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
Made this for Mother’s Day for my mother and me, and am so pleased. I took a leftover ladyfinger and dipped it in the coffee/rum mix, spread a smidge of the cream and sprinkled the cocoa over to test the flavor profile and was absolutely delighted.
I did sub rum extract for the rum. The box had a conversion that I used to help with this recipe.
My only trouble was layout of the ladyfingers. Mine wouldn’t lay across the 9×13 so I had to do them in groups of 3’s, vertical and then horizontal. I assume this is just based on what brand one uses and won’t affect the magnificent taste. Adding this recipe to my recipes!
So glad to hear that it was a success! Thank you for your great feedback and for sharing your comments with us, we appreciate it.
My whipped cream curdled and didn’t even whip it for the allotted time! Had to dump it and rush to but ready made whipped cream instead. Also, I ran out of coffee so had to make more for the remaining 6 lady fingers! Not sure how this tastes yet as it needs to refrigerate overnight but this was the most stressful dessert I’ve ever made!☹️
I hope it ends up tasting good!!
Hi, I’m sorry to hear it was stressful for you – normally this is not intended to be a stressful recipe. I am always happy to help troubleshoot – the first thing that comes to mind was did you make sure to use Heavy whipping cream and also did you use the correct temperature ingredients?
Hi Natasha
I tried making the Tiramisu. I felt the step below “Beat together 16 oz mascarpone and 3 Tbsp rum. Use an electric hand mixer to beat in the warm yolk mixture until well incorporated” was a bit runny and I was not sure how long to beat it. And due to that even after adding heavy cream which had medium peaks did not help and was still a bit runny.
I would like to know what I did wrong so that for the next time it would help. I cannot thank you enough for posting such amazing recipes with great details.
Thank you
Jyothi
Hi Jyothi, you might watch the video to see where things started to look different. Also, make sure you are using HEAVY whipping cream which has a higher fat content then whipping cream. Also, I use mascarpone right out of the fridge and do not leave it at room temperature before using. I hope that helps!
Hi Natasha
I watched your video three times, more than what I usually do as I was worried 😁 that things would go wrong. Mascarpone was outside for about 10minutes, thank you for the tip. Also, how long did you beat the mascarpone and rum? Perhaps I did not beat enough. I would greatly appreciate a reply
Hi Jyothi, I beat those together until they were just blended and incorporated, maybe a minute?
Hi Natasha, I just came to write the same question. I tried it three times, and the egg yoke and mascarpone did not incorporate. It was runny and grainy too. I have watched your video few times:-) but not sure what I am missing
Was there anything that was skipped or changed in ingredients or the process? Make sure to beat the mascarpone with rum before adding the egg mixture.
The only difference I am making is that I am using stand mixer. Will this be an issue?
By the way, I have tried few of your recipes and the came out nice!
Hi Senait, it’s hard to say without being there. I recommend making sure there are no substitutions to both the ingredients or processes.
Hi Natasha,
Update – I made the Tiramisu yesterday. Came out perfect. I only took out the mascarpone and Heavy whipping cream just before beating. Plus kept the egg and sugar mixture a bit longer and made sure it is not grainy anymore.
Thank you for giving another great recipe.
That’s great! Thank you for updating us with the result of your tiramisu. I’m glad it was a success!
hi Natasha! can I use Kahlua in place of rum?
Hi Lea, someone else shared this in the comments section “I substituted the rum for Kahlua and it was so yummy!! Thank you!!” I hope that helps.
I’ve tried your recipe and turn out a huge hit thanks for sharing your recipe Natasha
and I tried to freeze the tiramisu and turn out still good
That’s just awesome! Thank you for sharing your wonderful review!
Hi Natasha,
I don’t have enough, what do you think about using Marsala wine that I use for Marsala chicken?
Thank you
Karen
Hi Karen, I haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.
Just tried, taste was good not as strong alcohol flavor as rum. But somehow my cream part was not as thick as yours, seem a little runny, I wonder why ? Any advice?
Hi Karen, make sure to use HEAVY whipping cream (not light cream or regular “whipping cream”) and whip to medium peaks which will hold the cream form better.
Do you put anything in the heavy whipping cream to thicken? Mine also was more runny after whipping for almost 10 minutes tonight. It came straight out of the fridge. Hoping it thickens while in the fridge. Can you freeze this tiramisu?
Hi Paulina, I have not tried freezing this recipe. If you experiment with that please let us know.
What can I use in place of rum for a non-alcoholic version?
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.
The flavor was good but mine went flat. Curious if I whipped the cream enough but it said light peak which I did.
Suggestions?
Hi Annette, it’s hard to say without being there. There could be several reasons why. I’m wondering if it needed a little more time.
Natasha,
I really appreciate all your recipes! I made this recipe but when I added the egg custard to the Marscapone cream, the egg curdled, then I tried to use my hand mixer to mix the combination and I ended up with grainy and some curdled egg in the mixture. I appreciate your input.
Hi Farah, the egg mixture should not curdle if it was heated and combined with sugar as directed. I haven’t had that happen before so I’m not sure what could have happened. Maybe consider if any changes were made in the process or ingredients. Also if the mixture turned graining after adding the heavy cream, that is usually due to overmixing.
I appreciate your prompt reply. Today is Easter 2021. Happy Resurrection Day to you and your family!
Happy Easter to you also. Thank you so much!
This recipe was my first attempt to make tiramisu. It was soo good and such a hit with the family. It tastes just like the restaurants.
That’s just awesome! Thank you for sharing your wonderful review!
Best tiramisou recipe ever!
Well written and very easy to follow.
Tastes delicious too!
Hi Laura, thank you for your great comments and feedback. I’m glad you enjoyed this recipe!
Can i omit the eggs?
Hi Yunita, I honestly haven’t tried this without eggs yet to advise.
I tried it last night and it still came out delicious! I probably didn’t mix the cream and mascarpone well enough because the mascarpone was cold so it was hard to mix in with spatula. I should try to use mixer next time. Thank you!
I’m so glad you enjoyed it!
Sounds wonderful! Is this recipe easily halved? I’m cooking for one.
Hi Karen, that may work. I recommend clicking “Jump to recipe” at the top of the post, it will take you to our printable recipe where you’ll have the option to change the number of servings. Hover over the number of servings highlighted in red and slide it to how many servings you would like to make. I hope that helps!
Natasha, that’s an amazing tool. Thanks!!
Just tried this recipe and it turned out amazing. My husband -who’s a big fan of tiramisu- loved it too. Many thanks.
That’s just awesome Asma! Thank you for that wonderful feedback.
Can I substitute the mascarpone for cream cheese?
Hi Jessica, in some cases, you can substitute with cream cheese like in our Tiramisu Yule Log but the flavor and texture will be different.
Thank you for all your recipes Natasha love them . God Blessing’s. Always. Monica 🙏❤️
I’m so happy you love our recipes! Thank you so much for the fantastic review and your encouraging words. I am smiling big reading your comment
This recipe is perfect
I’m so glad you enjoyed it!
This is absolutely one of the best Tiramisu recipes out there! A friend of mine who LOVES Tiramisu said this is one of the best he’s ever had. Just be sure to make the coffee for the syrup really strong so your ladyfingers will have a strong coffee flavor. I did use the golden rum, which added a delicious degree of flavor. This is a double thumbs up recipe!
Hello Cristina, thanks for your awesome review of this recipe! Thank you so much for sharing your thoughts with us.
Hi Natasha, your recipe works out great for me. But I have trouble getting the pieces out of the pan in pretty shape like you did. What spatula do you use to get the tiramisu out of the pan?
Hi Jia! I’m so glad you enjoyed this recipe. We cut the Tiramisu at the 4-minute mark in the video if you wanted to peek at the tools we used. I just used a sharp knife and a spatula. You can find our favorite kitchen tools in our Amazon Affiliate Shop HERE.
So perfect, just what I’m looking for. Thank you, Natasha!
You’re welcome, Jia! I’m happy you enjoyed this recipe.
I am the only one who took forever to mix the heavy whipping cream? It took wayyy longer than the recommended 3-4 minutes. Would appreciate some feedback for next time 🙂 Thanks!
Hi Luba, are you using the same equipment we recommend? Some are less powerful than others, and that could be the culprit. Also, make sure your whipping cream and mascarpone are COLD, and you’re using “heavy” whipping cream, not just whipping cream.
Hi Natasha!
First time making Tiramisu, it´s my favorite dessert but I always thought it was hard to make, so I was surprised at how easy this recipe looked.
I absolutely loved it and so did everyone at home!
Even my husband (who must have been a restaurant critic on his past life) said it was better than any restaurant´s. I forward his rave review to you. Thanks for all your wonderful recipes!
Thank you for your wonderful comments and feedback, Claudia. I’m happy to know that you enjoyed making this recipe!