Easy Tiramisu
The Best Easy Tiramisu Recipe: Learn How To Make Tiramisu, the simple way, just like it’s made in Italy! With layers of coffee-soaked ladyfingers, creamy marscapone cheese, and espresso for an absolutely decadent dessert!
What is Tiramisu?
Tiramisu is a classic Italian dessert. It consists of layers of sweet mascarpone cream and Ladyfinger cookies 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
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… And you will be too!
Ingredients You Need
- Egg yolks
- Sugar
- Mascarpone cheese
- Vanilla extract
- Heavy cream
- Ladyfingers
- Espresso
- Rum (or Brandy)
- Cocoa powder
Get The Full Ingredients List and Detailed Instructions in the Recipe Card Below.
How To Make Tiramisu
This easy tiramisu takes just a few simple steps! Here’s how to make it:
- 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) Easy Tiramisu Recipe 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 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.
Finding Ladyfingers
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.
Cutting Tips
Want pretty “clean” sides on each piece 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.
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.
Tiramisu Recipe Swaps
Chocolate Shavings
Most classic Tiramisu Recipes use unsweetened cocoa powder on top. However, if you want to make the top look more elegant, you can use a dark chocolate bar and a vegetable peeler to shave chocolate swirls over it.
Liquor/Alcohol Options
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!
Tiramisu FAQ
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.
Personally, I feel the flavors get better after a day or two. Leftover tiramisu can be kept covered in the fridge for up to a week after making it. You can also freeze it!
Yes, tiramisu 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
- No Bake Pumpkin Cheesecake (Bars)
- Triple Chocolate Bundt Cake (Olive Oil Cake)
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!
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. ;)