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 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.
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:
- Quickly dip half of the ladyfingers in coffee rum 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
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 cold
- 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.
-
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 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.
-
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.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
natashaskitchen
Berry Tiramisu Cake Recipe 
Russian Tiramisu Recipe 
Tres Leches Cake Recipe (VIDEO) 
Tiramisu Yule Log Cake 
4-Ingredient Sponge Cake (Video Recipe) 
Pavlova Recipe (VIDEO) 
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Natasha thank you for all the wonderful recipes. Your videos help me be a more confident cook.
Aww that’s the best! I’m so inspired reading this feedback!
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!
That’s so great! It sounds like you have a new favorite, Vinita!
My daughter and I have enjoyed making this recipe a couple of times. It is so easy and the tiramisu wins rave reviews.
Hi Sherry, I am so happy to hear that! Thank you for sharing your wonderful review!
Tiramisu: Can Grand Marnier be used in place of the rum using the same amount?
Hi Glenda, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
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.
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.
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.
That’s so awesome Elena! Thank you so much for sharing that with me!
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
Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles!
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.
Thank you for that amazing compliment. I sure appreciate that feedback.
Haven’t made yet but I’m think using vanilla chai latte drink ?
Hi Shirley! I have not tested that to advise. If you experiment, let me know how you liked the recipe
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!
You’re welcome, Alina! I’m so happy you enjoyed this recipe!
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)
Hi Sam, I think you can use less than that to not overpower the flavor since the extract is potent.
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.
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.
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
I’m so glad you enjoyed that Tomo!! Thank you for that awesome review.
Love your recipes Natasha!
Can I substitute the rum for anything non alcoholic? Any suggestions?
Thanks!!
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.
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!
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.
Hello! Can I freeze this tiramisu?
By the way I Love your website and I cook from it weekly!
Hi Olena, I have not tried freezing this recipe. If you experiment with that please let us know.
Lovely and easy recipe. Thanks for sharing!
You’re welcome! I’m so glad you enjoyed it!
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.
Hi Neide, I haven’t had that happen before but I am happy to troubleshoot. Was anything altered in the recipe by chance?
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.
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’m so glad that worked out for you, Lynn! Thank you for that awesome review!
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
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!
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??
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!
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
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
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
Hi Terry, it is best eaten within a day of making it but it can sit for a couple of days in the fridge.
This turned out fantastic! Super easy and delicious. Thank you for another great recipe.
P.S. can’t wait for that cookbook
I’m so happy to hear that! Thank you for sharing your great review!
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?????
Hi, Linda, I haven’t tested those exact measurements but you can simply double or make 1.5xs the cream recipe.
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
You’re so nice! Thank you for that kind and thoughtful review, Linda! I’m smiling big readying your comment.
Does the mascarpone cheese need to be at room temp.
Would appreciate a response
The mascarpone should be cold right out of the refrigerator. I hope you love the Tiramisu cake!
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?
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.
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.
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.
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 :)!!
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!
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!
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!
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!!
Hi Elena, that is exactly why we love this recipe, it is the perfect combination. Thank you for sharing your great review with us.
This looks delicious. Where can I purchase marscapone?
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.
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!
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!!
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!
I’m so glad you’re enjoying our recipe, Leah! Thank you for that great review.
Natasha, you really need a cookbook with all your recipes!
Love your recipes
I’m so glad to hear it, Alina! Thank you for that great review.
yes, definitely!!! Thanksgiving cannot get here soon enough. Making Tiramisu Thursday AM.
Can I make this 2 days ahead of time? Or will it get soggy by thanksgiving?
it is best eaten within a day of making it but it can sit for a couple of days in the fridge.
Hi! I’m not older enough to buy rum! What kind of substitute can I use?
Hi Anna, I have some great substitution ideas in the recipe post above.
16oz of marscapone?
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!
Thank you!! Just noticed other Tiramisu receipts call for only 8oz. Looking forward to making it.
I hope you love it, Linda!
Hi!
Can you use shaved chocolate instead of the powder chocolate?
Hi Mati, absolutely! Shaved chocolate all over the top is a great idea!
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!
Thank you for that wonderful review, Kent!
If I want to make a smaller portion, do I just halve the ingredients?
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.
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.
I’m so glad you enjoyed that and found it helpful! Thank you for that great review!
This recipe was so easy and delicious! Taste just like my favorite restaurant!
That’s just awesome!! Thank you for sharing your wonderful review, Jamielyn!
Made this for the family and it was a hit!
Oh that is awesome! I’m so glad to hear that you all loved the Tiramisu. Thanks for sharing your wonderful review!
This is a showstopper! I was so pleasently surprised at how easy it was!
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!
Hi Natasha! It looks delicious! Question please: Do I have to use rum?
P.s- Love your recipes! I cook better thanks to you!
Hi Julia, thank you! You can omit or substitute. Please see the section above labeled: “Can I Substitute the Rum?”
Yummy! Such an amazing Tiramisu. Thank you so much for sharing. 🙂 Awesome video too!
I’m so glad you loved it and thank you for the amazing compliment.
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!
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.
Hi! I want to try this for Thanksgiving! What can I use instead of rum?
Thank you!
Hi Andrea, that is an easy swap – check out the section above that says: “Can I Substitute the Rum?”
Hi, can the eggs be omitted or will it not taste the same? Thanks!
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.
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)
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.
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.
That’s so awesome. Thank you so much for sharing that with me Cheryl!