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
Outstanding! I followed the recipe and it was perfect. Everyone loved it so much, I made it again and it went like hotcakes. This is a winner!
This recipe is amazing! My family LOVES it. Relatively easy to make as well. Thank you so much!
You’re welcome! I’m so happy you all enjoyed it, Sue
Can you make this and freeze it for a later time?
Hi Tanya! Yes, it freezes well. Just let it thaw in the refrigerator.
Made this .. super delicious 😋 and love the texture. Thank you so much for sharing ❤️
Hi. Can I use cream cheese instead of mascarpone?
We prefer it with mascarpone since 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 Cake but the flavor and texture will be different.
Natasha,I am beginner level a classic that’s easy to bake and decorate Incredibly moist and packed with flavor, you’ll love this
delicious this easy dessert looks picture homemade,thanks for recipe. Tiramisu is a classic Italian
You’re very welcome! It really is such an easy and impressive dessert!
Can rum extract be used instead of the rum?
Hi Cathy! They don’t taste the same, but you could use it. You can also omit the rum all together or add a little vanilla extract to taste.
This was my first attempt at making tiramisu and it turned out perfectly! So much easier than I imagined. Highly recommend!!
Thank you so much for trying my recipe. I’m glad you loved it.
This is a big hit every time I make it. Even my picky foodie friends rave over this. Thank you for a wonderful recipe!!!
hi, can i make this recipe with using alcohol? what’s the best substitute for that
I have not tried that version to advise. Let us know how it goes if you give that a try!
Have followed your tiramisu recipe numerous times. Always a favorite!
It’s one of my favorites cakes. I’m glad you enjoyed it!
Hello! I looked under the “Shop” tab, but didn’t find what I’m looking for. Could you link the white pan you used for the Tiramisu, as well as the glass and metal bowls you used? When I was mixing ingredients, little metal shavings ended up in the mix. I looked up why and it said I may be using cheaper stainless steel that can come off when mixing with a metal mixer. Does this ever happen to you? Ugh!
Hi Annemarie. They are linked in the kitchen tools category and bakeware category in the shop. Also, click on the red bold words throughout the blog post and in the recipe card, they are links.
Hi! If I substitute the rum with vanilla extract, do I use the same amount? Or a little less?
You might want to use less vanilla extract as it has a stronger flavor.
I’ve made this now several times. Truly the best tiramisu recipe I’ve found, thank you! It makes about 18 separate portions if you divide into 2 square dishes (I end up using 48 biscuit fingers) and get so many compliments at dinner parties and functions when it’s really so easy to prepare. Love it!
Can we use powdered erythritol here
Thx
Hi Sherry! I haven’t tested that, so I don’t know how it affects the recipe.
The recipe perfectly balances sweetness and flavor, is kid-friendly with minimal sugar and alcohol. It’s easy to make. It has become one of my family’s favorite!
I made this and could not get the sugar to dissolve in the egg yolks. I followed the recipe and it continued to stay grainy. Any suggestions?
Hi Jamie! Are you using a larger granule sugar? If so, it would take longer to dissolve. It may have also needed to be heated longer.
Hi Jamie, I’ve done this with different sugar, I get the best results with castor sugar (super fine) and making sure the eggs are at room temperature when you start mixing. Was still very yummy with other sugar, but was tired by time it had dissolved!
Amazing recipe, Natasha! Always a crowd pleaser.
Can this be remoulded as well?
Hi Liz! I’m glad you love to. You can experiment making this in different shapes and sizes. Just as long as you’re using something that has good support for the cake.
Made this for the first time and was surprised how easy it is—other than my arm getting tired beating the egg yolks for ten minutes. I was concerned as they still seemed a little grainy but were so thick I couldn’t go longer. I used Kahlua rather than rum, and it was really excellent. My sons rated it a ten!
This is the best tiramisu, EVER! The recipe does not require any special skill, but it uses a lot of bowls. Who cares, its out of this World.
Hi Coleen! I’m so glad you loved it. Thank you for the feedback.