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 Step 3, for the written instructions, there is no mention when to add the Yolk.
Hello! It’s in step 2 – In a Heat-Proof Bowl, whisk together 6 yolks and 3/4 cup sugar. Set the bowl over a saucepan of simmering water (make sure the bowl is over steam and not submerged in water) and continue whisking for 9-10 minutes. It should be lightened in color and no longer grainy when you rub it between your fingers. Remove from steam and whisk for a few minutes to cool slightly.
We had company made your chicken parm,amazing and your tiramisu. First time making the tiramisu it was absolutely restaurant quality.So delicious had to send pieces home with company. Both easy another 2 grest recipes. Thx
If I use coffee liqueur do I not use the coffee and rum?
Hi Sandra! You’ll have to go based on taste. I’m not sure how strong the coffee flavor will be if you leave it out.
Ok thanks! I’ve made this recipe several times and it’s a big hit!
Tiramisu is one of my favorite desserts and this recipe is amazing! I’ve made it several times and it’s always a hit.
This dessert is our family’s absolute favorite. Creamy texture, coffee taste, everything about this dessert is perfect. I recommend trying it!! Thank you Natasha for this recipe🫶🏼
Hi Natasha! I just made this and is in the fridge. I am usually super impatient when it comes to really any recipe, does this have to sit for a total of eight hours? it has been in there for three now
Hi Addie! Allowing it to sit the full time is important for it to set well and for all of the flavors to meld together.
This is the best Tiramisu that I have ever eaten-including my Italian friends’ family recipe.
I did omit the liquor and used some pure vanilla instead – it was just wonderful!!
I’m wondering if I wanted to cut the recipe in half, what size dish would be best?
Thanks again, Natasha, for another fabulous recipe!
Hi Grace! I’m so glad you loved it! I haven’t tried this recipe in that size pan, but I recommend using THIS Adapt Baking Recipes to Fit Different Pan Sizes Guide.
Amazing! I’ve never made tiramisu before, but this made it really simple and it was delicious. I will 100% make this again in the future.
Hello Natasha , can the lady fingers be substituted with sponge cake “Бесквит”?
Hi Natalya, yes you can, if you can’t find them, you can actually purchase Lady Fingers online it’s easier to order it from there. You can try other substitutes like sponge cake sliced into cubes or pound cake.
Hi Natasha, your Tiramisu looks🤤🤤🤤I attempted to make this twice but both times the marscapone turned into gravy texture. I’m thinking if the marscapone brand matters? I’m so desperate to try your way but I don’t know what I’m doing wrong🤔
Hi Hon! I’m sorry you’re having difficulty with the recipe. Yes, the brand can make a difference. Some brands have higher water content and others are creamier. Use a high-quality mascarpone and avoid brands that seem
watery when you open the package.
Also- make sure it’s cold and do not over-mix or it can curdle.
Hi Natasha! I cannot find the link for the lady fingers, please send, I’m excited to try for thanksgiving if possible! I love you and follow you feverishly 😂 Happy Holidays and thank you for everything!
Hi Pam! Yes- click on the red words, they are links. in the recipe card click on “ladyfingers”.
This is the best tiramisu I have ever had!
How many servings does this make? Also, how would it be good to leave it to chill longer than overnight? I’ve heard tiramisu gets better the longer it sits.
Hi Amber, The serving size can be found at the beginning of the print-friendly recipe card (located at the bottom of the recipe post). The nutrition label shows counts “per serving.” This makes 12 slices – one slice is a serving. I also share tips on store leftovers in the post. Leftovers are good refrigerated for up to 5 days because there are no raw eggs in the cake. Hope that helps!
Made this for the first time & served it to guests who’d recently returned from Italy. Equal to if not better than any tiramisu they’d had there!
I’m sure it’s good, but the authentic version is without cream and with the whole egg!
This is a wonderful recipe and comes out fabulous always. Thank you Natasha🥰
Hi Natasha. Thank you for this recipe. How can I substitute rum in this recipe, please? I don’t consume alcohol. Would a rum flavor similar to Lorann Oils Rum Bakery Emulsion: Realistic Rum Flavor, work? I don’t have it on hand but can buy it if it’s a good option. Also, let me know if I should just skip it or use vanilla flavor, please. Thanks In advance!
Hi Kamar, if you prefer to omit the alcohol completely, you can leave out the rum or add a little bit of vanilla extract to taste.
Can this recipe be put into two 8×8 pans instead of 9×13?
Hi Stephanie, I haven’t tried this recipe in that size pan, but I recommend using THIS Adapt Baking Recipes to Fit Different Pan Sizes Guide.
made your recipe, i had most ingredients at home. i didnt have ladyfingers so i subbed nella wafers. i did’nt have the rum, (my husband drank it) so i used vanilla vodka. it turned out great. first time i made tiramisu. i will definately will make it again. thanks!
You have great recipes; my favorites being Corn Chowder and the Spinach stuffed Chicken. My question for you today is What can I substitute for the Lady Fingers? My grocery store does not carry them.
Thank you.
Thank you, glad you love those recipes! You can actually purchase Lady Fingers online it’s easier to order it from there. You can try other substitutes like sponge cake sliced into cubes or pound cake.
Hi Natasha!
I am so excited to try this recipe! Would a metal bowl be okay to use for tempering the eggs?
Hi Brooke, if your bowl is heat resistant that may work. If you experiment, let me know how you liked the recipe.
I used a metal bowl and it worked fine. 🙂
Hi Natasha, another question : can the amount of sugar reduce to half for making custard cream? thank you very much!
Hi Annie! I have not tested this with less sugar to know how it would affect the taste and texture. I worry it may be a bit too “eggy” but let us know if you experiment.
what would be your choice of espresso coffee, because I don’t drink the stuff?
Hi Idalia! I don’t have a specific type to recommend, there are so many good brands. If you don’t drink much coffee and don’t want to purchase coffee just for this recipe, you can just order brewed coffee from your local coffee shop.