October 28, 2013 by Kenmore

Make your own no-bake Tiramisu recipe with Kenmore In-House Chef Kari Karch and Recipe of the Month winner Rob Runn.


preparation time
60 mins

cook time




2.5 cup strong brewed coffee, room temperature

1.5 tablespoons instant espresso granules

6 tablespoons Kahlua Coffee Liquor may substitute dark rum

6 large egg yolks

0.67 cup sugar

0.25 teaspoons salt

1.5 pounds mascarpone

0.75 cup cold heavy cream

14 ounces dried lady fingers 42-60, depending on size

3.5 tablespoons cocoa, preferably Dutch-processed white chocolate for garnish


Step 1

Mix together coffee, espresso, and 3-4 tablespoons Kahlua (or dark rum) in a baking dish (you want one that you can easily roll lady fingers in) until espresso dissolves. Set aside until ready to use. In the bowl of a stand mixer (fitted with whisk attachment), beat yolks at low speed until just combined. Next, add in the sugar and salt. Turn up speed to medium-high and beat until pale yellow, 1 1/2 to 2 minutes, being sure to scrape down the bowl with a spatula a few times.

Step 2

Add the remaining 3-4 tablespoons Kahlua (or dark rum) and beat at medium speed until just combined, about 20-30 seconds. Scrape bowl and add mascarpone. Beat at medium speed until no lumps remain (30-45 seconds), again, being sure to scrape down bowl once or twice. Transfer mixture to large bowl and set aside.

Step 3

In now-empty mixer bowl, beat cream at medium speed for about 1 to 1-1/2 minutes. Increase speed to high and continue to beat until cream forms stiff peaks (another 1-2 minutes longer). Using a rubber spatula, fold one-third of whipped cream into mascarpone mixture to, and then gently fold in remaining whipped cream until no white streaks remain. Set mascarpone mixture aside.

Step 4

Working one (or 2) at a time, drop half of ladyfingers into coffee mixture quickly roll, remove and transfer to 13 by 9-inch baking dish (Do not submerge ladyfingers in coffee mixture; entire process should take no longer than 2-3 seconds for each cookie.) Arrange soaked cookies in single layer in baking dish, breaking or trimming ladyfingers as needed to fit into the dish nice and neatly.

Step 5

Next, spread half of the mascarpone mixture over the ladyfingers using a spatula to gently spread the mixture all the way to the edges and corners of the dish. Smooth the surface. Place 2 tablespoons cocoa in mesh strainer (or powdered sugar sifter) and dust the cocoa over mascarpone.

Step 6

Repeat dipping and arrangement of ladyfingers. Gently spread remaining mascarpone mixture over ladyfingers and dust with remaining 1 1/2 tablespoons cocoa. Cover with plastic wrap and refrigerate 6 to 24 hours. Cut into pieces and serve chilled. When serving, shave white chocolate on top for garish. I like to serve this with a Kahlua and espresso shot. Happy Eating!


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