There’s something absolutely magical about tiramisu—that Italian classic that seems impossibly fancy yet comes together in mere minutes without any baking required. This simple tiramisu dessert recipe is my go-to when I need to impress dinner guests or satisfy a sudden craving for something elegant and delicious. The beauty of tiramisu lies in its simplicity: just a handful of quality ingredients layered together to create a dessert that tastes like you spent hours in the kitchen.
What I absolutely love about this recipe is that it requires no oven time, minimal cooking skills, and truly showcases how beautiful layered desserts can be. The combination of creamy mascarpone, coffee-soaked ladyfingers, and a dusting of cocoa powder creates a sophisticated flavor profile that’s both comforting and indulgent. Unlike many other Italian desserts, tiramisu celebrates the quality of each ingredient rather than complicated techniques.
I’ve been making tiramisu for years, and I’ve learned that the secret to the best version is using room-temperature mascarpone, strong espresso that’s been cooled slightly, and not skipping on the ladyfinger soaking time. This recipe serves a crowd beautifully and actually tastes even better after sitting in the refrigerator overnight, making it perfect for entertaining. The texture becomes more cohesive, and all the flavors meld together in the most wonderful way.
When you’re looking for an impressive yet easy cream-based dessert, tiramisu should absolutely be at the top of your list. It’s the kind of dessert that makes you feel like a professional pastry chef, even if you’re just starting out in the kitchen. I always recommend making this for special occasions or as an elegant ending to any meal. For more sophisticated dessert inspiration, check out this guide on classic tiramisu techniques from Bon Appétit.
The prep work is genuinely minimal—you’re essentially whisking, dipping, and layering. No complicated steps, no special equipment beyond what you likely already have in your kitchen. This recipe truly demonstrates that sometimes the simplest ingredients create the most memorable desserts. Whether you’re hosting a dinner party or making a special treat for your family, this simple tiramisu recipe will absolutely become a favorite.
Ingredients
- 6 large egg yolks, room temperature
- 3/4 cup granulated sugar
- 1 1/3 cups heavy whipping cream, cold
- 1 pound mascarpone cheese, room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups strong espresso or very strong brewed coffee, cooled to room temperature
- 3 tablespoons coffee liqueur or Kahlúa (optional but recommended)
- 2 tablespoons granulated sugar for coffee mixture
- 40-48 Italian ladyfinger cookies (savoiardi)
- 2-3 tablespoons unsweetened cocoa powder for dusting
- 1 tablespoon dark chocolate shavings for garnish (optional)
Instructions
- In a medium heatproof bowl, whisk together the egg yolks and 3/4 cup granulated sugar. Place the bowl over a pot of gently simmering water, making sure the bottom doesn’t touch the water. Whisk constantly for 8-10 minutes until the mixture reaches 160°F on a thermometer and becomes pale, thick, and ribbon-like. This step pasteurizes the eggs. Remove from heat and let cool to room temperature, whisking occasionally.
- In a separate bowl, whip the cold heavy cream to stiff peaks using an electric mixer or whisk. Set aside in the refrigerator.
- In another large bowl, gently whisk together the room-temperature mascarpone, vanilla extract, and the cooled egg mixture until smooth and creamy. Be careful not to overmix as this can make the mascarpone grainy.
- Fold the whipped cream into the mascarpone mixture in two additions, being gentle and careful to maintain the airiness of the cream. Use a rubber spatula and fold from the bottom up, rotating the bowl as you go.
- In a shallow dish, combine the cooled espresso, coffee liqueur if using, and 2 tablespoons granulated sugar. Stir until the sugar dissolves completely. Let cool completely before using.
- Quickly dip each ladyfinger into the coffee mixture for just 1-2 seconds per side—you want them moistened but not soggy. The key is speed here; don’t linger.
- Arrange a single layer of dipped ladyfingers in the bottom of a 9×13 inch baking dish, breaking them to fit if necessary. You’ll need about 20-24 ladyfingers for the first layer.
- Spread half of the mascarpone cream mixture evenly over the layer of ladyfingers using an offset spatula or the back of a spoon.
- Dip and arrange another layer of ladyfingers over the cream, using the remaining 20-24 cookies.
- Top with the remaining mascarpone cream mixture, spreading it in an even layer and smoothing the top.
- Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, though overnight is ideal for the best flavor development and texture.
- Just before serving, dust generously with unsweetened cocoa powder using a fine mesh sieve or sifter. Add dark chocolate shavings if desired.
- Serve chilled directly from the dish or cut into portions. Store any leftovers covered in the refrigerator for up to 2 days.
Pro Tips
- Room temperature mascarpone is absolutely essential—cold mascarpone will be lumpy and difficult to fold. Remove it from the refrigerator about 30 minutes before you start.
- The egg mixture must reach 160°F to safely pasteurize the eggs. Use a reliable thermometer and don’t rush this step. If you’re uncomfortable with this method, you can use pasteurized eggs from the grocery store.
- Don’t skip cooling the espresso mixture before using. Hot liquid will make the ladyfingers too soggy and can break down the cream mixture.
- The dipping process is crucial—just 1-2 seconds per side keeps the ladyfingers from becoming mushy. They’ll continue to soften as the tiramisu sits.
- Tiramisu absolutely tastes better the next day after all the flavors have had time to meld together. Make it a day ahead for entertaining.
- For a non-alcoholic version, simply omit the coffee liqueur and increase the espresso to 1¾ cups.
- If you can’t find Italian ladyfinger cookies, you can substitute sponge cake cut into strips, though the texture will be slightly different.
- This recipe uses pasteurized eggs through the heating method, making it safe for most people. However, if serving to pregnant women, very young children, or immunocompromised individuals, use store-bought pasteurized eggs instead.
- Make sure your whipping cream is very cold and your bowl is chilled before whipping for best results.
- Don’t overmix the mascarpone mixture or it can become grainy and separated. Gentle folding is key.
- The tiramisu can be made up to 2 days in advance. The cocoa powder should be added just before serving to prevent it from getting damp.