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.
This post may contain affiliate links. Read my disclosure policy.
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
Third time making this!! 1st time made it with Marsala wine, was awesome!! 2nd time made with rum, cut back a bit on the quantity of the rum was good but a bit strong for our liking. Made it this time with vanilla, can’t wait to taste later, but snuck taste and was delish! Thank you for this fabulous recipe!! Def a family favorite ♥️
So glad you love it, Jennifer!
Absolutely delicious! Worth the time and effort. Everyone loved it – it made a huge amount!
Highly recommended.
Hi Natasha, I LOVED this recipe. I made these so many times and everyone likes it. The only change I made was the sugar level changed to 1/3 cup and it still tastes good! Can I freeze this Tiramisu and for how long in the freezer?
I’m glad to hear that you love it! It should last for a few months in the freezer, approximately 3 months.
is 2 cups of heavy cream equivalent to 480ml in your recipe?
Hi Annie! That’s very close, you can click on the metric button in the recipe card for the conversion, it’s 473ml.
Hello Natasha,
I have made this version, and it was absolutely a hit at events!
I wanted to try to make a 8 inch version in a form of a round cake. How do I modify the recipe?
Hi Benita! I’m glad you love the recipe. I have not tested different sizes to know how to adjust the quantities for different size pans so it would require some experimenting.
I’m not comfortable using rum. Is there something I can use to substitute that?
Hi, if you prefer to omit the alcohol completely, you can leave out the rum or add a little bit of vanilla extract to taste.
Hi,
If you use crisp lady fingers, will they soften after being dipped quickly? Does the finished product have a crisp to it or is it soft?
Thank you!
Hi Carmen. Yes, they absorb quickly and will be soft. If you want to test it, dip one lady finger and allow it to sit for a little while. Also- keep in mind that the cream will also add moisture.
My family and friends love this tiramisu it’s so delicious
It really is. We love this one too!
Thank you for such a great recipe. I have made it several times and it always comes out great. Served it to very chatty friends and was rewarded with silence as they savored this wonderful tiramisu. It was the hit of the party.
All time favorite!
Very good recipe in simple steps. Can’t wait to try. Thank you Natasha. Ambika
I hope you love it, Ambiks!
This turned out absolutely delicious. We were having Italian night with our friends, and I made this. I used Kahlua instead of rum, but everything else was the same. I’ve never liked Tiramisu, but you’ve just changed my mind. I had my friends asking me for the recipe. I’ll definitely be making this again.
I’m so glad you found it delicious, Debbra! I personally love this recipe and I’m so glad you do too! Thank you for your review!
Hi Natasha, can I beat the eggs till they reach 180 degrees? I worry about the raw egg and getting sick, will they scramble at 180?
Hi Billy, according to this article from Simply Recipes, the eggs mixture will be pasteurized when it reaches 160˚F.
Omg!!!! It is the best recipe tha I have tried! Its also better than any bakery brought tiramisu!!! All the steps were worth it! Making it for a party next weekend and I cannot wait to see how everyone likes it! I will let you know.
Hi Natasha, can a metal bowl be used to beat the eggs over the pot? Should the egg mixture be completely cool before adding it to the mascarpone, or just cooled slightly?
HI Carol, it’s just supposed to be warm, not hot. Follow the steps exactly where you mix for 3 minutes off the heat to help it cool down then set it aside and it will be the right temperature by the time it should be added to the mascarpone mixture.
My whole family loves this Tiramisu!!! Easy to make and so good!!!!!!
Great to hear that, Anna! Thanks a lot for your good comments and feedback!
Thank you Natasha
I tried your tiramisu recipe and it came out perfect with vanilla instead of amaretto. My kids loved it!!!!
Awww I’m so glad your kids loved it too!
Hi Natasha, my egg yolk and sugar It is a little grainy what can I do to fix this. I am making for tomorrow an it is my first time. Thank you for your response
Mary
Hi Mary, it sounds like it may have needed a bit more time on step 2. It should no longer be grainy once its warmed up on step two. Did you possibly use a different type of sugar?
I would prefer to use amaretto in place of rum. Do you think that would be ok?
Hi Debbie! Yes- that would be fine.
It looks amazing! Can’t have rum, so suggestions to replace it?
Hi Janis! See my note in the blog above, you can leave it out or replace with a little vanilla extract to taste.
I hope you love the recipe.
Hi. My name is spelled the same 🤗
I just wanted to tell you that where the stores shelve the flavor extracts, there is a coffee extract. It’s really good