Tiramisu

Tiramisu is a classic Italian no-bake dessert made with layers of coffee-soaked ladyfingers and rich custard-like mascarpone cream without raw eggs. Tiramisu dessert is elegant and divine, and this recipe is easy enough for beginners. Watch my video tutorial below and learn how to make a classic Tiramisu.

Tiramisu Video

My homemade tiramisu recipe looks so impressive, tastes amazing, but comes together in only 5 simple steps. I always get requests to bring this one to parties, which I love because it’s make-ahead friendly and easy to transport in a casserole dish.

Easy Tiramisu Recipe

The word Tiramisu (tirami su in Italian) means “cheer me up” or “pull me up,” because one bite will put you in a good mood! Authentic Tiramisu dessert has 2 main layers: sponge cake (ladyfingers) soaked in coffee liqueur, and then topped by a decadent mascarpone cream layer. Some Tiramisu recipes contain raw egg yolks, but I use a different process to create the custard-like cream with the same amazing texture and flavor.

I love classic Italian desserts like Panna Cotta, Affogato, and let’s not forget the Berry Tiramisu. This classic Tiramisu recipe is probably the most iconic Italian dessert, which is why it’s on the menu in nearly every Italian restaurant. This homemade version does not disappoint!

Ingredients for Tiramisu

My easy Tiramisu recipe calls for a short list of ingredients, but be sure to check out the substitution ideas below.

Espresso or strong coffee – Use espresso if you have an espresso machine, or use your favorite strong-brewed coffee. You can use decaf or for a different flavor profile, check out my Berry Tiramisu.
Golden Rum – flavors the cream and the coffee syrup. You can substitute dark rum, Grand Marnier, or amaretto, if needed, or you can omit it and add a bit of vanilla extract to taste
Ladyfingers (called “savoiardi” in Italian) are essentially dry sponge cake cookies. I love ladyfingers in other no-bake desserts like Charlotte Cake, Raspberry Mousse Cups, and my Berry Trifle.
Egg yolks and sugar – heated in a double boiler to gently cook the yolks and dissolve the sugar. Use the leftover egg whites in an Omelette or to whip up delicious Pavlova.
Mascarpone cheese – essentially the Italian version of cream cheese, stabilized with lemon juice or citric acid. It has a smoother consistency, is milder in flavor, and has twice as much fat as cream cheese. You can substitute with full-fat cream cheese, like in my Tiramisu Yule Log.
Heavy Whipping Cream – Use chilled right out of the fridge. Opt for Heavy cream instead of light or regular cream, since these could make the mixture runny.
Unsweetened cocoa powder – optional, for garnish.

How to Make Tiramisu

Soak the Ladyfingers – Combine coffee and rum in a bowl. Quickly dip half of the ladyfingers, one-by-one into the coffee mixture. Arrange them in a 9×13 casserole in a single layer.

Whisk the eggs and sugar together in a heat-proof bowl. Place over steam, making sure the bottom of the bowl does not touch the simmering water. Whisk constantly for about 10-12 minutes and pull it off the heat as soon as it reaches 160°F on an instant-read thermometer. The mixture should be lighter in color, slightly thickened, and smooth when rubbed between your fingers. Remove from heat and whisk for a few minutes to cool slightly.
Beat mascarpone and rum together in a separate bowl with an electric hand mixer, and then beat in the cooled yolk mixture until blended.
Whip cold heavy cream to stiff peaks. Fold half of the whipped cream into the mascarpone mixture with a spatula, then fold in the rest.

Spread half of the cream over the ladyfingers, and then quickly dip the remaining ladyfingers and arrange them over the cream. Spread the remaining cream, then cover and refrigerate overnight. Dust with cocoa powder and serve.

Tips for the Best Tiramisu

After years of making this recipe, here are a few of my tips to get the best result:

Do not over-soak the ladyfingers, or the layers may collapse. A quick dip on each side is enough.
Whisk yolks and sugar constantly, keeping the water at a gentle simmer so you don’t scramble your eggs. Scrape the sides of the bowl with your whisk, and don’t let your eggs sit still against the hot bowl. Pull from heat as soon as it reaches 160˚F.
Use cold HEAVY whipping cream to whip slowly to get stiff peaks for more stability. Don’t overbeat, or it will turn buttery and difficult to blend.
Fold just until combined -when folding the cream into Mascarpone, do not over-mix or it may turn grainy.
Chill the cake for at least 8 hours or overnight for easier slicing.

This is the best tiramisu recipe because the flavors are classic and decadent, but the easy-to-follow directions make it simple enough for beginners! Impress your guests with this elevated and supremely delicious dessert. It also keeps really well in the refrigerator since the eggs are cooked in my tiramisu, and it’s freezer-friendly.