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Tiramisu Recipe lovers, this is the one that makes you look like you trained in an Italian kitchen with zero stress, layering coffee soaked lady fingers between clouds of sweet mascarpone cream. I made this the first time on a rainy Sunday afternoon when Maddie begged for the coffee cake she tried at a restaurant, and it vanished before dinner even started. If you love our no bake cheesecake, this is its dreamy, coffee kissed cousin.
This classic Italian dessert comes together with a little hands on time and a long chill, so your fridge does most of the work for you.
Tiramisu Recipe Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 10 minutes
- ⏳ Total Time: 6 hours 25 minutes
- 🍽️ Serving: 12 servings
- ⚡ Calories: 494kcal
- 🌶️ Flavor Profile: Creamy, coffee forward, lightly sweet
- ✋ Difficulty: Easy, on par with our key lime eclair cake
Quick Answer
Whisk egg yolks, sugar, and milk into a custard and let it cool, then fold it together with whipped cream and mascarpone. Quickly dip lady fingers in coffee and Kahlua, layer them with the cream in a dish, dust with cocoa, and chill for at least 6 hours before serving.
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Why This Recipe Works
Click to see the technique science
- Cooked egg custard base. Gently cooking the yolks with milk makes the filling silky and food safe, with none of the raw egg worry of traditional versions.
- Mascarpone keeps it rich. Real mascarpone gives that signature creamy, slightly tangy body that whipped cream alone cannot match.
- A quick dip means no sog. Dipping the lady fingers fast keeps them tender but sturdy, so the layers hold their shape when you slice.
- Coffee and Kahlua balance the sweet. The strong coffee brings bitterness to cut the sweet cream, and the Kahlua deepens it without taking over.
- The long chill sets everything. Resting lets the lady fingers soften into cake and the flavors marry, which is why patience is the real secret ingredient.
Why You’ll Love This Recipe
- It tastes like the fancy restaurant version but comes together right in your own kitchen with simple steps.
- There is no baking required, so it is perfect for warm days when you do not want to turn on the oven.
- It is a make ahead dream, ideal for dinner parties, holidays, and anytime you want to wow a crowd.
Key Ingredients
Here is what makes this tiramisu recipe so good. A few quality ingredients do all the heavy lifting.
- Mascarpone Cheese: The heart of the filling. Let it come to room temperature so it blends smooth without lumps.
- Lady Fingers: Crisp Savoiardi cookies that soak up the coffee and turn into soft, cake like layers. Look for them near the cookies or in the bakery section.
- Strong Coffee: Cooled espresso or strong brewed coffee gives that signature flavor. The stronger, the better.
- Kahlua: A splash of coffee liqueur deepens the flavor, though you can leave it out for a family friendly version.
- Heavy Whipping Cream: Whipped to stiff peaks, it lightens the mascarpone into a cloud.
See recipe card for exact quantities.
Variations and Substitutions
This tiramisu recipe is easy to make your own. Here are a few simple swaps to try.
- Alcohol free: Skip the Kahlua and use a little extra coffee or a splash of vanilla.
- Different liqueurs: Marsala wine, dark rum, or amaretto all work beautifully in place of Kahlua.
- Chocolate lovers: Add a layer of chocolate shavings or a drizzle of melted chocolate between the layers.
- Berry twist: Tuck fresh raspberries or strawberries between the layers for a fruity version.
- Individual servings: Layer everything in small jars or glasses for a pretty single serve dessert, like our lemon pudding shots.
How to Make Tiramisu Recipe
- In a small saucepan, whisk the egg yolks and sugar together until smooth.
- Whisk in the milk, bring to a boil over medium heat, then simmer 1 minute. Cool on the counter, then chill in the fridge for 1 hour.
- Whip the heavy cream with the powdered sugar and vanilla until just stiff peaks form. Refrigerate until ready.
- Stir the mascarpone with a fork to loosen it, then add the cooled custard to the bowl.
- Whisk the mascarpone and custard together until completely smooth.
- Gently fold in the whipped cream until there are no streaks left.
- Stir the coffee and Kahlua together, then quickly dip each lady finger on both sides. Do not let them soak too long.
- Line the bottom of an 11×7 baking dish with a single layer of dipped lady fingers, breaking some to fit.
- Spread half of the cream over the lady fingers and smooth it out.
- Add a second layer of dipped lady fingers, pressing them in gently.
- Top with the remaining cream and smooth the surface.
- Dust with cocoa powder, cover, and chill at least 6 hours or overnight. Add chocolate shavings, slice, and serve.
Recipe Tips & Tricks
- Use room temperature mascarpone so it stirs smooth without lumps. Cold mascarpone can turn grainy.
- Do not over soak the lady fingers. A quick one second dip per side is all they need, or they turn mushy.
- Cool the custard completely before mixing it with the mascarpone so the filling stays thick.
- Chill overnight when you can. The longer it sets, the better the texture and flavor.
- Dust the cocoa right before serving for the freshest look, or add a fresh dusting after the chill.
- Use a hot, dry knife to get clean slices, wiping the blade between cuts.
Serving Ideas and Suggestions
This tiramisu recipe is the perfect ending to an Italian dinner. Serve it after a big bowl of pasta or alongside a plate of spaghetti and meatballs for a restaurant style night at home.
It is also a showstopper on a dessert table. Pair it with smaller bites like our almond cookies and a pot of fresh coffee or espresso so guests can build the perfect plate.
For a special occasion, set it next to our Italian love cake and a glass of dessert wine. A little after dinner coffee makes every bite even better.
Tiramisu Recipe FAQs
Yes. Simply leave out the Kahlua and replace it with a bit more coffee or a splash of vanilla. The tiramisu recipe still tastes rich and delicious without it.
A runny tiramisu usually means the custard was not cooled enough or the cream was not whipped to stiff peaks. Make sure both are properly chilled and whipped, then give the dessert a full overnight chill to set.
Chill the tiramisu recipe for at least 6 hours, but overnight is best. This gives the lady fingers time to soften into cake and lets the flavors come together.
Yes, this tiramisu recipe freezes well. Cover it tightly and freeze for up to 3 months, then thaw it overnight in the fridge before serving.
If you cannot find lady fingers, you can use sponge cake or pound cake cut into strips. The texture is slightly different but it still works in this tiramisu recipe.
Yes. This tiramisu recipe uses a cooked custard base, so there are no raw eggs. It is a safe and easy way to enjoy classic tiramisu at home.
Looking for more no bake treats? Try our creamy key lime eclair cake next.
Round out dessert with a crispy funnel cake recipe.
Love tiramisu? Try our no bake tiramisu balls for the classic flavor in a poppable bite.
Add grown up flavor with a splash of our homemade coffee liqueur Kahlua.
Round out the dessert spread with our easy Baklava Bites.
For more classic custard desserts, see how to make pastry cream.
Love a from-scratch dessert sauce? Our creme anglaise is a silky French vanilla custard you can pour over almost anything.
Love coffee desserts? Our tiramisu cheesecake layers espresso lady fingers and mascarpone over a cocoa crust.
Add our cream puff cake to your dessert table for an impressive, easy treat.
Tiramisu Recipe
Ingredients
- 6 egg yolks
- 1 cup granulated sugar
- ⅔ cups whole milk
- 1 ¼ cup heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 pound mascarpone cheese room temp
- 1 ¼ cups strong coffee
- ½ cup kahlua
- 28-30 lady fingers
- 2 teaspoons unsweetened cocoa powder
- chocolate shavings optional
Instructions
- In a small saucepan whisk the egg yolks and sugar together until smooth.6 egg yolks, 1 cup granulated sugar
- Whisk in the milk until smooth. Bring to a boil over medium heat, stirring constantly. Once at a boil, reduce heat to low and simmer for 1 minute, stirring constantly. Take off the heat and place it on the counter to cool for 30 minutes. Stir it every few minutes so it cools faster. Pour this mixture into a bowl and place it in the fridge for 1 hour. Stir it a couple of times to make sure it cools down.⅔ cups whole milk
- While cooling, make the whipped cream by adding the heavy cream to a large bowl with the powdered sugar and vanilla. Using an electric hand mixer, whip until it just forms stiff peaks, do not over mix. Place in the fridge until ready to assemble.1 ¼ cup heavy whipping cream, ¼ cup powdered sugar, 1 teaspoon vanilla extract
- Add the mascarpone to a large bowl and stir it with a fork just to break it up. Add the first custard mixture to the bowl and whisk them together until combined.1 pound mascarpone cheese
- Add the whipped cream to the bowl and fold it in gently until there are no streaks left.
- Place the coffee and kahlua in a small bowl, stir together.1 ¼ cups strong coffee, ½ cup kahlua
- Take the ladyfingers one at a time and dip them into the coffee mixture on both sides quickly, do not let them absorb too much liquid.28-30 lady fingers
- Place them into the bottom of an 11×7 baking dish. Form one layer, you may need to break some of the ladyfingers to fit.
- Top with half of the cream, smooth it out.
- Add another layer of ladyfingers, pressing them in gently.
- Top with the remaining cream and smooth it out.
- Dust with the cocoa powder. Cover and place in the fridge for at least 6 hours to set. I prefer to let it set up overnight.2 teaspoons unsweetened cocoa powder
- Add chocolate shavings if using, slice, and serve.chocolate shavings
Notes
- Make sure that your mascarpone is at room temperature, this makes it easier to work with.
- This tiramisu cake does need to chill, so do not forget that.
- You can use alcohol in dipping your ladyfingers or omit it.
- Different kind of alcohol can be used, see some suggestions above. The best thing is the one you like best.
- This classic tiramisu recipe can be frozen, see my tips above.
Nutrition
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