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
I made this today and it was SO good ! I cut the recipe in half for an 8 x 8″ pan. I used coffee liquor instead of rum. I’m very pleased how easy it was and how well it turned out.
Hello Sue, that’s great to hear! So glad that you enjoyed this recipe.
Hi Natasha! Can I make it with no alcohol? If I add vanilla in replace of it how much would you suggest to add? Also, is it ok to add some icing sugar to the whipping cream to sweeten it?
Hi RQ! You can add vanilla extract to taste. I would start with a small about and increase as needed (maybe 1-2 tsp). If you want to add more sugar, that is fine but there is sugar in the egg mixture which eventually gets mixed with the heavy cream and that is where it gets the sweetness from.
Am I the only one who can never get ALL sugar to melt in the egg mixture ALL THE WAY before the mixture thickens. I’ve tried different methods of even adding sugar slowly. The only way is to either reduce sugar or add extra egg yolks. I’ve tried at least 5 times and same result every time, gritty texture. Help! 🫣
Hi Inna, are you possibly using a sugar different from regular white granulated sugar? I looked through the comments, and I’m not seeing anyone else having this issue. I wish I could be more helpful, but it’s hard to say without being there.
I have made this fantastic recipe a LOT and never had that problem… until today. I am at my MIL’s house making it as one of the Thanksgiving desserts for tomorrow. After my second attempt, I decided to just go with it. The texture is fine. Not my best work but it’ll do!!
Is it just me or does your container of mascarpone cheese look small in the video? I am in Canada and I think I am supposed to use 450 grams (16 oz), but your container looks like the smaller one. Stumped 🙂
Hi! You can refer to my images above in the blog post. I’m using 2 containers of mascarpone because they are smaller (8 ounces each). But 16ounces total is correct. I hope you love the recipe!
I made this today.
It was delicious and very easy to make. I haven’t tried one of your recipes I didn’t love!
Thanks again for sharing.
Claude
You’re welcome, Claude. Thanks so much for your good comments and feedback!
How many bags of the ladyfingers should I purchase? Thank you!
Hi Katie! That depends on the bag/brand you guy. They come in different sizes. You need 40 lady fingers.
I have learned to always make myself a secret portion of this recipe because it always gets eaten soo fast!! This recipe is sooo good. It’s far superior to anything I’ve had a restaurant or store. Literally anything Natasha makes is a guaranteed hit. Anytime I wanna make something I always look up the recipe with Natasha’s name hoping she has made a version of it. That’s how much I love her recipes.
That’s a good idea! Thanks so much for your kind words, we appreciate it!
I have never made tiramisu before and thought this recipe turned out great! It is my favorite dessert! But never can find it in the stores! My only request is that I want more of a coffee flavoring in it. Any tips on how to add more of that coffee flavoring? Thanks!
Hi Susan! You could test some different coffee beans. Look for those that are dark, rich, and bold blends so that they will have more of a potent coffee flavor. My other through would be to see about finding a coffee-flavored extract. I hope that helps.
You could substitute Kahlua for the golden rum. We’re making this recipe tomorrow, it sounds nice and creamy. Last recipe we tried was oddly dry. Natasha, my 19 year-old daughter is an amazing cook/baker, and she LOVES all your recipes.
Thank you so much for sharing that with us, Donna! I hope you all love it.
Hi Natasha,
I made a mistake when making this recipe last night, and creamed together the whipped cream with stiff peaks with the egg mixture, after which I realized what I did and added the mascarpone mixture last. I then blended everything in with a hand mixer. The result was definitely a bit thinner than your cream mixture in the video. I think it may not be thick enough to cut into slices, but do you think it will turn out okay, maybe as more of a pudding-like version of tiramisu?
Hi Jill, it’s hard to say without being there, but it may still work out. I hope you still love it.
I used the exact ratios in the recipe. However, this tiramisu is way too airy and not rich enough. The amount of whipped cream dilutes the mascarpone. I’ve used other recipes which had a better ratio which were more delicious.
Hi Dom, I haven’t tried this with more mascarpone because it turns out so good with the ratios we use, but that will be interesting to experiment.
If I want to omit the alcohol all together what is the exact amount of vanilla do I need to substitute? Do I use 6oz of vanilla
Hi Frances. No, you do not want to use that much vanilla extract, it will be too potent. You only need about 1-2 tsp but you can add it to taste.
Hi Natasha! Can I substitute the rum with Marsala Wine? If so, what would the measurements be? Thank you.
Hi Joan, while I haven’t tried it myself to advise, I read Marsala will work in Tiramisu since it’s a sweetened Italian wine with a nutty flavor. I hope that helps.
Can you use something else instead of ladyfingers it’s is hard to find where I live
Hi Eileen, Here is my link for the ladyfingers, you can buy them online. I hope you love this recipe.
Recipe is great but it’s frustrating that when I print your recipe, I try to exit out of ads and it looks like I’ll have just your recipe to print, and then an ad prints out on top of your recipe anyway, blocking your recipe directions.
I don’t mean to have this comment posted, I just want to see if you have suggestions on how to print without having ads blocking the notes. I have not encountered this problem with other blogs but I really like your recipes. Really wish to print them without wasting my ink and paper on ads.
Hi Natalya, thanks for brining this to our attention. Just to confirm, are you printing by clicking Jump to recipe to go to the recipe card, click Print, Save as pdf then print from your device?
It was to die for like many of your desserts ! People told me it was better than any tiramisu they had at restaurants !
My only issue was that it was melting 5min after I would take it out of the fridge! I did beat thinking cream to firm peaks !
What could be the issue ?
So will definitely make again and again!
Hi Vika! I am not sure. A couple of things that come to mind would be not getting the cream to stiff peaks or using a light cream, or not letting the yolk mixture cool down long enough. Also, be sure to chill it long enough so it has time to set. I hope that helps and I’m glad it was such a hit!
I made this recipe, for a dinner party, last weekend. I used Brugal Dominican rum and cocoa we brought back from the Dominican. And followed this recipe exactly. I had 2 people tell me it was the best Tiramisu they ever had. Amd one person tell me it was the best thing I ever mad, period. Lol. It was pretty fantastic. Thank you for the recipe!
Hi Cindy! That sounds amazing. I’m so glad the recipe was a hit. Thank you for sharing that with me.
Made this delicious treat three times already and it never disappoints! I do put less sugar that the recipe suggests. So so yummy!
That’s so great! It sounds like you have a new favorite, Justyna!
Hey Natasha! I wanted to make tiramisu for so long but unfortunately couldnt find mascarpone cheese in my country/area or it was way too expensive. Can you suggest any substitute?
Hi! We prefer it with mascarpone since 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.
Can we make homemade mascarpone cheese ??
Any recipe for that ?
Hi! I do not have a recipe for that. In some cases, you can substitute with cream cheese like in our Tiramisu Yule Cake HERE but the flavor and texture will be different.
I’m not a coffee drinker so can I get cups of coffee from Starbucks or Dunkin’ and if so what kind is strong?
We used brewed coffee, feel free to substitute with decaf coffee if you prefer.
Starbucks makes strong coffee so I think that’s a great idea to get a Venti or Trenta size from there (just make sure you have at least 2.5 cups.) You could also get a jar of instant coffee and have it in the cupboard just for this recipe. Just make it very strong.
Hi Natasha, I started following your recipes and every single one has been a winner with the family, thank you! A quick question, I’m planning on making the tirimisu tomorrow for Hubby’s bday. As we have small children and I’d rather not put 6 tablespoons of booz, do you think it would be ok with 3 tablespoons of booz and 3 tablespoons of vanilla extract? Thank you!
Hi Lena! Yes, that would work. 🙂 I hope you love this recipe. Happy Birthday to your husband!
“The best tiramisu I’ve ever had” was the feedback from Hubby for his birthday cake, I followed the recipe aside from substituting 3 Tablespoons of alcohol with vanilla extract and mixing it with 3 Tablespoons of cognac as we discussed. Six tablespoons of alcohol seemed a big excessive for our little kids. Thank you for your wonderful blog Natasha! Loving all your recipes!
Hi Lena! That’s wonderful to hear. I’m so glad it was a hit and happy to hear you enjoy my recipes.
Question: when I whisked the egg mixture and mascarpone, it curdled instantly, could it be a temperature issue? Was my egg mixture wasn’t “cool” enough, Can I place it in the fridge for 30 minutes to cool it down quicker and then add the cold mascarpone?
Hi Erma! It sounds like it was too warm. You’ll need to let us cool down longer to prevent that problem in the future. Depending on the temperature of your room it could take longer to cool down. Refrigerating would help accelerate the process.
Nice recipe, tried it out for a birthday. The timing estimated is very in accurate. The step to ingrain the sugar and yolk alone took about the prep time you said the whole recipe should take. This took closer to 30 minutes prep not 10-15.
Hi Miriam, I set times and try to be as accurate as I can so readers can have something to gauge from. I suspect maybe it was the set-up (i.e. too small of a pot, too low of heat maybe?). I just realized however that I did not account for the assembly time. I caught it thanks to you!
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
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.
Hi Natasha! Could I leave out the rum? and could I use something non alcoholic instead?
Hi Abbygail, If you prefer to omit the alcohol altogether, leave out the rum or add a little bit of vanilla extract to taste.