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Latest Comments

Addie's No-Bake Tiramisu

This no-bake, eggless tiramisu recipe takes minutes to make and fits perfectly in a single serving cup.

Addies No-Bake Tiramisu
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Tiramisu can be a difficult dish to make. If you're looking for that classic taste without the work, try this no bake, eggless tiramisu in a cup. This classic no-bake dessert will absolutely wow partygoers without causing you too much kitchen stress. Our recipe is a bit boozy and uses Bailey's Irish Cream, but you could easily substitute a non-alcoholic option.

From the Chef: I spend time writing menus for restaurants, and this recipe has its place on a menu at a restaurant in Los Angeles! It's a favorite for any occasion and any time of day, especially soaked in Baileys, my favorite to mix into an after-dinner drink. It's perfect to serve around the holidays!
- Addie Gundry

This recipe is from RecipeLion's 103 Cookbook series, No-Bake Desserts: 103 Easy Recipes for No-Bake Cookies, Bars, and Treats.

Yields4 individual tiramisu

Preparation Time15 min

Chilling Time2 hr


  • 1 shot espresso
  • 1/4 cup plus 2 tablespoons Baileys Irish Cream
  • 1 (8-ounce) container frozen whipped topping, thawed
  • 1/2 cup mascarpone cheese
  • 2 tablespoons sugar
  • 1 (7-ounce) package ladyfingers


  1. Combine the shot of espresso with 1/4 cup of the Baileys in a pie plate. Set aside.

  2. In a medium bowl, whisk together the whipped topping and mascarpone cheese. Add the remaining 2 tablespoons of Baileys and the sugar.

  3. Dip two ladyfingers into the Baileys-espresso mixture and place in the bottom of each of 4 to 6 wine glasses or ramekins. Top each with 1/2 cup of the whipped topping mixture and 2 of the remaining ladyfingers. Continue filling the glasses with the remaining whipped topping and ladyfingers.

  4. Chill for 2 hours in the fridge before serving.

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Any recipe that has Bailey's Irish Cream as one of the ingredients is fine with me. I love tiramisu and this is a really nice and easy to make version of one of my favorite indulgent treats. There's actually a Bailey's Irish Cream Espresso liqueur, and I'll see if our local store carries it. I might pick up some and give it a try with this recipe.


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