Tiramisu is a classic Italian no-bake dessert made with layers of coffee-soaked ladyfingers and incredible custard-like mascarpone cream that contains no raw egg. Tiramisu dessert is elegant and divine, and this recipe is easy enough for beginners. Watch my video tutorial below and learn how to make a classic Tiramisu.
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Helpful Reader Review
“Tiramisu is one of my favorite desserts, and this recipe is amazing! I’ve made it several times, and it’s always a hit.“ – Lisa ★★★★★
Italian Tiramisu Video
My homemade tiramisu recipe looks so impressive, tastes amazing, but comes together in only 5 simple steps. It’s a great make-ahead dessert since the flavors get better over time!
What is Tiramisu?
The word Tiramisu (tirami su in Italian) means “cheer me up” or “pull me up,” because one bite will put you in a good mood! Authentic Tiramisu dessert has 2 main layers: sponge cake (ladyfingers) soaked in coffee liqueur, and then topped by a decadent mascarpone cream layer. Classic Tiramisu recipes often contain raw egg yolks, but we use a different process to create the custard-like cream with the same amazing texture and flavor.
I love classic Italian desserts like Panna Cotta, Affogato, and let’s not forget the Berry Tiramisu. This classic Tiramisu recipe is probably the most iconic Italian dessert, which is why it’s on the menu in nearly every Italian restaurant. This homemade version does not disappoint!
Ingredients for Tiramisu
My easy Tiramisu recipe calls for a short list of ingredients, but be sure to check out the substitution ideas below.
- Espresso or strong coffee – Use espresso if you have an espresso machine, or use your favorite strong-brewed coffee. See substitutes below.
- Golden Rum – flavors the cream and the coffee syrup. The light color keeps the cream layer lighter in color.
- Ladyfingers – Lady Fingers, called “savoiardi” in Italian, are essentially sponge cake cookies, and they are easily found at grocery stores or online. Dry and crisp ladyfingers are preferred. Ladyfingers are great in other no-bake desserts like Charlotte Cake, Raspberry Mousse Cups, and my Berry Trifle.
- Egg yolks and sugar – heated in a double boiler to gently cook the yolks and dissolve the sugar. Use the leftover egg whites in an Omelette or to whip up delicious Pavlova.
- Mascarpone cheese – essentially the Italian version of cream cheese, stabilized with lemon juice or citric acid. It has a smoother consistency, is milder in flavor, and has twice as much fat as cream cheese.
- Heavy Whipping Cream – Use chilled right out of the fridge. Opt for Heavy cream instead of light or regular cream, since these could make the mixture runny.
- Unsweetened cocoa powder – optional, for garnish.
Substitutions
My Tiramisu recipe uses classic ingredients, but you can get the same great result with these easy swaps:
- Rum – You can switch to dark rum, Grand Marnier, or amaretto, if needed, or you can omit it and add a bit of vanilla extract to taste.
- Coffee – if you’re concerned about caffeine, try decaf for the same traditional coffee flavor, but if you want a different flavor profile, check out our Berry Tiramisu.
- Mascarpone – substitute with full-fat cream cheese, like in our Tiramisu Yule Log
How to Make Tiramisu
- Soak the Ladyfingers – Mix coffee and rum in a bowl, and then quickly dip half of the ladyfingers in the coffee mixture. Arrange them in a 9×13 casserole.
- Whisk the eggs and sugar together in a heat-proof bowl and then set it over a saucepan of simmering water to steam on low heat, but make sure the bowl isn’t touching the water. Whisk for 9-10 minutes. Remove from the steam and whisk for a few minutes to cool slightly.
- Beat mascarpone and rum together in a separate bowl with an electric hand mixer, and then beat in the cooled yolk mixture until blended.
- Whip cold heavy cream to stiff peaks. To get stiff peaks, start with a chilled bowl and whip the heavy cream until you can lift the beaters out of the fluffy cream and it stands straight up. If the tips fall slightly (soft peaks), whip a little longer. Fold half of the cream into the mascarpone mixture with a spatula, then fold in the rest.
- Spread half of the cream over the ladyfingers, and then dip the remaining ladyfingers and arrange them over the cream. Layer the remaining cream on top, and then cover and refrigerate overnight. Dust with cocoa powder and serve.
Tips for the Best Tiramisu Recipe
After years of making this recipe, here are a few of my tips to get the best result:
- Do not over-soak the ladyfingers, or the layers may collapse. A quick dip on each side is enough.
- Use cold HEAVY whipping cream to whip slowly to get stiff peaks for more stability. Don’t overbeat, or it will turn buttery and difficult to blend.
- Fold just until combined -when folding the cream into Mascarpone, do not over-mix or it may turn grainy.
- Chill the cake for at least 8 hours or overnight, and it will be very easy to slice and serve.
This is the best tiramisu recipe because the flavors are classic and decadent, but the easy-to-follow directions make it simple enough for beginners! Impress your guests with this elevated and supremely delicious dessert.
Make-Ahead and Storage
The eggs are cooked in my tiramisu recipe, so the dessert can be kept longer in the fridge. The flavors taste better the longer it rests!
- To Refrigerate: Cover and chill for up to 5 days.
- Freezing: Cover in a freezer-safe, airtight container and freeze for up to 3 months. Thaw in the fridge.
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
Soak the Ladyfingers
- Dip – 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 then arrange them in a single layer in the bottom of a 9×13 casserole dish. Dip once on each side so they are moist, but do not soak ladyfingers or the cake will collapse.
Mix the Tiramisu Mascarpone Cream
- Whisk – 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 it aside to cool while doing step 3.
- In a separate bowl, beat together 16 oz mascarpone and 3 Tbsp rum. Use an electric hand mixer to beat in the warm yolk mixture until well incorporated.
- Whip – In a separate chilled 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 the remaining whipped cream, just until incorporated. Do not overfold, or it will become grainy.
Layer the Tiramisu
- Spread half of the cream over the first layer of ladyfingers. Dip and arrange the remaining ladyfingers on top, and then spread the remaining cream on top. Cover with foil and refrigerate 8 hours or overnight. Dust with cocoa powder before serving. It is ok to dust with cocoa ahead of time – the color will just darken from the moisture.
Notes
Nutrition Per Serving
Filed Under
More Dessert Casseroles
These are the best-rated and most requested desserts that fit conveniently into a 9×13 casserole dish:
- Tres Leches Cake
- Lemon Bars
- Overnight Cinnamon Rolls
- Apple Crisp
- Baklava
- Pumpkin Cake
- Easy Cinnamon Rolls
- Peach Crisp
- Strawberry Pretzel Salad
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.
Thank you so much for sharing that with us, Kiki!
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!
Hi Natalia, your comment makes me happy. I’m glad that you loved this recipe!
I made tiramisu quite a few different recipes in the past. Yours is definitely the BEST! Thank you! 😉
Thank you, Sandy! I’m so glad to hear that.
I made this for my mom’s birthday and it was a huge hit! Tastes amazing!! Thanks for the perfect recipe…
That’s just awesome! Thank you for sharing your wonderful review, Michelle! Happy Birthday to your Mom!
Natasha can I freeze the tiramisu cake?
Thanks hun
Love your post
I haven’t tried freezing this, but one of my readers said: “I tried to freeze the tiramisu and turn out still good”
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.
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.
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!
Great to hear that this is a hit!
Hey Natasha.
I don’t consume alcohol, so is there any substitute for rum?
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.
Hello
If I wanted to make these into little dessert cups. How many cups would this recipe make?
Thank you so much
Pauline
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.
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.
I’m happy to hear that. 🙂 Thank you for the review.
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!
So glad you enjoyed this recipe! 🙂
I need to make this alcohol free. How much vanilla did you use?
You don’t need very much, you can add it to taste.
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.
You’re welcome! I’m so happy you enjoyed it, Joyce!
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 😉
That’s wonderful! So glad you enjoy this recipe.
Wow sooo Good… thank you Natasha .. for the recipe..is really absolutely brilliant..😉
You’re welcome, May. I’m glad you love it!
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
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.
Excellent recipe! Turned out very nice, moist and not overly sweet. Have made it twice and was a success! Thank you!
That’s just awesome! Thank you for sharing your wonderful review, Gauri!
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!
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.
I use Godiva white chocolate liqueur and Stella Dora margherite cookies. The margherite cookies have a firmer texture.
Thanks for the tip, Colleen!
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!
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.
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.
Thank you so much for sharing that with me, Sylvia! I’m so happy you enjoyed that!
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.
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.
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
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.
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?
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.
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
I’m so glad it all worked out, Rebecca! Thank you so much for sharing that with me!