Best Tiramisu Recipe (Classic and Easy to Make!)

If I were to turn into a dessert, I would be a delicious, fluffy slice of a classic tiramisu. Tiramisu, which translates to "pick me up in Italian, is a decadent, authentic Italian dessert made with layers of espresso-soaked ladyfingers, topped with a mascarpone, heavy cream, and egg-whipped mixture. It's my favorite dessert of all time, and I am happy to say that after two years of testing, retesting, and revamping my ratios, the best tiramisu recipe finally here, ready for you to make right away.

Italian desserts like cannolis, tiramisu, and others are great all year round. When you find your favorite Italian bakery, you're always ready for dessert.

Desserts are such to create, like my skillet cookie or a fun, rustic galette. Sweet, sugary, and always bring a smile to someone's face.

What are the ingredients for a homemade tiramisu recipe?

1. Ladyfingers - I had a bit of a difficult time finding ladyfingers for some reason, but some of the ones I've loved using are from Delallo, which I randomly found at a ShopRite near me. I've also ordered them on Amazon.
2. Mascarpone cream - it's an Italian cream cheese that gets folded into whipped heavy cream. It's a must for this recipe!
3. Heavy Cream - we create a whipping cream to fold the mascarpone cream in to create a fluffy, decadent filling for the tiramisu
4. Egg yolks - authentic tiramisu uses raw egg yolks to whip together and gets poured into the heavy cream and mascarpone. Keep reading for my suggestions to omit this step!
5. Sugar - we whip the egg yolks in with the sugar to form a pale, thick yellow mixture.
6. Vanilla extract - a little extra vanilla flavor
7. Cold Brew or Cold Espresso - we use a lot of coffee flavor because tiramisu is a coffee-forward dessert. No espresso? No problem! Use cold coffee.
8. Kahlúa - traditionally, a coffee liqueur gets added to the coffee or espresso.
9. Espresso or Cocoa Powder - I love using espresso powder to dust the top of it, but you can also use cocoa powder.

See the recipe card below for specific information about quantities.

How do I make this tiramisu?

Step 1: Using an electric mixer or stand mixer, whisk together ¼ of the sugar and egg yolks together until the mixture forms a pale yellow, becomes thick, and leaves thick runny ribbons when the whisk is lifted.

Step 2: In a separate bowl, add in the cream, rest of the sugar together until they double in volume and form stiff peaks when lifted from the whisks.

Step 3: To the whipped cream, add in the mascarpone cream and vanilla extract: whisk until combined. Lastly, fold the egg yolk/sugar mixture until combined and become spreadable. Set aside.

Step 4: In a small bowl, pour together the coffee and kahlua.

Step 5: Spread a dusting of the cocoa/espresso powder to the bottom of an 8x8” pan.  Quickly, dip each ladyfinger into the liquid mixture and place the rounded side up into the baking pan.  Repeat until the area is filled with ladyfingers.

Step 6: Take a scoop or two of the mascarpone mixture and layer into the ladyfingers.

Step 7: Repeat with more dipped ladyfingers and mascarpone cheese.  Finish off with the remainder of mascarpone, smoothing out the top with the spatula.  Cover and let sit for at least 6 hours in the fridge before serving.

Step 8: Once you’re ready to serve the next day, sprinkle an even dusting of espresso powder and cocoa powder across the top of the tiramisu and serve.

Hint: Quickly dip the ladyfingers into the espresso/coffee mixture and place them into the dish. The ladyfingers are delicate and will absorb a lot of the liquid easily and quickly, so be sure not to keep them submerged in the liquid for very long. They will soften as they settle.

Swaps and Substitutions

While this version calls for specific, authentic ingredients, here's some of the recommendations I have for substitutions and swaps

• Eggs - while the authentic version calls for raw eggs to be beaten into the mascarpone, you can simply omit. Instead, whip heavy cream, a little vanilla, and the mascarpone together until it becomes fluffy. No eggs, no problem!
• Liquor - you don't need to add in any coffee liquor into this if you're non-alcoholic or making it a little more kid or family-friendly for those who don't like it. Leave it out when pouring the cold espresso or cold coffee into a large bowl for soaking the lady fingers.
• Espresso - I don't always have espresso on hand to make my tiramisu, so I typically use a can of cold brew coffee (I love the La Colombe brand for this), or if you have time, you can brew a few cups of coffee (or leave some extra from the morning) and set in the fridge to chill.
• Vegan - if you're looking to make this vegan, use almond milk instead of heavy cream, and follow this recipe for making your own vegan mascarpone.

Ways to serve this tiramisu

• Make ahead for a holiday gathering! It's going to be a show-stopping dessert, that's for certain.
• Bring to a pot luck for coworkers.
• Make into smaller versions and gift them to family and friends.
• Pair this with my juicy chicken cutlets and a simple side salad, and you've got a complete meal!

How do I store leftovers? Can I freeze this?

To Store: Wrap the leftovers in plastic wrap and place in the fridge. This will stay for up to four days in the fridge. If you're making ahead of time, the day you make it counts as one day. This is a recipe best served almost immediately.

To Freeze: In a freezer-safe dish, wrap with plastic wrap, then aluminum foil, and place in the freezer. Be sure to label the aluminum foil and when it was made. This will stay for up three months.

Hungry for more?

Check out these other deliciously easy dessert recipes!

Best Tiramisu Recipe (Classic and Easy to Make!)

Morgan Peaceman

Make this homemade, authentic tiramisu and never buy from a store again. Easy to make, even easier to devour.

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Chill Time 6 hours hrs

Total Time 6 hours hrs 30 minutes mins

Course Dessert

Cuisine Italian

Servings 8 people

Equipment

• 1 medium baking dish or casserole dish
• 1 hand mixer
• 1 spatula
• 2 mixing bowls
• measuring cups and spoons
• 1 small sieve

Ingredients

  

1x2x3x

• 8 oz mascarpone cream
• 1 cup heavy cream
• 4 whole egg yolks
• 100 grams sugar ½ cup; divided
• 1 tablespoon vanilla
• 1 ½ cups cold espresso or coffee
• 3 tablespoon coffee liquor
• 1 pkg ladyfinger cookies
• ½ cup espresso or cocoa powder for dusting

Instructions

 

• Using an electric mixer or stand mixer, whisk together ¼ of the sugar and egg yolks together until the mixture forms a pale yellow, becomes thick, and leaves thick runny ribbons when the whisk is lifted.
• In a separate bowl, add in the cream, rest of the sugar together until they double in volume and form stiff peaks when lifted from the whisks.
• To the whipped cream, add in the mascarpone cream and vanilla extract: whisk until combined.
• Fold the egg yolk/sugar mixture until combined and become spreadable. Set aside.
• In a small bowl, pour together the coffee and kahlua.
• Spread a dusting of the cocoa/espresso powder to the bottom of an 8x8” pan.  Quickly, dip each ladyfinger into the liquid mixture and place the rounded side up into the baking pan.  Repeat until the area is filled with ladyfingers.
• Take a scoop or two of the mascarpone mixture and layer into the ladyfingers and smooth out using an offset spatula.
• Repeat with more dipped ladyfingers and mascarpone cheese.  Finish off with the remainder of mascarpone, smoothing out the top with the spatula.  Cover and let sit for at least 6 hours in the fridge before serving.
• Once you’re ready to serve the next day, sprinkle an even dusting of espresso powder and cocoa powder across the top of the tiramisu and serve.

Tried this recipe?Let us know how it was!