Easy Tiramisu Recipe
This easy Tiramisu recipe is luscious, creamy, and full of espresso flavor. A classic and simple no-bake dessert that’s perfect for any occasion!
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This Easy Tiramisu Recipe delivers all the delicious flavors of the classic Italian dessert, with some simple, stress-free shortcuts. Tiramisu is my all-time favorite dessert, and there is just nothing else quite like it. I’ve been tweaking and perfecting my recipe for years, so I’m excited to finally share this one!
Instead of traditional egg whites in the mascarpone custard, I use whipped cream for a quick and easier version that still gives you the creamiest, fluffiest mascarpone filling. The egg yolks are warmed over a double boiler so you don’t have to worry about raw eggs. The result is espresso-soaked ladyfingers layered with a light, fluffy mascarpone cream, all finished with that classic dusting of cocoa powder.
For a fruity, summer spin on the same idea, my Berry Chantilly Tiramisu is another one worth bookmarking!
Ingredient Notes
Ladyfingers: Also known as Savoiardi, you can make these from scratch, but I prefer the store-bought ones to make it super quick and easy. They’re the perfect texture to soak up the espresso soak and soften for a cake-like consistency. I usually find these in the cookie aisle of the grocery store.
Espresso powder: For the espresso soak, I mix instant espresso powder with hot water, so you don’t need a coffee maker or espresso machine for this recipe. Alternatively, you can swap out the water and espresso amounts for strong brewed black coffee or several shots of espresso if you prefer.
Coffee Liqueur: This will go in the espresso soak, and also a little goes in the mascarpone cream. I prefer the flavor that coffee liqueur adds to tiramisu. Other popular varieties of alcohol for tiramisu that you can use instead are dark rum, brandy, or Marsala wine.
Mascarpone Cheese: A velvety soft, classic Italian cheese. This gives the filling its thick and creamy consistency. I recommend using a high-quality variety.
Eggs: You’ll only need the yolks for this recipe. I use a double boiler to cook them to the proper temperature, but if you want to use them raw, just make sure your eggs are pasteurized.
Cocoa Powder: The classic dusting of unsweetened cocoa powder finishes off the top of this dessert. I like to use a fine mesh sieve for the perfect coating.
How to Make Tiramisu
- Make the espresso soak. Combine hot water and instant espresso powder and mix until the powder is dissolved. Stir in coffee liqueur and set aside the mixture to cool before dipping the ladyfingers.
- Heat the eggs and sugar. Whisk the egg yolks and sugar together in a heatproof bowl, then set the bowl over a pot of simmering water to create a double boiler. Continuously whisk the mixture while it heats until the sugar is fully dissolved, the mixture turns pale in color, and the temperature reaches 160°F on a digital thermometer. Remove from the heat and set aside to cool slightly.
- Make the mascarpone cream. In a separate large bowl, combine the cold mascarpone cheese, heavy cream, and coffee liqueur. Whip on medium-high speed until the mixture is thick and fluffy with stiff peaks and no lumps remaining. Gently fold in the cooled egg yolk mixture just until fully combined – be careful not to overmix so the filling stays light and airy.
- Assemble. Working with one ladyfinger at a time, dunk each one into the espresso soak, then immediately arrange into a single layer in the bottom of an 8” square baking pan. Don’t let the ladyfingers sit in the liquid or they’ll get too soggy. Spread half of the mascarpone mixture over the ladyfingers in an even layer. Repeat with a second layer of soaked ladyfingers, pressing down gently if needed to even them out. Then top with the remaining mascarpone cream and smooth all the way to the edges with an offset spatula.
- Chill. Cover the top with plastic wrap and refrigerate for at least 4 hours, but preferably overnight. This step is what makes the tiramisu – the ladyfingers soften into a sponge cake-like texture and all the flavors have time to meld together.
- Decorate and Serve. Just before serving, use a fine mesh sieve to dust an even layer of cocoa powder across the entire top of the tiramisu. Then slice it up and watch it disappear!
Frequently Asked Questions
What is the best way to store tiramisu?
The Tiramisu needs to stay refrigerated up until serving. I recommend covering the top of the dish with plastic wrap, or moving the slices to an airtight container, then storing it in the fridge for up to 3-4 days. The ladyfingers will get softer as the days go on.
Can I freeze the Tiramisu?
This is one of the few recipes that I do not recommend freezing. The delicate mascarpone cream is not ideal for freezing.
Can I leave out the alcohol?
Yes, you can simply omit the alcohol from this recipe if you don’t want it. You may need a little more water in the espresso simple syrup. The coffee liqueur adds a really nice flavor to the tiramisu, but I’ve made it without any alcohol and still received rave reviews!
What can I do with the leftover egg whites?
Save your egg whites for another easy recipe like my Coconut Macaroons or S’more Pudding Cups!
Classic Tiramisu Recipe Tips
- Cold ingredients. For the mascarpone cream, make sure that the mascarpone cream and heavy cream are cold from the fridge.
- Allow tiramisu to set. Tiramisu truly gets better as it sits, so the wait is worth it. It needs to sit in the fridge to allow the ladyfingers to fully soak up the espresso simple syrup, along with all the flavors. The ladyfingers perfectly soften into a cake-like texture. I prefer to let mine sit for 24 hours, but at least 12 hours.
- Arrange ladyfingers sugar-side down. Place the bottom layer of ladyfingers, sugared side down, touching the pan. This helps keep them from sticking and makes it clean when you pull out the slice. The sugar acts as a nice little barrier so as the ladyfingers get soft, they don’t stick to the pan.
- Add cocoa before serving. Since the tiramisu needs to sit in the fridge for several hours, I recommend waiting to dust the top with cocoa powder on top until right before serving. The cocoa powder will start to melt into the mascarpone cream and turn dark, so waiting until right before serving gives you that classic, clean finish.
Baking Tip: Weigh Your Ingredients!
I highly recommend using a kitchen scale to weigh your ingredients rather than using measuring cups because it is the most accurate way to bake. Weighing your ingredients will give you more consistent results with your recipes and a better success rate, every time. Using a scale also saves you dishes which means easier cleanup! I provide gram measurements in all my recipes and this is the scale I love to use.
More No-Bake Dessert Recipes You’ll Love
- Chantilly Tiramisu
- Mini Biscoff Cheesecakes
- Banana Pudding Cups
- Lemon Gingersnap Tiramisu
- Chocolate Pudding
- Mini Oreo Cheesecakes
If you make this recipe and love it, be sure to leave a comment below. Happy baking!
Easy Tiramisu Recipe
Ingredients
For the Espresso Soak
- 1 cup (8oz/227mL) hot water
- 2 Tablespoons (8g) instant espresso powder
- 3 Tablespoons (56mL) coffee liqueur
For the Mascarpone Cream
- 3 large egg yolks
- ⅓ cup (75g) granulated sugar
- 8 ounces (226g) mascarpone cheese, cold from the fridge
- 1 cup (240mL) heavy cream, cold from the fridge
- 1 Tablespoon (19mL) coffee liqueur
For Assembling & Decorating
Instructions
- Espresso Soak: Combine the hot water and espresso powder in a shallow dish and whisk until the espresso is dissolved. Stir in the coffee liqueur. Set aside to cool.
- Egg Mixture: In a medium heatproof bowl, whisk together the egg yolks and sugar until well combined. Fill a pot with about 1-2 inches of water and bring it to a simmer. Make sure the pot is large enough so the heatproof bowl can sit on top without touching the water (this creates a double boiler). Place the bowl with the egg yolk mixture over the simmering water and turn the heat to low.
- Continuously whisk the mixture while it heats. Cook until the sugar is fully dissolved and the mixture turns pale in color, about 4-6 minutes. You can test this by rubbing a little of the egg mixture between your fingers – it should feel smooth, not gritty, and the temperature should reach 160°F on a digital thermometer. Once ready, remove the bowl from the heat and set aside.
- Mascarpone Cream: In a large mixing bowl, or in the bowl of a stand mixer fitted with a whisk attachment, add the mascarpone cheese, heavy cream, and coffee liqueur. Start mixing on low speed, then gradually increase to medium-high until the mixture thickens. The mixture should reach stiff peaks, with no lumps remaining. Add the egg yolk mixture to the mascarpone mixture and gently fold it in, just until everything is fully combined.
- Assembly: Working with half of the ladyfingers, quickly dunk one at a time into the espresso syrup until fully submerged. Arrange the soaked ladyfingers in a single layer in the bottom of a square 8”x8” pan, trimming them to fit as needed. Add half of the mascarpone filling on top of the ladyfingers and smooth it out into an even layer.
- Repeat the same process with the remaining ladyfingers, dunking one at a time in the espresso syrup, creating another layer. Press down gently on the ladyfingers if needed to make the layer more even. Add the remaining mascarpone filling on top and spread it out to the edges of the pan, smoothing out the top with an offset spatula.
- Cover the top lightly with plastic wrap and refrigerate the tiramisu for at least 4 hours, preferably overnight.
- Decorating: Use a fine mesh sieve to dust the top of the tiramisu with an even layer of cocoa powder to fully cover the top. Slice, serve, and enjoy!
Notes
- The tiramisu needs at least 4 hours in the fridge to set, but I highly recommend letting it sit overnight – this allows the ladyfingers to absorb the coffee and the flavors to come together.
