Tiramisu is a deliciously creamy and decadent coffee-flavored Italian dessert. Made with lady finger cookies layered with mascarpone cream. This simple tiramisu recipe is classic and is a hit at all parties. This is my fool-proof recipe that you will enjoy making over and over again.
Table of Content
Sure, you could go to some fancy restaurant and order chef-crafted tiramisu for a couple of bucks a slice. Or, you could whip up this creamy, cafe-style dessert right in your very own kitchen. It's a lot of fun, and you can save plenty of cash. Plus, you can have more than one slice!
Why make this tiramisu?
- Want to impress someone with your cooking skills? This delicious Tiramisu recipe will surely work! In fact, people will ask you for the recipe and you can give them the link to this one.
- This is the easiest recipe you can make. In fact, this is my fool-proof recipe and it will ensure that you do not have any split egg mixture or grainy cream cheese, which is crucial in making sure the dessert sets.
- This version of tiramisu needs to refrigerate at least 8 hours to set and can be made 2 days ahead. Perfect if you are entertaining.
Timeline for this dessert
There is a simple and easy process to make this dessert:
- Make the egg yolk mixture - about 15 mins
- Cream the cream cheese - about 5 mins
- Make the heavy whipped cream - about 10 minutes
- Combine everything (mascarpone cream) - about 5 minutes
- Make coffee liquid - 5 mins
- Assemble the mascarpone cream with the ladyfingers - 20 mins
- Chill the dessert - 6 to 8 hours (or overnight)
Ingredients and substitutes
- Cream cheese - Traditional tiramisu is made with mascarpone cheese with about 30 to 40% of fat content, which makes sure you have a nice creamy consistency and texture.
- Egg yolks - Today, we are using whipped egg yolks, which are cooked with sugar over a double boiler to remove any fear of eating raw eggs. Some traditional recipes add whipped egg whites meringue to the mascarpone mixture to lighten the dessert.
- Heavy cream - It is very important to use full-fat heavy cream that's no less than 38%.
- Sugar - Use white, fine grain, sugar to dissolve easily in the egg yolks and heavy cream.
- Coffee - I like to use a strong espresso but regular coffee will add a nice lighter coffee flavor.
- Cocoa - While there is no cocoa powder in the rest of the recipe, we dust the tiramisu with cocoa powder, which adds a subtle chocolate flavor to the dessert.
- Alcohol - Tiramisu can be made with or without alcohol. I prefer to use rum or brandy or coffee liqueur such as Amaretto or Kahlua. You can also use marsala wine.
- Ladyfingers - Traditional tiramisu is made with savoiardi biscuits also known as ladyfinger cookies which makes this an easy no-bake dessert. But, if you can't find ladyfinger biscuits, you can also use sponge cake layers. Try a vanilla or chocolate sponge cake.
Best tiramisu recipe
- Egg yolk mixture - In a stainless steel bowl, over a pot of simmering water, combine the egg yolks, salt, and half the sugar. Then, whip with a hand whisk until light and fluffy. Add the alcohol and vanilla extract. Combine well but do not overmix. Set aside to cool completely.
Pro tip - You can also use a double boiler to cook the egg yolks, and an electric mixer to whip the egg yolk mixture.
- Whipping cream - In a bowl of a stand mixer with the whisk attachment, whip the heavy cream with the remaining sugar until almost stiff peaks form. Set aside.
Pro tip - You want to prepare the heavy whipped cream just before you combine all the ingredients.
- Cream cheese - In a large mixing bowl with a whisk, cream the mascarpone cheese making sure there are no lumps. Set aside.
Pro tip - Do not over-whip the cream cheese it can become grainy or curdled so if you use a hand mixer be careful.
- Combine - Fold the egg yolk mixture into the cream cheese. Then, fold the whipped cream into the mixture. Stir with a rubber spatula. Don't use a whisk.
Pro tip - It is very important not to overmix as it can break down the cream cheese causing it to be grainy or egg yolks to be runny.
- Coffee mixture - In a shallow bowl, combine freshly brewed coffee and half the alcohol. Set aside to cool completely.
Pro tip: Hot coffee will make the cookies very soggy, so make sure it is cooled.
Assemble
- Layer -
- Dip the lady finger cookies one at a time in the espresso mixture and layer them In a 9 x 13 baking dish.
- Top with half the cream cheese mixture then.
- Layer with more ladyfinger cookies dipped in the coffee mixture.
- Top with the remaining mixture and spread evenly with an offset spatula.
- Chill - When layered, cover with plastic wrap and chill the casserole for 8 hours preferably overnight.
- Cocoa powder - When chilled, just before serving, dust the top of the tiramisu generously with cocoa powder.
- Enjoy!
Tips for Success
- All ingredients must be full-fat, otherwise, the mixture will not be set in the fridge.
- The egg yolks are the thickening agent in this recipe (there is no gelatin), so it is important that you whip until the yolks make a thick light and fluffy mixture.
- Use high-fat cream cheese but do not overmix or stir vigorously as it can split/curdle/break down.
- Do not soak the cookies in the coffee mixture too long otherwise the base will become too soggy.
- The cookies help support the tiramisu so make sure to cover the bottom of the baking dish properly. This way when you cut each slice will have a cookie to help support it.
Troubleshooting
- The egg yolk mixture is too runny? Make sure to whip the egg yolks with sugar until it becomes thick. If necessary, let it cool for a few minutes then whip again.
- Cream cheese is grainy? When overwhipped, cream cheese can break down. Alternatively, when you use low-fat cream cheese it can split as well.
- Whip cream won't whip? Heavy cream that's not high in fat content will not whip to stiff peaks. Also, heavy cream needs to be chilled or it won't whip.
- The final mascarpone mixture is too runny? This means either the yolk mixture broke down or the cream cheese become grainy. This means the mascarpone mixture won't set. You can still save the mixture by adding some melted gelatin to the mixture.
Variations
- Baileys tiramisu - Add ¼ cup Baileys Irish cream to the mascarpone cream. You can also use butterscotch Irish cream.
- Tiramisu cake - Use the same recipe but layer the ladyfinger cookies like a tiramisu cake in a 9-inch round spring form pan.
- Eggless tiramisu - Omit the egg yolk mixture completely. Combine the whipped cream mixture into the cream cheese mixture, then layer as shown above.
- Tiramisu ice cream - You can layer the cookies and cream in a loaf pan. Then, freeze until firm. Thaw 10 minutes before slicing and serving.
- Kahlua tiramisu - Use kahlua instead of rum. I like to dip my lady finger cookies in Kahlua and coffee syrup.
- Tiramisu without ladyfingers - Instead of ladyfinger cookies use baked light sponge cake layers.
- Gluten-free Tiramisu - Instead of classic lady finger cookies use gluten-free ladyfingers.
- Tiramisu without alcohol - Omit any alcohol in the recipe. Just coffee works great! I do that when I am serving this dessert with kids around.
More similar desserts
- Strawberry Panna Cotta, Mango Panna Cotta
- Blackberry Panna Cotta, Strawberry Panna Cotta Tart
- Bavarian Cream (Creme Bavaria ~ Creme Bavarois)
- Strawberry Mousse Cake, Chocolate Mousse Recipe
- Creme Brulee, Apricot Creme Brûlée Recipe,
- Creme Caramel Apricot Flan
- The BEST Skinny Tiramisu EVER
- Mascarpone Cream Cake
How long does tiramisu keep?
Tiramisu is best served within 48 hours. But, leftovers will stay in the fridge for up to 4 days.
What is tiramisu?
The popular dessert Tiramisu was created in Treviso, Italy nearly 200 years ago. The name Tiramisu means pick me up in Italian. It is made from ladyfingers soaked in espresso, layered with mascarpone cheese, and drenched with liqueur-flavored syrup.
What alcohol is best for tiramisu?
Most tiramisu recipes call for rustic Italian Marsala wine. But dark rum, brandy, as well as coffee liqueurs such as Ameretto and Kahlua work too.
Can you make tiramisu without alcohol?
Tiramisu is traditionally made with alcohol, but you can still make a delicious version without it! Just use more coffee mixture and omit the liqueur in the mascarpone mixture.
Is it safe to use raw eggs in tiramisu?
Traditional tiramisu is made using raw eggs. But due to all health concerns related to raw eggs, I prefer to cook the egg yolks in a saucepan over simmering hot water. This cooks out the eggs until they are safe to eat.
Printable Recipe
Classic Tiramisu Recipe
Print Pin Rate Share by Email Share on FB Save GrowCalories: 596kcal
Adjust Servings Here: 10 servings
Description
Tiramisu is a deliciously creamy and decadent coffee-flavored Italian dessert. Made with lady finger cookies layered with mascarpone cream. This simple tiramisu recipe is classic and is a hit at all parties. This is my fool-proof recipe that you will enjoy making over and over again.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Makes a 9 x 13 pan baking dish
Egg yolk mixture
- 6 large Egg yolks
- ½ cup (100 g) Sugar
- ¼ teaspoon Salt
- 40 ml (2 tablespoon) Alcohol - dark rum, brandy
- 1 teaspoon Vanilla extract (or ½ teaspoon vanilla bean paste )
Heavy whipped cream
- 1½ cup (350 ml) Heavy cream (38% fat chilled )
- ¼ cup (50 g) Sugar
Mascarpone cream
- 2 cups (450 g) Mascarpone cream cheese (40% fat room temperature )
Coffee mixture
- 2 cups (2 cups) Espresso or strong coffee (room temperature )
- 40 ml (2 tablespoon) Alcohol - dark rum, brandy (up to 8 tablespoon )
Layers
- 40 (440 g) Lady fingers
- 2 tablespoon Unsweetened cocoa powder (unsweetened )
Instructions
- Egg yolk mixture - In a stainless steel bowl, over a pot of simmering water, combine the egg yolks, salt, and half the sugar. Then, whip with a hand whisk until light and fluffy. Add the liquor and vanilla extract. Combine well but do not overmix. Set aside to cool completely. Pro tip - You can also use a double boiler to cook the egg yolks, and an electric mixer to whip the egg yolk mixture.6 large Egg yolks, ½ cup Sugar, ¼ teaspoon Salt, 1 teaspoon Vanilla extract, 40 ml Alcohol - dark rum, brandy
- Cream cheese - In a large mixing bowl with a whisk, cream the mascarpone cheese making sure there are no lumps. Set aside. Pro tip - Do not overwhip the cream cheese it can become grainy or curdled so if you use a hand mixer be careful.2 cups Mascarpone cream cheese
- Whipping cream - In a bowl of a stand mixer with the whisk attachment, whip the heavy cream with the remaining sugar until almost stiff peaks form. Set aside. Pro tip - You want to prepare the heavy whipped cream just before you combine all the ingredients.1½ cup Heavy cream, ¼ cup Sugar
- Combine - Fold the egg yolk mixture into the cream cheese. Then, fold the whipped cream into the mixture. Stir with a rubber spatala. Don't use a whisk. Pro tip - It is very important not to overmix as it can break down the cream cheese causing it to be grainy or egg yolks to be runny.
- Coffee mixture - In a shallow bowl combine freshly brewed coffee and half the alcohol. Set aside to cool completely. Pro tip - If you use hot coffee it will make the cookies very soggy, so make sure it is cooled.2 cups Espresso or strong coffee, 40 ml Alcohol - dark rum, brandy
Assemble
- Layer - Dip the lady finger cookies one at a time in the espresso mixture and layer them In a 9 x 13 baking dish. Top with half the cream cheese mixture. Then, layer with more lady finger cookies dipped in the coffee mixture. Top with the remaining mixture and spread evenly with an offset spatula.40 Lady fingers
- Chill - When layered, cover with plastic wrap and chill the casserole for 8 hours preferably overnight.
- Cocoa powder - When chilled, just before serving, dust the top of the tiramisu generously with cocoa powder.2 tablespoon Unsweetened cocoa powder
- Enjoy!
Recipe Notes & Tips
- All ingredients must be full-fat otherwise the mixture will not set in the fridge.
- The egg yolks are the thickening agent in this recipe (there is no gelatin) so it is important that you whip until the yolks make a thick light and fluffy mixture.
- Use high-fat cream cheese but do not overmix or stir vigorously as it can split/curdle/break down.
- Do not soak the cookies in the coffee mixture too long otherwise the base will become too soggy.
- The cookies help support the tiramisu so make sure to cover the bottom of the baking dish properly. This way when you cut each slice will have a cookie to help support it.
Troubleshooting
- The egg yolks mixture is too runny? Make sure to whip the egg yolks with sugar until it becomes thick. If necessary let it cool for a few minutes then whip again.
- Cream cheese is grainy? When overwhipped cream cheese can break down. Alternatively, when you use low-fat cream cheese it can split as well.
- Whip cream won't whip? Heavy cream that's not high in fat content will not whip to stiff peaks. Also, heavy cream needs to be chilled or it won't whip.
- The final mascarpone mixture is too runny? This means either the yolk mixture broke down or the cream cheese become grainy. This means the mascarpone mixture won't set. You can still save the mixture by adding some melted gelatin to the mixture.
Variations
- Baileys tiramisu - Add ¼ cup Baileys Irish cream to the mascarpone cream. You can also use the butterscotch Irish cream
- Tiramisu cake - Use the same recipe but layer the lady finger cookies in a 9-inch round spring form pan.
- Eggless tiramisu - omit the egg yolk mixture completely. Combine the whipped cream mixture into the cream cheese mixture then layers as shown above.
- Tiramisu ice cream - you can layer the cookies and cream in a loaf pan. Then, freeze until firm. Thaw 10 minutes before slicing and serving.
- Kahlua tiramisu - use kahlua instead of rum. I like to dip my lady finger cookies in Kahlua and coffee syrup.
- Tiramisu without ladyfingers - Instead of lady finger cookies use baked light sponge cake layers.
- Gluten-free Tiramisu - Instead of classic lady finger cookies use gluten-free ladyfingers.
- Tiramisu without alcohol - Omit any alcohol in the recipe. Just coffee works great! I do that when I am serving this dessert with kids around.
Nutrition Information
Calories: 596- kcalCarbohydrates: 45- gProtein: 11- gFat: 40- gSaturated Fat: 23- gPolyunsaturated Fat: 2- gMonounsaturated Fat: 6- gCholesterol: 293- mgSodium: 169- mgPotassium: 165- mgFiber: 1- gSugar: 16- gVitamin A: 1547- IUVitamin C: 0.3- mgCalcium: 123- mgIron: 2- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Megan
Absolute perfection. A classic dish and a tasty recipe. Thanks Veena
Tristin
Oh my gosh YUM! Tiramisu is one of my favorites and this wasn't as hard as I thought it was going to be to make. Came out perfectly!