This easy tiramisu recipe features delicious layers of espresso-soaked ladyfingers and creamy mascarpone. It’s a great no-bake dessert!
Is there anything tastier than tiramisu? This Italian dessert consists of layers of ladyfingers topped with espresso and a luxurious mascarpone cream. It’s quite creamy and slightly sweet, with a rich layer of cocoa powder on top. On our first trip to Italy, I ordered it at every restaurant Jack and I went to. It’s just This is good.
After sharing a strawberry tiramisu last summer and a pumpkin tiramisu this fall, I couldn’t resist developing a classic tiramisu recipe as well. I’m very happy with how this turned out. It’s admirable and forgiving, but deceptively easy. This no-bake tiramisu recipe requires only 8 ingredients.
Make them for Valentine’s Day, your next dinner party, or anytime you need an amazing dessert. Everyone who tries this recipe will definitely love it!
Tiramisu ingredients
Although this tiramisu recipe has classic flavors, it’s not exactly traditional.
In classic Italian tiramisu, mascarpone cream is made with raw eggs, always the yolk and sometimes the egg white as well. I’m squeamish about raw eggs…and the common technique of gently cooking eggs over a double boiler seems a bit elusive.
So I used the same shortcut you’ll find in strawberry tiramisu and pumpkin tiramisu: whipped cream! It gives lightness and texture to the mascarpone layer, without the need for eggs!
Here’s the full ingredient lineup:
- Mascarpone cheese and heavy cream – They create rich, creamy tiramisu layers.
- Granulated sugar and vanilla extract – They flavor the cream. For the best texture, use fine white sugar for this recipe, not natural cane sugar. I also tested this recipe with powdered sugar. It worked well, but the granulated sugar gives the cream a smoother texture.
- Lady fingers -You’ll soak these Italian cookies in espresso to create a non-creamy layer of tiramisu. It is available in the baking section or Italian section of most grocery stores. Look for those with a crisp texture. I love the Alessi and DeLallo brands.
- Espresso – To soak the lady’s fingers. Make it yourself if you have an espresso machine, or use instant espresso powder. (I like DeLallo.) In a pinch, strong coffee or cold brew concentrates work too.
- Dark rum or liqueur – Optional, but traditional! I personally love this tiramisu recipe without alcohol, and it’s kid-friendly that way. But if you want to add it, feel free. Dark rum is a great choice, as are Italian liqueurs like amaretto. (Bonus: You can use leftovers to make an amaretto sour!)
- And cocoa powder – To dust on top.
Find the full recipe with measurements below.
How to make tiramisu
To prepare this tiramisu recipe, you must: Start by preparing the mascarpone cream.
In a large bowl, mix the mascarpone with vanilla extract.
In another large bowl, use a stand mixer or electric mixer to beat the whipping cream and sugar together until soft to medium peaks form, 5 to 8 minutes.
Gradually and gently add the whipped cream to the mascarpone.
Next, dip half of the ladyfingers into the espresso infusion. Mix the espresso with rum or liqueur, if using. Dip half of the ladyfingers into the espresso mixture, one at a time, and leave them in the liquid long enough to be moistened on all sides.
Arrange coffee-soaked ladyfingers in an even layer in the bottom of a 9×9-inch baking dish, cutting them if necessary to fit.
Spread half the mascarpone cream evenly over the top.
Repeat the layering process By dipping the remaining ladyfingers into the espresso. Arrange it on top of the first mascarpone cream layer, then cover it with the remaining cream.
Cover and chill in the refrigerator for at least 8 hours or overnight. Sprinkle with cocoa powder, chop, and serve!
Recipe tips
- Mascarpone can be picky. Let it come to room temperature before working with it, gradually mixing it into the whipped cream. If you add the cream all at once or mix it too vigorously, the mascarpone may become grainy.
- Dip your ladyfingers for just one to two seconds. If it sits in the espresso mixture too long, it will become soggy. Dip it long enough to moisten it on all sides.
- You can decide when to add the cocoa powder. It’s usual to add cocoa powder before refrigerating the tiramisu, but in my testing, I found that it could look uneven after refrigerating. It was wet in some places and dry in others. I prefer the look of fresh cocoa powder. If you prefer to try the traditional method, sprinkle with cocoa powder before refrigerating.
- Refrigerate the tiramisu for at least 8 hours, or overnight. As it cools, the cream will set and ladyfingers will soften, take on the perfect texture and become sliceable. Don’t try to introduce it sooner!
How to store tiramisu
This tiramisu recipe keeps well covered in the refrigerator for up to 4 days.
Can you freeze tiramisu?
I do not recommend freezing tiramisu. The consistency of the cream can change as it melts.
More dessert recipes to try
If you like this tiramisu recipe, try one of these delicious desserts below:
Tiramisu
serves 9
This tiramisu recipe is an easy version of the classic Italian dessert, made with coffee-infused ladyfingers, rich mascarpone cream, and no raw eggs. Be aware that it prepares overnight in the refrigerator, so be sure to assemble it the day before you plan to serve it.
- 8 ounce Mascarpone cheese, At room temperature
- ½ teaspoon Vanilla extract
- 1½ Cups Heavy whipping cream
- ½ cup Granulated sugar
- 1½ Cups espresso, Cool down a little
- 2 tablespoons Dark rum or favorite liqueur, Such as amaretto (optional)
- 24 to 30 Dry Savoyardi Lady Fingers, The exact number will depend on your baking dish
- 2 tablespoons Cocoa powder, For dust
Prevent the screen from turning dark
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In a large bowl, mix the mascarpone with vanilla extract.
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In another large bowl, use an electric mixer or stand mixer to beat the cream and sugar at medium speed for 5 to 8 minutes, or until soft to medium peaks form. Gradually and gently add the whipped cream to the mascarpone, mixing until completely combined.
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Assemble the tiramisu. In a medium bowl, stir together the espresso and rum, if using. Dip half of the ladyfingers into the espresso, one at a time, leaving each one in the liquid long enough to cover them on all sides. If it sits in the liquid too long, it will become soggy. Arrange the dipped ladyfingers evenly in the bottom of a 9×9-inch or similar baking dish, cutting them if necessary to completely cover the bottom.
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Spread half of the mascarpone mixture evenly over the top. Dip the remaining ladyfingers into the espresso one at a time, then place them in an even layer over the mascarpone. Spread the remaining mascarpone mixture evenly over the top.
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Cover and chill in the refrigerator for at least 8 hours or overnight. When ready to serve, place the cocoa powder through a fine mesh strainer and sprinkle it over the top of the tiramisu. Slice and serve.