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Desserts 30 Minutes or Less Italian Cakes
4.7 from 71 votes

The Best Tiramisu

Jump to RecipeVideoPrintRate
By: Joanna Cismaru •8/28/22 52 Comments

This post may contain affiliate links. Please read my disclosure policy.

pin for tiramisu

This Tiramisu is a classic Italian no bake dessert that’s delicious and an absolute crowd pleaser! Layers of coffee soaked ladyfingers and a delicious mascarpone cream filling make up this incredible homemade tiramisu!

a beautiful slice of tiramisu on a white plate garnished with some shaved chocolate.

Tiramisu is one of those wonderful cakes that is world famous for a reason. I’ve been making Tiramisu, specifically this recipe, for a couple decades now and this is about as easy as they come. Loaded with fine cocoa powder, espresso soaked lady fingers, and rich mascarpone, this cake is a winner.

Easy Tiramisu

  • Easy Steps To Follow
  • 20 Minutes Start To Finish
  • No Bake Necessary
  • Delicious
  • Crowd Favorite

I remember about 20 years ago a friend of mine came over and brought me some Tiramisu that she had made. I really liked her version and she said she’d teach me to make it because it was really easy. She then told me her secret, she had gotten the recipe from the back of the lid of the Mascarpone cheese!

Ingredient Notes

ingredients needed to make tiramisu.
  • Cheese – Cheese? Really? Yes really, mascarpone is an essential creamy addition to tiramisu and will provide some rich tang to our dessert. While you can substitute this with some cream cheese, sour cream and whipping cream, if you want the best result, mascarpone cheese is your answer.
  • Coffee – You can use any coffee you’d like, from instant to espresso.
  • Whipped cream – I used cool whip today for speed and ease but feel free to make your own from scratch if you’d like!
  • Ladyfingers – This is a crisp dry sweet biscuit, it is best soaked in delicious coffee and infused into desserts.
  • Eggs – We’re using 4 egg yolks raw, don’t be afraid of raw eggs just be sure they’re as fresh as possible and organic if possible.
  • Rum – Feel free to use any kind of rum you’d like, I like a dark or a spiced rum.
  • Toppings – I love the traditional way to serve tiramisu which is with some cocoa powder, but I like to add my own touch to it and shave a bit of white chocolate all over it. So good!

How To Make Easy Tiramisu

process shots showing how to make the cream for tiramisu.
  1. Create the mascarpone filling: Beat the egg yolks with the sugar in your mixer on medium high speed until almost white and thick, could take up to 5 minutes. Add the mascarpone and beat until everything is well combined. The mixture should be quite thick. Fold in the whipped cream or cool whip gently until combined.
  2. Soak the ladyfingers: In a shallow plate combine the coffee and rum together. Dip the ladyfingers in the coffee mixture one at a time and arrange 24 of them in the bottom of an 9×13 inch baking dish. You don’t have to soak them in the coffee for a long time, just briefly dip them on both sides, no more than a second. If you dip them too long, they will disintegrate.
  3. Assemble the cake: Spread half of the cheese mixture over the first layer of ladyfingers and repeat with the remaining ladyfingers (dipped in coffee mixture), then cheese mixture. Cover this and refrigerate it for at least 3 hours to overnight. Dust with cocoa powder just before serving. You can also top with white chocolate shavings.
process shots showing how to assemble tiramisu.

FAQ’s and Expert Tips

FAQ’s

Frequently Asked Questions

What Is Tiramisu?

Tiramisu is an Italian dessert that involves soaking lady finger biscuits in espresso, layered with mascarpone custard. It’s a totally classic dessert. This dish is also perfect to share with a crowd, so bring this out the next time you’re looking to impress!

Can I Make Tiramisu Alcohol Free?

If you’d rather not use alcohol in this dessert, then leave it out! Just substitute the rum for some additional coffee and you won’t be missing a thing. You can also use rum extract or vanilla extract for a non-alcoholic substitute.

Is There An Egg Free Option?

Afraid to add eggs to your tiramisu? Not to worry. Simply omit them and you’ll still end up with a great creamy tiramisu.

Don’t Want To Use Raw Eggs In Tiramisu?

That’s fine, you can make a Sabayon. Simply add about an inch of water to a small pot and bring to a boil. Reduce the heat to simmer and place a bowl on top of the small pot. Make sure it doesn’t touch the water. Add the egg yolks and sugar to the bowl and whisk the ingredients constantly for about 10 minutes. This will cook the eggs.

tiramisu in a pan with some slices taken out.

Tips

  1. Ensure your mascarpone and eggs are right at room temperature before mixing as it’ll ensure you get a nice smooth mixture, but make sure the mascarpone cheese is not too warm. Best thing is to take it out 10-15 minutes prior to using it. If the mascarpone is too warm it can cause your tiramisu cream to curdle.
  2. When folding in your whipped cream, do it gently, you want your tiramisu cream to be light and fluffy.
  3. Don’t soak your ladyfingers in the rum and coffee mixture for too long, we don’t want them getting soggy!
  4. Dip the ladyfingers as you place them in the baking pan, not ahead of time.
  5. If you can’t find ladyfingers you can use a sponge cake or angel food cake. You can cut the cake into a thin layer or 4-inch long pieces.
  6. Chilling your tiramisu is essential, especially if you want your tiramisu to hold together as best as possible. It will also look much nicer.
tiramisu on a plate with a fork bite taken out of it.

Storing Tiramisu

Cover with plastic wrap or in an airtight container, or in the pan you made it and refrigerate for up to 1 week. Tiramisu is one of those cakes that actually tastes better after a couple days.

Freezing

If you plan on freezing your tiramisu, I actually recommend freezing it before dusting it with cocoa powder. Simply cover the pan with 2 layers of plastic wrap then with aluminum foil. Freeze for up to 3 months!

To defrost, let it sit at room temperature for 15-20 minutes. After it has thawed out, you can now dust it with cocoa powder and serve.

a beautiful slice of tiramisu on a white plate.

More Great Recipes To Try

  • Mini Tiramisu Cheesecakes
  • Strawberry Tiramisu Trifle
  • Tiramisu Tres Leches Cake
  • Peach and Cherry Tarts
  • Chocolate Swiss Roll Cake

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

a beautiful slice of tiramisu on a white plate garnished with some shaved chocolate.
Print
4.72 from 71 votes

Easy Tiramisu

Prep 20 minutes
Cook 0 minutes
Total 20 minutes
Rate Recipe
This Tiramisu is a classic Italian no bake dessert that's delicious and an absolute crowd pleaser! Layers of coffee soaked ladyfingers and a delicious mascarpone cream filling make up this incredible homemade tiramisu!
12

Ingredients

  • 4 egg yolks
  • 1 cup sugar
  • 1 pound mascarpone cheese (*)
  • 3 cups cool whip (or whipped cream)
  • 48 ladyfinger cookies (**)
  • 2 cups brewed coffee
  • ¼ cup rum
  • 1 tablespoon cocoa powder

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Create the mascarpone filling: Beat the egg yolks with the sugar in your mixer on medium high speed until almost white and thick, could take up to 5 minutes. Add the mascarpone and beat until everything is well combined. The mixture should be quite thick. Fold in the whipped cream or cool whip gently until combined.
  • Soak the ladyfingers: In a shallow plate combine the coffee and rum together. Dip the ladyfingers in the coffee mixture one at a time and arrange 24 of them in the bottom of an 9×13 inch baking dish. You don’t have to soak them in the coffee for a long time, just briefly dip them on both sides, no more than a second. If you dip them too long, they will disintegrate.
  • Assemble the cake: Spread half of the cheese mixture over the first layer of ladyfingers and repeat with the remaining ladyfingers (dipped in coffee mixture), then cheese mixture.
  • Chill before serving: Cover this and refrigerate it for at least 3 hours to overnight. Dust with cocoa powder just before serving. You can also top with white chocolate shavings.

Equipment

  • KitchenAid Hand Mixer
  • 9×13-inch Casserole Dish

Video

Notes

  1. Use rum extract or vanilla extract for a non-alcoholic substitute.
  2. * Mascarpone cheese is an Italian cream cheese coagulated by the addition of certain acidic substances such as lemon juice, or vinegar.
  3. ** Ladyfinger cookies are dry, egg-based and sweet sponge biscuits shaped like a large finger.
  4. Make sure your eggs are good quality and as fresh as possible. Best of course are free-range organic eggs.
  5. Ensure your mascarpone and eggs are right at room temperature before mixing as it’ll ensure you get a nice smooth mixture, but make sure the mascarpone cheese is not too warm. Best thing is to take it out 10-15 minutes prior to using it. If the mascarpone is too warm it can cause your tiramisu cream to curdle.
  6. When folding in your whipped cream, do it gently, you want your tiramisu cream to be light and fluffy.
  7. Don’t soak your ladyfingers in the rum and coffee mixture for too long, we don’t want them getting soggy!
  8. Dip the ladyfingers as you place them in the baking pan, not ahead of time.
  9. If you can’t find ladyfingers you can use a sponge cake or angel food cake. You can cut the cake into a thin layer or 4-inch long pieces.
  10. Chilling your tiramisu is essential, especially if you want your tiramisu to hold together as best as possible. It will also look much nicer.
  11. Cover with plastic wrap or in an airtight container, or in the pan you made it and refrigerate for up to 1 week. Tiramisu is one of those cakes that actually tastes better after a couple days.
  12. If you plan on freezing your tiramisu, I actually recommend freezing it before dusting it with cocoa powder. Simply cover the pan with 2 layers of plastic wrap then with aluminum foil. Freeze for up to 3 months!

Nutrition Information

Serving: 1servingCalories: 455kcal (23%)Carbohydrates: 49g (16%)Protein: 9g (18%)Fat: 24g (37%)Saturated Fat: 13g (81%)Cholesterol: 203mg (68%)Sodium: 103mg (4%)Potassium: 103mg (3%)Fiber: 1g (4%)Sugar: 20g (22%)Vitamin A: 893IU (18%)Calcium: 103mg (10%)Iron: 2mg (11%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

a beautiful slice of tiramisu on a white plate garnished with some shaved chocolate.

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Recipe originally shared January 2012.

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Home Recipes
Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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52 Comments
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Gail
Gail
Posted: 5 months ago

I would like to make this alcohol free so can I just use rum extract and how much?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Gail
Posted: 5 months ago

I would use about 2 teaspoons of rum extract.

0
Reply
Elna Borgenesset
Elna Borgenesset
Posted: 11 months ago

5 stars
Thanks for this delicious recipe!

My tip is to make it in two 9×9 glass pans, use one and freeze 1 for a later dinner party. I love real cream, so used a total of 3 cups of whipping cream (measured unwhipped).

0
Reply
Mary
Mary
Posted: 1 year ago

5 stars
Love this recipe! This is my go to dessert now. It is easy and a crowd pleaser. Best of all you can make it ahead of time and it holds well.

0
Reply
Jen Miller
Jen Miller
Posted: 1 year ago

Uncooked egg yolks or egg white, just wanted to confirm before making?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Jen Miller
Posted: 1 year ago

Egg yolks.

0
Reply
Richard M
Richard M
Posted: 1 year ago

I cannot believe that with all these wonderful ingredients you are recommending the use of Cool Whip! Yuck!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Richard M
Posted: 1 year ago

You can use whipped cream as well, as stated in the recipe. Totally up to you.

0
Reply
Agnes Ferrante
Agnes Ferrante
Reply to  Richard M
Posted: 1 month ago

I make mine with mascarpone,cream cheese and cool whip. The cool whip holds up better than fresh cream. Everyone love it 😋

0
Reply
Marlene Wilkins Wilkins
Marlene Wilkins Wilkins
Posted: 1 year ago

Hi Jo – I made this some time ago and I didn’t like it. Lots of work and it ended served in a dish and looked limp and sad. Yours looks nice so I will try it again. Thanks

0
Reply
Jo Cooks Team AMJ
Jo Cooks Team AMJ
Reply to  Marlene Wilkins Wilkins
Posted: 1 year ago

Thanks for sharing that. Let us know how it turns out for you!

0
Reply
Nan
Nan
Posted: 1 year ago

5 stars
This was such an easy recipe and I couldn’t stop eating it…lol. So, so good! 😀

1
Reply
Jo Cooks Team AMJ
Jo Cooks Team AMJ
Reply to  Nan
Posted: 1 year ago

We are so glad you enjoyed it so much!

0
Reply
Xochilt González
Xochilt González
Posted: 2 years ago

5 stars
It worked wonders!!! I love this recipe and it is so easy to make and the results are great!!

1
Reply
SHERI AGUILLON
SHERI AGUILLON
Posted: 3 years ago

Jo, I can never access your videos. I press on the link that says, “jump to video” and try to select the word “video” in the recipe itself, but nothing ever happens.
Can you help me to be able to see them?
Thank you,

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  SHERI AGUILLON
Posted: 3 years ago

If you have a popup blocker for ads, the video won’t show up. You need to disable that before the videos work.

0
Reply
Kate
Kate
Posted: 4 years ago

Do you put the whipped cream on top before or after you refrigerate it? It looks awesome, and I can’t wait to try it!

0
Reply
Nicole Beaulieu
Nicole Beaulieu
Reply to  Kate
Posted: 4 years ago

If you’re using real cream whipped cream, put it on right before you serve it!

0
Reply
CbBakes
CbBakes
Posted: 4 years ago

5 stars
Thanks for posting non-alcohol alternatives. 5 years sober, but want to make this as close as possible to your recipe without the alcohol.

0
Reply
Rosemarie Carneal
Rosemarie Carneal
Posted: 5 years ago

5 stars
Jo

Please tell me how I can get an answer to a question I asked about the new love of my eating
world
Have written last week and really would so like your input asap – my dinner is this week

I asked if I could make the Tiramisu on Thursday for a Saturday dinner party?
Will be unable to do the day before as I have always done with this recipe – as you suggested but this time it just won’
t work out to do on Friday
Know it’a better the day after being made – although there usually is nothing but crumbs left – just worried that two days might make it soggy (like my very first one due to not
following your directions)
Please help if you can – would so appreciate it

And just want to put a PS in for all your readers
First of all – now listen up – anything that JO sends out is wonderfully perfect and as yummy as she says
Second – this Tiramisu – without a doubt – is the very best EVER!!
Don’t usually order desserts in restaurants but now it seems my husband must order Tiramisu if it is on the menu just to compare it to JO’s
And JO’s wins hands down every time!
What a wonderful find, Jo
And thanks for everything –
Hope you have a minute to help me out!!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Rosemarie Carneal
Posted: 5 years ago

Hi Rosemarie! It’s possible your comment went to spam, but anyway I’m here to answer your question now. Yes you can make it on Thursday. That’s the great thing about Tiramisu, the longer it sits the better it gets. Tiramisu will last about 4 days in the fridge and you can also freeze it and it will last about a month. Hope this helps!

0
Reply
Rosemarie Carneal
Rosemarie Carneal
Reply to  Joanna Cismaru
Posted: 5 years ago

5 stars
Thanks, Jo –
Appreciate the quick answer and ALL your recipes too
Our favorites are this one and the Blueberry Galettes – made those with cooked pears and fresh ginger too – and that was super too

Know I’m getting your cookbook from Santa – anxiously awaiting that
Happy Holidays to you and your family – hope they are super
Thank again
Rosemarie

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Rosemarie Carneal
Posted: 5 years ago

My pleasure! Happy holidays to you and your family as well!

0
Reply
farzana
farzana
Posted: 6 years ago

Hi.. can you suggest an alternative for Rum that is non alcoholic?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  farzana
Posted: 6 years ago

I would completely just omit the rum, but if you really wanted a bit of rum flavor, you could add a couple tsp of rum extract, though that may still have very little alcohol content, or vanilla extract.

0
Reply
mary
mary
Posted: 6 years ago

This looks so good – I’d eat the whole thing – SO delicious:)

0
Reply
Tanya
Tanya
Posted: 6 years ago

Light or Dark Rum?

0
Reply
Fenne Kieken
Fenne Kieken
Reply to  Tanya
Posted: 6 years ago

Either type of rum will work for this or even your favorite liquor can be substituted

0
Reply

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I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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