Tiramisu is a classic Italian no-bake dessert made with layers of coffee-soaked ladyfingers and incredible mascarpone cream. The custard-like cream is excellent and contains no raw egg. This easy recipe is truly the best homemade tiramisu and always gets rave reviews.
We love classic Italian desserts like Panna Cotta, Affogato, and of course Berry Tiramisu. Classic Tiramisu is probably the most iconic Italian treat and this one does not disappoint! Watch the video tutorial and you’ll see how easy it is.
This post may contain affiliate links. Read my disclosure policy.
What is Tiramisu?
The word Tiramisu (tirami su in Italian) means “cheer me up” or “pull me up,” which is very appropriate because one bite will put you in a good mood! An authentic Tiramisu dessert that has 2 main layers: sponge cake ladyfingers soaked in coffee and liqueur and the mascarpone cream layer. This classic dessert often contains raw egg yolks, but we use a different process to create a custard-like cream with amazing texture and flavor.
Ingredients for Tiramisu:
Tiramisu requires a short list of ingredients, but the combination tastes incredible. We add a little golden rum to the cream and to the coffee syrup for more depth of flavor. You can use espresso if you have an espresso machine (here’s ours), or use your favorite strong-brewed coffee.
Can I Substitute the Rum?
We used golden rum but you can use dark rum. You can also substitute the rum with a little Grand Marnier, or amaretto. If you prefer to omit it completely, you can just leave out the rum or add a little bit of vanilla extract to taste.
What are LadyFingers?
Lady Fingers are essentially sponge cake batter piped into strips then baked and dried into biscuits. They are known “savoiardi” in Italian and are perfect for tiramisu because they absorb the syrup well without getting soggy. Ladyfingers are great in other no-bake desserts such as the incredible Charlotte Cake, these individual Mousse Cups, and even a trifle.
Where to Find Lady Fingers:
They are sold in some grocery stores and I have found them at Trader Joes, Walmart, Albertsons, and World Market but it’s easy to get ladyfingers online. Either dry or “soft” ladyfingers would work here. If you’re feeling adventurous, you can even make homemade ladyfingers.
What is Mascarpone?
Mascarpone is essentially the Italian version of cream cheese. It is made of whipped cream, stabilized with an acidic ingredient such as lemon juice or citric acid. Mascarpone cheese has a smoother consistency, is milder in flavor and has twice as much fat as cream cheese. In some cases, you can substitute with cream cheese like in our Tiramisu Yule Log but the flavor and texture will be different.
How to Make Tiramisu:
Tiramisu is made of 2 basic components – the cream layer and the coffee-soaked ladyfingers. The process is simple:
- Quickly dip half of the ladyfingers in coffee syrup and arrange in a 9×13 casserole
- Combine 6 yolks and 3/4 cup sugar and continue whisking over a saucepan of simmering water for 9-10 minutes. Remove from steam and whisk for a few minutes to help it cool cool.
- Beat 16 oz mascarpone with 3 Tbsp rum then beat in the cooled yolk mixture until blended.
- 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.
- 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:
- 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.
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!
- 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.
- 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.
- Beat together 16 oz mascarpone and 3 Tbsp rum. Use an electric hand mixer to beat in the warm yolk mixture until well incorporated.
- In a separate bowl, beat cold heavy whipping cream until stiff peaks form*. Use a spatula to gently fold half of the whipped cream into mascarpone cream then blend in remaining whipped cream, just until incorporated. Do not overfold or it will become grainy.
- Spread half of the cream over the first layer of ladyfingers. Dip and arrange remaining ladyfingers. Spread remaining cream. Refrigerate overnight. Dust with cocoa powder before serving. It is ok to dust with cocoa ahead of time - it will just darken it in color from the moisture.
Notes
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
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!
Please tell how to make the coffee syrup with instant coffee
Hi Shalini, I haven’t tested this with instant coffee. I would make it based on the package instructions.
I found them in my freezer section today. The grocer said they haven’t had “fresh” in ages…I hope they taste as good!!