Looking for the best easy tiramisu recipe? This simple no-bake dessert is made with layers of espresso-soaked ladyfingers, sweet mascarpone cream, and a dusting of cocoa powder. No raw eggs needed, and it only takes 10 minutes to prepare!
Why You’ll Love This Recipe
Tiramisu is a classic Italian dessert, but many traditional recipes use raw eggs. This version skips that step, using whipped cream instead for a smooth, rich texture. The result? A creamy, flavorful tiramisu that’s safe and simple to make at home.
Highlights:
- No baking required
- No raw eggs
- Can be made ahead
- Ready in just 10 minutes
What Is Tiramisu?
Tiramisu is a popular no-bake Italian dessert made with ladyfingers (also called Savoiardi), espresso or strong coffee, mascarpone cheese, and cocoa powder. Some versions include alcohol like coffee liqueur, dark rum, or Marsala wine to boost the flavor.
Ingredients You’ll Need
Here’s everything you need to make this homemade tiramisu:
- Ladyfingers. Store-bought Savoiardi work great
- Mascarpone cheese. For that authentic creamy texture
- Heavy whipping cream. Helps create stiff peaks
- Granulated sugar. For just the right amount of sweetness
- Vanilla extract. Adds warm flavor
- Espresso or strong coffee. Use cold brewed espresso
- Coffee liqueur (optional). Like Kahlúa or DaVinci
- Cocoa powder. For the finishing touch
How to Make Tiramisu (Step-by-Step)
- Make the mascarpone cream. In a large bowl, whip the heavy cream, sugar, and vanilla until stiff peaks form. Gently fold in the mascarpone cheese until smooth and combined. Set aside.
- Dip the ladyfingers. Pour the espresso and liqueur (if using) into a shallow bowl. Quickly dip each ladyfinger on both sides. Do not soak them or they’ll get soggy.
- Layer the dessert. Place a single layer of dipped ladyfingers in the bottom of an 8×8-inch dish. Spread half of the mascarpone mixture over the top. Repeat with another layer of ladyfingers and the remaining mascarpone cream.
- Dust and chill. Use a fine mesh strainer to dust cocoa powder over the top. Cover and refrigerate for at least 4 hours, or overnight for best results.
Tips for Success
- Don’t over-soak the ladyfingers. A quick dip is all you need.
- Chill before serving. Tiramisu tastes better after the flavors blend.
- Use full-fat mascarpone. It gives the best creamy texture.
Variations and Substitutes
- No alcohol? Just skip the liqueur.
- Need a substitute for espresso? Use regular coffee or decaf.
- No mascarpone? Cream cheese can work in a pinch, but mascarpone is best.
Make Ahead and Storage
Make ahead: Tiramisu can be made 1 to 2 days ahead. Cover tightly and keep in the fridge.
To freeze: Assemble tiramisu but do not dust with cocoa powder. Wrap tightly in plastic wrap, then in foil. Freeze for up to 3 months. Thaw overnight in the fridge. Dust with cocoa powder before serving.
Frequently Asked Questions
What alcohol is best in tiramisu?
Coffee liqueur is popular, but you can use dark rum, Marsala wine, or even brandy.
Can I make tiramisu without coffee?
Yes. Try hot chocolate or chocolate milk instead for a kid-friendly version.
How long does tiramisu last in the fridge?
It stays fresh for 2 to 3 days when stored in an airtight container.
Easy Tiramisu
Ingredients
Equipment
Method
- In a large mixing bowl, beat the heavy whipping cream, granulated sugar, and vanilla extract using an electric mixer until stiff peaks form.
- Gently fold in the mascarpone cheese until the mixture is smooth and fully combined. Set aside.
- In a shallow bowl, combine cold espresso and coffee liqueur (if using). Quickly dip each ladyfinger into the mixture on both sides. Do not soak.
- Arrange a layer of dipped ladyfingers in the bottom of an 8×8-inch dish.
- Spread half of the mascarpone mixture evenly over the ladyfingers.
- Repeat with another layer of dipped ladyfingers followed by the remaining mascarpone cream.
- Dust the top generously with cocoa powder using a fine mesh strainer.
- Cover and refrigerate for at least 4 hours or overnight before serving.