This easy tiramisu recipe has delicious layers of espresso-dipped ladyfingers and creamy mascarpone. It’s a show-stopping no-bake dessert!
Is there anything more delicious than tiramisu? This Italian dessert consists of decadent layers of espresso-dipped ladyfingers and plush mascarpone cream. It’s perfectly creamy and only lightly sweet, with a rich dusting of cocoa powder on top. On our first trip to Italy, I ordered it at every restaurant Jack and I went to. It’s just that good.
After I shared this strawberry tiramisu last summer and this pumpkin tiramisu in the fall, I couldn’t resist developing a classic tiramisu recipe too. I’m so happy with how this one came out. It’s impressive and indulgent, but deceptively easy. This tiramisu recipe is no-bake and calls for just 8 ingredients.
Make it for Valentine’s Day, your next dinner party, or anytime you need a show-stopping dessert. Everyone who tries this recipe absolutely loves it!
Tiramisu Ingredients
Though this tiramisu recipe has classic flavors, it’s not entirely traditional.
In classic Italian tiramisu, the mascarpone cream is made with raw eggs, always the egg yolks and sometimes the egg whites too. I’m a little squeamish about raw eggs…and the common technique of gently cooking the eggs over a double boiler just seemed fussy.
So I used the same shortcut you’ll find in my strawberry tiramisu and pumpkin tiramisu: whipped cream! It gives lightness and body to the mascarpone layer, no eggs required!
Here’s the full ingredient lineup:
- Mascarpone cheese and heavy cream – They create the tiramisu’s rich, creamy layers.
- Granulated sugar and vanilla extract – They flavor the cream. For the best texture, use a fine white granulated sugar for this recipe, not natural cane sugar. I also tested this recipe with powdered sugar. It worked fine, but granulated sugar gives the cream a smoother texture.
- Ladyfingers – You’ll soak these Italian cookies in espresso to create the non-cream layers of the tiramisu. They’re available in the baking or Italian section of most grocery stores. Look for ones with a crisp texture. I like the Alessi and DeLallo brands.
- Espresso – For soaking the ladyfingers. Brew it yourself if you have an espresso machine, or use an instant espresso powder. (I like DeLallo’s.) In a pinch, strong brewed coffee or cold brew concentrate works too.
- Dark rum or liqueur – Optional, but traditional! I personally love this tiramisu recipe without the alcohol, and it’s kid-friendly that way. But if you’d like to add it in, feel free. Dark rum is a great choice, as is an Italian liqueur like amaretto. (Bonus: you can use the leftovers to make an amaretto sour!)
- And cocoa powder – For dusting on top.
Find the complete recipe with measurements below.
How to Make Tiramisu
To make this tiramisu recipe, you’ll start by preparing the mascarpone cream.
In a large bowl, mix together the mascarpone and vanilla extract.
In another large bowl, use an electric mixer or stand mixer to beat together the whipping cream and sugar until soft to medium peaks form, 5 to 8 minutes.
Gradually and gently fold the whipped cream into the mascarpone.
Next, dip half the ladyfingers in the espresso soak. Mix together the espresso and rum or liqueur, if using. Dip half the ladyfingers into the espresso mixture one at a time, leaving them in the liquid just long enough to be moistened on all sides.
Arrange the coffee-soaked ladyfingers in an even layer at the bottom of a 9×9-inch baking dish, cutting them if necessary to fit.
Spread half the mascarpone cream evenly on top.
Repeat the layering process by dipping the remaining ladyfingers in the espresso. Arrange them over the first mascarpone cream layer, then top with the remaining cream.
Cover and chill in the fridge for at least 8 hours or overnight. Dust with the cocoa powder, slice, and serve!
Recipe Tips
- Mascarpone can be fussy. Let it come to room temperature before working with it, and gradually mix it with the whipped cream. If you add the cream all at once or mix too vigorously, the mascarpone can become grainy.
- Only dip the ladyfingers for 1 to 2 seconds. If they’re in the espresso mixture for much longer, they’ll get soggy. Dip them just long enough to moisten them on all sides.
- You can decide when to add the cocoa powder. It’s traditional to add the cocoa powder before chilling tiramisu, but in my tests, I found that it could look uneven after chilling. It was moist in some places and dry in others. I prefer the look of the freshly dusted cocoa powder. If you’d rather try the traditional approach, dust on the cocoa powder before chilling.
- Chill the tiramisu for at least 8 hours, or overnight. As it chills, the cream will set up and the ladyfingers will soften, taking on the perfect texture and becoming sliceable. Don’t try to serve it sooner!
How to Store Tiramisu
This tiramisu recipe keeps well, covered, in the refrigerator for up to 4 days.
Can you freeze tiramisu?
I don’t recommend freezing tiramisu. The consistency of the cream can change when it thaws.
More Dessert Recipes to Try
If you love this tiramisu recipe, try one of these delicious desserts next:
Tiramisu
Serves 9
This tiramisu recipe is an easy version of the classic Italian dessert, made with coffee-dipped ladyfingers, a rich mascarpone cream, and no raw eggs. Heads up that it sets up overnight in the fridge, so make sure to assemble it the day before you plan to serve it.
- 8 ounces mascarpone cheese, at room temperature
- ½ teaspoon vanilla extract
- 1½ cups heavy whipping cream
- ½ cup granulated sugar
- 1½ cups espresso, cooled slightly
- 2 tablespoons dark rum or liqueur of choice, such as amaretto (optional)
- 24 to 30 dry savoiardi ladyfingers, exact number will depend on your baking dish
- 2 tablespoons cocoa powder, for dusting
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In a large bowl, mix together the mascarpone and vanilla extract.
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In another large bowl, use an electric mixer or stand mixer to beat the cream and sugar on medium speed for 5 to 8 minutes, or until soft to medium peaks form. Gradually and gently fold the whipped cream into the mascarpone, mixing until just combined.
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Assemble the tiramisu. In a medium bowl, mix together the espresso and rum, if using. Dip half the ladyfingers into the espresso one at a time, leaving each one in the liquid just long enough to coat it on all sides. If it stays in the liquid too long, it will get soggy. Arrange the dipped ladyfingers evenly at the bottom of a 9×9-inch or similar baking dish, cutting them if necessary to fully cover the bottom.
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Spread half the mascarpone mixture evenly on top. Dip the remaining ladyfingers into the espresso one at a time, placing them in an even layer on top of the mascarpone. Spread the remaining mascarpone mixture evenly on top.
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Cover and chill in the refrigerator for at least 8 hours or overnight. When ready to serve, place the cocoa powder in a fine mesh strainer and dust over the top of the tiramisu. Slice and serve.
