Tiramisu is a classic Italian no-bake dessert made with layers of coffee-soaked ladyfingers and incredible mascarpone cream. The custard-like cream is excellent and contains no raw egg. This easy recipe is truly the best homemade tiramisu and always gets rave reviews.
We love classic Italian desserts like Panna Cotta, Affogato, and of course Berry Tiramisu. Classic Tiramisu is probably the most iconic Italian treat and this one does not disappoint! Watch the video tutorial and you’ll see how easy it is.
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What is Tiramisu?
The word Tiramisu (tirami su in Italian) means “cheer me up” or “pull me up,” which is very appropriate because one bite will put you in a good mood! An authentic Tiramisu dessert that has 2 main layers: sponge cake ladyfingers soaked in coffee and liqueur and the mascarpone cream layer. This classic dessert often contains raw egg yolks, but we use a different process to create a custard-like cream with amazing texture and flavor.
Ingredients for Tiramisu:
Tiramisu requires a short list of ingredients, but the combination tastes incredible. We add a little golden rum to the cream and to the coffee syrup for more depth of flavor. You can use espresso if you have an espresso machine (here’s ours), or use your favorite strong-brewed coffee.
Can I Substitute the Rum?
We used golden rum but you can use dark rum. You can also substitute the rum with a little Grand Marnier, or amaretto. If you prefer to omit it completely, you can just leave out the rum or add a little bit of vanilla extract to taste.
What are LadyFingers?
Lady Fingers are essentially sponge cake batter piped into strips then baked and dried into biscuits. They are known “savoiardi” in Italian and are perfect for tiramisu because they absorb the syrup well without getting soggy. Ladyfingers are great in other no-bake desserts such as the incredible Charlotte Cake, these individual Mousse Cups, and even a trifle.
Where to Find Lady Fingers:
They are sold in some grocery stores and I have found them at Trader Joes, Walmart, Albertsons, and World Market but it’s easy to get ladyfingers online. Either dry or “soft” ladyfingers would work here. If you’re feeling adventurous, you can even make homemade ladyfingers.
What is Mascarpone?
Mascarpone is essentially the Italian version of cream cheese. It is made of whipped cream, stabilized with an acidic ingredient such as lemon juice or citric acid. 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.
How to Make Tiramisu:
Tiramisu is made of 2 basic components – the cream layer and the coffee-soaked ladyfingers. The process is simple:
- Quickly dip half of the ladyfingers in coffee syrup and arrange in a 9×13 casserole
- Combine 6 yolks and 3/4 cup sugar and continue whisking over a saucepan of simmering water for 9-10 minutes. Remove from steam and whisk for a few minutes to help it cool cool.
- Beat 16 oz mascarpone with 3 Tbsp rum then beat in the cooled yolk mixture until blended.
- Whip 2 cups cold heavy cream to stiff peaks. With a spatula, fold half into the mascarpone mixture then fold in the remaining half until blended.
- Spread half of the cream over the first layer of ladyfingers. Dip the remaining ladyfingers and arrange over the cream. Spread on remaining cream. Cover and refrigerate overnight then dust with cocoa powder and serve.
Tips for the Best Tiramisu:
- Quick Dip – Dip ladyfingers one or two at a time. A quick dip on each side is enough. There will be some syrup left behind.
- Do not over-soak the ladyfingers or the layers may collapse.
- Water Bath – When whisking yolks and sugar over steam, make sure the bowl is not touching the water beneath it.
- Allow the yolk mixture to cool until it’s just slightly warm – whisking off the heat will help cool it down faster.
- Use cold HEAVY whipping cream and beat until stiff peaks form – whip slowly over time for the cream to remain more stable (don’t under beat or overbeat)
- Do not over-mix – When folding cream into Mascarpone, do not overmix the cream or it may turn grainy.
- Chill the cake at least 6 hours in the refrigerator or overnight and it will be very easy to slice.
- Tiramisu keeps well so you can make it a day or two ahead.
- Leftovers are good refrigerated up to 5 days because there are no raw eggs in the cake.
Can I Substitute the Coffee?
Traditionally, coffee or espresso is used in Tiramisu. If you are concerned about caffeine, you can use decaf coffee so you can still enjoy the same classic flavor. If you prefer a different flavor profile, you can turn this into a Berry Tiramisu and omit the cocoa powder.
More Holiday Dessert Recipes:
If you have the task of making the dessert for the holidays, any of these is an excellent choice. These are the best rated and most requested desserts on our blog. If you’re looking for something EASY, the Strawberry Pretzel Salad wins!
- Apple Pie – our top-rated, most iconic pie
- Apple Turnovers – quick and easy hand pies
- Easy Cinnamon Rolls – with the best frosting
- Baklava – classic, timeless and freezer friendly
- Pumpkin Cake – with marshmallow-like cream
Watch Tiramisu Cake Video:
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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
- 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 arrange in a single layer in the bottom of a 9x13 casserole dish. Dip once on each side so they are moist but do not soak ladyfingers or the cake will collapse.
- 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 aside to cool while doing step 3.
- Beat together 16 oz mascarpone and 3 Tbsp rum. Use an electric hand mixer to beat in the warm yolk mixture until well incorporated.
- In a separate 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 remaining whipped cream, just until incorporated. Do not overfold or it will become grainy.
- Spread half of the cream over the first layer of ladyfingers. Dip and arrange remaining ladyfingers. Spread remaining cream. Refrigerate overnight. Dust with cocoa powder before serving. It is ok to dust with cocoa ahead of time - it will just darken it in color from the moisture.
Notes
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Hi Natasha!
Will this recipe work/still be good if I only use 4 eggs instead of 6 (or less). I usually follow a 1st time recipe exactly and make adjustment the 2nd time or after but I wanted to ask before attempting it as I’m making my own bday cake during these times and choosing your recipe! Thank you.
Hi Leila, I always make it with 6 but if you are scaling down the entire recipe, I would suggest scaling proportionally.
I LOVED it. The recipe is so easy and I loved how it turned out!!
Thank you Natasha
Yay thank you for your great feedback, I’m so glad you loved it!
What can we replace rum wth
You can also substitute the rum with a little Grand Marnier, or amaretto. If you prefer to omit the alcohol completely, you can just leave out the rum or add a little bit of vanilla extract to taste.
I made this and was thrilled by how it turned out. It was so easy to make and tasted amazing. Made it again since. Thank you for your inspiration Natasha.
Awesome! Sounds like this is going to be one of your favorite dessert recipes, thanks for sharing your feedback with us!
I was afraid to make this but it turned out so good! I appreciate the carb count since I have a Type 1 diabetic son. Absolutely a hit..
I’m so happy you enjoyed that. Thank you for sharing that with us, Rose!
First time making tiramisu and it was a hit! Your recipe is great. I was afraid it was going to taste eggy but it didn’t.
I’m so glad that you loved this, Elizabeth! This is an all-time-favorite at home too. Thanks for your excellent review!
Hi Natasha. This Tiramisu was a huge hit with the family. They finished the entire tray in a day. Has been requested to be made once a month at least. A favourite!!!!
Thanks from Berlin, Germany.
That’s so great! It sounds like you have a new favorite! I’m so glad your family is enjoying it!
Hello Natasha. Thank you very much for all your great recipes. Question about the rum? Can i substitute it with rum essence? Thank you .
Hi Alin, I have not tested that with rum essence to advise. If you experiment, let me know how you liked the recipe.
Hi Natasha,
I LOVE all your recipes! I’ve made this 3xs now and it never fails 🙂 With this issue in CA, I finally have more time to cook/bake at home. Your website/youtube videos are my first stop to discover another savory dish. Thank you and your husband so much for providing us with great recipes and entertaining YT videos!
Thank you so much for your kind words and great feedback. I am always more than happy to help provide everyone with new videos and recipes that you can try. Stay safe and healthy!
I researched a good deal because I did not want to use uncooked eggs. I finally found Natasha’s and made it. I used rum and B&B for the liquor. It was the best tiramisu I’ve ever had .
What a wonderful feedback. Thank you so much for a great review, I am so glad that you enjoyed it!
What brand of 9 x 13 casserole dish do you use? I noticed the white one that you use quite often and it seems like a good one. Thank you.
Hi Wanda, we used this 9×13 casserole dish here. I hope that helps.
Hi Natasha.
If I make this into a round springform cake, will it hold if I take it out from the form? Want to make it looks bit more fancy for a Bday cake.. thanks.
Hi Elena, that should work great in a springform!
I cut the recipe in half and a bit less sugar. It tastes ultimately fantastic. Your recipes are always awesome! Thank you!
That’s awesome thank you so much for the great review!
Can I leave out the rum or replace it with something?
Hi Ammel, You can omit or substitute. Please see the section above labeled: “Can I Substitute the Rum?” I hope that helps.
This recipe is awesome! I made half the recipe and cut the sugar about 1/2 as well. It is so delicious! Thank you 😊
So great to hear that, Tina. Thank you for your awesome feedback!
I made this yesterday for my son who loves coffee (and dessert of course!) and it was delicious. I had to do an extra quick dip of the lady fingers because they were fresh and not a cookie style, but it worked out fine. I will definitely make this one again. Thank you for the recipe Natasha!
Thanks for sharing that with us, Denise. So happy to hear that you loved this recipe!
When warming the egg mixture with the sugar the egg didn’t turn yellow. Did I do something wrong?
Hi Vera, you want to keep it on low heat until the mixture is lighter in color and slightly thickened. It should be a lighter yellow color than when you first start.
My egg yolk and sugar mixture still feels kind of grainy. Suggestions
Hi, is it okay if I replaced the marcaspone cheese for regular cream cheese? Marcaspone cheese is expensive. Thank you!
Hello! Yes, you can substitute with cream cheese but the flavor and texture will be different.
Awesome. Thank you very much for the quick response!!
You’re welcome!
Have you ever tried making your own Mascorpone? It is not hard at all and maybe could save you a few bucks.
All the great ingredients, but something went wrong! It never set up, even with a full 24 hours in the fridge. I’ve made tiramisu before and never had this problem. Followed the directions exactly. If you have any suggestions as to what may have happened, I’d love to know because the flavor was great. I am at very high altitude, but since it isn’t baked, I don’t think that’s the problem.
Hi Hoppi, did you make sure to heat the yolk mixture long enough until it was the same consistency and color as you see in the video? Sometimes the extra moisture from that can be problematic. Also, make sure you use HEAVY whipping cream which has a higher fat content than regular whipping cream and beat that long enough – if you under beat the cream, it won’t set properly.
Natasha, I don’t know how to do it, but I tried a few of your recipes and everything was perfect, delicious, amazing!!!!! Thank you
Thank you so much for sharing that with me and for giving great feedback! I hope you love every recipe you try!
Just a quick question. Before I make this, I have a serious allergy to undercooked eggs. Are these eggs cooked enough so I won’t have a reaction?
Hi Janet, That is a bummer but I am glad you are cautious. I can’t speak to your allergy specifically but I would suggest doing what your doctor recommends for the right doneness temperature for eggs for your specific situation and then check with an instant-read thermometer.
Natasha thank you for all the wonderful recipes. Your videos help me be a more confident cook.
Aww that’s the best! I’m so inspired reading this feedback!
Hi Natasha,
All the way from Dubai, an ardent fan of all your recipes! Tiramisu is my favorite dessert and this was my first attempt to make one and it turned out so good! Must say this has to be by far one of the best Tiramisu recipes ever! Thank you so much! I’ve shared this with friends and family!
That’s so great! It sounds like you have a new favorite, Vinita!