge, you can start whipping the cream to make whipped cream. I like to whip it until it’s very thick and firm, to make sure it doesn’t separate once in the fridge.

Once the whipped cream is ready, add the pack of cheese and sugar, and mix thoroughly until the mix is silky. Start by adding one cup of sugar, and then once the mix is ready, add more to taste. Note that the cheese mix should be pretty sweet, to balance off the bitterness of the espresso.

Then, add a splash of milk if needed, to make the cheese mix easier to spread on the ladyfingers. If the mix is too thick, it will be very hard to spread without messing up the cookies.

Let the cheese mix chill in the fridge and start building the first layer of tiramisu in a rectangular dish with high sides. To do so, simply dip the ladyfingers one by one in the espresso, quickly. You want them to be wet all around, but not soggy.

Place them side by side until the bottom of the dish is completely covered (see picture on the right above). Then, spread half the cheese mix on top of the cookie layer, evenly.

Cover that with a second layer of espresso-soaked ladyfingers, and then another layer of cheese mix.

To finish it off, dust a thick coat of cacao powder on top of the cake. Let chill in the fridge for at least 6 to 8 hours.

Tiramisu is one of those dishes that only get better with time, because the flavours really infuse each other. I usually like to make it the day before and let it chill in the fridge overnight.

Did you guys ever make a tiramisu? Do you love tiramisu? If you do, you HAVE to make this one, because it’s just soooo f*cking delicious! It’s super rich but light at the same time, sweet but not too much, because it’s balanced by the bitterness of espresso… It’s just the perfect dessert to end any evening in an elegant, decadent way.

I hope you guys enjoy this dessert, and if you end up making it, please please please post it on Instagram and tag me @thehungarianbrunette so I can share it with my followers!

Love you guys!

Jenny xx

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