Tiramisu is a classic Italian dessert that layers espresso-soaked ladyfingers with a rich and creamy mascarpone filling, all topped with a dusting of cocoa powder. It’s indulgent, elegant, and surprisingly easy to make. I love how it’s both light and decadent at the same time, with bold coffee flavor and a velvety texture that melts in my mouth.
Why You’ll Love This Recipe
I love making tiramisu because it feels like a restaurant-quality dessert, but I can easily prepare it at home. It’s no-bake, which makes it perfect for warmer days or holiday prep when my oven is busy. The combination of espresso, mascarpone, and cocoa is timeless, and I can make it ahead of time—actually, it tastes even better after chilling overnight.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Ladyfingers (savoiardi)
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Mascarpone cheese
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Egg yolks
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Granulated sugar
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Heavy cream (or whipped cream)
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Strong brewed espresso or coffee, cooled
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Unsweetened cocoa powder
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Optional: dark rum, Marsala wine, or coffee liqueur (for added flavor)
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Vanilla extract
Directions
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I start by brewing the espresso and letting it cool. I stir in a splash of liqueur if I’m using it.
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In a mixing bowl, I whisk egg yolks and sugar over a double boiler until thick and pale, then let it cool.
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I beat in the mascarpone and vanilla until smooth and creamy.
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Separately, I whip the heavy cream until soft peaks form, then gently fold it into the mascarpone mixture.
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I dip each ladyfinger quickly into the espresso—just long enough to soak without getting soggy—and layer them in a dish.
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I spread half of the mascarpone filling over the soaked ladyfingers and repeat with another layer of dipped cookies and cream.
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I cover and refrigerate for at least 6 hours, preferably overnight.
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Right before serving, I dust the top generously with cocoa powder.
Servings and timing
This recipe makes about 6–8 servings. It takes around 30 minutes to assemble, plus at least 6 hours of chilling time—though I like to chill it overnight for the best flavor and texture.
Variations
Sometimes I add a layer of shaved chocolate or cocoa nibs between the layers for extra texture. I’ve made a strawberry tiramisu with berry purée and no coffee, or a chocolate version by adding melted chocolate to the mascarpone.
Storage/Reheating
I store tiramisu tightly covered in the fridge for up to 3 days. It actually gets better as it chills. I don’t freeze it—it can get watery when thawed. I also don’t reheat this dessert; it’s best served cold and creamy.
FAQs
Can I use cream cheese instead of mascarpone?
I’ve tried it in a pinch, but mascarpone has a smoother, more delicate flavor. If I do substitute, I soften the cream cheese first and mix in a little extra cream.
Do I need alcohol in tiramisu?
No, it’s completely optional. The classic version uses liqueur, but I often skip it for a kid-friendly.
Can I make tiramisu without raw eggs?
Yes, I use a cooked egg yolk mixture (sabayon) in this recipe, or I swap eggs for whipped cream entirely for an eggless version.
How do I keep the ladyfingers from getting too soggy?
I dip them quickly—no more than 1–2 seconds in the coffee. They soak up liquid fast, so I work quickly.
Can I make it in individual servings?
Definitely. I layer the ingredients into small glasses or ramekins for easy single servings that look great for parties.
Conclusion
Tiramisu is a classic for a reason—it’s creamy, coffee-infused, and irresistibly good. I love how simple it is to make and how it always impresses, whether I’m serving it at a dinner party or enjoying a slice after a long day. It’s one of those desserts that never gets old, and every bite is pure comfort.
Print
Tiramisu
- Prep Time: 30 minutes
- Cook Time: undefined
- Total Time: 6 hours 30 minutes
- Yield: 6–8 servings
- Category: Dessert
- Method: No-bake
- Cuisine: Italian
- Diet: Vegetarian
Description
Tiramisu is a classic no-bake Italian dessert made with espresso-soaked ladyfingers, a creamy mascarpone filling, and a dusting of cocoa powder. Elegant, rich, and surprisingly easy to make, it’s perfect for entertaining or indulging at home.
Ingredients
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Instructions
- In a heatproof bowl, whisk egg yolks and sugar over a simmering pot (double boiler) for 5–6 minutes until thick and pale. Remove from heat and let cool.
- Beat in mascarpone and vanilla until smooth.
- Whip heavy cream to soft peaks and gently fold into the mascarpone mixture.
- In a shallow dish, combine cooled espresso with liqueur (if using).
- Quickly dip each ladyfinger into the coffee mixture and layer in a dish.
- Spread half of the mascarpone mixture over the ladyfingers. Repeat with another layer of soaked cookies and cream.
- Cover and chill for at least 6 hours, preferably overnight.
- Dust with cocoa powder just before serving.
Notes
- Dip ladyfingers quickly to avoid sogginess.
- For an eggless version, omit yolks and double the whipped cream.
- Try layering into individual cups for easy single servings.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 18g
- Sodium: 90mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 135mg
