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
This is delicious. I made this for desert for Christmas Eve is was a big hit. Everyone committed how good it was. This is the only recipe I will make The filling is creamy and goes down so easily. It’s like eating air. Definitely a keeper.
Hi Rose, so awesome to know that! Thanks for sharing that with us, I’m glad it was a big hit!
Just made this recipe for the 2nd time and holy moly was is delicious. You’re turning me into a chef! I appreciate you!!
Yay, so happy to hear that! Thank you, Sandra.
Hi Natasha. What speed should I beat the whipping cream in?
Hi Althea, we beat it on high speed.
Hi Natasha, I love your recipes, especially the one for tiramisu. I have made it a few times and all our friends just loved it. I never liked tiramisu before until I tried your recipe. I am not a drinker, but I think rum is the magic ingredient. I am going to make it again for tomorrow😊Thank you and happy holidays to you and your beautiful family.
Thank you for sharing that wonderful review, Mitra! I’m so glad you enjoyed it!
Hi Natasha,
The original Italian recipe doesn’t require to “cook” the eggs yolk and rum is not needed.
See this: https://youtu.be/c4-9rR-YxZk
Cheers!!!
Hi Natasha, can I use cool whip for this recipe instead of mixing heavy cream?
Hi Inessa, I haven’t tested this substitution to advise. If you experiment, I would love to know how you like that.
Hi! How much vanilla extract do I use if I omit the rum?
Hi Norie, I would use maybe 2 tsp of vanilla if omitting the rum.
Vanilla has alcohol in it as well:
By FDA standards, pure vanilla extract contains a minimum of 35 percent alcohol, the same proof as Captain Morgan rum.
Thank you so much for sharing that with me. Yes, please see our vanilla extract recipe here – all the ingredients are listed.
Hi Natasha. what is the difference in using cold marscapone and room temperature marscapone?
Hi Leila, I recommend using cold mascarpone for the cream to form properly. I hope you love the Tiramisu cake!
Hi Natasha! I made this recipe and it was fantastic! I appreciate that it doesn’t use raw eggs. One question is that the mascarpone cheese was a bit lumpy when I poured it out the container and the lumps stayed even after beating it. It wasn’t very noticeable but I was wondering if I can prevent this. I tried doing some research online. Should I leave the mascarpone cheese and whipping cream at room temperature to prevent the lumps/curdling? Thanks!
Hi Regan, overbeating the whipped cream can cause it to get a little lumpy. The overall taste will still be good though. Also, make sure to make the cream in the order that is listed in the instructions and mix those ingredients in the correct order.
Hi Natasha. What is the difference between using room temperature marscapone and cold marscapone?
Hi Savannah, I recommend using cold mascarpone for the cream to form properly.
In your earlier reply to Leila you mentioned that the mascarpone to be left at room temperature for 15 minutes? I am confused as you mentioned cold mascarpone here.
Hi Chrissie, my mistake, I recommend using cold mascarpone for the cream to form properly.
Hi Natasha. for 1.5 cups of coffee how many tablespoons of coffee powder should i use?
Hi Lisa, I haven’t tested this with instant/powder coffee. I would make it based on the package instructions.
? Most recipes say to let egg yolks cool completely some even have you put in fridge or on ice and room temp marscarpone I worry it might be running if egg is to warm
Hi Cindy, we made this based on recipe instructions exactly and it worked great!
Hello, I only do not like this recipe because it has alcohol. I LOVE all your other recipes but this recipe isn’t kid friendly! I do not understand why you put “rum” in it…. sorry but this isn’t for me. I really like tiramisu but I’ve never tasted “rum” in it… for dinner tonight I am making you lemon chicken pasta though!
Hi Adria, if you prefer to omit it completely, you can just leave out the rum or add a little bit of vanilla extract to taste.
Excellent site for delicious recipes, well done!
Looking forward to making your Tiramisu!
I’m so happy to hear you are enjoying my blog! Thank you for sharing that with us!
6 egg yolks means raw eggs. The post says there are no raw eggs? Confused
Hi Ariana, some recipes just add raw yolks, but this mixture is heated to a temperature that pasteurizes and brings them to a safe temperature so they aren’t technically ‘raw’ anymore.
Hi Natasha. Can I omit rum in the coffee and the marscapone mixture?
Btw this recipe looks amazing. I will be trying it next week.
Hi Ella, 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.
Hi Natasha. Can I omit rum in the coffee and the marscapone mixture?
Btw this recipe looks amazing. I will be trying it next week.
Traditionally, coffee or espresso is used in Tiramisu. If you are concerned about the 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.
Sorry I meant to ask about the alcohol. I don’t consume alcohol. So I wanted to know if i can make it without rum?
Hi Ella, 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.
Natasha i always love your cooking and i made your baklava and it’s the best baklava i ever had!! I’m interested to make this tiramisu, is that okay to make into 2 square dish instead of 9×13 dish ?
Hi Shanty, that should work but could be flatter depending on the size of the two dishes.
Thank you so much! I’m going to make this for xmas!! 🙂
Hi Natasha
Could I use an electric whisk to beat eggs or is it best to persevere with a hand held one please
Hi Sally, a hand whisk is all that is necessary. If using an electric one, be sure it is on the lowest speed.
Hey Natasha! I tried this recipe n turned out amazing! My mom’s birthday is coming up so I thought I’d make a Tiramisu cake this time. DO u think it’ll be okay if I use sponge cake instead of lady fingers? If yes, what recipe would u suggest, n will it still have the strong coffee falvor? Also do u think this would be enough filling n topping for a two layer 8 inch cake?
Hi Hooriya, you can try this Tiramisu Cake here or our Tiramisu Yule Log cake HERE that uses a sheet pan sponge.