No-Bake Tiramisu Variations

1. Classic Tiramisu

Ingredients:

Cream Layer

• 6 large egg yolks
• 3/4 cup granulated sugar
• 1 1/4 cups mascarpone cheese, room temperature
• 1 3/4 cups cold heavy cream

Coffee Layer

• 1 1/2 cups strong brewed coffee, cooled
• 3 tablespoons 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 and sugar over a pot of gently simmering water for 5–6 minutes, until thick and pale. Remove from heat and cool slightly. Whisk in mascarpone until smooth.
   In a separate bowl, 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. Quickly dip ladyfingers for 1 second per side. Do not soak.
3. Assemble
   Spread a thin layer of cream on the bottom of a rectangular dish. Arrange dipped ladyfingers in a single layer. Spread half the cream on top. Repeat with another layer of dipped ladyfingers and finish with remaining cream.
4. Chill
   Cover and refrigerate at least 6 hours, preferably overnight.
5. Finish
   Dust generously with cocoa powder before serving. Add chocolate shavings if desired.

2. Pistachio Tiramisu

Ingredients:

Pistachio Cream Layer

• 1 1/2 cups cold heavy cream
• 8 oz mascarpone cheese, softened
• 1/2 cup pistachio cream or pistachio paste
• 1/3 cup powdered sugar
• 1 teaspoon vanilla extract
• Pinch of salt

Coffee Mixture

• 1 1/2 cups strong brewed coffee, cooled
• 2 tablespoons sugar (optional)
• 1 tablespoon coffee liqueur (optional)

Layers

• 1 package ladyfingers

Toppings

• Crushed pistachios
• Extra pistachio cream
• Cocoa powder (optional)

Instructions:

1. Make the Filling
   Whip heavy cream to stiff peaks. In another bowl, mix mascarpone, pistachio cream, powdered sugar, vanilla, and salt until smooth. Fold whipped cream into the mixture.
2. Prepare Coffee Soak
   Mix cooled coffee with sugar and liqueur if using.
3. Assemble
   Quickly dip ladyfingers into coffee (1 second per side). Layer in a dish, spread half the pistachio cream, repeat layers, and finish with remaining cream. Sprinkle crushed pistachios on top.
4. Chill
   Refrigerate at least 6 hours, preferably overnight.

3. Biscoff Tiramisu

Ingredients:

Cookie Layer

• 2 packages Lotus Biscoff cookies
• 1/2 cup warm milk or coffee (optional)

Biscoff Cream Filling

• 16 oz cream cheese, softened
• 3/4 cup Biscoff spread (smooth)
• 1 cup powdered sugar
• 2 teaspoons vanilla extract
• 2 cups cold heavy whipping cream (or Cool Whip)

Top Layer

• 1/2 cup Biscoff spread, melted

Topping

• Crushed Biscoff cookies
• Whole Biscoff cookies (optional)

Instructions:

1. Make the Cream Filling
   Beat cream cheese until smooth. Add Biscoff spread, powdered sugar, and vanilla. Beat until fluffy. Whip heavy cream to stiff peaks and gently fold into the Biscoff mixture.
2. Assemble
   Lightly dip cookies in milk or coffee. Arrange a layer in the dish, spread half the cream, repeat with another cookie layer, and finish with remaining cream.
3. Finish and Chill
   Spread melted Biscoff on top. Garnish with crushed cookies. Refrigerate at least 6 hours, preferably overnight.

4. Lemon Tiramisu (Lemon Curd Top Layer)

Ingredients:

Lemon Cream Filling

• 8 oz cream cheese, softened
• 3/4 cup powdered sugar
• 1 teaspoon vanilla extract
• Zest of 2 lemons
• 1 1/2 cups cold heavy whipping cream

Layers

• 24–30 ladyfingers or vanilla sponge slices
• 1/2 cup fresh lemon juice
• 1/4 cup sugar
• Optional: 2 tablespoons limoncello or milk

Top Layer

• 1 cup lemon curd

Instructions:

1. Make Lemon Cream
   Beat cream cheese until smooth. Add powdered sugar, vanilla, and lemon zest. Fold in whipped cream until fluffy.
2. Dip
   Mix lemon juice with sugar and optional limoncello or milk. Quickly dip ladyfingers.
3. Assemble
   Layer dipped ladyfingers, lemon cream, and repeat.
4. Finish and Chill
   Spread lemon curd on top. Refrigerate at least 6 hours or overnight.

5. Dubai Chocolate Tiramisu

Ingredients:

Pistachio Mascarpone Cream

• 16 oz mascarpone cheese, cold
• 3/4 cup pistachio paste or pistachio cream
• 3/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup cold heavy whipping cream
• 1 cup roasted kataifi, cooled and crushed

For Dipping

• 1 1/2 cups chocolate milk

Layers

• 24–30 ladyfingers

Chocolate Topping

• 1 cup semi-sweet or dark chocolate chips
• 1/2 cup heavy cream

Garnish

• Pistachio cream
• Chopped pistachios

Instructions:

1. Roast Kataifi
   Toss kataifi with melted butter and bake at 350°F (175°C) for 10–15 minutes until golden. Cool and crush lightly.
2. Make Pistachio Cream
   Beat mascarpone, pistachio paste, powdered sugar, and vanilla until smooth. Fold in whipped cream, then fold in kataifi. Chill briefly.
3. Assemble
   Dip ladyfingers quickly in chocolate milk. Layer with pistachio cream, repeat, and finish with cream.
4. Make Chocolate Topping
   Heat cream and pour over chocolate chips. Stir until smooth.
5. Finish
   Drizzle chocolate over top, swirl in pistachio cream, and sprinkle chopped pistachios.
6. Chill
   Refrigerate at least 6 hours, preferably overnight.