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
There is nothing better than a good tiramisu & this is it!! It’s so spongey & tasty & not difficult to make!
So good and the directions were so easy to follow! Thank you!
The yummiest dessert ever! Everyone absolutely loved this. Can’t wait to make this again!
So glad to hear that, Mel!
Made this yesterday and it was delicious!!!
Cut the recipe in half and used 8×8 pan.Came out perfectly. Should have made the recipe as stated as it is crazy good and leftovers would have been a good thing. Not my smartest decision. LOL
Hi Joanne! I totally understand. This cake easily disappears, it just melts away in your mouth. I’m so glad you loved it!
Thank you for this easy-to-follow recipe, Natasha. It turned out so well. I will definitely make it again!.
I could not find mascarpone and used a substitute instead (1.5 blocks of cream cheese, 1/4 cup heavy cream and 1/4 cup sour cream).
Natasha,
Could I double this recipe, only making it once? Or would I have to make it separately?
Thank you for always posting the best recipes, I know I can always rely on them 🙂
Hi Liana! If you have kitchen tools/bowls large enough to incorporate all of the ingredients well enough, I don’t see why not.
I made this over the weekend. It was my first time making tiramisu. Everyone loved it and I was told it was of restaurant quality!
That’s wonderful, Greg!
On the tiramisu recipe, what can I used in place of alcohol(rum)?
Hi Sharon. You can add vanilla extract to taste.
I’ve made this 3 times and every time it’s perfect and delicious! The only thing I do different is add more coffee and less rum. Delish!!
Hi Natasha,
I made this beautiful dessert for my family and it was lovely 👌 Thank you!
Thank you for your good comments!
Natasha is my bae. I love all of her recipes and this one is no different. As I’ve told my sister, don’t sleep on Natasha. Make this recipe. The Marscapone cream is very delicious and creamy, it perfectly balances the tastes if the coffee-rum flavor. My whole family loves this recipe, and I’ve had family members pay me to make a tiramisu and I always use this recipe. I thank Natasha for sharing her knowledge and teaching me to make this tiramisu.
Thank you for your great comments and feedback, Ella. I’m very happy to know that your family loves my recipes! Thank you for sharing that with us, it means a lot!
Natasha thank you for sharing this delicious recipe. I am a new fan of tiramisu now that I tried this recipe. The cream it is light, delicate, and not too sweet. The rum just enhances the flavor of the rest of the ingredients. THANK YOU again~
That’s so great to hear, Anissia! I’m glad you loved the recipe.
Made this once few months ago, I used hand whisk for mascarpone and it all turned out great.
Just made it again today and annoyingly followed the recipe where it says to use electric mixer to incorporate yolks into mascarpone. This made it so runny, the whole mixture is now unusable. I’m really annoyed I went with the recipe, as mascarpone is so soft and there is no need to use electric mixer. I will now have to throw over a kilo of ingredients so not particularly impressed.
Ok thank you, you are the best I love your recipes, are you Ukrainian?
I’m so glad you’re enjoying my recipes, Tetyana! Yes I am! You can see my story on my About page.
LOVE THIS RECIPE! I have made it several times, I use Kahlua instead of rum, rum is too strong and overpowers the recipe. I never thought I would ever be able to make a dessert like this.. thanks for great instructions!
Thank you for trying the recipe! I’m so glad you loved it.
Hi Natasha, for tiramisu can I use Malibu pineapple Caribbean rum?
Hi Tetyana! I think that would be fine if you don’t mind the flavor profile.
For ingredient, what is the size of the cup of heavy whipping cream?
Hi Marianna. One cup is 8 fluid ounces.
Can kids eat this dessert? I was wondering since the rum is not cooked.
Hi Lupe. Yes, my kids eat this. It’s a small amount.
Lupe Scianni. If you’re worried about the rum / alcohol, don’t add it.
Came out so Gud Natasha..
Keep up the gr8 work..
Now I can make this for parties..
Thx🥰
Made for my husband’s birthday since he loves tiramisu. If I want to sub vanilla extract for the gold rum next time how much would you recommend?
Hi Staci! I usually make this with rum so I don’t have an extract measurement. I would it to taste, maybe 2tsp to start.
Hi Natasha, is heat necessary for whipping the eggs and sugar?
Hi Kat! Yes, for the sugar to melt and for the raw egg yolk to be cooked to a safe temperature for consumption.