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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 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.

Ladyfingers layered in casserole dish with mascarpone cream.

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:

  1. Quickly dip half of the ladyfingers in coffee 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 whisk for a few minutes to help it cool cool.
  3. Beat 16 oz mascarpone with 3 Tbsp rum then beat in the cooled yolk mixture until blended.
  4. Whip 2 cups cold heavy cream to stiff 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:

  • Quick Dip – 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.
  • Water Bath – When whisking yolks and sugar over steam, make sure the bowl is not touching the water beneath it.
  • Allow the yolk mixture to cool until it’s just slightly warm – whisking off the heat will help cool it down faster.
  • Use cold HEAVY whipping cream and beat until stiff peaks form – whip slowly over time for the cream to remain more stable (don’t under beat or overbeat)
  • Do not over-mix – When folding cream into 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 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

4.99 from 426 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
Servings: 12 slices of cake

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

  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. 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 whisk for a few minutes off the heat to help it cool down then set aside to cool 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 stiff peaks form*. 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.

  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.

Recipe Notes

*Be sure to use very cold HEAVY whipping cream and not light cream. 

**A mixing bowl with a little rim around the edge helps to keep the steam and condensation out of the bowl. 

***Beating heavy cream slowly will help the cream remain more stable without turning watery. Start on low speed then increase to medium speed over the next 5 minutes or until thick and stiff peaks form. 

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

  • Ira Kollo
    February 3, 2023

    Hi Natasha,

    Recipe looks amazing. How far I advance can it be made. I’m hoping to make it for a dinner party on a Saturday night but have lots of other things to prep. Could I do it two days before or more?

    Many thanks

    Reply

    • NatashasKitchen.com
      February 4, 2023

      Hi Ira! This cake is great after it’s rested for a day or so, 2 days in advance would be fine. I haven’t tested freezing it but one of my readers reported that it froze very well.

      Reply

  • Abbygail
    February 3, 2023

    Hi Natasha! Could I leave out the rum? and could I use something non alcoholic instead?

    Reply

    • Natashas Kitchen
      February 3, 2023

      Hi Abbygail, If you prefer to omit the alcohol altogether, leave out the rum or add a little bit of vanilla extract to taste.

      Reply

  • Linda
    January 29, 2023

    If I use Kahlua coffee liqueur would I use the same amount as you would for the Rum

    Reply

    • Natasha's Kitchen
      January 29, 2023

      Hi Linda, 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.

      Reply

  • Yarah
    January 16, 2023

    Love love love this tiramisu recipe !!!! So I am not a fan of tiramisu since I haven’t tasted any good one!! However, this was a game changer! I did this for my Christmas dinner and everyone loooved it!!! It even became my favorite dessert!!! Thank you soo much for your amazing recipes!!

    Reply

    • NatashasKitchen.com
      January 16, 2023

      Hi Yarah! I’m so glad you love this recipe. Thank you for trying it. It’s one of our family favorites and very popular around the holidays. 🙂

      Reply

  • Hum
    January 9, 2023

    Hello! What temperature should I bring the egg yolks to when whisking over the double broiler?

    Reply

    • NatashasKitchen.com
      January 9, 2023

      Hi Hum! I whisk for about 10 minutes on low heat until the mixture is lighter in color, slightly thickened, and not grainy when you rub between your fingers. It should reach about 160 degrees, which will kill off things like salmonella.

      Reply

  • Mamta C.
    January 7, 2023

    Wow. Just wow. Thanks to this recipe I’m the official “tiramisu” maker for any family and friend events! Tried so many and this one is by far the best recipe ever; easy to make, creamy and delicious, comes out perfect each time! Thank you Natasha, love every recipe of yours I’ve tried so far.
    One request: Tiramisu cheesecake (hint hint Cheesecake Factory style) thank you!

    Reply

    • Natashas Kitchen
      January 7, 2023

      That’s just awesome! Thank you for sharing your wonderful review, Mamta & thank you for that suggestion!

      Reply

  • Rose
    January 6, 2023

    Made this for Christmas Lunch dessert and everyone just raved. Never saw the Christmas Pudding ever so lonely. Thank you!

    Reply

    • NatashasKitchen.com
      January 6, 2023

      Haha! I’m glad it was a hit, Rose! You’re very welcome! 🙂

      Reply

  • Heather
    January 3, 2023

    Can I substitute stevia for the sugar with the eggs in the tiramisu?

    Reply

    • NatashasKitchen.com
      January 3, 2023

      Hi Heather! I have not tested that to advise.

      Reply

    • Irene Testa
      January 7, 2023

      I made the Tiramisu with the sugar substitute Swerve. Swerve is the best sugar substitute I’ve found. Buy it on Amazon. They have granulated white sugar, brown sugar and confection. Substitute it 1:1. I use it for all my baking.

      Reply

  • Heather
    December 25, 2022

    You missed a whole section of what to do with the eggs after you cook them. It is in the the video but not in the written.

    Reply

    • Natashas Kitchen
      December 26, 2022

      Hi Heather, we have the yolks listed in step #2 on the recipe “In a separate rimmed* medium glass bowl, whisk together yolks and sugar.” & in step #3 of the written recipe. “Beat 16 oz mascarpone with 3 Tbsp rum then beat in the cooled yolk mixture until blended.” I hope that is helpful!

      Reply

  • Gulya
    December 21, 2022

    Hi Natasha! I’m planning to make the cake tomorrow, any ideas on what to do with the egg whites? ☺️
    Thanks!

    Reply

    • NatashasKitchen.com
      December 22, 2022

      Hi Gulya! I have a recipe for Pavlova and Macarons that you may enjoy. If you’d like something savory, I love to use them in omelets such as in this recipe for egg white omelets.

      Reply

  • Dorothy Cook
    December 11, 2022

    Can I make half of this recipe?
    I love your recipes, you are my go to for all recipes.

    Reply

    • Natasha's Kitchen
      December 11, 2022

      Hi Dorothy, I’m happy that you’re enjoying my recipes. Yes, you can adjust the servings of this recipe. Go to the recipe card and you will see the number of servings in red lettering, if you hover your cursor over this you can adjust the serving and it will convert the recipe for you.

      Reply

  • Marion Hannaford
    December 10, 2022

    I made this yesterday for someone who says tiramisu is their favourite dessert! It’s the first time I’ve made it and it was gorgeous…. Very easy to do and tasted amazing.
    I used Tia Maria in the coffee part and Ameretto in the creamy part. Also because there were only 4 of us I halved the recipe.
    I’ll definitely make it again.
    Thank you for your recipe.

    Reply

    • Natasha's Kitchen
      December 11, 2022

      You’re welcome! Thanks for the great feedback, we appreciate you sharing your comments with us.

      Reply

  • Suzanne
    December 5, 2022

    Just wondering what would be the best substitute for rum ? I so excited to make this but need it to be absolutely alcohol free.

    Also I love all your recipes they have all been successes im sure this will be too!

    Reply

    • Natasha's Kitchen
      December 6, 2022

      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.

      Reply

  • Linda McMinoway
    November 29, 2022

    I want to make this but can you tell what brands you use for golden rum, macaroons, and espesso. I would like to truly taste.like yours.
    Can you help me?

    Reply

    • NatashasKitchen.com
      November 29, 2022

      Hi Linda! I assume you meant mascarpone and not macaroons? See the image above with all of the ingredients and brands. I do not use a specific brand of coffee/espresso. Any strong coffee/espresso will work. Also, in my blog and recipe notes, if you see something in red font, you can click on it because it is a link. Here is my link for the ladyfingers. I hope you love this recipe.

      Reply

  • Olechka
    November 25, 2022

    Absolutely delicious!!! I made it Wednesday evening for Thanksgiving and everyone absolutely loved it! It was my first time making it and came out perfect! It tastes even better the following day 🙂

    Reply

    • NatashasKitchen.com
      November 25, 2022

      That’s wonderful! I’m so glad it was a hit.

      Reply

  • Sayyeda
    November 17, 2022

    Never tasted a better Tiramisu than this one! So much better than store bought. I’ve already made it twice and will be making soon.

    Reply

    • Natasha's Kitchen
      November 17, 2022

      We’re so glad you love our Tiramisu!

      Reply

  • Madeana Rodriguez
    November 15, 2022

    I made tiramisu for the first time the other day with a different recipe however, it said that the alcohol was optional so I left that part out. My biggest issue with these recipes that I am reading is it says to dip quickly the lady finger. The ladyfingers did not soften the way that I had hoped, or the way that it is served to me in a restaurant, which is a lot wetter on the bottom. Can I dip longer to get this effect?

    Reply

    • Natashas Kitchen
      November 15, 2022

      Hi Madeana, you can try to soak it for a while longer. I recommend watching the video to see how we dip it. I hope that helps!

      Reply

  • Desly Dan
    November 14, 2022

    hi Natasha Kravchuk, thank you for sharing such a great recipe~ I’ve been looking for it for a long time.
    I want to add it to my list of recipes for peace of mind, is it ok?

    Reply

    • Natasha's Kitchen
      November 15, 2022

      You’re welcome and sure!

      Reply

  • Lisa Brecht
    October 16, 2022

    I’ve made this recipe twice now & its REALLY good! Made this for parties and as a family dessert and its always a huge hit. Be sure and lick the bowl when you’re done ~ the creamy filling is A-mazing.

    Reply

    • Natasha's Kitchen
      October 16, 2022

      That’s awesome feedback, Lisa. Happy to know that you loved our Tiramisu!

      Reply

  • Summer Francis
    October 14, 2022

    Pieces of egg yolk are still visible after mixing everything together? Like the sugar and pieces of yolk stuck together…is it still ok to use? They’re tiny but still there

    Reply

    • NatashasKitchen.com
      October 14, 2022

      Hi Summer, the egg mixture should be stirred consistently while on the heat to avoid clumps and it’s possible that the heart was too high. This should be cooked on low heat. It might be ok to use but it will affect the texture and taste of the whole cake.

      Reply

  • Richmond
    October 14, 2022

    I’ve tried your recipe twice and for both attempts, my mascarpone cream mixture does not turn out creamy but more on the liquid side. It this critical? Any tips on this? Tiramisu still turn out yummy though.

    Reply

    • NatashasKitchen.com
      October 14, 2022

      Hi Richmond, see my recipe notes above for my best tips. Make sure you are using heavy cream and not whipping cream. It must be cold before you start. Beating heavy cream slowly will help the cream remain more stable without turning watery. It is important to fold half of the whipped cream into mascarpone cream then blend in the remaining whipped cream, just until incorporated. Do not overfold or it will become grainy. I hope that helps.

      Reply

      • Barbara Fusco
        November 17, 2022

        your recipe says whipping cream. Is it heavy cream or whipping cream?

        Reply

        • Natashas Kitchen
          November 17, 2022

          Hi Barbara, I have an image of the exact cream we used in the recipe; I hope that helps 🙂 There is no difference between heavy cream and heavy whipping cream. For this recipe, we used Heavy Whipping Cream

          Reply

  • Fizaa
    October 4, 2022

    Hey Natasha! Is there a substitute for eggs? Also, should I be using a dairy free whipping cream ?

    Reply

    • NatashasKitchen.com
      October 4, 2022

      Hi Fizaa! I have not tested a dairy free or egg free alternative to advise.

      Reply

  • Kiki
    September 22, 2022

    After a holiday in Italy we were craving for tiramisu and your recipe is so good that it reminds us of the amazing ones we had in the restaurants there. Just made it for the second time and it’s sooo yum!
    I just find that my custard dries out when it’s cooling, pretty much immediately after taking it of the steam. But I tried adding a little bit of milk and that helps to keep it smooth.

    Reply

    • Natashas Kitchen
      September 22, 2022

      Thank you so much for sharing that with us, Kiki!

      Reply

  • Natalia
    September 18, 2022

    Omg what a dessert! I have no words to describe how great is this recepie. Made it few times and it always tastes so good. Thank you!

    Reply

    • Natasha's Kitchen
      September 18, 2022

      Hi Natalia, your comment makes me happy. I’m glad that you loved this recipe!

      Reply

  • Sandy
    September 17, 2022

    I made tiramisu quite a few different recipes in the past. Yours is definitely the BEST! Thank you! 😉

    Reply

    • NatashasKitchen.com
      September 17, 2022

      Thank you, Sandy! I’m so glad to hear that.

      Reply

  • Michelle
    August 29, 2022

    I made this for my mom’s birthday and it was a huge hit! Tastes amazing!! Thanks for the perfect recipe…

    Reply

    • Natashas Kitchen
      August 29, 2022

      That’s just awesome! Thank you for sharing your wonderful review, Michelle! Happy Birthday to your Mom!

      Reply

  • Heidi
    August 26, 2022

    Natasha can I freeze the tiramisu cake?
    Thanks hun
    Love your post

    Reply

    • Natasha's Kitchen
      August 26, 2022

      I haven’t tried freezing this, but one of my readers said: “I tried to freeze the tiramisu and turn out still good”

      Reply

  • Sadaf
    August 25, 2022

    Hi Natasha ! Thanks for all the yummy recipes. I can’t have any sort of alcohol in my food. There is Golden Rum in this recipe. Can it be replaced with anything that won’t compromise the outcome of this desert. Tell me what best can be done. Thank you.

    Reply

    • Natasha's Kitchen
      August 25, 2022

      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

  • Norma
    August 18, 2022

    You are the best! I love all your recipes but this one is my favorite and every time I make it my friends ask to make more than one dish!

    Reply

    • Natasha's Kitchen
      August 18, 2022

      Great to hear that this is a hit!

      Reply

  • Althea
    August 16, 2022

    Hey Natasha.
    I don’t consume alcohol, so is there any substitute for rum?

    Reply

    • Natasha's Kitchen
      August 16, 2022

      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

  • Pauline Melgoza
    August 10, 2022

    Hello
    If I wanted to make these into little dessert cups. How many cups would this recipe make?

    Thank you so much
    Pauline

    Reply

    • NatashasKitchen.com
      August 10, 2022

      Hi Pauline. I have not made these into dessert cups so I don’t know how many the recipe would make. It would depend on the size of the dessert cup. as well.

      Reply

  • Linesh Kumar
    July 6, 2022

    This was by far the best tiramisu I have ever tasted, thanks a lot for the recipe. I substituted vanilla as I made it with my daughter and it tasted as goo.

    Reply

    • NatashasKitchen.com
      July 6, 2022

      I’m happy to hear that. 🙂 Thank you for the review.

      Reply

      • Aqilah
        August 10, 2022

        Made this during eid celebration and it was a hit! The casserole dish was completely empty! It was THAT good!

        Thinking of making this again for my husband’s birthday this 31st August. Do you think it’s possible to put it in the trifle bowl? Thank you for sharing this awesome recipe!

        Reply

        • NatashasKitchen.com
          August 10, 2022

          So glad you enjoyed this recipe! 🙂

          Reply

    • Linda
      January 27, 2023

      I need to make this alcohol free. How much vanilla did you use?

      Reply

      • NatashasKitchen.com
        January 27, 2023

        You don’t need very much, you can add it to taste.

        Reply

  • Joyce
    June 14, 2022

    I have made this last weekend for a birthday party and it was a hit, especially it was my first time making it. All my friends love it and request that I make it again to our next gathering. Thank you so much for this recipe.

    Reply

    • Natashas Kitchen
      June 14, 2022

      You’re welcome! I’m so happy you enjoyed it, Joyce!

      Reply

  • Rutaba
    June 13, 2022

    This recipe is beyond amazing. I’ve been making tiramisu by this recipe for 3 years now and have recommended to many other. It comes perfect every time. This so so good that my guests think that i have served tiramisu from a restaurant 😉

    Reply

    • NatashasKitchen.com
      June 13, 2022

      That’s wonderful! So glad you enjoy this recipe.

      Reply

  • May
    June 12, 2022

    Wow sooo Good… thank you Natasha .. for the recipe..is really absolutely brilliant..😉

    Reply

    • Natasha's Kitchen
      June 13, 2022

      You’re welcome, May. I’m glad you love it!

      Reply

  • Christine
    June 11, 2022

    Hi Natasha,
    When you change the serving size in the recipe (less or more) how do I know what size baking pan to use ?
    Thank you

    Reply

    • NatashasKitchen.com
      June 11, 2022

      Hi Christine. I would do my best to estimate what pan you’d need. You could possibly do this best by linning up the ladyfingers in a pan to see what fits best (allowing yourself room for the cream of course). You can review the comment section and see if anyone else has reduced this recipe and if they shared any tips.

      Reply

  • Gauri Datta
    June 2, 2022

    Excellent recipe! Turned out very nice, moist and not overly sweet. Have made it twice and was a success! Thank you!

    Reply

    • Natashas Kitchen
      June 2, 2022

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

      Reply

  • Naureen
    May 19, 2022

    Thanks Natasha for the easy and well-explained recipe! I would like to try it out this weekend. However, there seems to be a discrepancy between your video, which says to make sure the whipped cream is beat up to soft to medium peaks mode while your recipe card says to keep beating till stiff peaks form.
    Can you please clarify which level the whipped cream should be beat upto? I am thinking it should be rather stiff to allow the cake to set properly, however soft enough to allow it to spread evenly.
    Thanks!

    Reply

    • Natasha
      May 19, 2022

      Hi Naureen, I have made it both ways and I found that if you beat it until it’s stiffer,the cream is more likely to succeed and firm up properly. Beat just until it’s spreadable. We had a couple of people who expressed difficulty getting the cream to firm up so I updated the written recipe to be stiff peaks. Unfortunately, there’s not a way to go back to the video and update that. I would suggest following the written recipe for the most up-to-date instructions.

      Reply

  • Colleen Bonadonna
    May 18, 2022

    I use Godiva white chocolate liqueur and Stella Dora margherite cookies. The margherite cookies have a firmer texture.

    Reply

    • Natasha's Kitchen
      May 18, 2022

      Thanks for the tip, Colleen!

      Reply

  • Rebecca
    May 10, 2022

    Everything was going great until the cream became runny. The videos should be for demonstration purposes only because the video and the recipe don’t match. After reading the comments to find out what went wrong a lot of commenters said to make sure the egg yolk mixture is cool and to slowly mix in the heavy whipping cream. I’m pretty bummed because of the time and cost to make this and the lack of consistency in the video to the recipe card. I’m going to make it again soon but making sure that I do those tweaks. I appreciate the recipe I just wish it was consistent and the recipe card should be fixed so people know the egg mixture should be cool. It’s not the end of the world. I know baking is trial and error. I’ll try again soon! Thank you!

    Reply

    • Natasha
      May 13, 2022

      Hi Rebecca, I do have in step 3, the following instructions: “Remove from heat and whisk for a few minutes off the heat to help it cool down then set aside to cool while doing step 3.” My yolk mixture was still warm (not hot) when I incorporated it but the biggest reason for a loose cream is substituting HEAVY whipping cream for a lower fat option such as whipping cream which doesn’t hold as well. It also helps to follow this tip in the recipe card: “Beating heavy cream slowly will help the cream remain more stable without turning watery. Start on low speed then increase to medium speed over the next 5 minutes or until thick and stiff peaks form.” lastly, I recommend looking over the ingredient list and making sure all of your ingredients were the correct temperature to start out which is also important for the cream to hold it’s form. I really hope that helps and that you give this another shot.

      Reply

      • Sylvia Kong
        May 18, 2022

        Hi Natasha, I want to let you know that I use this recipe of yours all the time! My yolk mixture would still be warm and it would not cause any harm or untoward outcome to the mascarpone mixture.

        What makes it successful for me is that I do not use normal whipping cream. It does not have enough fat. I use either Bulla Double Cream or Elmlea Double Cream. I would whisk it until I get stiff peaks (as per your recipe). It won’t be runny. After I add this cream to the mascarpone/egg mixture, it’s perfectly spreadable. Really, really love your recipe.

        Reply

        • Natashas Kitchen
          May 18, 2022

          Thank you so much for sharing that with me, Sylvia! I’m so happy you enjoyed that!

          Reply

      • Edna klass
        September 13, 2022

        Natasha, can I use a springform tin, moulding it like a cake? I do this for my Viennese Malakoff Torte and it looks fine. It is a similar dessert using ladyfingers and whipped cream.

        Reply

        • NatashasKitchen.com
          September 13, 2022

          I think it could work, but I haven’t tested it to provide advice on how to best do this. Let us know how it turns out if you experience it.

          Reply

  • Shamali
    May 1, 2022

    Hi Natasha , I love this recipe and I get so many compliments for it. However it’s a hit and miss for me with the mascarpone , even though I use cold mascarpone , I get a lumpy and separated mixture when I beat the cooled egg mixture into the mascarpone cream. Any reason why that is happening

    Reply

    • Natasha's Kitchen
      May 1, 2022

      Hi Shamali, it might help to know at what point the cream got lumpy to determine what may have gone wrong. Also, make sure all of the ingredients were the correct temperature and lastly I highly recommend watching the video tutorial to see where things started to look different. I hope that helps.

      Reply

    • Dee
      May 6, 2022

      Hi! I’m excited to try this recipe! If I wanted to make the yolk mixture or custard mixture ahead of time, could I make it a day or morning before?

      Reply

      • NatashasKitchen.com
        May 7, 2022

        Hi Dee, I have not tested that but I wonder if it would be hard to incorporate into the mascarpone once it has cooled in the refrigerator overnight. An important part of the recipe process is to make it and “let is set” overnight in the refrigerator, that way all the flavors come through and the cream is the right consistency.

        Reply

  • Rebecca
    April 21, 2022

    Made it for Easter this past weekend and it turned out great! I was nervous about whipping the egg whites to the correct consistency but it went well. My mother whipped the whites while I whipped the yolks 😊 I used a bit of rum mixed with the coffee

    Reply

    • Natashas Kitchen
      April 21, 2022

      I’m so glad it all worked out, Rebecca! Thank you so much for sharing that with me!

      Reply

  • Jane
    April 19, 2022

    Natasha
    I have only 8 oz of mascarpone, may I mix with 8 oz cream cheese for the layer of mascarone/rum/cream/?
    Or will vanilla pudding with 8 oz mascarpone work?

    Reply

    • Natashas Kitchen
      April 19, 2022

      Hi Jane, in some cases, you can substitute with cream cheese like in our Tiramisu Yule Log but the flavor and texture will be different.

      Reply

  • Marinela
    April 18, 2022

    First time making your Tiramisu recipe and my 10 yrs old daughter said: this is Amazing!!! Do we have more? I did make a mistake by adding the 6 tbsp Bacardi rum to coffee instead of 3. This mistake I will do it again next time making this recipe 😉 plus 3 tbsp Bacardi added to the mascarpone! I had to translate it and send this amazing recipe to my sister in EU.
    My kids love baking your chocolate chip cookies. Another amazing recipe! Thank you for sharing and can’t wait to purchase your book!

    Reply

    • Natashas Kitchen
      April 18, 2022

      That is the best when kids love what we moms make. That’s so great, Marinela! THank you for sharing your thoughtful review!

      Reply

  • Ann
    April 18, 2022

    WOW!!!! This was Fabulous !!!.
    Halved the recipe , used 8×8 pan. Subbed espresso liquor for the rum. Followed directions and video. Easter dessert was a big hit. Thank you for sharing this recipe. Sooo good !
    Have a request for tre Leche cake for a June birthday. Will try your recipe for that one next.!!

    Reply

    • NatashasKitchen.com
      April 18, 2022

      Hi Ann, thank you for sharing your experience with this recipe. So glad it was a hit. I hope you love the Tres Leches Cake, it is one of my personal favorites! 🙂

      Reply

  • Tricia
    April 18, 2022

    Made this for Easter and it was a big hit! Using the Servings adjuster in the recipe, I reduced it to 8 servings and used a 9×9 glass pan. For the coffee dip, I subbed 2.5 Tbl of Amaretto for Rum, and used concentrated decaf w/ 1 generous tsp of instant espresso.

    Reply

    • Natashas Kitchen
      April 18, 2022

      Thank you so much for sharing that with me, Tricia! I’m so glad you enjoyed it!

      Reply

  • Ale M.
    April 15, 2022

    Looking forward to trying this recipe! Should the eggs be brought to room temp or can we use them straight out of the fridge?

    Reply

    • NatashasKitchen.com
      April 15, 2022

      No need for room temp eggs for this recipe.

      Reply

  • Linda
    April 11, 2022

    Can this recipe be cut in half? If so are all ingredients halved or just some?
    Made your onion rings! They were the best I ever had. Yum!

    Reply

    • NatashasKitchen.com
      April 11, 2022

      Hi Linda! I’m glad you enjoyed the onion rings! Yes, you can adjust the servings of this recipe. Go to the recipe card and you will see the number of servings in red lettering, if you hover your cursor over this you can adjust the serving and it will convert the recipe for you.

      Reply

  • Irina
    April 10, 2022

    Natasha,
    Your recipes are fantastic.
    My kids are GF and DF.
    Can you recommend the substitutions for the cream? Can I use coconut cream?
    What is the technique with eggs whites instead of cream?
    THANK YOU!

    Reply

    • Natasha's Kitchen
      April 10, 2022

      Hi Irina, I haven’t really tried making a GF version of the recipe. Maybe others have tried it and can share with us?

      Reply

  • Jennifer
    April 8, 2022

    Everyone loved this recipe. I didn’t have golden rum so I subbed dark rum. I got rave reviews and am making it again today!

    Reply

    • Natashas Kitchen
      April 8, 2022

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

      Reply

  • Lena
    April 6, 2022

    Thank you for the recipe. But, I can’t eat sugar,
    Any replacement for the sugar?

    Reply

    • Natasha's Kitchen
      April 6, 2022

      Hello Lena, I honestly haven’t tried any substitute for sugar so I can’t advise. If you do an experiment, please share with us how how it turns out.

      Reply

  • Alicia
    March 28, 2022

    Can someone tell me at what temperature is the mascarpone mixed. Room temperature or cool?

    Reply

    • Natashas Kitchen
      March 28, 2022

      Hi Alicia, We have that note on the recipe card: “mascarpone, cold”. I hope that helps!

      Reply

  • Amateur Baker
    March 25, 2022

    The best, the simplest tiramisu ever! There are no words! I made it for myself and coworkers once and I’m about to make them another one knowing they’ll 100% love it! Thank you!

    Reply

    • Natashas Kitchen
      March 25, 2022

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

      Reply

  • Lynn
    March 14, 2022

    How can I make espresso at home without a machine? What would the measurements be?

    Reply

    • NatashasKitchen.com
      March 15, 2022

      Hi Lynn, you could also use a strong-brewed coffee if you do not have an espresso machine.

      Reply

    • Mark
      March 19, 2022

      I have made this Tiramisu several times. I just brew espresso coffee in a regular drip coffee maker. It works great!😊☕️

      Reply

  • Cherry
    March 11, 2022

    Hi Natasha,

    I would like to try this recipe, but I don’t have rum only Grand Marnier. How much little should I put? As I don’t want to omit the alcohol.

    Reply

    • Natasha
      March 11, 2022

      Hi Cherry, I think it should be ok to just substitute it straight across in the recipe.

      Reply

  • Christine Blake
    March 4, 2022

    Can you make tiramisu without coffee as I’m allergic to coffee but it looks and sounds delicious

    Reply

    • Natashas Kitchen
      March 4, 2022

      Hi Christine, coffee or espresso is used in Tiramisu. If you are concerned about 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.

      Reply

  • Dayna
    February 20, 2022

    Can I use rum extract instead of rum with this tiramisu recipe?

    Reply

    • Natasha's Kitchen
      February 20, 2022

      Hi Dayma, I imagine that will work. If you prefer to omit the alcohol completely, you can leave out the rum or add a little bit of vanilla extract to taste.

      Reply

      • Danna
        April 27, 2022

        Hi Natasha, I would like to omit the rum and substitute it with vanilla extract, how much vanilla should I add? Thank you

        Reply

        • Natasha's Kitchen
          April 27, 2022

          Hi Danna, I would use maybe 2 tsp of vanilla if omitting the rum.

          Reply

  • Julie
    February 19, 2022

    My water wasn’t even quite simmering, I whisked those egg yolks for 10 minutes and eventually realized that they were thoroughly cooked, but still grainy. Had to throw them out and start over, with a different recipe (others say to use fine sugar, or to whisk a bit before beginning to heat).

    Reply

  • Matt
    February 18, 2022

    Hi Natasha. In the recipe it says stiff peaks but in your video it says you don’t want stiff peaks? When I made my kid I didn’t really have to spread it. It wasn’t that stiff…. We will see if it turns out!

    Reply

  • annmarie
    February 4, 2022

    can you freeze this? How long. Thanks Natasha. love you and all your recipes 🙂

    Reply

    • Natashas Kitchen
      February 5, 2022

      Hi Annmarie, I haven’t tried freezing this, but one of my readers said: “I tried to freeze the tiramisu and turn out still good”

      Reply

  • Claire McGann
    February 2, 2022

    Hi! Could I layer everything in two 8×8 baking dishes instead?

    Reply

    • Natashas Kitchen
      February 2, 2022

      Hi Claire, It would be a much thinner Tiramisu in two 8×8 pans. You may need to adjust the recipe to fill those pans nicely.

      Reply

  • Prachi
    January 29, 2022

    Hi! I was wondering if this recipe could be halved or would there be adjustments to the ingredients? Thank you!

    Reply

    • Natashas Kitchen
      January 29, 2022

      Hi Prachi, You could do half the recipe but the cream part will be a little skinny since it will be more spread out.

      Reply

  • Denise
    January 27, 2022

    I made this recipe for my family and it turned out perfect. So delicious 😋.
    Your instructions are perfect.
    Waiting the 24 hours is a key before eating.
    I’m making it again this weekend for a dinner party.

    Reply

    • Natasha's Kitchen
      January 27, 2022

      Yes, totally agree with the waiting part. Thanks for your good comments and review, Denise!

      Reply

  • Dara
    January 22, 2022

    Turned out great! Just the right amount of sweetness and rum. I was careful to lightly dip the cookies and I’m glad I did.
    Thank you

    Reply

    • Natashas Kitchen
      January 22, 2022

      You’re welcome! I’m so happy you enjoyed it, Dara!

      Reply

  • Is
    January 14, 2022

    Why is my egg mixture super grainy? I whisked it a couple mins longer to see if it’d go away but I feel like it got worse. I can feel the sugar crunch 🙈 I used 3/4 cups granulated sugar like I always use for baking with 6yolks.

    Reply

    • Natashas Kitchen
      January 14, 2022

      Hi Is, it’s hard to say without being there, it could be the brand/ type of sugar used, or it may need a little more time to fully dissolve/ incorporate. I hope it all works out!

      Reply

    • Jess
      January 24, 2022

      Hi, just add a tablespoon of warm water until the sugar dissolves. The problem is there isn’t enough moisture to dissolve the granules & the more you whip the more the mixture dries. Add hydration.

      Reply

  • Rania
    January 9, 2022

    Good morning Natasha,
    Merry Christmas and happy new year.
    Can I use French cream cheese as a replacement for mascarpone cheese in tiramisu cause I can’t find it?

    Reply

    • Natasha's Kitchen
      January 10, 2022

      Hello Rania, in some cases, you can substitute with cream cheese like in our Tiramisu Yule Log but the flavor and texture will be different.

      Reply

  • Fanny
    January 6, 2022

    Hi natasha
    How many Tablespoons to make 1 1/2 cups of caffe expresso.
    Thank so much.

    Reply

    • Natashas Kitchen
      January 6, 2022

      Hi Fanny, I would make it based on the package instructions. Please share with us how it goes!

      Reply

      • Fanny
        January 20, 2022

        Hi natasha
        I want to tell you tiramisu was really good this is my second time everyone loved.
        I add 2 tablespoon per cup.The flavor was omg really good and I add it 1 tablespoon of vanilla.
        Thanks for this amazing recipe.
        I am planning to make for a wedding👰.

        Reply

        • Natasha's Kitchen
          January 20, 2022

          Sounds like a great plan, Fanny. Great to hear that it was a success! Thank you for the review, we appreciate it.

          Reply

        • Natasha's Kitchen
          January 20, 2022

          Sounds like a great plan, Fanny. Great to hear that it was a success! Thank you for the review, we appreciate you sharing that with us.

          Reply

  • Carol
    January 3, 2022

    This was the best tiramisu I ever tasted. This was the first time I ever made it. I followed Natasha’s recipe to a “t”, and watched the video 3 times! It came out perfect. I served it to guests at Christmas. They raved! Thanks Natasha for another great recipe!

    Reply

    • Natashas Kitchen
      January 3, 2022

      Wow! That’s just awesome! Thank you for sharing your excellent feedback, Carol!

      Reply

  • Nancy
    January 1, 2022

    I’m sorry to report the custard portion on mine did not set-up well- even after 24 hours of refrigeration. However, the flavors were on spot! I suspect the whipping cream was not stiff enough. The peaks were exactly as the recipe called for, but I think they do need to be more on the stiffer side. I’m disappointed about the amount of money I spent on the ingredients.

    Reply

    • Allied
      April 6, 2022

      I just made this and had a problem with the custard part being too runny (not fluffy like the video). I put it in the refrigerator anyway but I suspect I had the same problem. It was too runny to build the and real layers and so I didn’t have enough to cover the top layer of cookies

      Reply

      • NatashasKitchen.com
        April 6, 2022

        A couple of tips to help troubleshoot. The yolk mixture may have been too warm, let this cool well. Be sure to use very cold HEAVY whipping cream and not light cream. Beating heavy cream slowly will help the cream remain more stable without turning watery. Start on low speed then increase to medium speed over the next 5 minutes or until thick and stiff peaks form. Use a spatula to fold the whipped cream into mascarpone cream just until incorporated. Do not overfold or it will become grainy and runny. I hope that helps.

        Reply

  • Elisabeth
    December 30, 2021

    The best tiramisu recipe I have ever made!

    I find that counting a quick beat of 4 each time gives me perfectly dipped ladyfingers. 🙂

    Reply

    • Natashas Kitchen
      December 30, 2021

      Great idea! Thank you so much for sharing that with me, Elisabeth!

      Reply

    • Erin
      January 15, 2022

      I made this for Christmas Eve and it was fantastic. I used the Amazon ladyfingers and watched the video a few times and also as I made the recipe. I’ll never have to buy it again!

      Reply

      • Natashas Kitchen
        January 15, 2022

        Homemade is always best! I’m so glad you enjoyed it!

        Reply

  • David
    December 29, 2021

    Hi Natasha, what substitutes can I use for rum? I was thinking maybe vanilla extract but I’m not sure…

    Reply

    • Natashas Kitchen
      December 29, 2021

      Hi David, if you prefer to omit the alcohol completely, you can leave out the rum or add a little bit of vanilla extract to taste.

      Reply

      • David
        January 6, 2022

        I made the tiramisu, it is probably one of the best tasting desserts I have ever made! I made it for the holidays and it was gone the next day! I only had saki on hand so I used 2 tablespoons of saki and 1 tablespoon of vanilla extract, it sounds odd but it turned out perfect!

        Reply

        • Natashas Kitchen
          January 6, 2022

          Thank you so much for sharing that with me, David! I’m so glad you loved the flavor!

          Reply

  • Lana
    December 28, 2021

    I made this recipe few times and I love it. Few times Mascarpone and rum didn’t like each other…it didn’t incorporate well (crumbled). Does it matter if you use cold or room temp Mascarpone?

    Reply

    • Natashas Kitchen
      December 28, 2021

      Hi Lana, the mascarpone and heavy whipping cream need to be cold.

      Reply

  • Yani
    December 28, 2021

    Best Tiramisu ever! Made this for our Xmas dinner dessert and it was such a hit. My husband even told me that it is the best tiramisu he has ever had and that I need to make it again and not change a thing about it. Thank you Natasha, I have made some of your recipes and they never disappoint 🙂

    Reply

    • Natasha
      December 28, 2021

      I am so hapy to hear that! I actually made this dessert also for Christmas dinner. Thank you for sharing that with me.

      Reply

    • Natasha
      December 28, 2021

      I am so happy to hear that! I actually made this dessert also for Christmas dinner. Thank you for sharing that with me.

      Reply

  • AnneMarie Caparros
    December 26, 2021

    Seriously the absolute best I’ve ever had. Made this for Christmas and my family went crazy for it. Thank you

    Reply

    • Natasha's Kitchen
      December 27, 2021

      You’re most welcome, Anne-Marie. Thank you for your review and great feedback!

      Reply

  • Carol
    December 25, 2021

    If I could leave a 10 star rating, I would. I made this for Christmas, and people couldn’t stop eating it. So good. Thank you Natasha for such a delicious recipe.

    Reply

    • Natasha's Kitchen
      December 26, 2021

      That is sweet of you, Carol Thanks for the awesome feedback, we appreciate it!

      Reply

  • Sylvie Virgona
    December 23, 2021

    A little disappointed, just dipped the lady fingers in the espresso and rum, and it turned out dry. Also custard wasn’t sweet enough.

    Reply

    • Natasha
      December 24, 2021

      Hi Sylvie, I hope you love the finished product as much as we do! Also, it’s a quick dip but it should not be dry. Maybe your are too quick?

      Reply

  • Lency
    December 23, 2021

    Hi!
    I am looking forward to making this today !
    About how long do you beat the heavy cream total?

    Reply

    • Natashas Kitchen
      December 23, 2021

      Hi Lency, please see this note in the recipe “***Beating heavy cream slowly will help the cream remain more stable without turning watery. Start on low speed, then increase to medium speed over the next 5 minutes or until thick and stiff peaks form. ” I hope this helps!

      Reply

      • Carol
        December 25, 2021

        I followed Natasha’s instructions to a t, and my whipped cream came out so good. The whole cake was out of this world.

        Reply

        • Natasha's Kitchen
          December 26, 2021

          Great to hear!

          Reply

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