Few desserts capture romance, comfort, and indulgence quite like Tiramisu. Originating from Italy, this no-bake layered dessert combines delicate ladyfingers soaked in espresso with rich mascarpone cream and a dusting of cocoa powder. It’s light yet luxurious, the perfect sweet ending after a hearty Italian dinner.
If you’ve ever wondered how to make authentic tiramisu at home — the kind that tastes like it came from a cozy café in Rome — you’re in the right place. This step-by-step guide will show you how to make the best tiramisu recipe using simple ingredients and foolproof techniques.
We’ll also explore how to make tiramisu variations like tiramisu pudding, eggnog tiramisu, and even a boozy version for the holidays. Ready to whisk, layer, and chill your way to dessert perfection? Let’s get started.
Table of Contents
Why You’ll Love This Tiramisu Recipe
- Authentic Italian Flavor: Made with real mascarpone, espresso, and a touch of coffee liqueur for depth.
- No Baking Required: Perfect for summer gatherings or when you don’t want to turn on the oven.
- Elegant and Easy: Layers of creamy mascarpone and espresso-soaked ladyfingers look impressive but are simple to assemble.
- Make-Ahead Friendly: Actually tastes better the next day as the flavors meld.
- Customizable: Make it alcohol-free or with a festive twist like eggnog tiramisu or tiramisu bars.
Looking for another rich Italian-inspired dessert? Discover great ideas like Chocolate Cake Roll with Rich Creamy Filling — it’s as elegant as it is delicious.
Ingredients
- 6 large egg yolks
- ¾ cup granulated sugar
- 1 cup mascarpone cheese (room temperature)
- 1 ½ cups heavy cream (cold)
- 2 cups strong brewed espresso or dark coffee (cooled)
- 3 tablespoons coffee liqueur (Kahlúa or Marsala wine) — optional
- 2 packages (7 oz each) ladyfinger cookies (Savoiardi)
- Unsweetened cocoa powder for dusting
- Dark chocolate shavings (optional for garnish)
Step-by-Step Instructions
- Prepare the espresso mixture:
Brew 2 cups of strong espresso or dark coffee. Stir in coffee liqueur (if using) and let it cool. - Make the mascarpone filling:
In a heatproof bowl, whisk egg yolks and sugar together until pale. Place over simmering water (double boiler method) and whisk for 5–6 minutes until thickened. Remove from heat and let cool slightly.
Add mascarpone cheese and mix until smooth. - Whip the cream:
In a separate bowl, whip heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture until creamy and light. - Dip the ladyfingers:
Quickly dip each ladyfinger into the cooled espresso mixture. Don’t soak them — a quick dunk on each side is enough. - Assemble the tiramisu:
- Layer half of the dipped ladyfingers in a 9×13-inch dish.
- Spread half the mascarpone mixture evenly on top.
- Repeat with another layer of ladyfingers and remaining cream.
- Chill and serve:
Cover with plastic wrap and refrigerate for at least 6 hours, or overnight for best flavor.
Before serving, dust generously with cocoa powder and sprinkle chocolate shavings if desired.
Pro Tip: The longer tiramisu chills, the better it tastes. Overnight chilling allows the flavors to blend beautifully.
For a cozy, comforting pairing, check out Easy Lasagna Soup — it pairs perfectly with this classic Italian dessert.
How to Serve Tiramisu
Tiramisu is a dessert best served cold and elegantly plated. Use a large spoon or spatula to lift each creamy square, ensuring you get all the layers in every bite. Dust with fresh cocoa powder right before serving for that signature finish.
For a dinner party, you can make individual servings in small glass cups or mason jars. This makes for beautiful presentation and easy portion control.
If you want to elevate it further, drizzle chocolate or coffee syrup over the top, or add chocolate curls for extra indulgence.
Tiramisu also pairs wonderfully with after-dinner drinks — try serving it with espresso, cappuccino, or a glass of sweet Marsala wine. For holiday gatherings, pair your tiramisu with Baked Apple Fritters for a cozy dessert duo.
How to Store Tiramisu
- Refrigeration:
Cover tightly with plastic wrap or foil. Store in the refrigerator for up to 4 days. The flavors deepen over time, making day-two tiramisu even better. - Freezing:
You can freeze tiramisu for up to 2 months. Wrap the dish in plastic wrap and then aluminum foil. Thaw overnight in the fridge before serving. - Individual Portions:
Freeze single portions in airtight containers for convenient, ready-to-serve treats. Perfect for when you need a quick dessert fix.
Avoid leaving tiramisu at room temperature for more than 1 hour, as the mascarpone and cream can spoil.
Tips to Make the Best Tiramisu
- Use high-quality mascarpone cheese for a smooth, creamy texture.
- Make sure your coffee is cooled before dipping ladyfingers to avoid sogginess.
- If you prefer a non-alcoholic version, skip the liqueur or replace it with vanilla extract.
- Don’t rush the chilling process — overnight is ideal.
- For a firmer set, use less whipped cream or chill longer.
- Dust cocoa powder just before serving to prevent it from absorbing moisture.
- Want a festive twist? Add a splash of eggnog during the holidays for an eggnog tiramisu variation.
Variations of Tiramisu
- Tiramisu Bars:
Layer the dessert in a smaller pan and cut into bars for bite-sized servings — great for potlucks. - Eggnog Tiramisu:
Replace half the cream with eggnog, and add a hint of nutmeg for a cozy Christmas dessert. - Tiramisu Pudding Cups:
Layer crushed ladyfingers with mascarpone cream and cocoa in dessert cups for an easy, portable option. - Boozy Tiramisu:
Add rum or coffee liqueur for a rich adult twist — perfect for special occasions. - Chocolate Tiramisu:
Replace cocoa dusting with shaved dark chocolate or cocoa ganache between layers. - Summer Tiramisu:
Add layers of strawberries or raspberries for a refreshing, fruity version.
FAQs
Q1: Can I make tiramisu without eggs?
Yes! Use 1 cup of whipped cream cheese instead of the egg yolk custard base for a quick, egg-free version.
Q2: What’s the difference between mascarpone and cream cheese?
Mascarpone is richer and less tangy than cream cheese, giving tiramisu its authentic silky texture.
Q3: Can I make tiramisu ahead of time?
Absolutely — it’s best made a day in advance so the flavors can develop.
Q4: What kind of alcohol is used in tiramisu?
Traditional recipes use Marsala wine, but you can substitute Kahlúa, amaretto, or dark rum.
Final Thoughts
This classic Italian dessert proves that simplicity can be luxurious. With layers of espresso-soaked ladyfingers and silky mascarpone cream, the best tiramisu recipe delivers elegance in every bite. It’s light, luscious, and surprisingly easy to make — no baking required.
Serve it at your next dinner party, or keep a pan in your fridge for indulgent nights at home. Whether traditional or with a creative twist, tiramisu remains one of the most timeless desserts you’ll ever make.
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The Best Tiramisu Recipe
- Total Time: 6 hours 30 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Classic Italian tiramisu with espresso-soaked ladyfingers and a silky mascarpone cream. No-bake, elegant, and even better the next day—perfect after any Italian meal.
Ingredients
- 6 large egg yolks (room temperature)
- 3/4 cup (150g) granulated sugar
- 1 cup (225g) mascarpone cheese, room temperature
- 1 1/2 cups (360ml) heavy cream, cold
- 2 cups (480ml) strong espresso or very strong coffee, cooled
- 3 tablespoons Marsala wine or coffee liqueur (Kahlúa) or dark rum (optional)
- 14 ounces (400g) Savoiardi ladyfingers
- Unsweetened cocoa powder, for dusting
- Optional garnish: dark chocolate curls or shavings
Instructions
1. Make coffee mixture: Brew espresso, stir in Marsala/liqueur if using, and let cool completely.
2. Whisk yolks + sugar (zabaglione): In a heatproof bowl over gently simmering water, whisk egg yolks with sugar for 5–6 minutes until pale, thick, and 165°F (74°C). Remove from heat; cool 5 minutes.
3. Beat in mascarpone: Add mascarpone to the slightly cooled yolk mixture and beat until completely smooth.
4. Whip cream: In a separate chilled bowl, whip cold heavy cream to stiff peaks. Do not overbeat.
5. Fold: Gently fold whipped cream into the mascarpone mixture in 2–3 additions until light and uniform.
6. Dip ladyfingers: One by one, quickly dip each ladyfinger (1–2 seconds per side) in the cooled espresso—do not soak.
7. Layer: Arrange a tight single layer of dipped ladyfingers in a 9×13-inch (23×33cm) dish. Spread half the mascarpone cream on top. Repeat with a second layer of dipped ladyfingers and the remaining cream.
8. Chill: Cover and refrigerate at least 6 hours (12–24 hours for best flavor and clean slices).
9. Finish & serve: Dust generously with unsweetened cocoa powder just before serving. Add chocolate shavings if desired. Slice and serve cold.
Notes
Alcohol-free: Omit the Marsala/liqueur and add 1 teaspoon vanilla extract to the cream.
Egg-free option: Replace the zabaglione with 8 ounces whipped cream cheese beaten with 1/2 cup powdered sugar; fold in the whipped cream.
Prevent soggy layers: Dip quickly; the interior will hydrate while chilling.
Make-ahead: Chill 12–24 hours for the most harmonious flavor and neatest slices.
Freezing: Freeze well-wrapped up to 2 months. Thaw overnight in the fridge; dust with cocoa right before serving.
Portions: For bars, assemble in an 8×8-inch pan for a taller slice; cut into 16 bars.
Holiday twist: For eggnog tiramisu, swap 1/2 cup of the cream with eggnog and add a pinch of nutmeg.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (1/12 of pan)
- Calories: 320
- Sugar: 22g
- Sodium: 85mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 165mg