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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Natasha's Kitchen Cookbook

Tiramisu Recipe

4.99 from 621 votes
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.
Prep Time: 30 minutes
Cook Time: 10 minutes
Resting/Chilling Time: 6 hours
Total Time: 6 hours 25 minutes

Ingredients 

Servings: 12 slices of cake
  • 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

*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 Per Serving

538kcal Calories37g Carbs9g Protein38g Fat22g Saturated Fat271mg Cholesterol95mg Sodium98mg Potassium1g Fiber13g Sugar1446IU Vitamin A1mg Vitamin C109mg Calcium2mg Iron
Nutrition Facts
Tiramisu Recipe
Amount per Serving
Calories
538
% Daily Value*
Fat
 
38
g
58
%
Saturated Fat
 
22
g
138
%
Cholesterol
 
271
mg
90
%
Sodium
 
95
mg
4
%
Potassium
 
98
mg
3
%
Carbohydrates
 
37
g
12
%
Fiber
 
1
g
4
%
Sugar
 
13
g
14
%
Protein
 
9
g
18
%
Vitamin A
 
1446
IU
29
%
Vitamin C
 
1
mg
1
%
Calcium
 
109
mg
11
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: Italian
Keyword: tiramisu
Skill Level: Easy/Medium
Cost to Make: $$
Calories: 538

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

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.

Read more posts by Natasha

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Recipe Rating




Comments

  • 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.

      • Linda
        September 1, 2020

        I found them in my freezer section today. The grocer said they haven’t had “fresh” in ages…I hope they taste as good!!

        Reply

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