Tiramisu is a timeless dessert that never goes out of style. It’s perfect for entertaining or making ahead, as it gets better after chilling. The contrast between the light mascarpone cream and the bold espresso-soaked ladyfingers creates a luxurious texture and flavor. Best of all, it requires no baking, making it a convenient yet elegant option for any occasion.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Mascarpone cheese
Heavy cream
Granulated sugar
Egg yolks (optional, for a traditional version)
Ladyfinger cookies (Savoiardi)
Strong brewed espresso or coffee, cooled
Coffee liqueur (optional, such as Kahlúa or Marsala wine)
Unsweetened cocoa powder
Vanilla extract
Salt
Directions
The espresso or strong coffee and allow it to cool. If using liqueur, stir it into the coffee.
In a mixing bowl, beat egg yolks (if using) with sugar until pale and thick.
In a separate bowl, whip the heavy cream to soft peaks.
In another bowl, beat mascarpone until smooth, then gently fold in the whipped cream and vanilla extract.
Quickly dip each ladyfinger into the cooled coffee mixture—just a second or two to avoid sogginess.
Arrange a layer of soaked ladyfingers in the bottom of a dish.
Spread half of the mascarpone mixture over the ladyfingers and smooth the surface.
Add another layer of dipped ladyfingers followed by the remaining mascarpone mixture.
Cover and refrigerate for at least 6 hours, or overnight for best results.
Before serving, dust generously with unsweetened cocoa powder.
Servings and timing
This recipe serves 8 to 10 people. Prep time: 30 minutes Chilling time: 6 hours (or overnight) Total time: about 6 hours 30 minutes
Variations
Use chocolate shavings or grated dark chocolate between layers for extra richness.
Add a layer of crushed biscotti or chocolate chips for crunch.
Swap coffee liqueur for amaretto
Make a kid-friendly version by skipping the liqueur and using decaffeinated coffee.
Create individual servings in cups or jars for an elegant presentation.
Storage/Reheating
Tiramisu should be stored covered in the refrigerator and consumed within 4 days. It should not be reheated, as it’s a chilled dessert. You can freeze tiramisu for up to 2 months. Wrap it tightly in plastic wrap and foil. Thaw overnight in the refrigerator before serving.
FAQs
Can I make tiramisu without raw eggs?
Yes, many modern versions omit raw eggs entirely and use whipped cream instead for a lighter and safer preparation.
What can I substitute for mascarpone cheese?
You can use a mixture of cream cheese and heavy cream as a substitute, though the flavor and texture will differ slightly from traditional tiramisu.
Can I make tiramisu ahead of time?
Yes, tiramisu is best when made a day in advance, allowing the flavors to meld and the texture to set properly.
How long does tiramisu need to chill?
At least 6 hours is recommended, but overnight chilling yields the best results.
What if I don’t have ladyfingers?
You can use sponge cake, pound cake, or even vanilla wafers, but the texture will be different. Ladyfingers are preferred for authenticity.
Can I freeze tiramisu?
Yes, tiramisu freezes well. Wrap tightly and store in the freezer for up to 2 months. Thaw in the refrigerator before serving.
Can I use whipped topping instead of whipped cream?
You can, but real whipped cream provides a better flavor and texture for this dessert.
What kind of cocoa powder should I use?
Use unsweetened cocoa powder for dusting the top. Dutch-processed cocoa works well for a smooth, rich finish.
Conclusion
Tiramisu is a luxurious, no-bake dessert that delivers the perfect balance of creamy, sweet, and bold coffee flavors. Whether you’re serving guests or treating yourself, this classic Italian treat is always a crowd-pleaser. Simple to prepare and even better the next day, it’s a dessert worth making again and again.
Tiramisu is a classic no-bake Italian dessert made with espresso-soaked ladyfingers layered with creamy mascarpone filling and finished with a dusting of cocoa powder. It’s rich, elegant, and perfect for make-ahead entertaining.
Ingredients
8 oz (225g) mascarpone cheese
1 cup heavy cream
1/2 cup granulated sugar
3 egg yolks (optional, for traditional version)
24 ladyfinger cookies (Savoiardi)
1 1/2 cups strong brewed espresso or coffee, cooled
2–3 tablespoons coffee liqueur (optional, such as Kahlúa or Marsala wine)
2 teaspoons vanilla extract
1/8 teaspoon salt
Unsweetened cocoa powder, for dusting
Instructions
The espresso or strong coffee and allow it to cool. Stir in the coffee liqueur, if using.
In a mixing bowl, beat egg yolks (if using) with granulated sugar until pale and thick.
In a separate bowl, whip the heavy cream to soft peaks.
In another bowl, beat mascarpone until smooth. Gently fold in the whipped cream, vanilla extract, and salt. If using the egg yolk mixture, fold it in as well.
Quickly dip each ladyfinger into the cooled coffee mixture, just for 1–2 seconds to avoid sogginess.
Arrange a layer of soaked ladyfingers in the bottom of a serving dish.
Spread half of the mascarpone mixture over the ladyfingers and smooth the surface.
Repeat with another layer of dipped ladyfingers, followed by the remaining mascarpone mixture.
Cover and refrigerate for at least 6 hours, or overnight for best results.
Just before serving, dust generously with unsweetened cocoa powder.
Notes
Make a kid-friendly version by omitting the liqueur and using decaf coffee.Add chocolate shavings between layers for extra indulgence.Use sponge cake or pound cake if ladyfingers are unavailable.Individual portions in jars or cups make for elegant serving.Tiramisu tastes better after chilling overnight, allowing flavors to meld.
