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
Hi, I have a question: can the cream be used with a piping bag?
Hi Merlis! You can apply it with a piping bag, but it won’t hold its shape. It’s too soft for piping.
The best Tiramisu! The whole family loves it!
So happy to hear that! Thank you.
I love all your recipes. Thank you for sharing them with us.
Hi Liz! Thank you, I’m happy that you’re enjoying my recipes a lot!
I love it!! I made it for Christmas everybody loved it. My first time making it my husband says I did a great job being the first time making it. It came out beautiful.
Thanks for the recipe. I was the hit of the dinner. Was very easy to make. I enjoy your video’s. You make them look easy and fun. Have a. Wonderful New Year.
Happy New Year too! I’m glad to hear that it was a huge hit!
Love it!!! Can I make vegetarian or dairy free?
Hi Tatyana! I haven’t tested any substitutions for that.
I have been making this recipe for a few years and people RAVE about it. An Italian friend even said, “it’s better than mine!!” Just shared the recipe with my mom for Christmas as well. Thanks, Natasha!!
That’s amazing, Katya! I’m so glad it’s been a hit!
I am looking to make this for Christmas, but am sober – will leaving out the rum effect the output? Thanks!
Hi Jessica, if you prefer to omit the alcohol completely, you can leave out the rum or add a little bit of vanilla extract to taste.
Absolutely delicious. Company loved it too. Only thing is that it didn’t seem to set quite as nicely as yours. I followed your directions completely – at least I think I did. My best guess is the whipping cream – in your video you say whip to medium peaks, but the recipe here says whip to stiff peaks. I whipped to more of a medium per the video. Any other thoughts on why it might not have set completely? Regardless, thank you for the recipe. It’s delicious and i will definitely make it again.
Hi Paula, its hard to say without being there, its possible the peaks were not strong enouhg. I wish I could be more helpful from afar.
I had the same issue.. my heavy whip cream was beat to perfection but once combined with mascarpone cream it was on the runny side and never quite set up.. unfortunate because I made 2 portions in
Hey Natasha !!
I have tried this recipe many times and it’s absolute perfection. My family and I love it !! This time however I want to make a smaller batch, say half the portion. How do I tweak the recipe? Would be really helpful if you could share some tips. Thanks a lot in advance.
Hi there! I’m so glad it’s been a hit. You can change the number if servings at the top of the recipe card and it will automatically convert the ingredients list for you.
It’s super light and airy, with balanced sweetness. Made this for my best friends birthday, it was a hit!
That’s so nice of you, Happy Birthday to your friend! I’m glad it was a hit.
My family says this is the best tiramisu they’ve ever had. My Italian friends think so too! Have made it a bunch of times, always a hit!
Awww that’s so wonderful! Thank you so much for sharing.
Hi!
I’ve attempted this recipe multiple times and consistently have the same result. When I try to beat the mascarpone with the liquor the mascarpone separates and becomes gritty instead of whipping up smooth. I read through the comments and no one else has mentioned this, Natasha do you have any idea what I could be doing wrong with the mascarpone? Thank you!
Hi Valerie! I’m sorry you’re having trouble with that. Make sure not to over-mix and mix it on low speed. Beating it at high speed or for too long will cause it to separate. I would also check the brand of the mascarpone- some brands are softer and break more easily. Belgioioso (U.S.) is one of the more stable ones. If your brand looks loose or watery, that can cause issues.
Does it have to be a glass bowl to heat the yolks and sugar? And can I use rum extract instead of regular rum in this recipe?
HI Kodi, any heat-safe bowl will work. One with a rim to keep water out is nice if you have that on hand.
Tiramisu was never one of my favourite desserts really. I only make it after my husband’s request as it is his favourite. So, I made it yesterday as his birthday dessert and.. OMG!!! I wish I had found your recipe years ago!! Everyone including myself loved it!!! So tasty, so light, not overly sweet with the delicate aroma of the coffee combined with the Kahlua which is what I used.. A dream! 👌 Thank you so much for this lovely recipe! Definitely making it again ! 😊💗
That’s awesome, Georgia! Thanks so much for the feedback. I’m so glad to know this recipe won you over.
I have been asked to make one large tiramisu for a party of about 50 people. I have a 24x18x3 pan and am planning on making 4 times your awesome recipe. Any advise for me??
Hi Linda! That’s a lot of tiramisu! I haven’t made a batch that big but make sure your bowls are large enough to whip your cream and egg yolk/sugar mixture, or you may have to make it in batches.
Are there any problems with doubling the recipe for the mascarpone cream? Should I keep the first batch in the fridge while I make the second double batch? Also, any tips on how to make sure the sugar and egg yolk mixture doesn’t get grainy or too thick? I really appreciate your advice and I love all your recipes (and I’ve made a lot!!) 🙂
Hi Linda! Doubling the mascarpone cream should be fine. If you’re not able to, then keep it in the refrigerator while you work on the second batch.
For the egg mixture- use low and steady heat and whisk constantly. This should help give you a consistent and smooth texture without lumps or egg yolks curdling.
I just made these with biscoff biscuits, double stacked for both layers. Insanely good! One of the best things I’ve ever eaten, seriously. Thank you so much for sharing this!
Delicious tiramisu recipe—thank you! 😁 Could I request a video or recipe for homemade ladyfingers?
Hi Sarah! I’ll make note of that. Glad you loved the recipe!
I’ve made this recipe more times than I can count and it always turns out delicious! My friends and family often request it for gatherings, it is that good. Always love your recipes, Natasha, and you do a great job making the instructions easy to follow and fail-proof. Thank you!
Aww! I’m so happy to know you’re loving the recipes. Thank you.
I would like to make this for my mom. It’s one of her favorite desserts. Is there anything I can use as substitute for the rum?
Hi Bonn! I have a note above, you can leave it out or use a little vanilla extract for extra taste.
Hi, first of all I love your recipes … Can I make this tiramisu without using eggs?
Hi Lilly, I have not tried it without or with a subsitute to advise. If you experiment, let me know how you liked the recipe
This is my favourite Tiramisu recipe! Whenever I have dinner parties, people ask if I can make this. Absolutely stunning!
I’m so happy to hear that, Bianca! Thanks for sharing.
Hi Natasha, hope you’re doing well:)
I want to make this Tiramisu for my birthday party, I just have one question, is the whipping cream sweet itself and do I need to add Icing sugar to it or not? Thanks.
Hi Elnaz. There is sugar in the egg mixture so you don’t have to add anymore, it’s enough to sweeten the whole cake.