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

Ingredient Substitutions

• Instead of Espresso (strong coffee): Strong brewed coffee, Hot chocolate (for non‑coffee version)
• Instead of Coffee liqueur (optional): Additional coffee, Chocolate syrup
• Instead of Ladyfinger biscuits (Savoiardi): Sponge cake strips, Pan di Spagna
• Instead of Egg yolks: Pasteurized egg yolks
• Instead of Granulated sugar: Caster sugar
• Instead of Mascarpone cheese: Cream cheese (mixed with a little heavy cream)
• Instead of Cold heavy whipping cream: Cold half‑and‑half (whipped)
• Instead of Cocoa powder: Instant coffee powder
• Instead of Speculoos cookies (or Biscoff) crushed: Graham cracker crumbs
• Instead of Chicory powder (optional): Additional cocoa

Equipment Needed

• Espresso machine or coffee maker
• Mixing bowl (metal, chilled)
• Hand mixer or stand mixer
• Spatula (silicone)
• Measuring cups & kitchen scale
• Serving dish or individual glasses
• Sieve or fine mesh strainer (optional)
• Refrigerator
• Timer (optional)

Critical Steps — Do Not Skip

• 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.

Chef Tips from the Video

• Use a metal mixing bowl and chill it for 10 minutes before whipping the cream for maximum volume.
• For an extra glossy finish, lightly brush the top layer of biscuits with a thin layer of coffee before adding the final cream.
• A small amount of vanilla extract (½ tsp) can be added to the yolk‑sugar mixture for a subtle aroma.

Troubleshooting

Storage

Refrigerator: Cover and store up to 2 days.

Freezer: Not recommended – texture changes.

Room temperature: Do not leave at room temperature for more than 1 hour.

Make-Ahead Tips

• Prepare the mascarpone cream a day ahead and keep it chilled; assemble just before serving.
• The coffee‑soaked biscuits can be prepared up to 30 minutes in advance and kept covered.