Learn to make classic Italian tiramisu at home with this easy recipe featuring layers of mascarpone cream, coffee-soaked ladyfingers, and a dusting of cocoa. You’ll love this incredibly rich, creamy and flavorful dessert!

slice of tiramisu on a plate with fork

The first time I tried tiramisu was in Little Italy, NYC—not a bad place for your first bite! I definitely inhaled some cocoa powder (bet you’ve done that too), but mostly, I remember how utterly delicious and indulgent it was. 

Thankfully, you don’t need to travel anywhere or even visit a fine Italian restaurant to find the best tiramisu. This classic tiramisu recipe is just as decadent and extravagant, and easy enough to make at home. There’s no worrying about raw eggs, no fancy equipment, and no trips to a specialty grocery store required with this recipe!

sliced tiramisu in dish
close up of bite taken out of tiramisu on a plate

What is tiramisu?

Tiramisu is an Italian no-bake dessert, similar to an icebox cake. It layers ladyfingers dipped in coffee with a rich mascarpone cheese filling flavored with vanilla and rum, and it’s topped with a simple dusting of unsweetened cocoa powder. Once chilled, it’s firm enough to slice like a cake, exposing its delicious and beautiful layers inside.

Why you should try this tiramisu recipe

  • It’s easier to make at home than you think.
  • The creamy and dreamy layers are simply irresistible!
  • My recipe includes the classic flavors of tiramisu— rum, coffee and mascarpone cheese.
  • But a few tweaks mean there’s no raw eggs like in a traditional Italian recipe.
  • I also include cocoa in the coffee soak for a deeper chocolate flavor.
  • It’s perfect for impressing guests or treating yourself!
tiramisu ingredients measured out

Ingredients you’ll need

One of the unique things about this Italian dessert is its list of ingredients. But don’t worry, you should be able to find everything in a well-stocked grocery store. Find the full recipe below!

  • Mascarpone cheese: The Italian cousin to American cream cheese. It’s richer and creamier, and necessary for a truly authentic tiramisu.
  • Savoiardi ladyfingers: These are light and crispy cookies shaped like large fingers (hence the name!). Look for them in the bakery section, or with specialty cookies.
  • Egg yolks: Traditional recipes use whipped raw egg yolks, but we’ll temper them into a custard-like mixture to avoid using raw eggs.
  • Rum: (Or brandy or sweet marsala wine.) Helps contribute to the signature flavor of tiramisu, though I have alcohol-free options too.
  • Espresso or strong coffee: It simply wouldn’t be tiramisu without a hint of coffee flavor!
  • Heavy cream: We’ll use whipped cream instead of traditional whipped raw egg whites to make the creamy mascarpone filling.
  • Whole milk: Use it to temper the egg yolks, or substitute with additional heavy cream.
  • Cocoa powder: For the classic dusted topping, but we’ll also add it to the coffee dipping mixture for added chocolate flavor.
  • Sugar
  • Vanilla extract
making mascarpone cream for tiramisu in mixing bowl
dipping lady fingers in coffee mixture

How to make classic Italian tiramisu, step by step

  1. Make custard for mascarpone cheese filling. Warm milk and sugar, then slowly whisk into egg yolks to temper them (this gently heats the eggs so they don’t scramble). Return the mix to the pan and cook until it thickens slightly, then cool.
  2. Prep coffee-soaked ladyfingers. Mix hot coffee or espresso, rum and cocoa powder and let it cool next to the ladyfingers while you finish the filling.
  3. Finish mascarpone cheese filling. Blend the cooled custard with mascarpone, vanilla, and a splash of rum, then whip in heavy cream until fluffy and creamy. 
  4. Assemble tiramisu. Quickly dip ladyfingers in the coffee mix and line them in the bottom of your dish, then spread half the mascarpone cream on top. Repeat with another layer of ladyfingers and cream.
  5. Chill. Cover and refrigerate for at least 6 hours so the ladyfingers soften and filling sets up for slicing.
  6. Serve. When ready to enjoy, dust the top with cocoa powder. For clean slices, wipe your knife in between each cut. Or keep it casual and scoop out with a spoon.
layering tiramisu in dish step by step

Tiramisu tips & FAQs

  • Start with room temperature mascarpone cheese for the creamiest filling. Pull it out of the fridge about an hour before you start, if you can.
  • The best pan for tiramisu. You’ll need a dish that holds at least 2 quarts (8 cups) but the exact dimensions can vary. Seen here is a 10×7-inch dish, but I’ve also used an 8-inch square dish. (Tip: If you don’t know how much your dish holds, fill it with water and measure the amount.)
  • Storage and make-ahead instructions: Store tiramisu covered in the fridge, where it will stay fresh for up to 5 days, though I recommend serving within 2-3 days for best results. Always sprinkle with cocoa powder right before serving.
What if I can’t find ladyfingers? What if I can’t find mascarpone?

Both of these ingredients are key to a true tiramisu. You may have to visit a few stores if they’re hard to find in your area. If you can’t find ladyfingers near you, buy them online or make them yourself. Cream cheese can be substituted for mascarpone cheese in a pinch.

Can I skip the alcohol?

Yes! You can use rum extract or more vanilla extract, see recipe notes below.

slice of tiramisu on a plate with fork

More specialty desserts

slice of tiramisu on a plate with fork

Classic Italian Tiramisu

Servings: 10 servings
Prep Time: 30 minutes
Chill Time: 6 hours
Total Time: 6 hours 30 minutes
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Ingredients
 

Mascarpone cream:

  • ½ cup (227 grams) whole milk , or additional heavy cream (see Notes)
  • â…” cup (133 grams) granulated sugar , divided
  • 4 large egg yolks
  • 8 oz (227 grams) mascarpone cheese , at room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon rum or brandy (optional)
  • 1 cup (227 grams) heavy cream

To assemble tiramisu:

  • ½ cup (113 grams) hot espresso or strong coffee (see Notes)
  • 2 tablespoons cocoa powder , plus extra for dusting top of tiramisu
  • 2 tablespoons rum or brandy (optional)
  • 7 oz (200 grams) package of hard savoiardi ladyfingers

Equipment

silicone spatulas
Spatula
8 inch baking dish
2 quart baking dish

Instructions
 

  • Add milk (or cream) and â…“ cup sugar to a small saucepan and set over medium heat. Heat the mixture until smooth and steaming, stirring occasionally to dissolve the sugar, about 2-3 minutes.
    ½ cup (227 grams) whole milk, 0.33 cup (66.5 grams) granulated sugar
  • Whisk the egg yolks with remaining â…“ cup sugar. Once the milk mixture is heated and sugar is dissolved, add it in a slow steady stream into the egg yolks while whisking constantly. Once combined, return the mixture to the saucepan over medium heat. Cook until thickened and coats the back of a spoon, stirring almost constantly, about 3-4 minutes.
    4 large egg yolks, â…” cup (133 grams) granulated sugar
  • Pour the custard mixture through a mesh strainer into your mixer bowl (this removes any cooked egg lumps; your mascarpone cream won't be smooth without this step!). Set aside to cool mostly to room temperature, giving it a stir occasionally to help it cool quickly.
  • While that cools, add hot coffee to a shallow bowl and whisk in cocoa powder and rum/brandy (if using). Set aside.
    ½ cup (113 grams) hot espresso or strong coffee, 2 tablespoons cocoa powder, 2 tablespoons rum or brandy
  • Add room temperature mascarpone cheese to the custard mixture in 3 separate additions, mixing with the whisk attachment in between each addition until smooth. Mix in the vanilla and rum/brandy (if using).
    8 oz (227 grams) mascarpone cheese, 1 teaspoon vanilla extract, 1 tablespoon rum or brandy
  • With the mixer on low, pour in the heavy cream. Once it's all been added, increase mixer to medium high and beat for 3-4 minutes until mixture thickens and forms very soft peaks.
    1 cup (227 grams) heavy cream
  • Dip the ladyfingers individually in the coffee liquid, 1 quick second per side, and place side by side to cover the bottom of a 2-3 quart dish (such as an 8-inch square dish, or 7×10-inch dish). Use a knife as needed to cut ladyfingers to size so they’ll fit.
    7 oz (200 grams) package of hard savoiardi ladyfingers
  • Gently spread half of mascarpone custard over the ladyfingers into an even layer. Repeat with a second layer of ladyfingers and remaining mascarpone filling.
  • Cover tiramisu with plastic wrap and chill in the fridge for at least 6 hours and up to 5 days. Before serving tiramisu, dust cocoa powder on top. For cleanest slices, wipe knife clean in between each cut.

Notes

  • Whole milk vs. heavy cream: You can use either for Step 1 (tempering the egg yolks). Heavy cream gives you the most luxurious mascarpone cream with one fewer ingredient needed for this recipe, while whole milk works great with less fat.
  • If you prefer to omit alcohol:  Add 1 teaspoon rum extract to mascarpone cream for flavor without the alcohol, or increase vanilla extract to 2 teaspoons.
  • Using coffee or espresso in this recipe: Use whatever you regularly brew at home. If you aren’t a coffee drinker, combine 1/2 cup hot water with instant coffee or espresso or espresso powder.
Calories: 351kcal, Carbohydrates: 28g, Protein: 6g, Fat: 23g, Saturated Fat: 14g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 173mg, Sodium: 57mg, Potassium: 93mg, Fiber: 1g, Sugar: 15g, Vitamin A: 901IU, Vitamin C: 0.1mg, Calcium: 83mg, Iron: 1mg
Author: Annalise Sandberg
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