This Rosette Tiramisu is a delicious NO BAKE coffee dessert that everyone will love. Christmas is my favourite time of the year. A time of celebrating family and friends, of remembering God’s goodness and giving thanks.

And it’s easy to celebrate with this beautiful Rosette Tiramisu.

Tiramisu is a coffee-flavored Italian dessert, made with espresso soaked ladyfingers, layered with a rich and creamy tiramisu mousse, tinged with a shot of coffee liqueur and dusted with cocoa powder to finish.

This Rosette Tiramisu comes together in just 30 minutes. Easy to do and all you need is a handful of simple ingredients plus a good coffee liqueur. I used Kahlua coffee liqueur which can be easily substituted with Amaretto, Baileys or any coffee liqueur that is the preference.

Tiramisu means ‘Pick Me Up!’ in Italian. This Rosette Tiramisu is literally ‘Pick Me Up’ heaven 🙂 That first bite is like coffee in the morning, it picks you up! And then it woos you with the creamy mascarpone mousse, the delightful espresso-sponged ladyfingers and with a lovely speckle of cocoa for that rich mocha edge. Absolutely irresistible!

It is easy to succeed with this Rosette Tiramisu 🙂 A straightforward NO BAKE dessert that tastes exquisite and adds a festive elegance to any celebration.

Delicious, Celebratory & Perfect for the season.

What to Watch Out for …

• Eggs…

There are some Tiramisu recipes which use whipped egg whites and yolks combined with mascarpone as the tiramisu mousse. I am not a fan of raw eggs and much prefer to ‘cook’ the yolks Bain Marie style (aka heat it in a bowl placed over a pot of simmering hot water).

Because this is a NO BAKE recipe, be sure to use fresh yolks.

Fresh yolks should separate easily from the whites and if they are separated chilled, it’s usually easy to manage and they should be fresh and whole! Therefore if the yolks break when I separate them, I would not use it.

As an extra step, I heat the mixture of yolks, sugar and Kahlua over a Bain Marie (Italians call this mixture the ‘Zabaione’) to 75°C or 165°F to ensure that the eggs are ‘cooked’.

• Dipping the Ladyfingers…

You need some good hand eye coordination for this. Dipping the ladyfingers in coffee should be done quickly. Do not soak, otherwise you will get bedraggled ladyfingers and a soggy tiramisu! Check out the video to see how I did the dipping.

• Sugar …

It is easy to forget that the lady finger biscuits are already sugar coated and the Kahlua is also sweet. This Rosette Tiramisu uses only 1/3 cup sugar for 10-12 servings. When testing the recipe, I reduced the sugar more than once before I found the perfect sweet spot.

I like my Tiramisu slightly sweet with a strong rich espresso flavor so I tend to go easy with the sugar. Of course if a sweeter tooth beckons, you can easily switch up the sugar but try this as it is, before adjusting. It is really just perfect and not too sweet 🙂

• Keeping it simple…

I made this Rosette Tiramisu in a 10 inch square springform tin and piped on the rosettes after unmoulding. I’d love you to try piping the rosettes, it takes a little more time and effort but it makes this dessert just…..Soooooooo Pretty!

However, if you want to keep it simple, this recipe can be easily made in a similar sized square dish or cake pan. No time for rosettes? Absolutely fine, just layer the remaining tiramisu mousse on top, chill overnight and dust generously with cocoa before serving.

Or just make them the same way in individual glass servings. Either way (anyway!), it’ll be delicious!

This is a great make ahead dessert and perfect for entertaining. I made this as a post exam celebration cake for a dear group of friends and needless to say, it was quite a fail-proof effort as it was simple to make and to serve!

Tiramisu needs time to chill and absorb all that wonderful liqueur, coffee and cocoa flavors. This Rosette Tiramisu is best made 1 day before serving and it can be stored for 3 to 4 days chilled.

Tis the season to be jolly …. Enjoy and here’s wishing everyone a Merry Christmas.

If you like this Rosette Tiramisu, you might also love my other easy no-bake recipes

• Strawberry Jelly Heart Cheesecake
• Sweet Valentine Sakura Cheesecake
• Maoshanwang Durian Snowskin Mooncake
• Whisky Chocolate Cake
• Christmas Mochi Elves

Did you make this? I would love to know how it turned out. Tell me more! 😊  Please leave me a comment or tag me on Instagram, FB hashtag #thesugarcrumble

Print Recipe

Rosette Tiramisu

A beautiful Rosette Tiramisu that tastes just heavenly. A gorgeous, and celebratory NO BAKE coffee delight that is so easy to do. Just perfect, for the festive season. Christmas is my favorite time of the year ..... Merry Christmas & Enjoy.

Skill Level: Easy

Prep Time15 minutes mins

Cook Time15 minutes mins

Chilling Time4 hours hrs

Total Time4 hours hrs 30 minutes mins

Author: Kai

Ingredients

Tiramisu Mousse

• 7 fresh egg yolks
• 1/3 cup sugar
• 1/4 cup Kahlua coffee liqueur
• 500 g mascarpone cheese - room temperature
• 600 ml heavy cream

Assembly

• 36 Italian ladyfinger biscuits (Savoiardi)
• 1 1/2 cup espresso coffee (cool) plus 1 tbp Kahlua coffee liqueur (optional)
• 1-2 tbsp cocoa powder for dusting
• 1/4 tsp gold dust (optional)

Instructions

Tiramisu Mousse

• Combine 7 fresh yolks, 1/3 cup sugar and 1/4 cup Kahlua coffee liqueur in a Bain Marie over low heat.
• Mix well to dissolve the sugar and cook for 6-8 minutes, stirring constantly until the temperature reaches 75°C or 165°F and the eggs are ‘cooked’. Note: Italians call this mixture ‘Zabaione’.
• Remove the zabaione from the heat and whip @medium speed until pale, cool and thick. Add 500g mascarpone cheese to the whipped zabaione and combine well.
• In a separate bowl, whip 600ml heavy cream to stiff peaks. Gently fold the whipped cream into the zabaione mixture. Combine well and the tiramisu mousse is ready for assembly.

Assembly

• Mix 1 1/2 cup espresso (cool) with 1 tbsp Kahlua coffee liquor (optional).
• Dip the Savoiardi ladyfinger biscuits quickly in the coffee (be swift - do not soak else they will be soggy) Line them in a 10x10 inch square springform pan, or a similar sized cake pan.
• Spoon 1/2  of the tiramisu mousse over the lady finger biscuits. Dust with 1-2 tbsp cocoa powder.
• Repeat process with another layer of coffee-dipped lady fingers, a thin layer of tiramisu mousse this time (as we will be piping tiramisu rosettes as the final layer) and again, a thin dusting of cocoa.
• Using the remaining tiramisu mousse, pipe rosettes (I used a Wilton 1M tip) as the final layer
• Speckle a little cocoa powder (not too much otherwise the beautiful rosettes will not be visible) and sprinkle a bit of edible gold dust for that festive cheer.
• Refrigerate 4 hours or overnight and enjoy.

Video

Notes

1. Because this is a NO BAKE recipe, be sure to use fresh yolks. Fresh yolks should separate easily from the whites and if they are separated chilled, its usually easy to manage and they should be fresh and whole. Therefore if the yolks break when I separate them, I would not use it.

2. Be careful when dipping the ladyfingers. You need some good hand eye coordination for this. Dipping the lady fingers in coffee should be done quickly, Do not soak, otherwise you will get bedraggled ladyfingers and a soggy tiramisu! Check out the video to see how the dipping is done.

3. You can make ahead for this recipe. Tiramisu needs time to chill and absorb all that wonderful liqueur, coffee and cocoa flavors. This Rosette Tiramisu is best made 1 day before serving and keeps well for 3-4 days chilled.