This easy tiramisu recipe brings the magic of Italy’s most beloved dessert right to your kitchen no fancy equipment or complicated techniques required. Whether you’re hosting a dinner party or craving something indulgent, this foolproof recipe delivers restaurant-quality results every single time. Perfect for busy home cooks who want to impress without spending hours in the kitchen, this traditional tiramisu comes together with just 30 minutes of hands-on time.
Table of Contents
Tested & Approved
This recipe has been tested in our kitchen and approved by our Italian food expert team and countless home bakers. We’ve perfected the ratios to ensure your tiramisu turns out creamy, coffee-soaked, and absolutely irresistible every time.
Quick Recipe Overview
Prep Time: 30 minutes
Cook Time: 0 minutes (no baking required!)
Total Time: 30 minutes (plus 4 hours chilling)
Yield: 8-10 servings
Difficulty: Easy
Easy tiramisu recipe Ingredients
For the Coffee Mixture:
- 2 cups strong espresso or coffee, cooled to room temperature
- 3 tablespoons brewed coffee (extra strong) or 1 teaspoon vanilla extract for added flavor
- 2 tablespoons granulated sugar
For the Mascarpone Cream:
- 6 large egg yolks, room temperature
- 3/4 cup granulated sugar
- 1 1/3 cups mascarpone cheese (about 12 oz), room temperature
- 1 3/4 cups heavy cream, cold
For Assembly:
- 2 packages (7 oz each) ladyfinger cookies (about 40-45 cookies)
- Unsweetened cocoa powder for dusting
- Dark chocolate shavings for garnish (optional)
Instructions
Step 1: Prepare the coffee mixture. In a shallow bowl, combine cooled espresso, coffee liqueur (if using), and 2 tablespoons sugar. Stir until sugar dissolves completely. Set aside.
Step 2: Make the zabaglione base. Fill a medium saucepan with 2 inches of water and bring to a simmer. In a large heatproof bowl that fits over the saucepan, whisk egg yolks and 3/4 cup sugar together. Place bowl over simmering water (don’t let bottom touch water) and whisk constantly for 5-7 minutes until mixture is thick, pale, and reaches 160°F.
Step 3: Cool the egg mixture. Remove bowl from heat and continue whisking for 1 minute to cool slightly. The mixture should be thick enough to coat the back of a spoon.
Step 4: Add mascarpone. Once egg mixture has cooled for about 5 minutes, gently fold in room temperature mascarpone cheese using a rubber spatula. Mix until completely smooth with no lumps.
Step 5: Whip the cream. In a separate bowl, whip cold heavy cream to stiff peaks using an electric mixer. This takes about 2-3 minutes on high speed.
Step 6: Combine cream and mascarpone mixture. Gently fold whipped cream into mascarpone mixture in three additions, being careful not to deflate the cream. The final mixture should be light and fluffy.
Step 7: Begin assembly. Quickly dip each ladyfinger into coffee mixture for 1 second per side they should be moist but not soggy. Arrange dipped ladyfingers in a single layer in a 9×13 inch dish.
Step 8: Add first cream layer. Spread half of the mascarpone mixture evenly over the ladyfingers using an offset spatula. Make sure to reach all corners and edges.
Step 9: Repeat layers. Dip remaining ladyfingers in coffee and arrange over cream layer. Top with remaining mascarpone mixture, spreading evenly for a smooth finish.
Step 10: Chill the tiramisu. Cover tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This allows flavors to meld and the dessert to set properly.
Step 11: Final touches. Just before serving, dust the top generously with cocoa powder using a fine-mesh strainer. Add chocolate shavings if desired.
Did you make this easy tiramisu recipe? Share your experience in the comments below! And if you loved it, don’t forget to give it a rating, your feedback helps other readers (and Google!) know this recipe is worth trying.
Tips, Variations & Storage
Pro Tips:
- Use room temperature ingredients for the smoothest cream cold mascarpone will create lumps
- Don’t over-soak ladyfingers or your tiramisu will be mushy
- For best flavor, make this dessert one day ahead
Variations:
- Alcohol-free: Skip the coffee liqueur and add 1 teaspoon vanilla extract to the coffee instead
- Chocolate lover’s version: Add 2 tablespoons cocoa powder to the mascarpone mixture
- Individual servings: Layer in mason jars or glasses for elegant single portions
- Fruit tiramisu: Add a layer of fresh raspberries or strawberries between layers
Storage:
- Refrigerator: Cover tightly and store up to 3 days
- Freezer: Wrap well in plastic wrap and foil, freeze up to 1 month. Thaw overnight in refrigerator before serving
- Make-ahead: This dessert actually improves with time! Make it 1-2 days ahead for best results
- Pair with a rich espresso, cappuccino or a sweet coffee-based drink
- Garnish individual slices with fresh berries
- Serve alongside biscotti for added crunch
FAQs About Easy tiramisu recipe
Can I make tiramisu without raw eggs?
Yes You can use pasteurized eggs, or heat the egg yolks as directed in step 2 to 160°F to make them safe. Alternatively, make an eggless version using just whipped cream and mascarpone.
Why is my tiramisu runny?
This usually happens when ingredients aren’t at the right temperature or cream is under-whipped. Make sure mascarpone is at room temperature and whip cream to stiff peaks.
Can I use cream cheese instead of mascarpone?
While mascarpone is traditional and recommended, you can substitute with 12 oz cream cheese plus 3 tablespoons heavy cream and 3 tablespoons sour cream, beaten together.
How do I know when tiramisu is ready to serve?
The dessert needs at least 4 hours to set properly. It’s ready when the layers hold their shape when cut and the ladyfingers have softened completely.
Can I make mini tiramisu cups?
Absolutely! Layer ingredients in individual glasses or ramekins following the same process. These are perfect for parties and portion control.
Nutrition Facts
Per serving (based on 10 servings):
Calories: 385
Protein: 7g
Carbs: 32g
Fat: 26g
Sugar: 24g
Fiber: 1g
Sodium: 85mg
Conclusion
This easy tiramisu recipe proves that creating an authentic Italian masterpiece doesn’t require professional skills or hours in the kitchen. With simple ingredients and straightforward steps, you’ll have a show-stopping dessert that rivals any restaurant version. The combination of coffee-soaked ladyfingers and silky mascarpone cream creates pure magic in every bite.
If you enjoyed this easy tiramisu recipe, please share it with friends or save it on Pinterest for later. Every share helps me keep creating simple and delicious recipes for you.
About the Author – Erin Morgenstern
Head of Recipe Testing & Community Manager
With a love for precision, Erin is our quality guardian. She rigorously tests each recipe to ensure it’s foolproof and crystal clear. She also connects with our readers, celebrating their kitchen successes and offering practical advice. Erin contributes articles focused on recipe testing, beginner cooking tips, and community Q&A.
Print
Easy Tiramisu Recipe – Authentic Italian Dessert Made Simple
This easy tiramisu recipe delivers authentic Italian flavors with simple step-by-step instructions that guarantee success every time. Made with layers of espresso-soaked ladyfinger cookies and a rich mascarpone cream mixture, this no-bake dessert requires just 30 minutes of hands-on preparation time. The combination of coffee, mascarpone cheese, and cocoa creates the perfect balance of flavors that has made tiramisu one of the world’s most beloved desserts. Whether you’re a beginner or experienced baker, this foolproof recipe produces restaurant-quality results with readily available ingredients from your local grocery store.
- Total Time: 4 hours 30 minutes (including chilling time)
- Yield: 10 servings
Ingredients
For the Coffee Mixture:
- 2 cups strong espresso or coffee, cooled to room temperature
- 3 tablespoons brewed coffee (extra strong) or 1 teaspoon vanilla extract for added flavor
- 2 tablespoons granulated sugar
For the Mascarpone Cream:
- 6 large egg yolks, room temperature
- 3/4 cup granulated sugar
- 1 1/3 cups mascarpone cheese (about 12 oz), room temperature
- 1 3/4 cups heavy cream, cold
For Assembly:
- 2 packages (7 oz each) ladyfinger cookies (about 40–45 cookies)
- Unsweetened cocoa powder for dusting
- Dark chocolate shavings for garnish (optional)
Instructions
Step 1: Prepare the coffee mixture. In a shallow bowl, combine cooled espresso, coffee liqueur (if using), and 2 tablespoons sugar. Stir until sugar dissolves completely. Set aside.
Step 2: Make the zabaglione base. Fill a medium saucepan with 2 inches of water and bring to a simmer. In a large heatproof bowl that fits over the saucepan, whisk egg yolks and 3/4 cup sugar together. Place bowl over simmering water (don’t let bottom touch water) and whisk constantly for 5-7 minutes until mixture is thick, pale, and reaches 160°F.
Step 3: Cool the egg mixture. Remove bowl from heat and continue whisking for 1 minute to cool slightly. The mixture should be thick enough to coat the back of a spoon.
Step 4: Add mascarpone. Once egg mixture has cooled for about 5 minutes, gently fold in room temperature mascarpone cheese using a rubber spatula. Mix until completely smooth with no lumps.
Step 5: Whip the cream. In a separate bowl, whip cold heavy cream to stiff peaks using an electric mixer. This takes about 2-3 minutes on high speed.
Step 6: Combine cream and mascarpone mixture. Gently fold whipped cream into mascarpone mixture in three additions, being careful not to deflate the cream. The final mixture should be light and fluffy.
Step 7: Begin assembly. Quickly dip each ladyfinger into coffee mixture for 1 second per side they should be moist but not soggy. Arrange dipped ladyfingers in a single layer in a 9×13 inch dish.
Step 8: Add first cream layer. Spread half of the mascarpone mixture evenly over the ladyfingers using an offset spatula. Make sure to reach all corners and edges.
Step 9: Repeat layers. Dip remaining ladyfingers in coffee and arrange over cream layer. Top with remaining mascarpone mixture, spreading evenly for a smooth finish.
Step 10: Chill the tiramisu. Cover tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This allows flavors to meld and the dessert to set properly.
Step 11: Final touches. Just before serving, dust the top generously with cocoa powder using a fine-mesh strainer. Add chocolate shavings if desired.
Notes
- Use room temperature ingredients for the smoothest cream – cold mascarpone will create lumps
- Don’t over-soak ladyfingers or your tiramisu will be mushy (1 second per side is enough)
- For best flavor, make this dessert one day ahead – it actually improves with time
- You can make this alcohol-free by skipping the coffee liqueur and adding 1 teaspoon vanilla extract instead
- Store covered in refrigerator for up to 3 days or freeze for up to 1 month
- If concerned about raw eggs, use pasteurized eggs or follow the heating instructions in step 3 to reach 160°F
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
- Diet: Vegetarian