The Best Tiramisu
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This Tiramisu is a classic Italian no bake dessert that’s delicious and an absolute crowd pleaser! Layers of coffee soaked ladyfingers and a delicious mascarpone cream filling make up this incredible homemade tiramisu!
Easy Tiramisu
Tiramisu is one of those wonderful cakes that is world famous for a reason. I’ve been making Tiramisu, specifically this recipe, for a couple decades now and this is about as easy as they come. Loaded with fine cocoa powder, espresso soaked lady fingers, and rich mascarpone, this cake is a winner.
- Easy Steps To Follow
- 20 Minutes Start To Finish
- No Bake Necessary
- Delicious
- Crowd Favorite
I remember about 20 years ago a friend of mine came over and brought me some Tiramisu that she had made. I really liked her version and she said she’d teach me to make it because it was really easy. She then told me her secret, she had gotten the recipe from the back of the lid of the Mascarpone cheese!
Ingredient Notes
- Cheese – Cheese? Really? Yes really, mascarpone is an essential creamy addition to tiramisu and will provide some rich tang to our dessert. While you can substitute this with some cream cheese, sour cream and whipping cream, if you want the best result, mascarpone cheese is your answer.
- Coffee – You can use any coffee you’d like, from instant to espresso.
- Whipped cream – I used cool whip today for speed and ease but feel free to make your own from scratch if you’d like!
- Ladyfingers – This is a crisp dry sweet biscuit, it is best soaked in delicious coffee and infused into desserts.
- Eggs – We’re using 4 egg yolks raw, don’t be afraid of raw eggs just be sure they’re as fresh as possible and organic if possible.
- Rum – Feel free to use any kind of rum you’d like, I like a dark or a spiced rum.
- Toppings – I love the traditional way to serve tiramisu which is with some cocoa powder, but I like to add my own touch to it and shave a bit of white chocolate all over it. So good!
How To Make Easy Tiramisu
- Create the mascarpone filling: Beat the egg yolks with the sugar in your mixer on medium high speed until almost white and thick, could take up to 5 minutes. Add the mascarpone and beat until everything is well combined. The mixture should be quite thick. Fold in the whipped cream or cool whip gently until combined.
- Soak the ladyfingers: In a shallow plate combine the coffee and rum together. Dip the ladyfingers in the coffee mixture one at a time and arrange 24 of them in the bottom of an 9×13 inch baking dish. You don’t have to soak them in the coffee for a long time, just briefly dip them on both sides, no more than a second. If you dip them too long, they will disintegrate.
- Assemble the cake: Spread half of the cheese mixture over the first layer of ladyfingers and repeat with the remaining ladyfingers (dipped in coffee mixture), then cheese mixture. Cover this and refrigerate it for at least 3 hours to overnight. Dust with cocoa powder just before serving. You can also top with white chocolate shavings.
Frequently Asked Questions
What Is Tiramisu?
Tiramisu is an Italian dessert that involves soaking lady finger biscuits in espresso, layered with mascarpone custard. It’s a totally classic dessert. This dish is also perfect to share with a crowd, so bring this out the next time you’re looking to impress!
Can I Make Tiramisu Alcohol Free?
If you’d rather not use alcohol in this dessert, then leave it out! Just substitute the rum for some additional coffee and you won’t be missing a thing. You can also use rum extract or vanilla extract for a non-alcoholic substitute.
Is There An Egg Free Option?
Afraid to add eggs to your tiramisu? Not to worry. Simply omit them and you’ll still end up with a great creamy tiramisu.
Don’t Want To Use Raw Eggs In Tiramisu?
That’s fine, you can make a Sabayon. Simply add about an inch of water to a small pot and bring to a boil. Reduce the heat to simmer and place a bowl on top of the small pot. Make sure it doesn’t touch the water. Add the egg yolks and sugar to the bowl and whisk the ingredients constantly for about 10 minutes. This will cook the eggs.
Expert Tips
- Ensure your mascarpone and eggs are right at room temperature before mixing as it’ll ensure you get a nice smooth mixture, but make sure the mascarpone cheese is not too warm. Best thing is to take it out 10-15 minutes prior to using it. If the mascarpone is too warm it can cause your tiramisu cream to curdle.
- When folding in your whipped cream, do it gently, you want your tiramisu cream to be light and fluffy.
- Don’t soak your ladyfingers in the rum and coffee mixture for too long, we don’t want them getting soggy!
- Dip the ladyfingers as you place them in the baking pan, not ahead of time.
- If you can’t find ladyfingers you can use a sponge cake or angel food cake. You can cut the cake into a thin layer or 4-inch long pieces.
- Chilling your tiramisu is essential, especially if you want your tiramisu to hold together as best as possible. It will also look much nicer.
Storing Tiramisu
Cover with plastic wrap or in an airtight container, or in the pan you made it and refrigerate for up to 1 week. Tiramisu is one of those cakes that actually tastes better after a couple days.
Freezing
If you plan on freezing your tiramisu, I actually recommend freezing it before dusting it with cocoa powder. Simply cover the pan with 2 layers of plastic wrap then with aluminum foil. Freeze for up to 3 months!
To defrost, let it sit at room temperature for 15-20 minutes. After it has thawed out, you can now dust it with cocoa powder and serve.
More Great Recipes To Try
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Easy Tiramisu
Video
Ingredients
- 4 egg yolks
- 1 cup sugar
- 1 pound mascarpone cheese (*)
- 3 cups cool whip (or whipped cream)
- 48 ladyfinger cookies (**)
- 2 cups brewed coffee
- ¼ cup rum
- 1 tablespoon cocoa powder
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Create the mascarpone filling: Beat the egg yolks with the sugar in your mixer on medium high speed until almost white and thick, could take up to 5 minutes. Add the mascarpone and beat until everything is well combined. The mixture should be quite thick. Fold in the whipped cream or cool whip gently until combined.
- Soak the ladyfingers: In a shallow plate combine the coffee and rum together. Dip the ladyfingers in the coffee mixture one at a time and arrange 24 of them in the bottom of an 9×13 inch baking dish. You don’t have to soak them in the coffee for a long time, just briefly dip them on both sides, no more than a second. If you dip them too long, they will disintegrate.
- Assemble the cake: Spread half of the cheese mixture over the first layer of ladyfingers and repeat with the remaining ladyfingers (dipped in coffee mixture), then cheese mixture.
- Chill before serving: Cover this and refrigerate it for at least 3 hours to overnight. Dust with cocoa powder just before serving. You can also top with white chocolate shavings.
Notes
- Use rum extract or vanilla extract for a non-alcoholic substitute.
- * Mascarpone cheese is an Italian cream cheese coagulated by the addition of certain acidic substances such as lemon juice, or vinegar.
- ** Ladyfinger cookies are dry, egg-based and sweet sponge biscuits shaped like a large finger.
- Make sure your eggs are good quality and as fresh as possible. Best of course are free-range organic eggs.
- Ensure your mascarpone and eggs are right at room temperature before mixing as it’ll ensure you get a nice smooth mixture, but make sure the mascarpone cheese is not too warm. Best thing is to take it out 10-15 minutes prior to using it. If the mascarpone is too warm it can cause your tiramisu cream to curdle.
- When folding in your whipped cream, do it gently, you want your tiramisu cream to be light and fluffy.
- Don’t soak your ladyfingers in the rum and coffee mixture for too long, we don’t want them getting soggy!
- Dip the ladyfingers as you place them in the baking pan, not ahead of time.
- If you can’t find ladyfingers you can use a sponge cake or angel food cake. You can cut the cake into a thin layer or 4-inch long pieces.
- Chilling your tiramisu is essential, especially if you want your tiramisu to hold together as best as possible. It will also look much nicer.
- Cover with plastic wrap or in an airtight container, or in the pan you made it and refrigerate for up to 1 week. Tiramisu is one of those cakes that actually tastes better after a couple days.
- If you plan on freezing your tiramisu, I actually recommend freezing it before dusting it with cocoa powder. Simply cover the pan with 2 layers of plastic wrap then with aluminum foil. Freeze for up to 3 months!
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Recipe originally shared January 2012.
