Cyril Lignac‑Style No‑Bake Tiramisu (Makes 8 Servings)
Recipe by Djamila etc
A quick, ultra‑creamy tiramisu inspired by chef Cyril Lignac. The recipe uses espresso‑soaked ladyfingers, a silky mascarpone‑egg yolk cream, and a cocoa‑speculoos dusting. It can be served in a large dish or individual glasses and is ready in about 30 minutes of hands‑on work plus chilling.
MediumItalianServes 8
Printable version with shopping checklist
Source Video
2h 28m
Prep
3m
Cook
18m
Cleanup
2h 49m
Total
Cost Breakdown
Total cost:$13.50
Per serving:$1.69
Critical Success Points
- • Do not over‑soak the ladyfingers; they must stay firm enough to hold shape.
- • Ensure the heavy cream is thoroughly chilled before whipping.
- • Fold the whipped cream gently to keep the mixture airy.
- • Chill the tiramisu for a minimum of 2 hours before serving.
Safety Warnings
- • Raw egg yolks carry a risk of salmonella; use fresh, pasteurized eggs if concerned.
- • Keep the tiramisu refrigerated at all times after assembly.
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