Creamy homemade Tiramisu with layers of espresso soaked Ladyfinger cookies, fluffy mascarpone cream and plenty of chocolate. Try this easy Tiramisu recipe and fall in love with a timeless Italian dessert!
An Easy Homemade Tiramisu Recipe
Prior to making homemade tiramisu, I’d never considered myself a fan. An old friend loved it, so I’d share it with her when we were out at a restaurant, but it had always seemed a little “blah” to me. Honestly, even these days I tend to find it disappointing when I get it out somewhere.
Fortunately I had a request for it a while back and made it myself for the first time! This recipe is an update of a version I posted back in 2013 and it’s still my favorite way to eat tiramisu! Homemade definitely tends to be better when it comes to dessert and this tiramisu is proof!
What Is Tiramisu?
Tiramisu is a classic Italian no-bake dessert. It’s made with Ladyfinger cookies that are dipped in a mixture of espresso + liqueur, then layered with mascarpone cream and grated chocolate or cocoa powder.
What does Tiramisu mean? The word “Tiramisu” means “carry me up” or “pick me up,” which is a reference to the caffeinated shot of espresso in the dessert. Sometimes it is also called a Tuscan Trifle. Tiramisu is pronounced tee-ruh-mee-soo.
What does Tiramisu taste like? Each bite of tiramisu tastes like the perfect mix of cream, coffee and chocolate. It’s hard to resist!
Tiramisu Ingredients
You only need a few ingredients to make tiramisu. Here’s what you’ll need:
- Eggs
- Sugar
- Mascarpone cheese – This is similar to cream cheese, except it is made with whole cream instead of milk.
- Heavy whipping cream
- Ladyfingers – If you can’t find these at your local market, you can buy authentic Italian lady fingers on Amazon. Get real deal ladyfingers (the firm ones, not the soft ones). These are also called Savoidari.
- Hot water
- Espresso powder – This adds the signature coffee flavor to tiramisu.
- Kahlua
- Cocoa powder
How To Make Tiramisu from Scratch
Tiramisu is where I fell in love with mascarpone cheese have since used it in so many desserts and toppings, including my Stabilized Mascarpone Whipped Cream. Yum!
And even though tiramisu may seem difficult to make, it really isn’t. Bonus – it’s no bake. Sure you use your stove, but not for long.
Step 1: Make Your Mascarpone Cheese and Egg Mixture
To get started, you’ll combine the egg yolks and sugar in the top of a double boiler (or in your metal mixer bowl over the top of some simmering water, as I use). When you first whisk the eggs and sugar together, it’ll be chunky and funky, but as it heats up it’ll thin out.
Continue whisking while the mixture heats up and cooks. You don’t want to scramble your eggs, so keep it moving and keep an eye on it. Cook the mixture for about 5-8 minutes or until the mixture grows in volume, thickens and turns a pale yellow. You want the sugar to melt, but if it’s still a little gritty, that’s ok. It will smooth out as you go on.
Set the egg mixture aside to cool until they are just a little warmer than room temperature. Add the mascarpone cheese and gently combine it all using a folding motion until well combined.
Step 2: Fold In Whipped Cream
Next you’ll add the whipped cream. (You can see my tutorial on how to make homemade whipped cream here.) Fold it gently into the mascarpone/egg mixture and then set that aside. If you’re anything like me, you’ll have tasted it about 5 times before setting it aside because it’s basically the best stuff EVER! You could just eat it with a spoon and be perfectly happy!
Step 3: Make a Simple Espresso Mixture
For the espresso mixture, I like to add some Kahlua. I love the flavor it adds, but feel free to turn it down a notch, or leave it out completely. I added a note about how to adjust.
How To Assemble Tiramisu
The rest is just layering. Dip the ladyfingers into the espresso mixture for about 3-5 seconds. The longer you dunk them, the more moisture they’ll soak up and the stronger the flavor will be.
This recipe has two layers of ladyfingers and two layers of mascarpone mixture. Once you’re done layering, sprinkle some cocoa on top and maybe some chocolate shavings. Refrigerate overnight and enjoy! Trust me, it won’t last long.
How Long Will Tiramisu Keep in the Fridge?
Tiramisu will keep in the fridge for up to one week. You might find that the flavors actually get even better after it has been stored for a couple days.
Since tiramisu keeps well in the fridge you can make it in advance. The flavor really peaks around two days in, so I’d recommend making it no earlier than two days in advance.
Can I Make Authentic Tiramisu without Alcohol?
While the Kahlua does add a nice depth of flavor, it is not essential. If you would prefer not to use alcohol in this recipe you can easily skip it and just soak your ladyfingers in espresso instead.
Tiramisu Inspired Desserts to Try:
- Easy Tiramisu Cheesecake
- Mini Tiramisu Trifles
- Tiramisu Cupcakes
- Pumpkin Tiramisu Layer Cake
- Caramel Macchiato Tiramisu Trifle (with Nutella!)
- Oreo Brookie Tiramisu
Recipe originally posted 10/15/13. It has been updated but if you’d like a copy of the original version, download it here.
Print
Easy Authentic Tiramisu Recipe
- Prep Time: 45 minutes
- Total Time: 45 minutes
- Yield: 12-14 1x
- Category: Dessert
- Method: No Bake
- Cuisine: American
Description
This Easy Tiramisu Recipe is made with ladyfinger cookies soaked in Kahula and espresso, then layered with fluffy mascarpone cream and topped with chocolate.
Ingredients
- 6 egg yolks
- 1 cup sugar
- 1 1/4 cups mascarpone cheese*
- 1 3/4 cups heavy whipping cream, cold
- 1 (17.5 ounce) package ladyfingers
- 1 cup hot water
- 6 tbsp espresso powder
- 1 1/4 cups Kahlua*
- 1 1/2 tbsp cocoa powder, for dusting
Instructions
- Prepare a 9×13 baking dish. If you want to be able to remove the tiramisu from the pan when done so that you can see the layers, I suggest lining the pan with parchment paper that sticks up over the sides, then putting a cardboard cake rectangle in the bottom of the pan. The tiramisu will be supported by the cardboard when you remove it using the parchment paper.
- Combine egg yolks and sugar in the top of a double boiler (or in a metal mixer bowl over a pot of simmer water). Whisk to combine. The mixture will seem a little chunky at first, but will thin out as it heats up.
- Continue cooking and whisking for about 5-8 minutes, until mixture grows in volume, thickens and turns a pale yellow. The sugar should melt, but if it’s still a little grainy, that’s ok. It will smooth out as you go.
- Set the egg mixture aside to cool to a little warmer than room temperature.
- While eggs cool, make the whipped cream. Add the heavy whipping cream to a large mixer bowl and whip on high speed until stiff peaks form.
- When the egg mixture has cooled, add the mascarpone cheese and gently fold together until combined.
- Gently fold the whipped cream into mascarpone/egg mixture in two parts. Set mixture aside
- Dissolve the espresso powder into the hot water, then combine with the Kahlua.
- One at a time, dip the ladyfingers into the Kahlua mixture for about 3-5 seconds. The longer you dip the ladyfingers, the stronger the flavor will be. As you dip the ladyfingers, lay them into the bottom of the 9×13 pan. You should be able to get two rows in a layer.
- Spread half of the mascarpone mixture over the ladyfingers.
- Repeat ladyfinger layer, then top with remaining mascarpone mixture. Dust the top with cocoa powder.
- Refrigerate for several hours or overnight, then remove from pan (if desired) and serve.
Notes
Get the mascarpone cheese out of the fridge about 15-20 minutes before using. You want it to warm up a bit, but still be a little chilled.
If you’d like to make this tiramisu without the Kahlua, use this espresso mixture:
2 1/4 cups hot water
6-8 tbsp instant espresso powder
6 tbsp sugar, optional
Keywords: what is tiramisu, how to make tiramisu, easy tiramisu recipe, best, authentic, classic, homemade
Enjoy!
This post may contain affiliate sales links. Please read my disclosure policy.
What kind/brand of cocoa powder and espresso powder do you use?
I don’t remember the brand of espresso powder, but I use Hershey’s cocoa.
Great, thank you so much! Thank you for all your recipes. Every time I make one, everyone loves it and I always get compliments on how great they taste. I’m trying this one next week.
God bless you and your family!
I have made this the last two years for my birthday. It is fantastic!! I sent the leftovers into work with my husband, and his boss said it was the best tiramisu he’s ever had. Thank you for an awesome recipe!! BTW, in case anyone can’t find lady fingers (because I never can), I use Stella D’oro Margharite cookies and they work perfectly.
★★★★★
Hi Lindsay,
I love tiramisu cakes and I’m so glad I found your recipe. I’ve made this multiple times. it is so delicious! It has become a family favorite. I made it again recently and was having issues with the custard part. After mixing the whipped cream with the egg yolk mixture, the entire custard was very runny. I’m not sure what I did wrong.
Have you had that issue before? Do you know what you did differently? It sounds like maybe the whipped cream deflated.
Hi! I used this recipe for my first time making tiramisu (my favorite dessert), and it was great! The only issue I seem to have run into is the kahlua/espresso mixture inconsistently soaked the bottom layer of ladyfingers, resulting in certain parts to be much darker, specifically in comparison to any part of the middle layer, and more bitter/alcohol heavy than others. Did this happen due to insufficient mixing of the kahlua/espresso? I thought I had mixed them thoroughly, but figured I’d ask here as well!
★★★★
Hard to say. It could be something with how long each ladyfinger was dipped or how well they absorbed the liquid.
I made it last night and it tasted amazing!. Loved it.
★★★★★
So glad you enjoyed it!
I’ve made this tiramisu about 5 times and it is perfect every time. I use about 8 double espressos from my home machine to dip all of the lady fingers in instead of the Kahlua mix and the flavour is very authentic – better than any tiramisu I’ve had from any restaurant in my life. I also sweeten the whipped cream with powdered sugar before mixing in to the mascarpone mix to ensure it combats nicely with the strong espresso. This is so smooth and creamy and holds up nicely in the fridge for a few days – it is now a staple in my household.
I am not on a keto diet so I will be trying this with powdered erythritol instead of sugar, and attempting to make my own keto ladyfingers or pound cake to go in to the recipe. Fingers crossed it works out!!
Thanks for the amazing recipes.
★★★★★
So glad you’ve enjoyed it!
This turned out fantastic!!! my first time making Tiramisu and so lucky to have stumbled upon your recipe. thank you very much.
I did not use alcohol, so I used 8 TBSP instant espresso in 2 cups of hot water. it was perfect and enough liquid for all the lady’s fingers.
also, when you mix the yolk and sugar to create the custard, the sugar will be grainy, even after you mix for 8-10 mins. However the grainy texture goes away after you mix the mascarpone and whipped cream.
★★★★★
So glad you enjoyed it!
What do you recommend to use in place of mascarpone? The stores here are sold out. Thank you!
I’m really not sure that there’s a great substitute. The mascarpone really adds the most accurate flavor. But if you want to try something different, cream cheese might be the best option.
The original tiramisu is supposed to be ˋhalf frozeń. In Italy the egg isn’t heated, they just use the yolk as is, no problem! I just make sure I get fresh eggs. Otherwise, the recipe is the same and really amazing!
I omitted alcohol & used 1 cup very strong decaf coffee instead. I quick dunked the ladyfingers (soft kind. That’s all I could find) but just make sure the kind you’re using doesn’t get so wet that it’ll disintegrate before you set it in pan. Still tasted like the good stuff you get at expensive restaurants.
★★★★★
I’m so glad you enjoyed it!
I love tiramisu and I am very excited about trying this recipe. I have one question though, does it freeze well? Thank you so much!
I’ve honestly never tried freezing tiramisu, so I can’t really say. But I would think it should be OK.
I was at first skeptical about the equal parts espresso to kahlua, but it was what made this dish outstanding! And cooking the eggs over the double boiler was no big deal, and definitely made the dish lighter in texture as well as taste. I doubled the recipe, but because I used jumbo eggs, decreased the total yolks to 9. My only other change was a dash of vanilla to the whipping cream as it mixed. THIS WAS DEFINITELY A BIG HIT!
★★★★★
Wonderful! So glad to hear you enjoyed it!
Thank you for a wonderful recipe! I didn’t have Kahlua so I used rum and it was still great.
Awesome! I’m glad to hear it!
What about replacing the water with coffee? We have a coffee that the beans are soaked in kahlua, caramel, and vanilla.
You could do that. It’s all about the amount of flavor you want to have.
I used this recipe and the tiramisu was out of this world. I want to add that I added 14g vanila flavored sugar and mixed it altogethet with the whipped cream. I did not use alcohol but I can confidently say that it did not affect the taste of the cake at all.
Finally, I think we all must buy ingredients of the best quality in order our cakes or whatever we cook to be at their point.
I’m so glad you enjoyed it!
I tried making tiramisu with a similar recipe. I only got as far as the egg yolks and sugar mixed them and cooked for 10 minutes. I tried it 3 times and each time something went wrong! Don’t have a double boiler so i used a metal bowl over boiling water inside a larger pan. What am i doing wrong??? Should the eggs be room temp?? HELP!!!
Turned out like straight up pudding mush. If you soak the lady fingers for any more than a second you get a mush and might as well mix it all together
★
Can I bake this in a circular cake pan?
As long as the pan is big enough to hold everything, it should be fine.
Made this last night and it turned out amazing!
Made a two slight adjustments… strained the egg yoke mixture because I could not get the sugar to melt and didn’t want to over cook the custard and wanted to remove any cooked egg and I used less alcohol and more espresso.
I let it set overnight and cut perfectly and came out of the glass dish perfectly!
I will definitely be using this recipe again!
★★★★★
I’m so glad you enjoyed!