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
If I use Kahlua coffee liqueur would I use the same amount as you would for the Rum
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.
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!!
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. 🙂
Hello! What temperature should I bring the egg yolks to when whisking over the double broiler?
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.
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!
That’s just awesome! Thank you for sharing your wonderful review, Mamta & thank you for that suggestion!
Made this for Christmas Lunch dessert and everyone just raved. Never saw the Christmas Pudding ever so lonely. Thank you!
Haha! I’m glad it was a hit, Rose! You’re very welcome! 🙂
Can I substitute stevia for the sugar with the eggs in the tiramisu?
Hi Heather! I have not tested that to advise.
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.
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.
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!
Hi Natasha! I’m planning to make the cake tomorrow, any ideas on what to do with the egg whites? ☺️
Thanks!
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.
Can I make half of this recipe?
I love your recipes, you are my go to for all recipes.
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.
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.
You’re welcome! Thanks for the great feedback, we appreciate you sharing your comments with us.
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!
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.
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?
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.
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 🙂
That’s wonderful! I’m so glad it was a hit.
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.
We’re so glad you love our Tiramisu!
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?
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!
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?
You’re welcome and sure!
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.
That’s awesome feedback, Lisa. Happy to know that you loved our Tiramisu!
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
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.
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.
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.
your recipe says whipping cream. Is it heavy cream or whipping cream?
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
Hey Natasha! Is there a substitute for eggs? Also, should I be using a dairy free whipping cream ?
Hi Fizaa! I have not tested a dairy free or egg free alternative to advise.