Tiramisu
by Sommer Collier — last updated on Jun 27, 2025 
Learn how to make Tiramisu the simple way, just like it’s made in Italy, with layers of coffee-soaked ladyfingers, creamy mascarpone cheese, and espresso for an absolutely decadent dessert!
Sommer’s Recipe Notes
Tiramisu is a classic Italian dessert, consisting of layers of sweet mascarpone cream and Ladyfinger cookies soaked in espresso and liquor. Drooling yet?
It has a luxurious spiked coffee and cream flavor, with a touch of chocolate from a dusting of cocoa powder over the top. Although there are many variations of this traditional Italian dessert, today we are sharing what we think is the BEST Tiramisu recipe.
Why You’ll Love Tiramisu
- Easy to make – You can whip up this decadent Italian dessert in 30 minutes or less, and feel very proud to serve it.
- Tastes (and feels) authentic – Our recipe for Tiramisu is ultra-rich, not too sweet, bold in its boozy coffee flavor, firm, and creamy. Most importantly, nonna would approve!
- Customizable – You can easily adjust this simple Tiramisu recipe to your liking.
If you’ve never tasted tiramisu, or have never made it yourself, look no further. This fabulous, classic Tiramisu Recipe is the only one you will ever need!
Ingredients and Tips
- Egg yolks – Use room temperature egg yolks to create the creamy base.
- Sugar – Use granulated white sugar.
- Mascarpone cheese – This is a must when making traditional Tiramisu!
- Vanilla extract – Use a high quality extract to get perfect aromatics.
- Ladyfingers – You’ll need these at room temp to soak up the espresso.
- Espresso – Make sure this is also at room temperature.
- Rum (or Brandy) – For that extra zing in every bite, use a classic Rum or Brandy.
- Cocoa powder – Use unsweetened cocoa powder for that chocolate finish.
Recipe Variations and Dietary Swaps
- Chocolate shavings – Use a dark chocolate bar and a vegetable peeler to shave chocolate swirls over the final Tiramisu before serving.
- Liquor options – Swap the rum with Madeira wine, amaretto, coffee liqueur, or even bourbon!
- Individual portions – Instead of making our recipe for Tiramisu in a large baking dish, you can layer it in individual ramekins. It should fill twelve 8-ounce cups. Before dunking, you may need to trim the Ladyfingers to fit in the cups.
- Cream cheese – Swap the mascarpone for full-fat cream cheese if you can’t find it in the supermarket.
- Kid-friendly – Omit the alcohol and use a decaf espresso.
- Gluten-free – Use gluten-free Ladyfingers that you can find at specialty shops.
How To Make Tiramisu
I’ve simplified the traditional recipe for this indulgent Tiramisu dish into a few easy steps, and in 30 minutes you’ll have the most decadent Italian no-bake treat ready!
Find the full Tiramisu recipe with detailed instructions and storage tips in the printable form at the bottom of the post!
Tips For Success
- Don’t have an espresso maker? You can buy espresso at a local coffee shop and refrigerate it until ready to use. Or you can use powdered “instant” espresso coffee and water to make espresso for this recipe.
- Don’t have a boiler? That’s okay. You can set a small pot with 1 inch of water on the stovetop and rest a glass bowl over it. The steam will warm the glass bowl, just like the crock of a double boiler.
- Make sure to use Savoiardi-style Ladyfingers. They are crisp like little cookies, and will soften over time. The other cake-like variety is way too soft to work with.
- To cut “clean” pieces of Tiramisu, make sure to wipe the knife blade with a damp paper towel between each cut. Also, be sure to cut deep and run the knife along the bottom of the pan so the pieces come out of the pan fully intact.
Storage Notes
- Storing Leftovers – Cover the Tiramisu and store in the refrigerator for up to 5 days. For the best texture, enjoy this dessert in the first 2-3 days.
- Freezing Leftovers – Wrap it with several layers of plastic wrap, and freeze for up to 3 months. To defrost, let the pan sit at room temperature for 20 minutes. For the best possible appearance, after it defrosts, add another light layer of cocoa powder.
Serving Suggestions
This Tiramisu is the perfect refreshing sweet bite, especially on hotter days!
I love to enjoy it with coffee or a dessert wine, and I top off each slice with extra chocolate curls, chocolate dust and a dollop of that whipped mascarpone cream layer.
Easy Tiramisu Recipe
Video
Ingredients
- 6 large egg yolks
- 1/2 cup granulated sugar
- 16 ounces mascarpone cheese (room temperature)
- 1 teaspoon vanilla extract
- 1 3/4 cups heavy cream
- 14 ounces Italian ladyfinger cookies (2 Savoiardi packages)
- 1 1/2 cups strong espresso
- 1/2 cup dark rum
- 1/2-3/4 cup unsweetened cocoa powder
Instructions
- Prep for the recipe by setting out all cold ingredients and making the espresso. Pour the espresso into a shallow dish and add the rum. Set aside. Set out a separate 9X13 inch baking dish to layer the tiramisu.
- Set a double boiler (or a small pot with a glass bowl resting over the top) on the stovetop. Add 1 inch of water to the lower section and turn the heat on medium. Add the egg yolks and sugar to the top of the double boiler. Vigorously whisk the sabayon mixture for 8-10 minutes over the heat until it is very smooth, thick, and much lighter in color. (It should look like lemon pudding.) Remove from heat and let it cool a little.
- In the bowl of an electric stand mixer, whip the heavy cream into firm peaks. (Start on low speed, and gradually move to high, until the whipped cream is very thick and firm.) Remove the whipped cream from the mixer bowl and place it in another bowl.
- Then scoop the sabayon egg mixture into the stand mixer bowl and add the mascarpone cheese and vanilla. Whip until very smooth. Scrape the bowl with a rubber spatula and beat again to incorporate any chunks.
- Fold the whipped cream into the mascarpone mixture with a spatula. (Do not beat!) Continue to fold until the mixture is very even.
- One at a time, dunk the Ladyfingers into the espresso mixture. Roll them over and remove them immediately. DO NOT let the Ladyfingers soak in the espresso; they will dissolve! Once dunked, arrange the Ladyfingers in a single layer, in the bottom of the baking dish. You should be able to fit 20-22 Ladyfingers in one layer.
- Use a spatula to spread half of the mascarpone cream over the Ladyfingers in the dish. Then repeat with a second layer of Ladyfingers and a second layer of mascarpone cream. (4 layers total) Then place the tiramisu in the refrigerator, uncovered, and chill for at least 4 hours. You can chill overnight, but make sure to cover the top with plastic after the first few hours.
- When ready to serve, place the cocoa powder in a sifter. Use the sifter to sprinkle a heavy even layer of cocoa powder over the top of the tiramisu. Cut and serve!
Notes
Nutrition
Frequently Asked Questions
Yes and no. The actual cook and prep time for our Best Tiramisu recipe is just 30 minutes total. However, it is recommended that you chill it for at least 4 hours for the best results. (Overnight is even better!) This allows the mascarpone cream to firm and set, so it’s easier to lift out of the pan. It also allows time for the Ladyfingers to soften all the way through so they have a saturated cakey texture.
However, if you simply can’t wait, this Tiramisu will still taste amazing! You might struggle to cut clean-edged pieces, and there might be a touch of crunch somewhere in the middle. However, even an hour of fridge time will make a bit of difference.
Most likely, you did not cook your sabayon long enough, or you did not whip the whipped cream firm enough. It’s very important that both elements are very thick and firm before combining them.
You let the Ladyfingers soak in the espresso. They will absorb the espresso and rum very quickly, so just drop, flip, and remove!
Yes! You can make our tiramisu recipe up to 3 days before you need it.
I have made this Tiramisu a few times, with & without coffee liqueur and the result is always the same…great reviews!
I highly recommend this recipe! And it’s easy and quick to make 👍🏼
Do I have to use the dark rum or can I just use the espresso?
Hi Megan,
You can skip the rum altogether, or swap it for Kahlua or bourbon.
I have made this twice now. It’s delicious! The second time I didn’t have espresso or rum since I’m in a remote mountain town. I’ll edit later to let you know the outcome.
I like the video it’s very helpful thank you
Okay, the 1st time I made this it was perfect! I just made it again, and the mascarpone and egg mixture came out looking curdled and not as thick like last time. If I did not make the sayonne mixture right is there any way to salvage it or do I throw it out and start over?
Hi Dawn,
Unfortunately, if it’s curdled it’s best to start over again. Sorry, this happened on round two. I’ve done that before myself. ;)