Tiramisu Recipe (VIDEO)
Tiramisu is a classic Italian no-bake dessert made with layers of coffee-soaked ladyfingers and incredible mascarpone cream. The custard-like cream is excellent and contains no raw egg. This easy recipe is truly the best homemade tiramisu and always gets rave reviews.
We love classic Italian desserts like Panna Cotta, Affogato, and of course Berry Tiramisu. Classic Tiramisu is probably the most iconic Italian treat and this one does not disappoint! Watch the video tutorial and you’ll see how easy it is.
This post may contain affiliate links. Read my disclosure policy.
What is Tiramisu?
The word Tiramisu (tirami su in Italian) means “cheer me up” or “pull me up,” which is very appropriate because one bite will put you in a good mood! An authentic Tiramisu dessert that has 2 main layers: sponge cake ladyfingers soaked in coffee and liqueur and the mascarpone cream layer. This classic dessert often contains raw egg yolks, but we use a different process to create a custard-like cream with amazing texture and flavor.
Ingredients for Tiramisu:
Tiramisu requires a short list of ingredients, but the combination tastes incredible. We add a little golden rum to the cream and to the coffee syrup for more depth of flavor. You can use espresso if you have an espresso machine (here’s ours), or use your favorite strong-brewed coffee.
Can I Substitute the Rum?
We used golden rum but you can use dark rum. You can also substitute the rum with a little Grand Marnier, or amaretto. If you prefer to omit it completely, you can just leave out the rum or add a little bit of vanilla extract to taste.
What are LadyFingers?
Lady Fingers are essentially sponge cake batter piped into strips then baked and dried into biscuits. They are known “savoiardi” in Italian and are perfect for tiramisu because they absorb the syrup well without getting soggy. Ladyfingers are great in other no-bake desserts such as the incredible Charlotte Cake, these individual Mousse Cups, and even a trifle.
Where to Find Lady Fingers:
They are sold in some grocery stores and I have found them at Trader Joes, Walmart, Albertsons, and World Market but it’s easy to get ladyfingers online. Either dry or “soft” ladyfingers would work here. If you’re feeling adventurous, you can even make homemade ladyfingers.
What is Mascarpone?
Mascarpone is essentially the Italian version of cream cheese. It is made of whipped cream, stabilized with an acidic ingredient such as lemon juice or citric acid. Mascarpone cheese has a smoother consistency, is milder in flavor and has twice as much fat as cream cheese. In some cases, you can substitute with cream cheese like in our Tiramisu Yule Log but the flavor and texture will be different.
How to Make Tiramisu:
Tiramisu is made of 2 basic components – the cream layer and the coffee-soaked ladyfingers. The process is simple:
- Quickly dip half of the ladyfingers in coffee syrup and arrange in a 9×13 casserole
- Combine 6 yolks and 3/4 cup sugar and continue whisking over a saucepan of simmering water for 9-10 minutes. Remove from steam and cool slightly.
- Beat 16 oz mascarpone with 3 Tbsp rum then beat in the warm yolk mixture until blended.
- Whip 2 cups cold heavy cream to medium peaks. With a spatula, fold half into the mascarpone mixture then fold in the remaining half until blended.
- Spread half of the cream over the first layer of ladyfingers. Dip the remaining ladyfingers and arrange over the cream. Spread on remaining cream. Cover and refrigerate overnight then dust with cocoa powder and serve.
Tips for the Best Tiramisu:
- Dip ladyfingers one or two at a time. A quick dip on each side is enough. There will be some syrup left behind.
- Do not over-soak the ladyfingers or the layers may collapse.
- When whisking yolks and sugar over steam, make sure the bowl is not touching the water beneath it.
- Beat the cold heavy whipping cream until medium peaks form (don’t under beat or overbeat)
- When working with Mascarpone, do not overmix the cream or it may turn grainy.
- Chill the cake at least 6 hours in the refrigerator or overnight and it will be very easy to slice.
- Tiramisu keeps well so you can make it a day or two ahead.
- Leftovers are good refrigerated up to 5 days because there are no raw eggs in the cake.
Can I Substitute the Coffee?
Traditionally, coffee or espresso is used in Tiramisu. If you are concerned about the caffeine, you can use decaf coffee so you can still enjoy the same classic flavor. If you prefer a different flavor profile, you can turn this into a Berry Tiramisu and omit the cocoa powder.
More Holiday Dessert Recipes:
If you have the task of making the dessert for the holidays, any of these is an excellent choice. These are the best rated and most requested desserts on our blog. If you’re looking for something EASY, the Strawberry Pretzel Salad wins!
- Apple Pie – our top-rated, most iconic pie
- Apple Turnovers – quick and easy hand pies
- Easy Cinnamon Rolls – with the best frosting
- Baklava – classic, timeless and freezer friendly
- Pumpkin Cake – with marshmallow-like cream
Watch Tiramisu Cake Video:
If you enjoyed this video for Caramel French Toast, please subscribe to our Youtube Channel and click the bell icon so you’ll be the first to know when we post a new video. THANK YOU for subscribing!
Tiramisu Recipe
Tiramisu is a classic Italian no-bake dessert made with layers of ladyfingers and mascarpone custard cream (no raw eggs!). Truly the best homemade tiramisu.
Ingredients
- 1 1/2 cups espresso (or strong coffee), room temperature
- 6 Tbsp golden rum divided
- 40 ladyfingers
- 6 egg yolks (large)
- 3/4 cup granulated sugar
- 16 oz mascarpone at room temp for 15 minutes
- 2 cups heavy whipping cream cold
- 2-3 Tbsp unsweetened cocoa powder to dust the top
Instructions
-
In a bowl, stir together 1 1/2 cups espresso and 3 Tbsp rum. Quickly dip half of the ladyfingers, one at a time and arrange in a single layer in the bottom of a 9x13 casserole dish. Dip once on each side so they are moist but do not soak ladyfingers or the cake will collapse.
-
In a separate rimmed* medium glass bowl, whisk together yolks and sugar. Place over steam (on a saucepan with simmering water) and whisk 10 minutes on low heat until the mixture is lighter in color, slightly thickened and not grainy when you rub between your fingers. Remove from heat and let cool slightly while doing step 3.
-
Beat together 16 oz mascarpone and 3 Tbsp rum. Use an electric hand mixer to beat in the warm yolk mixture until well incorporated.
-
In a separate bowl, beat cold heavy whipping cream until stiff peaks form (about 3-4 minutes). Use a spatula to gently fold half of the whipped cream into mascarpone cream then blend in remaining whipped cream, just until incorporated. Do not overfold or it will become grainy.
-
Spread half of the cream over the first layer of ladyfingers. Dip and arrange remaining ladyfingers. Spread remaining cream. Refrigerate overnight. Dust with cocoa powder before serving. It is ok to dust with cocoa ahead of time - it will just darken it in color from the moisture.
Recipe Notes
*A mixing bowl with a little rim around the edge helps to keep the steam and condensation out of the bowl.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Natasha Kravchuk
Berry Tiramisu Cake Recipe 
Russian Tiramisu Recipe 
Tres Leches Cake Recipe (VIDEO) 
Tiramisu Yule Log Cake 
Pavlova Recipe (VIDEO) 
4-Ingredient Sponge Cake (Video Recipe) 
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Tiramisu was my husband’s favorite dessert and I made this for the first time for his bday and it was soooo good. We loved it! So easy to make. I have used spiced rum and it was spot on! Definitely saving this recipe! Thank you for the recipe!
You’re welcome! I’m so happy you both enjoyed it, Goldie!
Best tiramisu recipe!! Made it three times already and everyone in my family loves it
That’s great feedback, thank you! Glad you always love this recipe, Cassia.
do I cover the tiramisu when it’s in the fridge overnight?
Hi Julie, I would cover it with saran wrap.
Hi Natasha,
Is there an alcohol free liquid I could use as a sub for the rum?
Hi Connie, If you prefer to omit the alcohol completely, you can just leave out the rum or add a little bit of vanilla extract to taste.
I tried this recipee,my children loved it.
May God give you more success.
Thanks a lot
Glad they loved it, Jia! Thanks for sharing.
I made it twice and it came out sooo good 👍, thank you for the recipe it’s a keeper 👌
That’s just awesome! Thank you for sharing your wonderful review, Katy!
Hi Natasha!
Would like to know where did you get the tiramisu server (cake server) from?
Hi Jane, you can find our favorite kitchen tools in our Amazon Affiliate Shop HERE.
I have always wanted to try one of your recipes and finally got to make this Tiramisu. I can’t tell you how happy my fam was when they tasted it! The custard and mascarpone blended very well, it was not runny at all and the layers were set so well! Absolutely loved it, will be making it again and again!
Hello Yashi, I’m happy to hear that you loved it! Thank you for sharing that with us.
Amazing! Tastes just like the ones from the bakery’s! Thank you so much Natasha! Can’t wait to try more!
Isn’t it so good! I’m so happy you enjoyed that, D. Thank you for sharing that with us!
Hi natasha
I want to make this recipe what kind or brand of caffe do you recommend for the Tiramisu cake.
Thanks🤗 for your amazing recipes
Hi Fanny, we used brewed coffee but any coffee or espresso is used in Tiramisu.
perhaps under “ingredients for tiramisu” for you could, i don’t know, LIST THE INGREDIENTS???
i know this sounds outrageous but, MY GOD! i didn’t come here for a 14th century culinary history OF tiramisu but, guess what, INGREDIENTS for tiramisu (and perhaps a recipe)
Hi there, I’m not sure what you mean but the ingredients are listed in the recipe card. To quickly go to it, click Jump to recipe.
Hi Natasha, I tried this recipe and it’s delicious. However, as many other people mentioned here, mascarpone and egg mixture IS runny. In your recipe on this page you say that mascarpone should be out of the fridge for 15 min. In comments below you say you use it straight out of the fridge. Which one is correct? Thanks.
Hi! Was it possibly referring to heavy whipping cream? We usually find the culprit is people using whipping cream instead of heavy whipping cream that was also not cold enough. Leaving the mascarpone out for 15 minutes is correct. I hope this helps 🙂
Hi, I had the same problem the first couple of times and I’ve made this about 6 times now. Make sure that the egg yolk mixture has cooled enough especially in hot climate conditions and Do not use hand blender to mix the yolk into the mascarpone. Can use a wooden spatula or a wire whisk and beat only until combined and smooth. It turns out perfect. Hope this helps
can i replace rum with whiskey?
Hi Precious, I haven’t tried that substitution; if you experiment, I would love to know how you like that.
Hi Natasha,
Thank you for sharing your delicious recipes. I plan on making Italian tiramisu. It looks very tempting!! Please can you clarify what’s the quantity of coffee and water to make the espresso mix. Looking forward to hearing from you and trying my hands on it!
Thank you,
Ekta
Hello Ikta, you are very welcome! About the coffee, I would make it based on the package instructions. Please share with us how it goes!
Truly fabulous results with this recipe and love that the egg mixture is cooked, so no chance of salmonella. I made the ladyfingers from scratch. The result was a totally delicious tiramisu.
That’s just awesome! Thank you for sharing your wonderful review, Evelyn!
Hi Natasha
Thank you for the delicious recipe. The problem I have is that once I add the mascarpone+egg+whipped cream, the mixture becomes too watery unlike the video.
Hi Esther, I haven’t had that experience, but I’m happy to troubleshoot. Was anything altered in the recipe? Make sure you also whisk the eggs and sugar on the stove-top long enough, or it can also get a little loose, and lastly, make sure not to oversoak the ladyfingers, which will also add too much moisture to the cake. I hope that helps for next time. I’m so glad you enjoyed the flavor!
Looks really great. Have not made yet but plan to very soon; I have all the ingredients. I’ve read another recipe which uses the egg whites to make a meringue to fold into the custard instead of using whipped cream. Seems like it would make it lighter on the butterfat. Have you ever tried this?
Hello Charles, I haven’t tried that yet to advise. If you do an experiment, please share with us how itn goes.
This recipe passed my father-in-law’s (who is Italian) expectations. Phewww
I substituted w Kalua and the flavor was perfect.
The only thing that was perfect was the consistency. I’m not sure where I went wrong. I bear the heavy cream until I had medium to formed peaks. Shall I have beat it longer? The egg mixture cooked for about 10 minutes but never really got thick.
Thoughts?
Hi Alex, it helps to use a rimmed bowl for heating the eggs and sugar – if it never thickened or lightened in color, it sounds like maybe water got into your bowl? Also, was it over steam the entire time with the heat on under the saucepan? The water should be simmering the whole time. Also, make sure to follow the temperatures of the various ingredients. I added some clarifications to the recipe card.
Hi Natasha, I tried making tiramisu for the first time following your recipe and ended up using close to 1 liter of mascarpone and 1 liter of heavy cream 🙁 all because my egg and sugar mixture was too watery so when I added it to the mascarpone it was too runny so I had to adjust the cream and before I know it, I’ve used up the entire container lol. But I gotta say it still tasted really good, the cream mixture didn’t set but it’s so good. Do you think it could have been the eggs?
Hi Mira, are you using only the egg yolks and not the whites?
I tried using Natasha’s recipe for the first time today. I have to say that I’ve made Tiramisu using many other recipes before this. The cooking time of the egg yolk+sugar is the main factor that will determine the thickness of the cream. I almost over whipped the heavy cream and I think this part will alter the thickness too, if it was overwhipped. Taste is fantastic.
Delicious! So so much better than any store bought or restaurants I have ever tried. I love Tiramisu so I have tried many!
I didn’t think it was this easy to make. Thank you Natasha for sharing another delicious recipe.
I have made as it is and also without rum (sub 1tbsp of vanilla as you suggested) so that my son could eat. He loved it so much. I make half size with 9 x 9 baking dish.
Thank you!
So great to hear that your son loved this cake, Eri. Thanks for sharing that with us!
I love it
I’m so glad you enjoyed it!
Hi… I am making this tomorrow for Mother’s Day and I only have white rum. Do you think that will be ok or should I run to the store?
Hi Sue, I haven’t tested this with white rum but here’s what one of our readers wrote: “This was delicious, a big hit! I used the dry lady fingers, worked so well. I also used white rum as did not have “golden” rum. I was concerned after starting to cook the yolk/sugar mixture to “slightly thickened,” as it was already pretty thick- wondered if my large egg yolks were small, so added a 7th yolk. This gave the mixture a chance to thicken! And it did! I am so sorry there are leftovers- I can’t stop from eating it!! Thank you!” I hope this helps.
Made this for Mother’s Day for my mother and me, and am so pleased. I took a leftover ladyfinger and dipped it in the coffee/rum mix, spread a smidge of the cream and sprinkled the cocoa over to test the flavor profile and was absolutely delighted.
I did sub rum extract for the rum. The box had a conversion that I used to help with this recipe.
My only trouble was layout of the ladyfingers. Mine wouldn’t lay across the 9×13 so I had to do them in groups of 3’s, vertical and then horizontal. I assume this is just based on what brand one uses and won’t affect the magnificent taste. Adding this recipe to my recipes!
So glad to hear that it was a success! Thank you for your great feedback and for sharing your comments with us, we appreciate it.
My whipped cream curdled and didn’t even whip it for the allotted time! Had to dump it and rush to but ready made whipped cream instead. Also, I ran out of coffee so had to make more for the remaining 6 lady fingers! Not sure how this tastes yet as it needs to refrigerate overnight but this was the most stressful dessert I’ve ever made!☹️
I hope it ends up tasting good!!
Hi, I’m sorry to hear it was stressful for you – normally this is not intended to be a stressful recipe. I am always happy to help troubleshoot – the first thing that comes to mind was did you make sure to use Heavy whipping cream and also did you use the correct temperature ingredients?
Hi Natasha
I tried making the Tiramisu. I felt the step below “Beat together 16 oz mascarpone and 3 Tbsp rum. Use an electric hand mixer to beat in the warm yolk mixture until well incorporated” was a bit runny and I was not sure how long to beat it. And due to that even after adding heavy cream which had medium peaks did not help and was still a bit runny.
I would like to know what I did wrong so that for the next time it would help. I cannot thank you enough for posting such amazing recipes with great details.
Thank you
Jyothi
Hi Jyothi, you might watch the video to see where things started to look different. Also, make sure you are using HEAVY whipping cream which has a higher fat content then whipping cream. Also, I use mascarpone right out of the fridge and do not leave it at room temperature before using. I hope that helps!
Hi Natasha
I watched your video three times, more than what I usually do as I was worried 😁 that things would go wrong. Mascarpone was outside for about 10minutes, thank you for the tip. Also, how long did you beat the mascarpone and rum? Perhaps I did not beat enough. I would greatly appreciate a reply
Hi Jyothi, I beat those together until they were just blended and incorporated, maybe a minute?
Hi Natasha, I just came to write the same question. I tried it three times, and the egg yoke and mascarpone did not incorporate. It was runny and grainy too. I have watched your video few times:-) but not sure what I am missing
Was there anything that was skipped or changed in ingredients or the process? Make sure to beat the mascarpone with rum before adding the egg mixture.
The only difference I am making is that I am using stand mixer. Will this be an issue?
By the way, I have tried few of your recipes and the came out nice!
Hi Senait, it’s hard to say without being there. I recommend making sure there are no substitutions to both the ingredients or processes.
Hi Natasha,
Update – I made the Tiramisu yesterday. Came out perfect. I only took out the mascarpone and Heavy whipping cream just before beating. Plus kept the egg and sugar mixture a bit longer and made sure it is not grainy anymore.
Thank you for giving another great recipe.
That’s great! Thank you for updating us with the result of your tiramisu. I’m glad it was a success!
hi Natasha! can I use Kahlua in place of rum?
Hi Lea, someone else shared this in the comments section “I substituted the rum for Kahlua and it was so yummy!! Thank you!!” I hope that helps.
I’ve tried your recipe and turn out a huge hit thanks for sharing your recipe Natasha
and I tried to freeze the tiramisu and turn out still good
That’s just awesome! Thank you for sharing your wonderful review!
Hi Natasha,
I don’t have enough, what do you think about using Marsala wine that I use for Marsala chicken?
Thank you
Karen
Hi Karen, I haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.
Just tried, taste was good not as strong alcohol flavor as rum. But somehow my cream part was not as thick as yours, seem a little runny, I wonder why ? Any advice?
Hi Karen, make sure to use HEAVY whipping cream (not light cream or regular “whipping cream”) and whip to medium peaks which will hold the cream form better.
Do you put anything in the heavy whipping cream to thicken? Mine also was more runny after whipping for almost 10 minutes tonight. It came straight out of the fridge. Hoping it thickens while in the fridge. Can you freeze this tiramisu?
Hi Paulina, I have not tried freezing this recipe. If you experiment with that please let us know.
What can I use in place of rum for a non-alcoholic version?
If you prefer to omit the alcohol completely, you can just leave out the rum or add a little bit of vanilla extract to taste.
The flavor was good but mine went flat. Curious if I whipped the cream enough but it said light peak which I did.
Suggestions?
Hi Annette, it’s hard to say without being there. There could be several reasons why. I’m wondering if it needed a little more time.
Natasha,
I really appreciate all your recipes! I made this recipe but when I added the egg custard to the Marscapone cream, the egg curdled, then I tried to use my hand mixer to mix the combination and I ended up with grainy and some curdled egg in the mixture. I appreciate your input.
Hi Farah, the egg mixture should not curdle if it was heated and combined with sugar as directed. I haven’t had that happen before so I’m not sure what could have happened. Maybe consider if any changes were made in the process or ingredients. Also if the mixture turned graining after adding the heavy cream, that is usually due to overmixing.
I appreciate your prompt reply. Today is Easter 2021. Happy Resurrection Day to you and your family!
Happy Easter to you also. Thank you so much!
This recipe was my first attempt to make tiramisu. It was soo good and such a hit with the family. It tastes just like the restaurants.
That’s just awesome! Thank you for sharing your wonderful review!
Best tiramisou recipe ever!
Well written and very easy to follow.
Tastes delicious too!
Hi Laura, thank you for your great comments and feedback. I’m glad you enjoyed this recipe!
Can i omit the eggs?
Hi Yunita, I honestly haven’t tried this without eggs yet to advise.
I tried it last night and it still came out delicious! I probably didn’t mix the cream and mascarpone well enough because the mascarpone was cold so it was hard to mix in with spatula. I should try to use mixer next time. Thank you!
I’m so glad you enjoyed it!
Sounds wonderful! Is this recipe easily halved? I’m cooking for one.
Hi Karen, that may work. I recommend clicking “Jump to recipe” at the top of the post, it will take you to our printable recipe where you’ll have the option to change the number of servings. Hover over the number of servings highlighted in red and slide it to how many servings you would like to make. I hope that helps!
Natasha, that’s an amazing tool. Thanks!!
Just tried this recipe and it turned out amazing. My husband -who’s a big fan of tiramisu- loved it too. Many thanks.
That’s just awesome Asma! Thank you for that wonderful feedback.
Can I substitute the mascarpone for cream cheese?
Hi Jessica, in some cases, you can substitute with cream cheese like in our Tiramisu Yule Log but the flavor and texture will be different.
Thank you for all your recipes Natasha love them . God Blessing’s. Always. Monica 🙏❤️
I’m so happy you love our recipes! Thank you so much for the fantastic review and your encouraging words. I am smiling big reading your comment
This recipe is perfect
I’m so glad you enjoyed it!
This is absolutely one of the best Tiramisu recipes out there! A friend of mine who LOVES Tiramisu said this is one of the best he’s ever had. Just be sure to make the coffee for the syrup really strong so your ladyfingers will have a strong coffee flavor. I did use the golden rum, which added a delicious degree of flavor. This is a double thumbs up recipe!
Hello Cristina, thanks for your awesome review of this recipe! Thank you so much for sharing your thoughts with us.
Hi Natasha, your recipe works out great for me. But I have trouble getting the pieces out of the pan in pretty shape like you did. What spatula do you use to get the tiramisu out of the pan?
Hi Jia! I’m so glad you enjoyed this recipe. We cut the Tiramisu at the 4-minute mark in the video if you wanted to peek at the tools we used. I just used a sharp knife and a spatula. You can find our favorite kitchen tools in our Amazon Affiliate Shop HERE.
So perfect, just what I’m looking for. Thank you, Natasha!
You’re welcome, Jia! I’m happy you enjoyed this recipe.
I am the only one who took forever to mix the heavy whipping cream? It took wayyy longer than the recommended 3-4 minutes. Would appreciate some feedback for next time 🙂 Thanks!
Hi Luba, are you using the same equipment we recommend? Some are less powerful than others, and that could be the culprit. Also, make sure your whipping cream and mascarpone are COLD, and you’re using “heavy” whipping cream, not just whipping cream.
Hi Natasha!
First time making Tiramisu, it´s my favorite dessert but I always thought it was hard to make, so I was surprised at how easy this recipe looked.
I absolutely loved it and so did everyone at home!
Even my husband (who must have been a restaurant critic on his past life) said it was better than any restaurant´s. I forward his rave review to you. Thanks for all your wonderful recipes!
Thank you for your wonderful comments and feedback, Claudia. I’m happy to know that you enjoyed making this recipe!
Perfect!
First attempt was a success!
Thank you, Natasha ❤️
We absolutely love all the recipes we tried!
I’m so happy to hear that, Ekaterina!
Hi Natasha do you have a recipe for 8×8 casserole? Im going to make it for my husband and me. This one is a bit too big.
Hi Miri, I haven’t tried this in an 8×8, but I imagine using a square pan or use a 9″ round springform pan will work great for half of the Tiramisu recipe.
Hi Natasha
I love u ❤️🌹
I make tiramisu with ur recipe we love love it 😋😋😋😋😋 so delicious and frostings cream so so yammmmmy 😋😋😋😋 my husband and my friends love it
Thank u 🙏 🙏🙏🙏🙏😘🌹
That’s just awesome! Thank you for sharing your wonderful review!
Hi Natasha, should the mascarpone cheese be cold or at room temperature?
Hi there, it should be cold.
Tiramisu is my wife’s favorite dessert so I made this recipe for her and a few friends. Everyone loved it and I will be making this recipe again.
Awesome and great to hear that, Erich. Thanks for sharing your good feedback with us!
hi natasha, im going to make this today but im going omit the rum, how much vanilla extract do you put in the coffee and the cream? 🙂
Hi Liz, I would use maybe 2 tsp of vanilla if omitting the rum.
hi natasha, i love your recipe, the arancini was a huge hit in my home, but for this recipe i am omitting the rum , how many tsp of vanilla extract do u put in the coffee and the cream?
Hi Liz, you can add it to taste, but about two teaspoons should work.
Hi Natasha,
Love your recipes as they are easy to make & taste amazing. My family love what I make with your tried & tested recipes. The Tiramisu was an absolute winner.
Great goin girl!!!❤️
That’s just awesome! Thank you for sharing your wonderful review!
This TIRAMISU is AMAZING! It’s always a HIT for every party, and so easy to make. Thanks.
Great to hear that! Thank you so much for your awesome feedback.
Can you use a coffee liqueur instead of the rum?
I haven’t tried that yet to advise, Cheryl. If you prefer to omit the alcohol completely, you can just leave out the rum or add a little bit of vanilla extract to taste.
I love tiramisu it was so hard to find a good tiramisu until now this recipe is amazing i put vanilla extract instead of rum and it taste like heaven best recipe ever Thank you Natasha
I’m so happy you enjoyed that. Thank you for sharing that with us!
I only tried with Italian meringue not with heavy cream.. than it’s lighter and it felt like I shoud have more mascarpone or less eggs. Very nice recipe.
Thank you for sharing that with us! I’m glad you enjoeyd this recipe!
Hi Natasha, I love your posts!! I love tiramisu and have never tried making it. I do have to leave the rum out, but noticed you mentioned vanilla to another post. My question is what brand is the pan you use. I would love one so deep! Thanks!
I hope you love this recipe, Cheri! We used this 9×13 pan HERE.
I really love your tiramisu recipe! The only thing I have to add is that making your own lady fingers takes it from good to AMAZING. So definitely do that. Thanks Natasha!
Thank you for sharing that wonderful review and thoughtful feedback!
Hi Natasha,
I’ve been following your recipes for a very long time now. The one I love the most is this Coffee Tiramisu. I’ve tried it so many times, however I just cannot get it to stay firm when I cut through it. I’ve always followed your recipe to the T. Where do you think I’m going wrong? Still love the recipe !!
Hi Maria, make sure to use HEAVY whipping cream and follow the instructions for which ingredients should be room temperature versus chilled. Also be sure to beat the heavy whipping cream to the proper consistency. If it is too loose, it will be more likely to stay that way when the cake sets.
Hi natasha inhave one question im about to make the tiramisu but i want to use vanilla extract instead of Rum how can i change it?
Hi Ji, great question, I would use maybe 2 tsp of vanilla if omitting the rum.
Thank you i love it~~~
One of my go-tos! Always a hit with the family. I always use Malibu rum which works well! Thanks Natasha ☺️
So glad to know that, Marie. Thanks for sharing that!
Hi, I’m a huge fan of your recipes. I have tried your lemon chicken, banana bread, chocolate chip cookies, chocolate brownies and many more recipes. They all turned out so delicious. But unfortunately with tiramisu i always have hard luck. I tried it twice and both times as soon as I added egg yolk and sugar in mascarpone. It became watery and no matter how much I beat it. It stayed watery. (I refrigerate it for more than 24 hours but no luck) could you please tell where I went wrong? Or what should I do to avoid this?
Hi Beatriz, I’m so glad you enjoy our recipes. My best advice would be to use heavy whipping cream and make sure it’s cold and beaten adequately to medium stiff peaks. Also, make sure to use the ingredients at the temperatures they are listed. I hope that helps. Oh, also, make sure not to oversoak the lady finger cookies.
This tiramisu was outstanding. I had a fear before that it’s hard to make, but now it will be a frequent specialty at our table. Thank you
Hi Natasha. I like all your recipes I’ve made so far. Today would like to try Tiramisu. Have one question for you: I need to use 6 egg yolks , what can I do with egg whites after using just yolks. I don’t like to waist food.
Hi Irina, our go-to recipe to use up egg whites is meringues! You can also use them for this cake or this Pavlova.
Made it for my hubby s bday. Was his favorite one I made ! My 5 year old loved it too😍😍! Thank you for the wonderful recipe!!
You’re welcome! I’m so happy you enjoyed it, Lin!
This is delicious. I made this for desert for Christmas Eve is was a big hit. Everyone committed how good it was. This is the only recipe I will make The filling is creamy and goes down so easily. It’s like eating air. Definitely a keeper.
Hi Rose, so awesome to know that! Thanks for sharing that with us, I’m glad it was a big hit!
Just made this recipe for the 2nd time and holy moly was is delicious. You’re turning me into a chef! I appreciate you!!
Yay, so happy to hear that! Thank you, Sandra.
Hi Natasha. What speed should I beat the whipping cream in?
Hi Althea, we beat it on high speed.
Hi Natasha, I love your recipes, especially the one for tiramisu. I have made it a few times and all our friends just loved it. I never liked tiramisu before until I tried your recipe. I am not a drinker, but I think rum is the magic ingredient. I am going to make it again for tomorrow😊Thank you and happy holidays to you and your beautiful family.
Thank you for sharing that wonderful review, Mitra! I’m so glad you enjoyed it!
Hi Natasha,
The original Italian recipe doesn’t require to “cook” the eggs yolk and rum is not needed.
See this: https://youtu.be/c4-9rR-YxZk
Cheers!!!
Hi Natasha, can I use cool whip for this recipe instead of mixing heavy cream?
Hi Inessa, I haven’t tested this substitution to advise. If you experiment, I would love to know how you like that.
Hi! How much vanilla extract do I use if I omit the rum?
Hi Norie, I would use maybe 2 tsp of vanilla if omitting the rum.
Vanilla has alcohol in it as well:
By FDA standards, pure vanilla extract contains a minimum of 35 percent alcohol, the same proof as Captain Morgan rum.
Thank you so much for sharing that with me. Yes, please see our vanilla extract recipe here – all the ingredients are listed.
Hi Natasha. what is the difference in using cold marscapone and room temperature marscapone?
Hi Leila, The mascarpone should be left at room temp for 15 minutes to help with texture and outcome. I hope you love the Tiramisu cake!
Hi Natasha! I made this recipe and it was fantastic! I appreciate that it doesn’t use raw eggs. One question is that the mascarpone cheese was a bit lumpy when I poured it out the container and the lumps stayed even after beating it. It wasn’t very noticeable but I was wondering if I can prevent this. I tried doing some research online. Should I leave the mascarpone cheese and whipping cream at room temperature to prevent the lumps/curdling? Thanks!
Hi Regan, overbeating the whipped cream can cause it to get a little lumpy. The overall taste will still be good though. Also, make sure to make the cream in the order that is listed in the instructions and mix those ingredients in the correct order.
Hi Natasha. What is the difference between using room temperature marscapone and cold marscapone?
Hi Savannah, I recommend using cold mascarpone for the cream to form properly.
Hi Natasha. for 1.5 cups of coffee how many tablespoons of coffee powder should i use?
Hi Lisa, I haven’t tested this with instant/powder coffee. I would make it based on the package instructions.
? Most recipes say to let egg yolks cool completely some even have you put in fridge or on ice and room temp marscarpone I worry it might be running if egg is to warm
Hi Cindy, we made this based on recipe instructions exactly and it worked great!
Hello, I only do not like this recipe because it has alcohol. I LOVE all your other recipes but this recipe isn’t kid friendly! I do not understand why you put “rum” in it…. sorry but this isn’t for me. I really like tiramisu but I’ve never tasted “rum” in it… for dinner tonight I am making you lemon chicken pasta though!
Hi Adria, if you prefer to omit it completely, you can just leave out the rum or add a little bit of vanilla extract to taste.
Excellent site for delicious recipes, well done!
Looking forward to making your Tiramisu!
I’m so happy to hear you are enjoying my blog! Thank you for sharing that with us!
6 egg yolks means raw eggs. The post says there are no raw eggs? Confused
Hi Ariana, some recipes just add raw yolks, but this mixture is heated to a temperature that pasteurizes and brings them to a safe temperature so they aren’t technically ‘raw’ anymore.
Hi Natasha. Can I omit rum in the coffee and the marscapone mixture?
Btw this recipe looks amazing. I will be trying it next week.
Hi Ella, If you prefer to omit the alcohol completely, you can just leave out the rum or add a little bit of vanilla extract to taste.
Hi Natasha. Can I omit rum in the coffee and the marscapone mixture?
Btw this recipe looks amazing. I will be trying it next week.
Traditionally, coffee or espresso is used in Tiramisu. If you are concerned about the caffeine, you can use decaf coffee so you can still enjoy the same classic flavor. If you prefer a different flavor profile, you can turn this into a Berry Tiramisu and omit the cocoa powder.
Sorry I meant to ask about the alcohol. I don’t consume alcohol. So I wanted to know if i can make it without rum?
Hi Ella, If you prefer to omit the alcohol completely, you can just leave out the rum or add a little bit of vanilla extract to taste.
Natasha i always love your cooking and i made your baklava and it’s the best baklava i ever had!! I’m interested to make this tiramisu, is that okay to make into 2 square dish instead of 9×13 dish ?
Hi Shanty, that should work but could be flatter depending on the size of the two dishes.
Thank you so much! I’m going to make this for xmas!! 🙂
Hi Natasha
Could I use an electric whisk to beat eggs or is it best to persevere with a hand held one please
Hi Sally, a hand whisk is all that is necessary. If using an electric one, be sure it is on the lowest speed.
Hey Natasha! I tried this recipe n turned out amazing! My mom’s birthday is coming up so I thought I’d make a Tiramisu cake this time. DO u think it’ll be okay if I use sponge cake instead of lady fingers? If yes, what recipe would u suggest, n will it still have the strong coffee falvor? Also do u think this would be enough filling n topping for a two layer 8 inch cake?
Hi Hooriya, you can try this Tiramisu Cake here or our Tiramisu Yule Log cake HERE that uses a sheet pan sponge.
The tiramisu tasted really good! However, it was quite runny and didn’t set nicely. I had to put it in the freezer instead of the refrigerator for a couple of hours to firm up. Next time, I would use gelatin in the cream.
I haven’t had that experience but I’m happy to troubleshoot. Was anything altered in the recipe? Make sure you also whisk the eggs and sugar on the stove-top long enough or it can also get a little loose and lastly, make sure not to oversoak the ladyfingers which will also add too much moisture to the cake. I hope that helps for next time. I’m so glad you enjoyed the flavor!
Where do I find the “notes” you are always talking about?
It is in the description field below the YouTube video.
Natasha, how many people does this recipe feed?
Hi Martine, I have the serving size listed in the print-friendly recipe card.
This was amazingly good!!! And super easy to make. Thank you!
That’s just awesome! Thank you for sharing your wonderful review!
Natasha,
It was my very first time making this and it was hit at Thanksgiving! I substituted the rum for Kahlua and it was so yummy!! Thank you!!
You’re welcome! I’m so happy you enjoyed it, Jeanne!
I’ve made different recipes for tiramisu but for some reason both times I’ve made this one the cream gets thin when I incorporate the marcapone. So…. frustrating
Hi Greg, it may be due to not having the yolks and sugar on the heat long enough or possibly using extra-large yolks. Also, make sure to use Heavy whipping cream and beat it adequately.
I made this for thanksgiving and it was a hit. Thank you Natasha!
I used spiced rum for the coffee and vanilla extract for the mascarpone mixture. The heavy whipping didn’t form a peak as I was beating it, I got worried that it would come out runny but it was just perfect!!!
I’m so glad you enjoyed it, Nour! Thank you for the wonderful review!
how much mascarpone cdo u use? your recipe calls for 16oz but the video only shows an 8oz tub being used.
Hi Gina, it’s 16 oz mascarpone cold the recipe is correct
Any tips on making espresso with instant coffee? We don’t have a coffee or espresso machine right now (Christmas present for the hubs is on the way).
Hi Diana, it doesn’t necessarily have to be espresso, but espresso does have the best rich flavor. A good strong coffee could work also.
Will spiced rum for this? That’s the only rum I have. If not, will whisky work?
Hi Janice, I have not tested this with whisky or spiced rum to advise. You can substitute the rum with a little Grand Marnier, or amaretto. If you prefer to omit the alcohol completely, you can just leave out the rum or add a little bit of vanilla extract to taste.
Thanks for this recipe, Natasha! I made this y’day and tasted it today. IT IS AMAZING! I followed your recommendation and put vanilla (paste) instead of rum. So yum!!
Hi Natasha! My mom is in love with the baking dish you used, but it doesn’t look like the Staub one linked in your affiliate Amazon. Do you remember where you got that baking dish from? Thanks!!
Hi Camile, I haven’t been able to find that particular one online. I bought it at Fred Meyer (a Kroger store)
Hi Natasha, Can I use a rum extract for this recipe? Will it taste as good as the regular rum. Also will it be ok to dust the cocoa powder after preparing then put it in the fridge for over night. I am making this for Thanksgiving for the first time. I can’t wait. Thank you for all you do. Happy Thanksgiving to you and your family!!
Hi Anna, I have not tried this with rum extract to advise. Our readers have reported using vanilla extract. Make sure not to use too much; it will overpower the flavor since the extract is potent.
Thank you Natasha for your reply about the rum extract. Will be making this on Wednesday night for one of my Thanksgiving Day desserts!! Have a Happy Thanksgiving and to your family. Stay safe and enjoy xo
Happy Thanksgiving, Anna!
I once made tiramisu with a chef in UK and they spread a layer of chestnut puree over the lady fingers before the cream and I cannot remember what the liquor was that was used. It was out of this world but so long ago I cannot remember the recipe!
That sounds delicious! Thank you so much for sharing that with me!
I served this as dinner dessert on Saturday and the cake just disappeared from the dish in minutes!
It was that delicious!
I had to share the recipe with everyone.
Fantastic! Thank you for sharing!
That’s so great! It sounds like you have a new favorite!
Great recipe, I’ve made this 5 times now. But it always end up too runny (doesn’t hold up into structured squares), even after chilling in fridge for 12 hours. How do I fix this?
Hi Gabe, I haven’t had that experience, was anything possibly altered from ingredients or processes?
how many days can i keep it in a fridge before serving
Hi Alla, it is best eaten within a day of making it but it can sit for a couple of days in the fridge.
Hey Natasha! I can’t tell you how good this recipe was! And so easy to follow! Everyone at home loved it so much. Thanks a lot!
That’s just awesome, Isha! I’m so happy you all loved this!
Hey natasha I prefer egg yolks more cooked sabayon stage we can’t take risk in trade different types of guests with there health types different ages,but raw eggs even cooked eggs cause unstable of our stomach,well there are so many different types of tiramisu recipes,I followed few and I don’t like coffee that much, so guess what I am not a fan of tiramisu.. see you soon on a video
Hi Natasha!
Aside from the eggs looking lighter, how do I know the eggs are good or cooked? I’m hesitant to taste it if it might be raw. Thank you! I’m planning to bake it for my birthday
Hi Shereen, I recommend following the steps exactly to ensure they are cooked.
Ive made it thrice now and always tastes amazing. i don’t have a Coffeys machine so if I’m using instant Nescafe powder..how much coffee should i put in 1 cup of water? Also my mascarpone egg yolk mixture becomes a little runny after i add the egg mixture so what could be causing that and is there anything i can do to prevent it?
Hi Shaina, I haven’t tested this with instant coffee. I would make it based on the package instructions.
Absolutely restaurant quality! Thank you for another great recipe!
You’re welcome, Kate! Isn’t the flavor so perfect!
Man o man this was delicious. This is my 3rd recipe of yours that I’ve tried and loved. Can’t wait to try more.
I’m so happy you enjoyed this recipe, Sandra!! I hope you try and love many more!
Hi Natasha
I like your page and try to cook or backing most of them. They are delicious.
I have question about tiramisu, can i use creamcheese(Philadelphia)instead of mascarpone, or not.
Thx
Hi, check out our layered tiramisu coffee cake recipe where we did not use Mascarpone cheese.
Hi Natasha, thank you for your amazing recipe and I will check your other recipes for sure as well!
We love your tiramisu, first time I’ve ever done it in my life. It was so good that I just made it for the second time last night.
I wanted to share with you and others what I have changed a little and it made the tiramisu even more “melting and lighter in the mouth” 🙂
I used less mascarpone (only 8 oz) but more cups of whipped cream ( 3 cups).
Since I don’t have expresso, I used 2 Tbsp Nescafe classic instant coffee with the 1 1/2 cup of hot water (let it cool down).
And for the liqueur: “Kamora coffee liqueur”.
And it all turned out super delicious too. I even had extra ingredients left so I made a small bowl on the go for my husband 🙂
So great to hear that you enjoyed it! Thank you for sharing some tips with us, that is awesome!
If I am using small egg yolks, how many should I use? 8, 9? Thanks.
Hi Elena, you might look up a conversion on google. Without testing it, I could only guess.
Awesome recipe! Written down in my recipe journal already.
I’m making this for my girlfriend…
Thank you so much!
You’re welcome! I’m so glad you enjoyed this recipe! I hope she loves it also!
If I am using small egg yolks, how many should I use? 8, 9? Thanks.
Really delicious 😋
Thank you!
I’m only 13 and this recipe was a ‘piece of cake’ 😂. I even made your chicken parmigiana which was restaurant quality according to my parents 😁. Your recipes help me to become a better home cook like you. 🙂
Wow great job, Kevin. Keep up the good work!
This was the first tiramisu I had ever made, and it came out fantastic. I could not believe, how easy it was actually to make. I took it to the party, and everybody loved it. Thank you!!!
You’re welcome Sveta! I’m so happy you enjoyed this recipe!
The tiramisu was fabulous! Everyone thought it was the best they ever had. Better than high end restaurants.
Love it! Thank you so much for your awesome feedback.
Natasha,
The tiramisu was a big hit at our house. It’s our favorite dessert but usually we get it from restaurant. Never thought I could make it and it’s easy too. Thank you for the recipe.
We love the mascarpone cream so much I’m thinking of using it on roll cake. Can I make ahead the mascarpone cream? Thanks,
Thanks for sharing that with us, Khuemy! I imagine that should work, please share with us how it goes if you test it out.
Made Tiramisu today , was awesome !!! Your receipes make even new cooks look pro !!!
Love it! I am so glad you enjoyed the Tiramisu!
Made this recipe for a work party
It went over beautifully
Presentation was lovely and nothing left
Does my heart good to fill belly’s
It’s an Italian momma thing
I’m so happy everyone enjoyed this recipe Elisa!
Super easy!!! no rum for us because of the kids but a good vanilla does the job
Don’t you just love how easy this is! I’m so glad you enjoyed this recipe Kat!
love your recipes,
Thank you!
i made it, it was even better than the ready made ones that i used to buy, everyone loved it. thank you so much
That’s just awesome! Thank you for sharing that with me Lydia!
Yay so wonderful to hear that you enjoyed the tiramisu. Thanks for sharing!
Hi Natasha! I don’t have an espresso machine. What is your definition of strong coffee? Can I just use my keurig machine and use less water when brewing?
Hi Doreen, I would make it to the instructions on the package. You can either use a strong coffee in this recipe or espresso for even richer flavor so I would recommend making the amount needed with the package instructions.
what is this ingredient
mascarpone I never heard of it and certainly never used it before.
Hi Eva, it’s the Italian version of cream cheese. You can look for mascarpone in the chilled dairy section of the grocery stores next to yogurt, cream etc. You can substitute with plain cream cheese if you can’t find mascarpone.
Haiiii natasha…..
I’m from indonesia,
Thanks for your clear steps making “yummy tiramisu”.
I’ll try to make my first tiramisu
I’m so happy you’re enjoying our recipes Lucia!
Fantastic recipe! Had to use disaronno & baileys but it worked
I’m so glad you enjoyed it Sim!
yes!
Thank you Natasha for the awesome recipe. My first attempt at making Tiramisu and I think it should turn out ok (its cooling down in the fridge right now) but my mascarpone mixture turned out runny which dint get fixed with the whipped cream as well. My gut feeling is it could be due to the egg mixture being slightly hot when I mixed it the beaten mascarpone but I am not sure. Could that be the issue. I followed all your instructions and didnt use any substitute ingredients. Do advise.
That’s so great! It sounds like you have a new favorite!
I had same problem and I did it twice, nothing changed, both times my mascarpone and egg mix became runny. don’t know if the problem is warm eggs or what else could be? would be nice if Natasha can help as I see couple others have the same problem but not a proper answer at replies from her. still, it was super yummy and disappeared in a second but runny and not firmed. Natasha, any idea please?
Hi Pantea, it may be due to not having the yolks and sugar on the heat long enough, or possibly using extra-large yolks. Also, make sure to use Heavy whipping cream and beat it adequately.
Hey, love this recipe! However my sponge fingers were either soggy or not enough of them.does teh coffee really need to be hot when the ladyfinger are being dipped?
Hi Danya, the syrup isn’t usually hot by the time I am dipping the ladyfingers. There should be some syrup leftover and make sure it’s just a quick dip and that you are using the same amount of ladyfingers.
Do you think I could substitute the rum for whisky or a stroopwafel liquor?
You can also substitute the rum with a little Grand Marnier, or amaretto. If you prefer to omit the alcohol completely, you can just leave out the rum or add a little bit of vanilla extract to taste.
I’ll try a small amount of whiskey and vanilla in the coffee and the stroopwafel liquor in the cream (I don’t have access to Grand Marnier, or amaretto, but want to use the alcohol). We will see – thanks 🙂
Sounds good, please share with us how it goes.
Used vanilla in the coffee dip and stroopwafel liquor in the mascarpone – yum! My cream layer was not very sturdy though, a bit softer than traditional tiramisu at restaurants – maybe I should’ve cooked the yolk sugar longer to become thicker? All ingredients were chilled properly, I put the mascarpone egg mix into the fridge after mixing, the heavy whipping cream was to medium peaks and gently folded (1/2 1/2) into the mascarpone. Chilled at least 10 hours before slicing. Any suggestions?
Hi Mary, that may be the culprit. Did you make sure to heat the yolk mixture long enough until it was the same consistency and color as you see in the video? Sometimes the extra moisture from that can be problematic. Also, make sure you use HEAVY whipping cream which has a higher fat content than regular whipping cream and beat that long enough – if you under beat the cream, it won’t set properly. I hope that helps.
Haiii natasha, i’m from indonesia. Tq for your detail step making tiramisu.
I’ ll try this first tiramisu.
Thank you so much for that wonderful review Lucia!
Hello Natasha. Question, Can I put frozen raspberries inside the cake between layers? Thx
Hi Edith, I have not tried that yet to advise. If you do an experiment, please share with us how it goes.
Love, love you! I’ve never made tiramisu, because I can’t get nut-free ladyfingers made in a nut-free facility. My kid is allergic to tree nuts, is there a way to substitute ladyfingers or maybe a way to make them myself? If you have a take on this please let us know, the people who can’t get safe baked components needed for tiramisu. Love always, Svetlana
I have a recipe for Homemade Ladyfingers. I hope that helps!