No-Cook Tiramisu
This recipe makes 5-6 individual servings, perfect for freezing and thawing individually.
Ingredients
7 large egg yolks
(⅓ cup) white sugar
2 8-ounce containers mascarpone cheese (2 cups), cold
3 cups strong brewed coffee or espresso (see headnote), room temperature
18 ladyfingers, broken in half, if making individual portions
Cocoa powder, preferably Dutch-processed, for dusting
Directions
In a stand mixer with the whisk attachment, beat the egg yolks and sugar on high until the mixture is pale, fluffy, doubled in volume and falls in a thick ribbon when the whisk is lifted, about 10 minutes. Reduce to low and, with the machine running, add the mascarpone a large spoonful at a time. After all the mascarpone has been added, scrape the bowl. Mix on low for another 10 to 20 seconds, just until homogeneous; do not overmix. Pour the coffee into a medium bowl.
To assemble individual portions, you will need six 8-ounce ramekins. For each portion, soak 2 ladyfinger halves in the coffee for no more than a couple seconds and place in the bottom of a ramekin. Spoon on ¼ cup mascarpone mixture. Repeat the process 2 more times for a total of 3 layers each of ladyfingers and mascarpone mixture. Gently rap the ramekin against a folded kitchen towel or potholder placed on the countertop so the layers settle.
Cover and refrigerate for at least 6 hours or up to 2 days. Remove from the refrigerator just before serving. Uncover. Spoon cocoa into a fine-mesh strainer and sift a generous layer onto the tiramisù. Serve right away.
