Lazy-Fancy Tiramisu
the ultimate holiday dessert, plus codes
This post is sponsored by my pals at Lunya. If you’re interested in collaborating on a future Lazy-Fancy, give us a shout at ciao@oliviamuniak.com.
Lunya asked to me to host a holiday dinner before we are in full swing of the season! Originally, I was planning to write a Lazy-Fancy Friday with my full dinner party menu for this post, but I decided to break it up into two parts because this dessert was everyone’s favorite guest. Stay tuned for the rest of the menu later this week (Friday!) , including a Lazy-Fancy Aperitivo, followed by an Endive Salad, and Slow-Roasted Lamb Shanks with Mushroom Risotto.
Everyone came dressed in silk PJ’s styled for a holiday fête, if you’re so inclined to host this way, here’s a code to shop Lunya, OLIVIA20. Also, Fable has a sale happening right now so you can restock hosting essentials with the code OLIVIAMUNIAK.
My lazy-fancy ethos is put to the test with this recipe, there’s very little effort involved in making it, so don’t skimp on the quality. I’d skip past any Tiramisu recipe that asks you to bake a sponge cake for it—sounds like a lot of work and not additive in flavor or texture. Enter Lazy-Fancy Tiramisu, the no-bake dessert that looks (and tastes) like you spent that extra hour in the kitchen (we won’t tell). Coffee-kissed, creamy, and quietly impressive—you’re gonna wanna save this one for later.
When it comes to making the Tiramisu, plan to make it the night before or first thing when you wake up, no one’s got time to baby-sit a soufflé with a house full of friends. The classic store-bought lady fingers are best (bonus if you can find the Italian ones, Eataly is my resource) and the rest of the work is done by an electric mixer. It is important to buy the organic eggs, heavy cream (Strauss Creamery) and marscapone (Vermont Creamy or Bellwether Farms).
Lazy-Fancy Tiramisu
Ingredients
For the Cream
4 large egg yolks
¼ cup (50 g) granulated sugar, divided
¾ cup heavy cream
1 cup (227 g / 8 oz) mascarpone
For Assembly
1¾ cups espresso or very strong coffee
2 Tbsp rum or cognac (or leave out, but why?)
2 Tbsp unsweetened cocoa powder
24 ladyfingers (1 package, 7 oz / 200 g)
Bittersweet chocolate, for shaving (optional but glamorous)
Method
In a large bowl with an electric mixer, whip the egg yolks and half the sugar until they’re pale, thick, and fall in soft ribbons.
In a separate bowl, whip the cream with the remaining sugar to soft peaks. Add the mascarpone and continue whipping until you have a cloud-like, spreadable texture.
Fold this gently into the egg mixture until smooth and utterly tempting. Set aside. (Try not to eat it all with a spoon).
Mix the espresso and rum in a shallow bowl, this is your dip station.
Dust the base of your serving dish with a snowfall of cocoa powder (I recommend either individual cups or an interesting shaped bowl)
Dip each ladyfinger quickly into the coffee mixture—a fast plunge, not a soak—and lay them rounded-side up in the dish. Fill in gaps as best you can.
Swipe half of your mascarpone cream over the layer in a smooth, luscious blanket.
Repeat: dip, layer, and spread the remaining cream on top.
Dust the final layer with cocoa powder, wrap, and refrigerate for at least 4 hours– overnight is even better.
Just before serving, shave dark chocolate or cocoa powder over the top for that fancy finish. Scoop onto plates–no perfection required.