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
The tiramisu tasted really good! However, it was quite runny and didn’t set nicely. I had to put it in the freezer instead of the refrigerator for a couple of hours to firm up. Next time, I would use gelatin in the cream.
I haven’t had that experience but I’m happy to troubleshoot. Was anything altered in the recipe? Make sure you also whisk the eggs and sugar on the stove-top long enough or it can also get a little loose and lastly, make sure not to oversoak the ladyfingers which will also add too much moisture to the cake. I hope that helps for next time. I’m so glad you enjoyed the flavor!
Where do I find the “notes” you are always talking about?
It is in the description field below the YouTube video.
Natasha, how many people does this recipe feed?
Hi Martine, I have the serving size listed in the print-friendly recipe card.
This was amazingly good!!! And super easy to make. Thank you!
That’s just awesome! Thank you for sharing your wonderful review!
Natasha,
It was my very first time making this and it was hit at Thanksgiving! I substituted the rum for Kahlua and it was so yummy!! Thank you!!
You’re welcome! I’m so happy you enjoyed it, Jeanne!
I’ve made different recipes for tiramisu but for some reason both times I’ve made this one the cream gets thin when I incorporate the marcapone. So…. frustrating
Hi Greg, it may be due to not having the yolks and sugar on the heat long enough or possibly using extra-large yolks. Also, make sure to use Heavy whipping cream and beat it adequately.
I made this for thanksgiving and it was a hit. Thank you Natasha!
I used spiced rum for the coffee and vanilla extract for the mascarpone mixture. The heavy whipping didn’t form a peak as I was beating it, I got worried that it would come out runny but it was just perfect!!!
I’m so glad you enjoyed it, Nour! Thank you for the wonderful review!
how much mascarpone cdo u use? your recipe calls for 16oz but the video only shows an 8oz tub being used.
Hi Gina, it’s 16 oz mascarpone cold the recipe is correct
Any tips on making espresso with instant coffee? We don’t have a coffee or espresso machine right now (Christmas present for the hubs is on the way).
Hi Diana, it doesn’t necessarily have to be espresso, but espresso does have the best rich flavor. A good strong coffee could work also.
Will spiced rum for this? That’s the only rum I have. If not, will whisky work?
Hi Janice, I have not tested this with whisky or spiced rum to advise. You can 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.
Thanks for this recipe, Natasha! I made this y’day and tasted it today. IT IS AMAZING! I followed your recommendation and put vanilla (paste) instead of rum. So yum!!
Hi Natasha! My mom is in love with the baking dish you used, but it doesn’t look like the Staub one linked in your affiliate Amazon. Do you remember where you got that baking dish from? Thanks!!
Hi Camile, I haven’t been able to find that particular one online. I bought it at Fred Meyer (a Kroger store)
Hi Natasha, Can I use a rum extract for this recipe? Will it taste as good as the regular rum. Also will it be ok to dust the cocoa powder after preparing then put it in the fridge for over night. I am making this for Thanksgiving for the first time. I can’t wait. Thank you for all you do. Happy Thanksgiving to you and your family!!
Hi Anna, I have not tried this with rum extract to advise. Our readers have reported using vanilla extract. Make sure not to use too much; it will overpower the flavor since the extract is potent.
Thank you Natasha for your reply about the rum extract. Will be making this on Wednesday night for one of my Thanksgiving Day desserts!! Have a Happy Thanksgiving and to your family. Stay safe and enjoy xo
Happy Thanksgiving, Anna!
I once made tiramisu with a chef in UK and they spread a layer of chestnut puree over the lady fingers before the cream and I cannot remember what the liquor was that was used. It was out of this world but so long ago I cannot remember the recipe!
That sounds delicious! Thank you so much for sharing that with me!
I served this as dinner dessert on Saturday and the cake just disappeared from the dish in minutes!
It was that delicious!
I had to share the recipe with everyone.
Fantastic! Thank you for sharing!
That’s so great! It sounds like you have a new favorite!
Great recipe, I’ve made this 5 times now. But it always end up too runny (doesn’t hold up into structured squares), even after chilling in fridge for 12 hours. How do I fix this?
Hi Gabe, I haven’t had that experience, was anything possibly altered from ingredients or processes?
how many days can i keep it in a fridge before serving
Hi Alla, it is best eaten within a day of making it but it can sit for a couple of days in the fridge.
Hey Natasha! I can’t tell you how good this recipe was! And so easy to follow! Everyone at home loved it so much. Thanks a lot!
That’s just awesome, Isha! I’m so happy you all loved this!
Hey natasha I prefer egg yolks more cooked sabayon stage we can’t take risk in trade different types of guests with there health types different ages,but raw eggs even cooked eggs cause unstable of our stomach,well there are so many different types of tiramisu recipes,I followed few and I don’t like coffee that much, so guess what I am not a fan of tiramisu.. see you soon on a video
Hi Natasha!
Aside from the eggs looking lighter, how do I know the eggs are good or cooked? I’m hesitant to taste it if it might be raw. Thank you! I’m planning to bake it for my birthday
Hi Shereen, I recommend following the steps exactly to ensure they are cooked.
Ive made it thrice now and always tastes amazing. i don’t have a Coffeys machine so if I’m using instant Nescafe powder..how much coffee should i put in 1 cup of water? Also my mascarpone egg yolk mixture becomes a little runny after i add the egg mixture so what could be causing that and is there anything i can do to prevent it?
Hi Shaina, I haven’t tested this with instant coffee. I would make it based on the package instructions.