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!
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
- 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
- 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. 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.
FAQ’s and Expert Tips
FAQ’s
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!
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.
Afraid to add eggs to your tiramisu? Not to worry. Simply omit them and you’ll still end up with a great creamy 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.
Tips
- 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.
- When folding in your whipped cream, do it gently, you want your tiramisu cream to be light and fluffy.
- Don’t soak your ladyfingers in the rum and coffee mixture for too long, we don’t want them getting soggy!
- Dip the ladyfingers as you place them in the baking pan, not ahead of time.
- 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.
- Chilling your tiramisu is essential, especially if you want your tiramisu to hold together as best as possible. It will also look much nicer.
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.
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Easy Tiramisu
Ingredients
- 4 egg yolks
- 1 cup sugar
- 1 lb mascarpone cheese *
- 3 cups cool whip or whipped cream
- 48 ladyfinger cookies **
- 2 cups brewed coffee
- ¼ cup rum
- 1 tbsp cocoa powder
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.
Video
Recipe Notes
- Use rum extract or vanilla extract for a non-alcoholic substitute.
- * Mascarpone cheese is an Italian cream cheese coagulated by the addition of certain acidic substances such as lemon juice, or vinegar.
- ** Ladyfinger cookies are dry, egg-based and sweet sponge biscuits shaped like a large finger.
- Make sure your eggs are good quality and as fresh as possible. Best of course are free-range organic eggs.
- 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.
- When folding in your whipped cream, do it gently, you want your tiramisu cream to be light and fluffy.
- Don’t soak your ladyfingers in the rum and coffee mixture for too long, we don’t want them getting soggy!
- Dip the ladyfingers as you place them in the baking pan, not ahead of time.
- 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.
- Chilling your tiramisu is essential, especially if you want your tiramisu to hold together as best as possible. It will also look much nicer.
- 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.
- 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:
Recipe originally shared January 2012.
I cannot believe that with all these wonderful ingredients you are recommending the use of Cool Whip! Yuck!
You can use whipped cream as well, as stated in the recipe. Totally up to you.
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
Thanks for sharing that. Let us know how it turns out for you!
This was such an easy recipe and I couldn’t stop eating it…lol. So, so good! 😀
We are so glad you enjoyed it so much!
It worked wonders!!! I love this recipe and it is so easy to make and the results are great!!
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,
If you have a popup blocker for ads, the video won’t show up. You need to disable that before the videos work.
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!
If you’re using real cream whipped cream, put it on right before you serve it!
Thanks for posting non-alcohol alternatives. 5 years sober, but want to make this as close as possible to your recipe without the alcohol.
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!!
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!
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
My pleasure! Happy holidays to you and your family as well!