Cyril Lignac‑Style No‑Bake Tiramisu (Makes 8 Servings)

Ingredients

• 60 ml Espresso (strong coffee) (Brewed from 2 espresso pods or 2 strong coffee shots)
• 2 tablespoons Coffee liqueur (optional) (Well‑filled; Kahlúa or similar works well)
• 200 g Ladyfinger biscuits (Savoiardi) (One standard pack; use fresh, not stale)
• 4 large Egg yolks (Fresh, room temperature)
• 140 g Granulated sugar
• 200 g Mascarpone cheese (Room temperature for easier mixing)
• 500 g Cold heavy whipping cream (Chilled, use a metal bowl for best volume)
• 2 tablespoons Cocoa powder (Unsweetened, for dusting)
• 2 tablespoons Speculoos cookies (or Biscoff) crushed (Finely ground; adds a caramel‑spice note)
• 1 teaspoon Chicory powder (optional) (Adds a subtle coffee‑like bitterness)

Instructions

1. Brew the coffee

   Pull two espresso shots (or brew 60 ml of very strong coffee). Add 2 Tbsp of coffee liqueur if using. Stir and let cool for about 5 minutes.

   Time: PT5M

2. Prepare the ladyfingers

   Lay out the ladyfinger biscuits on a plate. Quickly dip each biscuit in the cooled coffee – about 1‑2 seconds per side – so they are moist but not soggy. Arrange a single layer at the bottom of your serving dish or individual glasses.

   Time: PT5M

3. Whisk egg yolks and sugar

   In the chilled mixing bowl, combine the 4 egg yolks and 140 g sugar. Beat with the hand mixer on high speed for 3‑4 minutes, until the mixture turns pale and thick.

   Time: PT4M

4. Incorporate mascarpone

   Add the 200 g mascarpone to the yolk‑sugar mixture. Fold gently with the spatula until just combined; avoid over‑mixing which can make the cream grainy.

   Time: PT2M

5. Whip the cold cream

   In a separate bowl, whisk the 500 g cold heavy cream until stiff peaks form (about 3‑4 minutes).

   Time: PT4M

6. Combine cream with mascarpone mixture

   Gently fold the whipped cream into the mascarpone‑egg yolk base until a homogeneous, airy cream is achieved.

   Time: PT3M

7. Layer the tiramisu

   Spread half of the mascarpone cream over the first layer of soaked ladyfingers. Add a second layer of briefly‑dipped biscuits, then top with the remaining cream. Smooth the surface with the spatula.

   Time: PT5M

8. Chill

   Cover the dish (or glasses) with plastic wrap and refrigerate for at least 2 hours, preferably longer, to allow the flavors to meld and the texture to set.

   Time: PT2H

9. Prepare the topping

   Mix 2 Tbsp cocoa powder, 2 Tbsp finely ground speculoos cookies, and 1 tsp chicory powder (if using). Just before serving, sift the mixture over the chilled tiramisu.

   Time: PT3M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

30 g

Fat

20 g

Fiber

1 g