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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.

Tiramisu dessert served in a casserole dish with serving spoon

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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.

Tiramisu with layers of lady fingers and mascarpone cream on a plate

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.

Ingredients for Italian dessert including lady fingers, coffee, cream, mascarpone, eggs and sugar

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 the alcohol 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.

Ladyfingers layered in casserole dish with mascarpone cream.

What is Mascarpone?

Mascarpone is essentially the Italian version of cream cheese. At it’s core, it is made of whipped cream, stabilized with an acidic ingredient such as lemon juice or citric acid. Mascarpone cheese has a silkier 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:

  1. Quickly dip half of the ladyfingers in coffee rum syrup and arrange in a 9×13 casserole
  2. 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.
  3. Beat 16 oz mascarpone with 3 Tbsp rum then beat in the warm yolk mixture until blended.
  4. 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.
  5. 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.

Step by step photos how to make easy tiramisu cake

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.

Best tiramisu on a plate showing layers inside

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!

Watch Tiramisu Cake Video:

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Tiramisu Recipe

5 from 37 votes
Prep Time: 15 minutes
Cook Time: 10 minutes
Resting/Chilling Time: 6 hours
Total Time: 6 hours 25 minutes
Slice of tiramisu on a plate with fork
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.
Skill Level: Easy/Medium
Cost to Make: $20-$22
Keyword: tiramisu
Cuisine: Italian
Course: Dessert
Calories: 538 kcal
Servings: 12 slices of cake

Ingredients

Instructions

  1. 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.

  2. Whisk together yolks and sugar. Place over steam (on a saucepan with simmering water) and whisk 9-10 minutes on low heat until the mixture is lighter in color and slightly thickened. Remove from heat and let cool slightly while doing step 3.

  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.

  4. In a separate bowl, beat cold heavy whipping cream until medium peaks form (about 3-4 minutes). Use a spatula to 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.

  5. 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.

Nutrition Facts
Tiramisu Recipe
Amount Per Serving
Calories 538 Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 22g138%
Cholesterol 271mg90%
Sodium 95mg4%
Potassium 98mg3%
Carbohydrates 37g12%
Fiber 1g4%
Sugar 13g14%
Protein 9g18%
Vitamin A 1446IU29%
Vitamin C 1mg1%
Calcium 109mg11%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • giorgia centofanti
    May 30, 2020

    Hi,
    I like your blog but I have to tell you that if you want to call it Tiramisu you need to correct your recipe because here in Italy we don’t use whip cream and neither rum or any alcohol. it’s just espresso.

    Reply

    • Natashas Kitchen
      May 30, 2020

      Thank you for that feedback, Giorgio! I hope you enjoy our version!

      Reply

  • Del Bozzini
    May 26, 2020

    Today I made your meatball recipe and the tiramisu. Both came out great. I love your recipes. Easy to follow and using available and recognizable ingredients. You’re the best.

    Reply

    • Natashas Kitchen
      May 26, 2020

      Awww that’s the best! Thank you so much for sharing that with me! I’m all smiles

      Reply

  • lily
    May 20, 2020

    I made this tiramisu recipe and it turned out really good! This will be my family’s favorite list of dessert recipe from now on.

    *Tips or subtitute I did on this recipe since I do not drink coffee.

    1.I use 1cup melted cocoa powder with hot water to soak the lady fingers instead of coffee. It works pretty much the same.
    2. I use vanilla instead of rum

    Reply

    • Natasha's Kitchen
      May 20, 2020

      I am so glad you loved this Tiramisu recipe! Thank you also for your tips, that is very helpful.

      Reply

  • Kelly Chapman
    May 12, 2020

    I have always wanted to learn to make Tiramisu. Finally found the time in quarantine!!!
    Watched a few different recipes and decided to try this one.
    It was perfect! Simply delicious! I’ll definitely be making this recipe again, hopefully for a big gathering or celebration, once we can have those again!!!
    Thank you, Natasha!
    Ill

    Reply

    • Natasha's Kitchen
      May 12, 2020

      Hello Kelly, thank you for sharing that with us and I’m glad to know that it was a success! I hope you love every recipe that you try.

      Reply

  • Noelle
    May 10, 2020

    The taste is awesome. The only problem with my tiramisu is the cream portion of it is sort of slightly runny. Not sure what did I not do correctly. Overall it’s still awesome considering my first attempt at it.

    Reply

    • Natasha's Kitchen
      May 10, 2020

      Thanks for sharing that with us, Noelle. 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!

      Reply

  • Sandi Eaton
    May 9, 2020

    I have tried other tiramisu recipes that my family wasn’t fond of, but everyone loved this one! It’s a keeper.

    Reply

    • Natashas Kitchen
      May 9, 2020

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Elena
    May 9, 2020

    Hi natasha. Will this hold up in a springform??

    Reply

    • Natashas Kitchen
      May 9, 2020

      Hi Elena, that should work great in a springform!

      Reply

  • Leila
    May 4, 2020

    Hi Natasha!
    Will this recipe work/still be good if I only use 4 eggs instead of 6 (or less). I usually follow a 1st time recipe exactly and make adjustment the 2nd time or after but I wanted to ask before attempting it as I’m making my own bday cake during these times and choosing your recipe! Thank you.

    Reply

    • Natasha
      May 4, 2020

      Hi Leila, I always make it with 6 but if you are scaling down the entire recipe, I would suggest scaling proportionally.

      Reply

  • Yasmine
    May 4, 2020

    I LOVED it. The recipe is so easy and I loved how it turned out!!
    Thank you Natasha

    Reply

    • Natasha's Kitchen
      May 4, 2020

      Yay thank you for your great feedback, I’m so glad you loved it!

      Reply

  • Fay
    May 2, 2020

    What can we replace rum wth

    Reply

    • Natasha's Kitchen
      May 2, 2020

      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.

      Reply

  • Karen
    April 26, 2020

    I made this and was thrilled by how it turned out. It was so easy to make and tasted amazing. Made it again since. Thank you for your inspiration Natasha.

    Reply

    • Natasha's Kitchen
      April 26, 2020

      Awesome! Sounds like this is going to be one of your favorite dessert recipes, thanks for sharing your feedback with us!

      Reply

  • Rose Raftery
    April 15, 2020

    I was afraid to make this but it turned out so good! I appreciate the carb count since I have a Type 1 diabetic son. Absolutely a hit..

    Reply

    • Natashas Kitchen
      April 15, 2020

      I’m so happy you enjoyed that. Thank you for sharing that with us, Rose!

      Reply

  • Elizabeth
    April 8, 2020

    First time making tiramisu and it was a hit! Your recipe is great. I was afraid it was going to taste eggy but it didn’t.

    Reply

    • Natasha's Kitchen
      April 8, 2020

      I’m so glad that you loved this, Elizabeth! This is an all-time-favorite at home too. Thanks for your excellent review!

      Reply

    • Shamsiah Oettinger
      May 2, 2020

      Hi Natasha. This Tiramisu was a huge hit with the family. They finished the entire tray in a day. Has been requested to be made once a month at least. A favourite!!!!
      Thanks from Berlin, Germany.

      Reply

      • Natashas Kitchen
        May 2, 2020

        That’s so great! It sounds like you have a new favorite! I’m so glad your family is enjoying it!

        Reply

  • Alin
    April 3, 2020

    Hello Natasha. Thank you very much for all your great recipes. Question about the rum? Can i substitute it with rum essence? Thank you .

    Reply

    • Natashas Kitchen
      April 3, 2020

      Hi Alin, I have not tested that with rum essence to advise. If you experiment, let me know how you liked the recipe.

      Reply

  • Carolina
    March 30, 2020

    Hi Natasha,
    I LOVE all your recipes! I’ve made this 3xs now and it never fails 🙂 With this issue in CA, I finally have more time to cook/bake at home. Your website/youtube videos are my first stop to discover another savory dish. Thank you and your husband so much for providing us with great recipes and entertaining YT videos!

    Reply

    • Natasha's Kitchen
      March 30, 2020

      Thank you so much for your kind words and great feedback. I am always more than happy to help provide everyone with new videos and recipes that you can try. Stay safe and healthy!

      Reply

  • Sparks
    March 29, 2020

    I researched a good deal because I did not want to use uncooked eggs. I finally found Natasha’s and made it. I used rum and B&B for the liquor. It was the best tiramisu I’ve ever had .

    Reply

    • Natasha's Kitchen
      March 29, 2020

      What a wonderful feedback. Thank you so much for a great review, I am so glad that you enjoyed it!

      Reply

  • Wanda Henderson
    March 10, 2020

    What brand of 9 x 13 casserole dish do you use? I noticed the white one that you use quite often and it seems like a good one. Thank you.

    Reply

    • Natashas Kitchen
      March 10, 2020

      Hi Wanda, we used this 9×13 casserole dish here. I hope that helps.

      Reply

      • Elena
        May 8, 2020

        Hi Natasha.
        If I make this into a round springform cake, will it hold if I take it out from the form? Want to make it looks bit more fancy for a Bday cake.. thanks.

        Reply

        • Natashas Kitchen
          May 8, 2020

          Hi Elena, that should work great in a springform!

          Reply

  • Abbie H.
    March 7, 2020

    I cut the recipe in half and a bit less sugar. It tastes ultimately fantastic. Your recipes are always awesome! Thank you!

    Reply

    • Natasha's Kitchen
      March 7, 2020

      That’s awesome thank you so much for the great review!

      Reply

    • Ammel Said
      March 9, 2020

      Can I leave out the rum or replace it with something?

      Reply

      • Natashas Kitchen
        March 9, 2020

        Hi Ammel, You can omit or substitute. Please see the section above labeled: “Can I Substitute the Rum?” I hope that helps.

        Reply

  • Tina M
    March 1, 2020

    This recipe is awesome! I made half the recipe and cut the sugar about 1/2 as well. It is so delicious! Thank you 😊

    Reply

    • Natasha's Kitchen
      March 1, 2020

      So great to hear that, Tina. Thank you for your awesome feedback!

      Reply

  • Denise
    March 1, 2020

    I made this yesterday for my son who loves coffee (and dessert of course!) and it was delicious. I had to do an extra quick dip of the lady fingers because they were fresh and not a cookie style, but it worked out fine. I will definitely make this one again. Thank you for the recipe Natasha!

    Reply

    • Natasha's Kitchen
      March 1, 2020

      Thanks for sharing that with us, Denise. So happy to hear that you loved this recipe!

      Reply

  • Vera
    February 27, 2020

    When warming the egg mixture with the sugar the egg didn’t turn yellow. Did I do something wrong?

    Reply

    • Natasha
      February 28, 2020

      Hi Vera, you want to keep it on low heat until the mixture is lighter in color and slightly thickened. It should be a lighter yellow color than when you first start.

      Reply

      • Christy plagge
        March 22, 2020

        My egg yolk and sugar mixture still feels kind of grainy. Suggestions

        Reply

  • Packy
    February 26, 2020

    Hi, is it okay if I replaced the marcaspone cheese for regular cream cheese? Marcaspone cheese is expensive. Thank you!

    Reply

    • Natasha's Kitchen
      February 27, 2020

      Hello! Yes, you can substitute with cream cheese but the flavor and texture will be different.

      Reply

      • Packy
        February 27, 2020

        Awesome. Thank you very much for the quick response!!

        Reply

        • Natashas Kitchen
          February 27, 2020

          You’re welcome!

          Reply

          • Nadia
            April 18, 2020

            Have you ever tried making your own Mascorpone? It is not hard at all and maybe could save you a few bucks.

  • Hoppi
    February 24, 2020

    All the great ingredients, but something went wrong! It never set up, even with a full 24 hours in the fridge. I’ve made tiramisu before and never had this problem. Followed the directions exactly. If you have any suggestions as to what may have happened, I’d love to know because the flavor was great. I am at very high altitude, but since it isn’t baked, I don’t think that’s the problem.

    Reply

    • Natasha
      February 25, 2020

      Hi Hoppi, 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.

      Reply

  • Edith
    February 20, 2020

    Natasha, I don’t know how to do it, but I tried a few of your recipes and everything was perfect, delicious, amazing!!!!! Thank you

    Reply

    • Natasha's Kitchen
      February 20, 2020

      Thank you so much for sharing that with me and for giving great feedback! I hope you love every recipe you try!  

      Reply

  • JANET HARTNETT
    February 17, 2020

    Just a quick question. Before I make this, I have a serious allergy to undercooked eggs. Are these eggs cooked enough so I won’t have a reaction?

    Reply

    • Natasha
      February 18, 2020

      Hi Janet, That is a bummer but I am glad you are cautious. I can’t speak to your allergy specifically but I would suggest doing what your doctor recommends for the right doneness temperature for eggs for your specific situation and then check with an instant-read thermometer.

      Reply

  • stefanie
    February 3, 2020

    Natasha thank you for all the wonderful recipes. Your videos help me be a more confident cook.

    Reply

    • Natashas Kitchen
      February 3, 2020

      Aww that’s the best! I’m so inspired reading this feedback!

      Reply

  • Vinita
    January 28, 2020

    Hi Natasha,
    All the way from Dubai, an ardent fan of all your recipes! Tiramisu is my favorite dessert and this was my first attempt to make one and it turned out so good! Must say this has to be by far one of the best Tiramisu recipes ever! Thank you so much! I’ve shared this with friends and family!

    Reply

    • Natashas Kitchen
      January 28, 2020

      That’s so great! It sounds like you have a new favorite, Vinita!

      Reply

  • Sherry
    January 13, 2020

    My daughter and I have enjoyed making this recipe a couple of times. It is so easy and the tiramisu wins rave reviews.

    Reply

    • Natasha
      January 13, 2020

      Hi Sherry, I am so happy to hear that! Thank you for sharing your wonderful review!

      Reply

    • Glenda Kampling
      February 6, 2020

      Tiramisu: Can Grand Marnier be used in place of the rum using the same amount?

      Reply

      • Natashas Kitchen
        February 6, 2020

        Hi Glenda, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe

        Reply

      • Packy
        February 26, 2020

        Hi Natasha. Marcaspone cheese is very expensive for my budget. Can I substitute for regular cream cheese? Thank you.

        Reply

        • Natasha's Kitchen
          February 26, 2020

          Hello there. You can substitute with cream cheese but the flavor and texture will be different.

          Reply

  • Randi
    January 7, 2020

    I feel like I’m a pretty good baker, but this was a disaster. It’s been a really long time since I’ve had this much trouble with a recipe, but I won’t be revisiting this one.

    Every step of the way, things were curdling. I had to reheat the custard/marscapone mixture over the double boiler. Once I added the mixture to the whipped cream, it curdled again. The final product had the cream beaten to death, and my kitchen is covered with cream and sugar that went flying out of my stand mixer. Super frustrating.

    I think it would be better to bring the marscapone to room temp or at least to a closer temperature to the heated mixture, and then maybe chill the heated mixture for an hour or so in the fridge before mixing into the whipped cream, so again the temperatures aren’t as extreme. Or maybe even not mix the whipped cream/ marscapone and leave them separate as I have seen in other recipes.

    Reply

    • Natasha
      January 8, 2020

      Hi Randi, I’m sorry to hear that. I’ve made this recipe many times and haven’t experienced any issues with curdling but I am happy to help troubleshoot. Did you watch the video to see the full process to possibly identify what may have been changed? Were there any substitutions made? I suspect the curdling was due to reheating the mascarpone mixture – I’ve never had to do that and I wouldn’t recommend that once the mascarpone is in.

      Reply

  • Elena Rozman
    January 2, 2020

    Thank you, Natasha! I made it for the NY eve. It was a huge hit!
    Also I used home made ladyfingers, fresh brewed in french press strong coffee and amaretto.

    Reply

    • Natashas Kitchen
      January 2, 2020

      That’s so awesome Elena! Thank you so much for sharing that with me!

      Reply

  • Tatjana J
    December 29, 2019

    Thank you again for another amazing recepie that I tried Tiramisu is one of our favorite cakes and this one is better than any fancy Italian restaurant that my husband and I tried I learned so much from all of your suggestions and videos actually looking forward to try new recepie in between my busy nursing job and family life thank you so much for all your help I am becoming a great baker

    Reply

    • Natashas Kitchen
      December 30, 2019

      Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles!

      Reply

  • Geralyn k Nichols
    December 29, 2019

    Oh my goodness! you need to teach classes on how to do a proper cooking video. Yours are quick, easy to follow and understand. You are a pleasure to watch. I will make your shrimp cakes for sure! I love your recipes.

    Reply

    • Natasha
      December 29, 2019

      Thank you for that amazing compliment. I sure appreciate that feedback.

      Reply

  • Shirley
    December 29, 2019

    Haven’t made yet but I’m think using vanilla chai latte drink ?

    Reply

    • Natashas Kitchen
      December 30, 2019

      Hi Shirley! I have not tested that to advise. If you experiment, let me know how you liked the recipe

      Reply

      • Christy
        April 29, 2020

        Hi Natasha,

        Would love to make this! But 9×13 will be too much for me to be eating them all by myself! Would like to half the recipe and which pan size should i use then? Hope to hear from you!

        Thank you
        Christy

        Reply

        • Natasha
          April 29, 2020

          Hi Christy, you could do a square pan or use a 9″ round springform pan and make it a round Tiramisu with half the recipe.

          Reply

  • Alina
    December 28, 2019

    I made this recipe for Christmas and I’ve decided it’s going to replace my older recipe I’ve been using. The cake turned up great. It does take a little work, but it’s a no bake cake and of course it’s always better the next day and the day after. Natasha. thanks for a great recipe!

    Reply

    • Natashas Kitchen
      December 28, 2019

      You’re welcome, Alina! I’m so happy you enjoyed this recipe!

      Reply

  • sam
    December 28, 2019

    Hi Natasha.I’m going to use vanilla extract instead of rum. should i use the same amount as you used for rum?(6 TS)

    Reply

    • Natashas Kitchen
      December 28, 2019

      Hi Sam, I think you can use less than that to not overpower the flavor since the extract is potent.

      Reply

  • Sam
    December 28, 2019

    Hi Natasha. Can i add vanilla to the egg yolks and whisk them with sugar? I’m afraid of the smell that the eggs might give to the tiramisu. Some tiramisu cakes have the smell of raw egg in them.

    Reply

    • Natasha
      December 28, 2019

      Hi Sam, keep in mind there is rum added to the mixture and that serves the same role as vanilla in this recipe. I have a pretty strong sense of smell and I haven’t sensed egginess here. Be sure to keep it indoors (away from outdoor draft) while cooling and chilling. For some reason, outdoor draft always amplifies egg smells for me.

      Reply

  • Tomo
    December 25, 2019

    I made this for Christmas. Everybody loved it ! I tried with creamy mascarpone at first then it came out too soupy. I tried again with a little bit firmer one then came out perfect! This recipe is really good like restaurant quality.
    I love Natasha’s recipes

    Reply

    • Natashas Kitchen
      December 26, 2019

      I’m so glad you enjoyed that Tomo!! Thank you for that awesome review.

      Reply

    • Luna
      February 13, 2020

      Love your recipes Natasha!
      Can I substitute the rum for anything non alcoholic? Any suggestions?
      Thanks!!

      Reply

      • Natashas Kitchen
        February 13, 2020

        Hi Luna! I’m so happy to hear that! You sure can I have notes on that in the recipe. You are welcome to substitute that with vanilla.

        Reply

  • Anne
    December 23, 2019

    I’d like to try this recipe but what’s the ratios of the water and coffee if using espresso coffee granules? Thanks! Merry Christmas!

    Reply

    • Natasha
      December 23, 2019

      Hi Anne, 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.

      Reply

    • Olena Lee
      December 29, 2019

      Hello! Can I freeze this tiramisu?
      By the way I Love your website and I cook from it weekly!

      Reply

      • Natashas Kitchen
        December 30, 2019

        Hi Olena, I have not tried freezing this recipe. If you experiment with that please let us know.

        Reply

  • Prachi
    December 22, 2019

    Lovely and easy recipe. Thanks for sharing!

    Reply

    • Natashas Kitchen
      December 23, 2019

      You’re welcome! I’m so glad you enjoyed it!

      Reply

  • Neide Boaski Giglio
    December 18, 2019

    Olá, Natasha, meu creme ficou aguado, fiz como vc mandou e mesmo assim ficou muito mole. Tive que por no freezer para endurecer feito sorvete. Foi bem na hora que coloquei o creme das gemas no do creem cheese que comecou tudo a ficar aguado. Onde foi que errei? obrigada.

    Reply

    • Natashas Kitchen
      December 18, 2019

      Hi Neide, I haven’t had that happen before but I am happy to troubleshoot. Was anything altered in the recipe by chance?

      Reply

      • Neide Boaski Giglio
        December 18, 2019

        Não, Natasha, nada foi alterado. Quando coloquei o creme de gemas junto com o creem cheese batido, já senti que não ficou com a consistência igual ao seu, ficou bem molinho, líquido, e depois o chantily, senti que ficou mais líquido ainda o creme. Está no freezer e virou um sorvete, mais de um sabor divino! mas eu sei que Tiramisu só vai ao refrigerador e não ao freezer.

        Reply

  • Lynne
    December 15, 2019

    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!

    Reply

    • Natashas Kitchen
      December 16, 2019

      I’m so glad that worked out for you, Lynn! Thank you for that awesome review!

      Reply

  • Christine
    December 14, 2019

    Natasha could you have alternative for ingredients in grams or ozs on your site as i can’t follow cup measurements your recipes look great thanks

    Reply

    • Natasha
      December 14, 2019

      Hi Christine, I apologize I thought I had it on this one. If you click on the “metric” in the recipe card, you will see the metric conversions. I hope you love the tiramisu recipe!

      Reply

      • Adriana
        January 12, 2020

        Made this today and it tasted pretty good but the filling had a strong heavy whipping cream like taste and the filling was pretty runny! Followed all the video steps as shown. Any suggestions??

        Reply

        • Natashas Kitchen
          January 13, 2020

          Hi Adriana, 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!

          Reply

  • genie
    December 13, 2019

    hi natasha
    this recipe looks great. I want to print the recipe. is there an option on your site to print the recipe. also im in Australia and we use metric. do you have a conversion option ?
    many thanks

    Reply

    • Natashas Kitchen
      December 13, 2019

      Hi Genie! We sure do! If you click “Jump to Recipe” that will take you to our printable option. Many of our recipes also have the metric conversion as an option on the printable recipe at the bottom of the recipe post. We are currently working on adding metric measurements to all of our recipes but it is taking some time as we have to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help

      Reply

  • Terry C.
    December 10, 2019

    I still it possible to assemble this whole tiramisu, dusting with cocoa powder and/or chocolate shavings, 2 days prior to serving?

    I would appreciate a timely reply as I want to make this wonderful recipe next week.

    Thank you Natasha.

    Terry

    Reply

    • Natashas Kitchen
      December 10, 2019

      Hi Terry, it is best eaten within a day of making it but it can sit for a couple of days in the fridge.

      Reply

  • Katie
    December 9, 2019

    This turned out fantastic! Super easy and delicious. Thank you for another great recipe.

    P.S. can’t wait for that cookbook

    Reply

    • Natashas Kitchen
      December 9, 2019

      I’m so happy to hear that! Thank you for sharing your great review!

      Reply

  • Linda
    December 2, 2019

    Hi Natasha! I made your no bake tiramisu this weekend. Thank you! It was fabulous!!! I just wish I had more filling to make it a bit thicker. Could I do so by adding 3 more egg yolks, 1/3 cup sugar and then 3 cups whipping cream?????

    Reply

    • Natashas Kitchen
      December 2, 2019

      Hi, Linda, I haven’t tested those exact measurements but you can simply double or make 1.5xs the cream recipe.

      Reply

      • Linda
        December 3, 2019

        Thanks natasha for replying. I have tried so many of your recipes and they have all been a big hit in my house!! You are very good at what you do!!! I just had a piece of the leftover tiramisu, it’s still so yummy!!!! Thank you for replying im gonna try and do it thicker next time I make it, I’ll post a pic when I do. Have a great day and thanks again

        Reply

        • Natashas Kitchen
          December 3, 2019

          You’re so nice! Thank you for that kind and thoughtful review, Linda! I’m smiling big readying your comment.

          Reply

    • Jyotirani
      December 23, 2019

      Does the mascarpone cheese need to be at room temp.
      Would appreciate a response

      Reply

      • Natasha
        December 23, 2019

        The mascarpone should be cold right out of the refrigerator. I hope you love the Tiramisu cake!

        Reply

        • Jyotirani
          December 28, 2019

          It is so nice of you to reply to my question. I am planning to make it for New Year’s Eve Party we have with friends. I will surely let you know here how it came out. Oh but one last question if I omit the rum will it taste eggy any thoughts?

          Reply

          • Natasha
            December 29, 2019

            Hi, It should taste eggy, but you might add a splash of vanilla extract instead, just less than rum of course since vanilla can be a little strong.

        • Jyotirani
          January 1, 2020

          I made this recipe on 30th night for New Year’s Eve party. It was delicious. I would say it’s better to just to just let it be int he fridge for 8-10 hrs since mine sat for almost 24 hrs it was a little on the mushy side but nevertheless delicious. Also there was no eggy taste I replaced the rum in the mascarpone cheese with 1.5 tbsp of vanilla extract. Thanks Natasha for an excellent recipe.

          Reply

          • Natasha
            January 2, 2020

            I’m so happy you loved the Tiramisu! If you want it to last 24 hours (which it should at least that long), you might try using a little less of the coffee syrup.

  • linda
    November 29, 2019

    I made this for Thanksgiving and it was a hit!! Thank you for sharing your recipes and being so quick to answer/comment on our posts. I use your banana bread recipe ALL of the time :)!!

    Reply

    • Natasha
      November 29, 2019

      I’m so glad to hear that! Thank you for the wonderful review. Also, if you love the banana bread, make sure to try the chocolate chip version. My kiddos love that one even more!

      Reply

  • Kathy
    November 29, 2019

    Made this yesterday for Thanksgiving! Flavor was outstanding but it was runny. 🙁 Maybe I didn’t beat the whipped cream enough? I’ll try again though because it was delicious!

    Reply

    • Natasha
      November 29, 2019

      Hi Kathy, 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 lady fingers 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!

      Reply

  • Elena
    November 29, 2019

    Natasha, this recipe is a bomb. I made it for Thanksgiving and everybody loved it!! Not too sweet, very delicate, soft…. just the right combination. Thank you for your hard work!!

    Reply

    • Natashas Kitchen
      November 29, 2019

      Hi Elena, that is exactly why we love this recipe, it is the perfect combination. Thank you for sharing your great review with us.

      Reply

  • Marina
    November 28, 2019

    This looks delicious. Where can I purchase marscapone?

    Reply

    • Natasha
      November 28, 2019

      Hi Marina, I found it at Fred Meyer. I would suggest calling the grocery stores before making your rounds since not all grocery stores carry it, but most should.

      Reply

  • Jane
    November 27, 2019

    I absolutely love your recipes. The way you show them on the video makes it easy for us to follow. This Thanksgiving we are making the Tiramisu for dessert and the sweet potato casserole.
    Keep it up Natasha!

    Reply

    • Natasha
      November 27, 2019

      Ok now that is amazing. I’m seriously bringing the same 2 dishes to our family’s Thanksgiving dinner. I love that!! I have the Tiramisu chilling in the fridge right now and plan to make the casserole tomorrow. Happy Thanksgiving!!

      Reply

  • Leah
    November 27, 2019

    Made this tonight for thanksgiving tomorrow, directions easy to follow, video helped a lot and I can’t wait to try it, looks phenomenal & I’m sure it will taste the same. Love your recipes!

    Reply

    • Natashas Kitchen
      November 27, 2019

      I’m so glad you’re enjoying our recipe, Leah! Thank you for that great review.

      Reply

  • ALina
    November 26, 2019

    Natasha, you really need a cookbook with all your recipes!
    Love your recipes

    Reply

    • Natashas Kitchen
      November 26, 2019

      I’m so glad to hear it, Alina! Thank you for that great review.

      Reply

    • linda
      November 26, 2019

      yes, definitely!!! Thanksgiving cannot get here soon enough. Making Tiramisu Thursday AM.

      Reply

  • Valerie
    November 26, 2019

    Can I make this 2 days ahead of time? Or will it get soggy by thanksgiving?

    Reply

    • Natashas Kitchen
      November 26, 2019

      it is best eaten within a day of making it but it can sit for a couple of days in the fridge.

      Reply

  • Anna C
    November 24, 2019

    Hi! I’m not older enough to buy rum! What kind of substitute can I use?

    Reply

    • Natasha
      November 24, 2019

      Hi Anna, I have some great substitution ideas in the recipe post above.

      Reply

  • linda
    November 24, 2019

    16oz of marscapone?

    Reply

    • Natasha
      November 24, 2019

      Hi Linda, yes that is correct. Is there something in the recipe that isn’t clear? Please let me know and I will correct it. I hope you love the Tiramisu!

      Reply

      • linda
        November 24, 2019

        Thank you!! Just noticed other Tiramisu receipts call for only 8oz. Looking forward to making it.

        Reply

        • Natashas Kitchen
          November 25, 2019

          I hope you love it, Linda!

          Reply

          • Mati
            November 26, 2019

            Hi!
            Can you use shaved chocolate instead of the powder chocolate?

          • Natasha
            November 26, 2019

            Hi Mati, absolutely! Shaved chocolate all over the top is a great idea!

  • Kent
    November 23, 2019

    Tiramisu is an excellent desert and this one looks great. The only reason I won’t try this is because I already have about a dozen versions of this recipe, including Sophia Loren’s. I lucked into that one many hears ago. I do advise anyone without a favorite recipe to grab this one though, it looks delicious!

    Reply

    • Natashas Kitchen
      November 23, 2019

      Thank you for that wonderful review, Kent!

      Reply

  • Vedika
    November 23, 2019

    If I want to make a smaller portion, do I just halve the ingredients?

    Reply

    • Natasha
      November 23, 2019

      Hi, yes that is correct. Also, if cutting the yolks in half, you want to heat that yolk and sugar mixture for about 6 minutes over the steam rather than 8-10 min.

      Reply

  • Cindy Hopper
    November 22, 2019

    I can’t believe we can make this at home. This tastes fantastic and is such a fancy dessert. Thanks for the video it really helped.

    Reply

    • Natashas Kitchen
      November 23, 2019

      I’m so glad you enjoyed that and found it helpful! Thank you for that great review!

      Reply

  • Jamielyn Nye
    November 22, 2019

    This recipe was so easy and delicious! Taste just like my favorite restaurant!

    Reply

    • Natashas Kitchen
      November 23, 2019

      That’s just awesome!! Thank you for sharing your wonderful review, Jamielyn!

      Reply

  • Katie
    November 22, 2019

    Made this for the family and it was a hit!

    Reply

    • Natasha
      November 22, 2019

      Oh that is awesome! I’m so glad to hear that you all loved the Tiramisu. Thanks for sharing your wonderful review!

      Reply

  • wilhelmina
    November 22, 2019

    This is a showstopper! I was so pleasently surprised at how easy it was!

    Reply

    • Natasha
      November 22, 2019

      I’m so happy to hear that! Thank you for your wonderful review. It’s my favorite because it’s so easy but tastes so fancy!

      Reply

  • Julia
    November 22, 2019

    Hi Natasha! It looks delicious! Question please: Do I have to use rum?
    P.s- Love your recipes! I cook better thanks to you!

    Reply

    • Natasha
      November 22, 2019

      Hi Julia, thank you! You can omit or substitute. Please see the section above labeled: “Can I Substitute the Rum?”

      Reply

  • Matt Taylor
    November 22, 2019

    Yummy! Such an amazing Tiramisu. Thank you so much for sharing. 🙂 Awesome video too!

    Reply

    • Natasha
      November 22, 2019

      I’m so glad you loved it and thank you for the amazing compliment.

      Reply

  • Soni
    November 22, 2019

    Hi Natasha, awesome recipe! Thank you! Can you please tell me where you got the dish you used for the tiramisu? It looks perfect, please share a link if possible. Thanks!

    Reply

    • Natasha
      November 22, 2019

      Hi Soni, I have a link to a similar one. The specific one I have is from Fred Meyer store and I am not able to find it online but the one I linked above is very close.

      Reply

  • Andrea
    November 22, 2019

    Hi! I want to try this for Thanksgiving! What can I use instead of rum?
    Thank you!

    Reply

    • Natasha
      November 22, 2019

      Hi Andrea, that is an easy swap – check out the section above that says: “Can I Substitute the Rum?”

      Reply

      • Stephanie
        November 26, 2019

        Hi, can the eggs be omitted or will it not taste the same? Thanks!

        Reply

        • Natasha
          November 26, 2019

          Hi Stephanie, the eggs add great flavor but also help with the frosting setting up properly. I think it would still work without them, but it wouldn’t be the same.

          Reply

  • Luba Demkiv
    November 22, 2019

    Natasha! Wow! It looks so delicious & easy to make. I want to make it for Thanksgiving! Only 1 question: where do you buy ladyfingers? I live in Syracuse, NY and I saw chocolate ladyfingers in our grocery stores. (they look brown, but yours are yellow)

    Reply

    • Natashas Kitchen
      November 22, 2019

      Hi Luba, our local stores have them in stock as well as the russian store. We also have this note in the recipe you may find helpful “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. Also, chocolate lady fingers will work here.

      Reply

      • Cheryl
        February 11, 2020

        Once I had an exchange student from Italy In my foods class. He loved making tiramisu, so he and his mother who was visiting demonstrated for class. Their recipe was similar to yours, but they used “windmill cookies” rather than the ladyfingers. That’s what they used at home because they liked the flavor and texture better. It was excellent! Since that demonstration, I always use the windmill cookies.

        Reply

        • Natashas Kitchen
          February 11, 2020

          That’s so awesome. Thank you so much for sharing that with me Cheryl!

          Reply

          • Shalini Ratan
            May 22, 2020

            Please tell how to make the coffee syrup with instant coffee

          • Natashas Kitchen
            May 22, 2020

            Hi Shalini, I haven’t tested this with instant coffee. I would make it based on the package instructions.

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