Tiramisu is a popular Italian dessert, a sweet “pick me up” to enjoy after dinner. The recipe is easy to prepare, requires no baking, and can be made ahead of time.
Need a main course before serving your tiramisu? Try my delicious homemade lasagna, chicken Milanese, and baked ziti.
Jessica’s Recipe Science
- Whisking the egg yolks with sugar over gentle heat creates a thick, airy foam, and folding in whipped cream keeps the mascarpone filling light and fluffy for layering.
- Dipping the ladyfingers quickly in coffee adds flavor and moisture without making them soggy.
- A dusting of cocoa powder on top adds a subtle bitter contrast that balances the dessert’s sweetness.
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“Jessica, that’s another awesome recipe! I particularly love the recipe science section. Always learn a lot from them. Keep up the good work!!!”—Ola
Why It Works
This easy tiramisu recipe is a no-bake dessert perfect for sharing. To create a light, cakey texture, start by soaking crispy ladyfinger cookies in a boozy coffee mixture. The cookies are then layered with a decadent mascarpone cheese filling that’s lightly sweetened to balance the bitterness of the coffee.
My version cooks the egg yolks to destroy harmful bacteria, then uses whipped cream instead of egg white to lighten the cheese filling. The dessert needs time in the fridge to meld the flavors and layers, so it is a great one to make the day before. Now you can slice and serve!
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Ingredients You’ll Need
- Alcohol: Traditionally, sweet Marsala wine, light or dark rum, or coffee liqueur is used.
- Eggs: Use large egg yolks to create a rich layer for the cake. My recipe does not use raw egg whites for food safety reasons.
- Sugar: Granulated sugar sweetens the mascarpone cheese layer and whipped cream.
- Flavoring: Vanilla extract adds a sweet baked taste.
- Cheese: Mascarpone cheese creates a rich, velvety texture and spreadable consistency. It’s an Italian cheese made from pasteurized milk, cream, and citric acid. It has a mild taste with a hint of sweetness and is rich, at about 45-55% fat.
- Cream: Use heavy cream (also sold as heavy whipping cream) to whip and lighten the mascarpone cheese.
- Coffee: Use a strongly brewed medium- or dark-roast coffee or espresso. Just chill before using, or the ladyfingers will fall apart when dipped. Another quick option is to use a bottle of cold brew for a pleasant, smooth taste that’s less bitter.
- Cookies: I use my homemade ladyfingers, which are a little denser, but you can always use a store-bought package of savoiardi (Italian ladyfingers). Depending on how many layers you want, you need about 24 to 26 cookies (a 7-ounce package).
- Cocoa: Unsweetened cocoa powder adds a bitter note that complements the flavor of the coffee.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
Try these fun ways to switch up the flavor:
- Alcohol: Add light or dark rum, sweet Marsala wine, or coffee liqueur. Try Irish cream for a St. Patrick’s Day treat.
- Green Tea: Use matcha green tea instead of coffee for dipping. Sprinkle matcha powder on top.
- Spices: Add pumpkin spice to the cocoa powder or cheese filling.
- Citrus: Make a simple syrup with lemon or orange juice and zest. Add limoncello or Grand Marnier to the syrup. Soak the ladyfingers in the syrup instead of the coffee mixture.
How to Make Tiramisu
Step 1: Cook the Egg Mixture
Set a metal bowl over a saucepan of simmering water and add the egg yolks. Mix in a few tablespoons of coffee liqueur, sugar, and vanilla to disperse the egg proteins.
Continuously whisk the mixture. The steam gently heats the bowl and gradually thickens the eggs as you whisk.
Cook the egg yolk mixture until it reaches 140°F (60°C) to kill harmful bacteria and prevent it from curdling. After about 5 minutes, you’ll notice that the mixture becomes an opaque yellow foam that triples in volume.
Expert Tip: This setup, called a bain-marie or double boiler, is used to make things like hollandaise sauce.
Step 2: Add Mascarpone
With the whisked egg mixture off the stove, add the mascarpone cheese to the bowl. The consistency will be thick, but it will help cool down the mixture.
Step 3: Add Freshly Whipped Cream
Like making homemade whipped cream, whisk heavy whipping cream with sugar until medium peaks form. The trapped air should allow the consistency to hold its shape without being too airy.
Gently fold the whipped cream into the egg and cheese mixture in two additions to preserve as much air as possible. This version is much safer to eat and results in a smoother mascarpone mixture.
Step 4: Assemble the Layers
Add 3 tablespoons of Kahlúa to 1 ¼ cups of cold coffee in a large bowl. Ladyfingers are very porous, so soak them for only 2 seconds per side. Any longer, and they’ll turn to mush.
Dip just enough pieces to create the first layer at the bottom of an 8-by-8-inch square baking dish. Line them up tightly together.
Spread half of the mascarpone cheese mixture in an even layer over the soaked ladyfingers. Then, repeat the dipping process and spread the remaining mascarpone on top.
Experimentation Encouraged: Alcohol adds more depth of flavor to tiramisu. I opt for coffee liqueur because it already has rum mixed in, which elevates the coffee flavor.
Step 5: Add Cocoa, Then Refrigerate
Finish the homemade tiramisu with a sprinkling of cocoa powder on top. Then, cover with plastic wrap or foil and chill in the refrigerator for at least 8 hours, allowing the coffee to distribute and hydrate the cookies. The texture starts to turn spongy and cake-like as it absorbs the liquid.
Pro Tip: You can make it in the morning and have it as dessert later that night, or serve it within 4 days for the best taste. It will taste too mushy any longer, and the layers will start to press together for a more dense texture.
Step 6: Garnish and Serve
Let the baking dish sit at room temperature for about 20 minutes before serving, allowing the mascarpone cream layers to soften slightly. If desired, top with a dusting of more cocoa powder right before serving. This dish pairs well with fresh fruit, chocolate shavings, dessert wines, and espresso.
Frequently Asked Questions
Tiramisu is a no-bake Italian dessert consisting of coffee-soaked sponge cake, creamy mascarpone cheese filling, and cocoa powder. The yolk is combined with cheese and sugar, while the whites are whipped and folded in. A traditional tiramisu recipe uses raw eggs. However, this method can pose a food safety issue if not pasteurized or stored correctly.
When working with raw eggs, make sure to only use eggs that have been pasteurized to ensure that any harmful bacteria have been eliminated. In my recipe, I also cook the egg yolk to around 140°F (60°C), the temperature used to pasteurize eggs, to destroy bacteria. I replaced the egg white with whipped cream to make it safer to eat.
Ladyfingers get their name from their long and slender shape. They are also delicate, crisp in texture, and light in weight. The moisture has been removed, yielding a biscuit-like cookie, making it a perfect sponge for soaking up liquid. After several hours, the cookies magically transform into a soft cake.
Yes, it may contain rum, Marsala wine, or coffee liqueur. A small amount is used for flavor. It shouldn’t taste so strong that it overpowers the coffee taste and the sweetened cheese filling.
No, you can skip the alcohol in the recipe. If the tiramisu is being made for a family gathering with kids or for personal reasons, omit the alcohol.
If you add alcohol, don’t serve it to children, since it isn’t cooked out of the dessert. You can leave it out of the recipe instead. You can also use decaffeinated coffee if you are concerned about caffeine levels.
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If you tried this Tiramisu Recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Tiramisu
Ingredients
- 3 large egg yolks
- 5 tablespoons coffee liqueur, divided
- ½ cup granulated sugar, divided
- 1 ½ teaspoons vanilla extract
- 8 ounces mascarpone cheese
- ¾ cup heavy cream
- 1 ¼ cups coffee, chilled
- 24 ladyfinger cookies, 7-ounce package
- 2 tablespoons cocoa powder
Instructions
- Cook the Egg Mixture – In a medium heatproof bowl, add egg yolks, 2 tablespoons coffee liqueur, ¼ cup of sugar, and vanilla. Set the bowl on top of a saucepan filled with about 1 inch of water. The bowl should not touch the water.Bring the water to barely a simmer and vigorously whisk until the mixture is foamy and reaches around 140°F (60°C) on a thermometer, about 5 minutes. Turn off the heat and take the bowl off the pot.
- Add Mascarpone – Add mascarpone cheese to the egg mixture and whisk until smooth.
- Add Freshly Whipped Cream – In a separate medium bowl, vigorously whisk the heavy whipping cream and ¼ cup sugar until medium peaks form. Gently fold ⅓ of the whipped cream mixture into the mascarpone mixture. Then add the remaining whipped cream, and fold until just combined.
- Assemble the Layers – In a large bowl, combine coffee and 3 tablespoons of coffee liqueur. Working one ladyfinger at a time, dip it into the liquid, about 2 seconds per side. Transfer to an 8-inch square baking dish. Dip just enough for the first layer.Spread half of the mascarpone mixture over the ladyfingers. Dip the remaining pieces, and arrange them on top of the cream layer. Then spread the remaining mascarpone evenly on top.
- Add Cocoa, Then Refrigerate – Sprinkle some of the cocoa powder evenly over the baking dish. Clean the edges of the dish as needed. Cover with foil and refrigerate for at least 8 hours or up to 4 days.
- Garnish and Serve – Allow the tiramisu to sit at room temperature for 20 minutes before serving. Sprinkle with more dry cocoa powder if desired.
Recipe Video
Notes
- Coffee Options: Instead of medium or dark roast brewed coffee, use cooled espresso or cold brew.
- Alcohol Type: Instead of coffee liqueur like Kahlúa, use sweet Marsala wine or light/dark rum.
- Omit the Alcohol: Substitute with more coffee or espresso.
- Making Individual Portions: Make mini tiramisu in ramekins or small cups, about 6 to 8 ounces. Yield will depend on cup size.
- Storing: Cover and refrigerate for up to 4 days.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Ola Ipaye says
Jessica, that’s another awesome recipe!
I particularly love the recipe science section. Always learn a lot from them.
Keep up the good work!!!
Jessica Gavin says
Thank you so much! Happy to hear that you are enjoying the science behind tiramisu.