No-Bake Tiramisu

Gather all ingredients and equipment: a shallow dish for dipping ladyfingers, a mixing bowl, a whisk or electric mixer, and a serving dish.

Prepare the espresso: brew a strong shot (about 50 ml) and let it cool to room temperature.

Lightly dip each ladyfinger into the cooled espresso—just a quick dunk so they stay moist but do not fall apart—and arrange a single layer in the bottom of the serving dish.

In a clean bowl, whisk the mascarpone cheese together with 1 tbsp of powdered sugar until the mixture is smooth and free of lumps.

In a separate bowl, whip the 200 ml of cream until soft peaks form.

Fold the remaining 2 tbsp of powdered sugar and the cooled espresso into the whipped cream, mixing gently until fully incorporated.

Spread the mascarpone‑sugar mixture evenly over the first layer of soaked ladyfingers.

Layer the espresso‑infused whipped cream on top of the mascarpone layer, smoothing it with a spatula.

If desired, add a second layer of espresso‑dipped ladyfingers and repeat the mascarpone and cream layers for a taller tiramisu.

Cover the dish tightly with plastic wrap and refrigerate for at least 2 hours, preferably longer, to allow the flavors to meld and the dessert to set.

Before serving, dust the top with a light sprinkling of additional powdered sugar or cocoa powder for garnish.