Best Easy Tiramisu Recipe
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The Best Easy Tiramisu Recipe: Learn How To Make Tiramisu, the simple way, just like it’s made in Italy!
What is Tiramisu?
Tiramisu is a classic Italian dessert, comprised of layers of sweet mascarpone cream and Ladyfinger cookies that have been soaked in espresso and liquor.
It has a luxurious spiked coffee and cream flavor, with a touch of chocolate from a dusting of cocoa powder over the top.
The Ladyfingers soften into cake-like layers, in between the mascarpone cream. Therefore, the entire dessert is soft and sumptuous with decadent appeal!
The word Tiramisu is translated in English as “cheer me up” (or pick me up) and that’s exactly what this elegant treat does to all who partake.
The Best Tiramisu Recipe
Although there are many variations of this traditional Italian dessert, today we are sharing the recipe we think is the BEST Tiramisu Recipe, because it’s…
- Easy to make
- Tastes (and feels) authentic
- And offers plenty of room for personalization!
If you’ve never tasted tiramisu, or have never made it yourself, look no further. This fabulous Easy Tiramisu Cake Recipe is the only one you will ever need!
We’ve incorporated all the important elements for taste and texture, while simplifying the process a bit.
That way, you can make this recipe in 30 minutes or less, and feel very proud to serve it.
Our recipe for Tiramisu is ultra-rich, not too sweet, bold in its boozy coffee flavor, firm, and creamy. Your long-lost Italian grandma would approve!
Easy Tiramisu Recipe
I’ve found, that there is normally a big gap between the “best” recipe and an “easy” recipe for a certain dish. Meaning, that when you want to make something with the best flavor and texture, you don’t usually get to take shortcuts.
When people try to simplify a classic Tiramisu Recipe, they often cut out important ingredients and steps that make all the difference. Therefore, they end up with a creamy coffee dessert… But it’s not real Tiramisu.
Today, I’ve tried to streamline the recipe a bit, without sacrificing anything in flavor and texture.
I’m very happy with the results of this Easy Tiramisu Recipe… And you will be too!
- Egg yolks
- Mascarpone cheese
- Vanilla extract
- Heavy cream
- Rum (or Brandy)
- Cocoa powder
How To Make Tiramisu
- Quick Prep. Set out all cold ingredients. Make the espresso. Pour the espresso into a shallow dish and add the rum. Set out a 9X13-inch baking dish. Separate the egg whites and the yolks.
- Make the Easy Sabayon. This is the Italian mixture that gives the mascarpone cream such a devilishly smooth texture. It’s important not to skip this step! Set a double boiler (or a small pot with a glass bowl resting over the top) on the stovetop. Vigorously whisk the egg yolks and sugar for 8-10 minutes over the heat until it is very smooth, thick, and much lighter in color. *If you’ve got an egg beater, this is a great place to use it!
- Whip the Cream. In the bowl of an electric stand mixer, whip the heavy cream until stiff peaks form. (the electric mixer or a hand mixer will work.)
- Mix the Mascarpone Cream Base. Then scoop the sabayon egg mixture into the mixer bowl and add the mascarpone cheese and vanilla. Whip until very smooth. Fold the whipped cream into the mascarpone mixture with a spatula.
- Dunk. One at a time, dip the Ladyfingers into the espresso mixture. Roll them over and remove them immediately. Once dunked, arrange the Ladyfingers in a single layer, in the bottom of the baking dish.
- Layer. Use a spatula to spread half of the mascarpone cream over the Ladyfingers in the dish. Then repeat with another layer of Ladyfingers and a second mascarpone cream layer.
- Refrigerate. 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.
- Dust. When ready to serve, place the cocoa powder in a sifter. Sprinkle a heavy even layer of cocoa powder over the top of the tiramisu.
- Serve. Slice and enjoy!
Get The Full (Printable) Recipe For How To Make Tiramisu Below!
Tiramisu Tips and Tricks
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 Double Boiler?
That’s ok. You can set a small pot with 1 inch of water on the stovetop. Then rest a glass bowl over the top. The steam will warm the glass bowl, just like the crock of a double boiler.
There are two types of Ladyfingers… The Savoiardi-style is the type to look for! They are crisp like little cookies, and will soften over time. The other cake-like variety is way too soft to work with.
Want pretty clean sides on each piece of Tiramisu?
Make sure to wipe to 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.
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. You may need to trim the Ladyfingers to fit in the cups before dunking them.
Tiramisu Recipe Swaps
Most classic Tiramisu Recipes use unsweetened cocoa powder on top. However, if you are looking for a way to make the top look more elegant, you can use a dark chocolate bar and a vegetable peeler to shave chocolate swirls over the top.
Not a fan of rum? I prefer rum in Tiramisu because it’s sweet and mild. Yet feel free to try this recipe with Madeira wine, amaretto, coffee liqueur, or even bourbon!
No Mascarpone Cheese
Most grocery chains sell mascarpone cheese in the “fancy” international cheese section. However, if you can’t find it, you can swap it for full-fat cream cheese. Will it taste the same? No. But it will still taste good, and it’s the best substitution for texture.
Is Tiramisu Gluten-Free?
Classic Ladyfinger cookies are not gluten-free. However, you can find gluten-free Ladyfingers at specialty shops. If you use these instead of traditional Ladyfinger, the recipe is fully gluten-free!
Best Tiramisu Recipe FAQ
CAN YOU SERVE TIRAMISU IMMEDIATELY? OR DOES IT REALLY HAVE TO CHILL & REST?
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.
MY TIRAMISU RECIPE IS RUNNY… WHAT DID I DO WRONG?
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.
MY LADYFINGER LAYERS ARE SOUPY… WHAT HAPPENED?
You let the Ladyfingers soak in the espresso. They will absorb the espresso and rum very quickly, so just drop, flip, and remove!
CAN I MAKE THE TIRAMISU AHEAD OF TIME?
Yes! You can make our tiramisu recipe up to 3 days before you need it.
LEFTOVERS: HOW LONG CAN YOU KEEP TIRAMISU IN THE REFRIGERATOR?
Personally, I feel the flavors actually get better after a day or two. You can keep leftover tiramisu, covered, in the fridge for up to a week after making it. You can also freeze it!
CAN YOU FREEZE TIRAMISU?
Yes, tiramisu actually freezes pretty well. 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.
More Elegant Dessert Recipes
- Pomegranate Cream Tart
- Bruleed Grapefruits
- Kahlua Coconut Icebox Cake
- Salted Caramel Chocolate Tart (Gluten-Free!)
- Affogato Cake
The BEST Easy Tiramisu Recipe
- 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
- 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!
Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!
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?
Unfortunately, if it’s curdled it’s best to start over again. Sorry, this happened on round two. I’ve done that before myself. ;)
This is the best recipe i’ve ever made for this !! And I’ve tried many . It’s nice it makes a large amount. I really enjoy all your recipes!! Thank you !! Definitely 5 plus stars !!!
I made this for the first time Saturday and the second Monday. It was delicious both times but better the second when I rolled the cookies in the liquid several times. I was hesitant the first time because I was afraid the cookies would dissolve quickly. I also used less cocoa the first time because it looked like too much, but used more the second. Between the extra cookie soak and the heavier layer of cocoa the second time was the clear winner.
Came out perfectly. I used duck eggs and monk fruit sugar for the sabayon and it was delicious! Everything came out perfectly. I also used a coffee liqueur instead of rum! A family favorite!
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Hello! I just made this recipe and when I added the whipped cream to the mascarpone mix and folded it in, the mixture was not smooth. It almost seems a little too think and not smooth at all. Do you know what I could have done wrong?
Sorry for the confusion. Was the mascarpone mixture smooth before adding in the whipped cream? My guess is that the sabayon was not properly cooked. Is that a possibility?
I am thinking your sabayon wasn’t smooth? You need to keep whisking over medium heat. A double boiler is the best option for this. I also let the mascarpone come to room temp. The sabayon should be cooled as well. Hope this helps.
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Am I the only one who cannot find the video link??? :(
The video is posted in the recipe form at the bottom of the post.
By far one of our all time favorite desserts! We love it!
Everyone loved this dessert! It was so easy to make! Definitely will be making this one again!
I love tiramisu, and finding a recipe that’s simple is not always easy! This one is though without sacrificing any of the taste! I love it!
love tiramisu! this is a great recipe!
This was so good!! My whole family loved it!
I am drooling over here, this is my absolute favorite dessert! Thank you!
Holy cow this is one of my favorite tiramisu recipes that I’ve ever tried!