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You won’t believe how easy this Tiramisu recipe is! A classic no-bake dessert made with coffee-soaked ladyfingers, mascarpone cheese, amaretto liqueur, and powdered chocolate. Dreamy and delicious, and simple to make!
Heavenly Homemade Tiramisu
Tiramisu is the dreamiest dessert. Layers of sweet coffee-soaked sponge and whipped mascarpone filling, while the light and airy goodness is topped with a dusting of cocoa… Do you hear that? That’s the sound of angels rejoicing.
Whenever I spot a sale on ladyfingers, you best believe that this tiramisu is in the cards! It’s one of my favorite no-bake desserts with all of its deliciously creamy, coffee flavors. And I especially love this version, as it’s foolproof. SO simple.
So without further adieu, let’s get started with the easiest recipe for tiramisu. Possibly ever!
What is Tiramisu?
In case you may be wondering: Tiramisu is an Italian dessert made from ladyfinger cookies dipped in coffee and liqueur, then layered with whipped mascarpone filling and dusted with cocoa powder. It requires zero baking, and it tastes incredible!
Ingredients You’ll Need
Here’s what you’ll need for this easy homemade tiramisu:
- Egg Yolks: While a traditional tiramisu filling involves sugar with raw egg, I opt to warm and combine the egg yolks and sugar over a double boiler instead. Just in case!
- Egg Whites: The egg whites, though, remain raw and are added into the filling later.
- Mascarpone Cheese: I highly recommend making this recipe with mascarpone for tradition’s sake. However, if you’re stuck, cream cheese is the next best substitute!
- Ladyfingers: I use store-bought ladyfinger cookies from my local grocery chain. You can also find them in many Italian delis! If you find ladyfingers hard to come by, you can also use sponge cake slices, pound cake, or biscotti in a pinch.
- Espresso Coffee: Cooled down before you use it. And make it strong!
- Disaronno Amaretto: A brand of the Italian liqueur often used in tiramisu. It really enhances the flavors! Next best options would be dark rum, brandy, or coffee liqueur (like Kahlua).
- Cocoa Powder
- Sugar
- Chocolate Shavings: For garnish, optional but always recommended!
How to Make The Best Tiramisu
Did I mention that you can make this restaurant-worthy tiramisu in under an hour? Here’s a rundown of the steps involved:
Prepare the Filling: Over a double boiler, whisk together the egg yolks and sugar. Pop this mixture into the fridge for a half hour to cool down again, then fold in the mascarpone. Beat the egg whites, and fold this into the mascarpone mixture too.
Soak the Sponge: One at a time, dip the ladyfingers into a mixture of espresso and amaretto. Layer the soaked sponges tightly side by side in a dish.
Make the Layers: Spread the mascarpone filling in an even layer over the ladyfingers, then give this a sprinkle with cocoa powder. Repeat this a second time with the remaining ingredients. I also like to give my tiramisu a final layer of chocolate shavings, for good measure.
Chill: Place your tiramisu in the fridge to chill for a few hours. This allows all the delicious flavors to blend together!
Can This be Made in Advance?
Absolutely. In fact, tiramisu is even BETTER when it’s made in advance! This tiramisu can stay in the fridge for up to 3 days, giving the amazing flavors and ingredients all sorts of time to mingle.
You can also make this tiramisu recipe ahead and then freeze it. See my section below for freezing and storing tips!
Tips and Tricks
- Prepare the Mascarpone Mixture First: Have your mascarpone cheese mixture completely ready to go before you even start to soak the ladyfingers. This way, you don’t have to leave the sponges soaking too long, while you wait to begin the layers.
- Make Alcohol Free Tiramisu: If you’d rather make this dessert without alcohol, you can leave it out entirely. Add a couple teaspoons of vanilla extract instead for the extra flavor.
- Do I Need To Use Espresso?: If you don’t have an espresso machine, or if you would prefer, you can substitute espresso with regular coffee or even decaf.
Storage Instructions
Tiramisu can be stored airtight in the fridge for up to 3 days, wrapped in plastic wrap.
Can I Freeze This?
You can! If you’re planning to freeze this tiramisu, follow the recipe up until the final dusting of cocoa powder. Leave this off, and cover the dish tightly in plastic wrap. I like to add an extra layer of aluminum foil to protect against freezer burn. Store your tiramisu in the freezer for up to 3 months.
When you’re ready to serve it, thaw the tiramisu in the fridge. Dust with cocoa powder, and enjoy!
More No-Bake Desserts to Try
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Easy Tiramisu
Ingredients
- 4 large egg yolks
- 6 tablespoons sugar
- 1 tub (8 ounces) mascarpone cheese
- 2 egg whites
- 20 ladyfingers
- 1 cup cold brewed espresso coffee
- 2 tablespoons Disaronno Amaretto
- ¼ cup cocoa powder
- chocolate shavings for garnish
Instructions
- In a mixing bowl combine the egg yolks and the sugar over a double boiler. Whisk for 10 minutes, continually.
- Cover with plastic wrap and cool in the refrigerator for about 30 minutes.
- Once cooled, fold in the mascarpone cheese.
- Beat the egg whites until stiff peaks form; fold into the mascarpone cheese mixture, continue to fold until blended.
- In a small mixing bowl combine the espresso and amaretto.
- Dip the ladyfingers into the coffee mixture, one at a time, and layer them very close together in a dish or in glass cups.
- Spread half of the mascarpone mixture evenly over the ladyfingers and sprinkle with cocoa powder.
- Do another layer of dipped ladyfingers, and top with the remaining mascarpone mixture, then sprinkle with cocoa powder.
- Cover with plastic wrap and refrigerate for 6 hours.
- Top with chocolate shavings before serving.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
I love the presentation in a glass. It yells “mine!” – a perfect little treat just for one to enjoy. I can’t wait to see the tiramisu ice cream post1
I am glad that you found a bargain in the ladyfingers and could share this wonderful tiramisu with all of us. I have trouble finding them here too, and they are quite expensive, so I don’t make tiramisu as often as I would like to. I will definitely be on the lookout for them now so I can try your version.
Hi Kate, I’m a tiramisu fan and I just love the way you’ve served this up in a glass – fresh, fun and summery.
Tiramisu is one of my favorite desserts and yours looks simply delicious. I have bookmarked this recipe.
I don’t like expiry dates and I wish everyone sold in bulk so you could just buy the amount that you need and use it right away. Of course, the down side would be having to go out and buy more often.
hahaha love the anecdote. 🙂 the tiramisu looks fabulous!!! love the chocolate shavings you put on top!
I know how you feel about the lady fingers… I can never find them! My market only sells these really cheap crappy ones 🙁 I’ve had to resort to using a pound or sponge cake in place of the lady fingers. The cake still works, but I’m like you and prefer the lady fingers for sure! I’m looking forward to your tiramisu ice cream!
Great recipe and what a great bargin at the store. I love when things are on sale… but you do have to watch those exp. dates. Some of my last minute recipes come from “using” stuff up before they expire. : )
Ooooo, Kate – this Tiramisu is awesome!! I’ve been planning to make tiramisu soon, soI may give your lovely recipe a try :)… Thanks for sharing!!!
July 2011! Well, then, you have more than a month to go nuts on Tiramisu! But then, I also doubt they will be completely awful if you hang on to them a little longer to make wonderful desserts like this. Yum!
You should have a tiramisu party! 🙂 I haven’t made tiramisu in so long. I will have to look for some 99 cent ladyfingers and give this a try. Beautiful photos, as always..