Tiramisu
This post may contain affiliate links. Read my full disclosure policy. This classic tiramisu recipe is easy to make, perfect for making ahead, and every bit as good as what you’d get at your favorite Italian spot—if not better. Tiramisu means “pick me up” in Italian, and this dessert truly lives up to its name! It’s made with layers of espresso-dipped ladyfingers and a rich mascarpone filling, then finished with a dusting of cocoa powder and chilled overnight before serving. You might think that such an impressive dessert would be difficult to make, but that’s not the case at all! While tiramisu looks fancy, it’s surprisingly easy to make—essentially an Italian version of a no-bake icebox cake. With just a few simple ingredients and easy assembly, you can recreate this authentic Italian tiramisu recipe right in your own kitchen. “This recipe is the real deal…Definitely the best tiramisu out there!” Video Tutorial What You’ll Need To Make Tiramisu Instant espresso powder & dark rum: The base for soaking the ladyfingers—strong, bold, and slightly boozy. Instant espresso is usually sold near the coffee or baking section (brands like Medaglia d’Oro or DeLallo work well). If needed, you can substitute instant coffee, but the flavor will be milder—use a bit more to bump up the intensity. Egg yolks, sugar, salt, mascarpone, heavy cream & vanilla: This is the rich, creamy base. The yolks add structure, the sugar lends sweetness, and the mascarpone gives it that classic silky texture (BelGioioso is my go-to—skip the Whole Foods brand; it’s too wet). Vanilla rounds out the flavor, and whipped cream lightens everything up. Unsweetened Cocoa Powder: A dusting on top lends a bitter chocolate contrast to the sweetness of the filling. Ladyfingers (savoiardi): These crisp Italian biscuits soak up the espresso mixture without getting soggy. Be sure to use the firm, dry kind—not soft, cake-like ones. Jump to the printable recipe for precise measurements Instant espresso powder & dark rum: The base for soaking the ladyfingers—strong, bold, and slightly boozy. Instant espresso is usually sold near the coffee or baking section (brands like Medaglia d’Oro or DeLallo work well). If needed, you can substitute instant coffee, but the flavor will be milder—use a bit more to bump up the intensity. Egg yolks, sugar, salt, mascarpone, heavy cream & vanilla: This is the rich, creamy base. The yolks add structure, the sugar lends sweetness, and the mascarpone gives it that classic silky texture (BelGioioso is my go-to—skip the Whole Foods brand; it’s too wet). Vanilla rounds out the flavor, and whipped cream lightens everything up. Unsweetened Cocoa Powder: A dusting on top lends a bitter chocolate contrast to the sweetness of the filling. Ladyfingers (savoiardi): These crisp Italian biscuits soak up the espresso mixture without getting soggy. Be sure to use the firm, dry kind—not soft, cake-like ones. Jump to the printable recipe for precise measurements Step-By-Step Instructions Step 1. Make the espresso mixture. Mix the boiling water, instant espresso, and ¼ cup of the rum in a shallow bowl. Set aside and let it cool to room temperature. Step 2. Beat the egg yolks. In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), combine the egg yolks, salt, and ⅔ cup of the sugar. Beat until thick and pale yellow, about 2 minutes. Pro Tip: Since the eggs are not cooked, be sure to use fresh, clean, grade A or AA eggs with intact shells, and ensure no contact between yolks/whites and the shell. Step 3. Add the mascarpone. Add the mascarpone, vanilla, and remaining ¼ cup of rum to the yolk mixture and beat until smooth. Step 4. Whip the cream. In a separate bowl, whip the heavy cream and remaining ⅓ cup sugar on medium speed until medium-stiff peaks form, about 2 minutes. Pro Tip: Watch closely near the end—overwhipped cream turns grainy. Stop as soon as peaks hold their shape with just a slight curl at the tip. Step 5. Fold the mixtures together. Gently fold about ½ cup of the egg-mascarpone mixture into the whipped cream to lighten it, then fold in the rest until the mixture is fully combined and smooth. Set aside. Pro Tip: Use a gentle hand and a wide spatula—vigorous folding can deflate the cream and make the filling runny. Step 6. Set up your assembly station. Gather your ladyfingers, espresso mixture, and a baking dish so you’re ready to assemble. Step 7. Dip and layer the ladyfingers. Working one at a time, quickly dip each ladyfinger into the espresso mixture (oversoaking can make the cookies soggy) and arrange in a single layer across the bottom of the baking dish. Step 8. Add the mascarpone layer. Spread half of the mascarpone mixture evenly over the soaked ladyfingers and smooth the top. If you’ve got an offset spatula, that works nicely here. Step 9. Dust with cocoa and repeat. Lightly dust the top with cocoa powder, then repeat with another layer of dipped ladyfingers. Step 10. Finish, chill, and serve. Spread the remaining mascarpone mixture over top and dust again with cocoa powder. Cover with plastic wrap and refrigerate for at least 8 hours or up to 2 days ahead (alternatively, you can freeze the tiramisu for up to 1 month). When ready to enjoy, cut into squares and serve cold. Enjoy! More Cool, Creamy No-Bake Desserts You’ll Love RecipeComments (61)Add Comment Recipe Comments (61) Add Comment Ingredients 2 cups boiling water 3 tablespoons instant espresso powder/granules ½ cup dark rum, divided 6 large egg yolks, at room temperature ¼ teaspoon salt 1 cup sugar, divided 1½ pounds mascarpone cheese (three 8-oz containers), cold (see note) 1½ teaspoons vanilla extract 1 cup heavy whipping cream, cold 2 tablespoons unsweetened cocoa powder 14 oz (or two 7-ounce) Savoiardi biscuits or crisp ladyfingers (see note) 2 cups boiling water 3 tablespoons instant espresso powder/granules ½ cup dark rum, divided 6 large egg yolks, at room temperature ¼ teaspoon salt 1 cup sugar, divided 1½ pounds mascarpone cheese (three 8-oz containers), cold (see note) 1½ teaspoons vanilla extract 1 cup heavy whipping cream, cold 2 tablespoons unsweetened cocoa powder 14 oz (or two 7-ounce) Savoiardi biscuits or crisp ladyfingers (see note) Instructions In a shallow bowl, mix the boiling water, instant espresso, and ¼ cup of the rum. Set aside and allow to cool to room temperature. In the bowl of an electric mixer fitted with the whisk attachment or beaters, beat the egg yolks with the salt and ⅔ cup of the sugar on medium speed until the mixture is thick, pale yellow, and forms a ribbon when the whisk is lifted out of the bowl, about 2 minutes. Add the mascarpone, vanilla, and remaining ¼ cup of rum and beat until the mixture is smooth, about 1 minute. Using another bowl for your electric mixer fitted with the whisk attachment or beaters, beat the heavy whipping cream and remaining ⅓ cup sugar on medium speed until medium-stiff peaks form, 1½ to 2 minutes. Be sure not to over whip the cream; otherwise it will curdle. Using a rubber spatula, fold about ½ cup of the egg-mascarpone mixture into the whipped cream just until combined. Add the remaining egg-mascarpone mixture into the whipped cream and fold about 20 times, or until the mixture is uniform (no streaks should remain). Set aside. Set up a workstation with the ladyfingers, the cooled coffee mixture, and a 9x13-inch ceramic or glass baking dish. One at a time, dip the ladyfingers into the coffee mixture for 2 to 3 seconds each (do not oversaturate the cookies or they will fall apart), and place into the pan. Arrange the dipped cookies in a single layer in the baking dish (about 20 cookies), breaking or trimming them as needed to fit neatly into the dish. Spread half of the mascarpone mixture over top of the ladyfingers and, using a spatula, smooth into an even layer. Using a small sieve, dust the top of the cream layer with 1 tablespoon of the cocoa powder. Repeat with another layer of soaked ladyfingers, then top with the remaining mascarpone mixture and dust with the remaining 1 tablespoon cocoa powder. Cover the pan with plastic wrap and leave in the fridge for at least 8 hours but preferably 24 hours. Cut into squares and serve cold. Note: This recipe uses raw eggs. Be sure to use only fresh, properly refrigerated and clean grade A or AA eggs with intact shells, and avoid contact between the yolks/whites and the shell. If you’re nervous about using raw eggs, try to find pasteurized eggs. Pasteurized eggs have been briefly exposed to heat to destroy any potential bacteria. Whole Foods usually carries them but call your local store to be sure before making a special trip. (Note: eating raw eggs is not advisable for pregnant women, babies, the elderly, or anyone with a compromised immune system.) Note: It’s important to use a thicker brand of mascarpone cheese, otherwise you may end up with a runny filling. The best brand is BelGioioso, which is widely available at most large supermarkets. Do not use the Whole Foods brand; it is too soft. Note: Be sure to use crisp ladyfingers, aka Savoiardi biscuits — not the soft cake-like ladyfingers sold in the bakery section of the supermarket. Make-Ahead/Freezing Instructions: The tiramisu can be made up to two days ahead of time. It can also be frozen for up to 1 month; thaw overnight in the refrigerator before serving. In a shallow bowl, mix the boiling water, instant espresso, and ¼ cup of the rum. Set aside and allow to cool to room temperature. In the bowl of an electric mixer fitted with the whisk attachment or beaters, beat the egg yolks with the salt and ⅔ cup of the sugar on medium speed until the mixture is thick, pale yellow, and forms a ribbon when the whisk is lifted out of the bowl, about 2 minutes. Add the mascarpone, vanilla, and remaining ¼ cup of rum and beat until the mixture is smooth, about 1 minute. Using another bowl for your electric mixer fitted with the whisk attachment or beaters, beat the heavy whipping cream and remaining ⅓ cup sugar on medium speed until medium-stiff peaks form, 1½ to 2 minutes. Be sure not to over whip the cream; otherwise it will curdle. Using a rubber spatula, fold about ½ cup of the egg-mascarpone mixture into the whipped cream just until combined. Add the remaining egg-mascarpone mixture into the whipped cream and fold about 20 times, or until the mixture is uniform (no streaks should remain). Set aside. Set up a workstation with the ladyfingers, the cooled coffee mixture, and a 9x13-inch ceramic or glass baking dish. One at a time, dip the ladyfingers into the coffee mixture for 2 to 3 seconds each (do not oversaturate the cookies or they will fall apart), and place into the pan. Arrange the dipped cookies in a single layer in the baking dish (about 20 cookies), breaking or trimming them as needed to fit neatly into the dish. Spread half of the mascarpone mixture over top of the ladyfingers and, using a spatula, smooth into an even layer. Using a small sieve, dust the top of the cream layer with 1 tablespoon of the cocoa powder. Repeat with another layer of soaked ladyfingers, then top with the remaining mascarpone mixture and dust with the remaining 1 tablespoon cocoa powder. Cover the pan with plastic wrap and leave in the fridge for at least 8 hours but preferably 24 hours. Cut into squares and serve cold. Note: This recipe uses raw eggs. Be sure to use only fresh, properly refrigerated and clean grade A or AA eggs with intact shells, and avoid contact between the yolks/whites and the shell. If you’re nervous about using raw eggs, try to find pasteurized eggs. Pasteurized eggs have been briefly exposed to heat to destroy any potential bacteria. Whole Foods usually carries them but call your local store to be sure before making a special trip. (Note: eating raw eggs is not advisable for pregnant women, babies, the elderly, or anyone with a compromised immune system.) Note: It’s important to use a thicker brand of mascarpone cheese, otherwise you may end up with a runny filling. The best brand is BelGioioso, which is widely available at most large supermarkets. Do not use the Whole Foods brand; it is too soft. Note: Be sure to use crisp ladyfingers, aka Savoiardi biscuits — not the soft cake-like ladyfingers sold in the bakery section of the supermarket. Make-Ahead/Freezing Instructions: The tiramisu can be made up to two days ahead of time. It can also be frozen for up to 1 month; thaw overnight in the refrigerator before serving. Nutrition Information Powered by Per serving (14 servings) Calories: 428 Fat: 30 g Saturated fat: 16 g Carbohydrates: 31 g Sugar: 17 g Fiber: 1 g Protein: 7 g Sodium: 369 mg Cholesterol: 148 mg Per serving (14 servings) Calories: 428 Fat: 30 g Saturated fat: 16 g Carbohydrates: 31 g Sugar: 17 g Fiber: 1 g Protein: 7 g Sodium: 369 mg Cholesterol: 148 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. 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