The Creamiest Tiramisu Recipe
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Tiramisu might sound fancy, but it’s actually one of the easiest desserts to pull together. All you need is some espresso-soaked ladyfingers, creamy mascarpone, and a dusting of cocoa powder to bring it all together. It’s cool, rich, and just the right amount of sweet. Serve it after dinner or make it ahead for a get-together.
I’m all for making homemade desserts, and I love baking cakes like red velvet cake from scratch. However, I don’t always have the time or patience to deal with the oven. That’s why I’ve grown to love no-bake recipes like this one.
It’s quick to throw together, doesn’t make a mess, and still feels like something special. A friend used to bring tiramisu to our get-togethers, and I finally asked for the recipe when I realized how simple it actually was. Now it’s one of those treats I come back to over and over.
Why You’ll Love This Recipe
- Anytime dessert: Simple enough for a weeknight treat, yet fancy enough to serve at special dinners or holiday gatherings.
- Prep ahead: It tastes even better after a few hours in the fridge, so it’s a great option for prepping in advance.
- No oven needed: Just dip the ladyfingers, layer the ingredients, chill, and enjoy.
- Make it your own: Try mix-ins like chocolate chips or berries, or play with flavors depending on what you’re in the mood for.
- Smooth and creamy: Rich but not heavy, with a light, velvety texture that practically melts in your mouth.
- Classic combo: Coffee, mascarpone, cocoa, and a little dark chocolate all come together in one dreamy dessert.
How to Make Tiramisu
If you’re making cake for the first time, it should definitely be tiramisu. You don’t need to bake a thing, which means no stressing over oven temps or baking times. It’s a little more hands-on prep than some quick desserts, but once you start dipping those ladyfingers in coffee and layering everything together, it turns into something really fun. Even my kids like to jump in and help.
For the full list of ingredients and step-by-step directions, just scroll down to the printable recipe card.
Ingredients You Need
- Egg yolks: Give the filling that smooth, rich feel and help everything hold together nicely without being too heavy.
- Granulated sugar
- Mascarpone cheese: Creamy, a little tangy, and totally essential to the filling.
- Heavy cream: When whipped, it adds that light, airy texture so your filling isn’t too dense.
- Brewed espresso: Used to soak the ladyfingers and give that deep coffee flavor tiramisu is known for.
- Dark rum or coffee liqueur (optional): Adds a little kick and a deeper flavor if preferred.
- Vanilla extract
- Ladyfingers: These sponge cookies are the base of the dessert. They soak up the espresso without falling apart and give tiramisu its structure.
- Cocoa powder (optional): A sprinkle on top adds a little bitterness to cut through the sweetness, which keeps it all from being too rich.
- Dark chocolate shavings (optional): If you want to make it extra special, a little chocolate on top never hurts.
Step-By-Step Instructions
You don’t need to be a pro to make this show-stopping tiramisu. With these 5 easy steps, you’ll go from mixing and layering to adding those final cocoa and chocolate touches. It’s simple, fun to assemble, and turns out looking like something you’d see at a café.
Step 1: Make the yolk mixture
Whisk the egg yolks and sugar in a bowl until smooth. Set the bowl over a pot of simmering water and keep whisking for about 5 to 7 minutes until it thickens slightly. Take it off the heat and let it cool a bit, then gently stir in the mascarpone until smooth.
Step 2: Whip the cream
In another bowl, beat the heavy cream with the vanilla until it forms stiff peaks. Fold the whipped cream into the mascarpone mixture carefully so it stays light and fluffy.
Step 3: Dip the ladyfingers
Mix the cooled espresso with rum or liqueur if you’re using it. Quickly dip each ladyfinger and line them across the bottom of your 9×9 dish. Don’t soak them, just a quick dip is all you need so they stay firm.
Step 4: Build the layers
Spoon half of the creamy filling over the dipped ladyfingers and spread it out. Add a second layer of dipped ladyfingers, then cover with the rest of the mascarpone mixture. Smooth out the top so it looks nice and even.
Step 5: Chill and decorate
Cover and refrigerate for at least 4 hours, or overnight if you’ve got the time. When you’re ready to serve, dust the top with cocoa using a mesh strainer to keep it smooth and even. For a nice finishing touch, add chocolate shavings.
Chill the chocolate bar first, then use a veggie peeler or sharp knife to make curls or shavings. If you want them finer, a grater works too.
Substitutions
If you’re out of a few ingredients, no worries. These simple swaps will still get the job done:
- Mascarpone cheese: Tiramisu just isn’t the same without it, but if you’re in a bind, cream cheese or ricotta can work. Just blend it really well so it’s smooth and creamy.
- Heavy cream: If you’re out, try whole milk or half-and-half. It won’t be quite as rich, but it’ll still do the trick.
- Brewed espresso: No espresso? Use strong brewed coffee instead, or a splash of coffee-flavored syrup for a sweeter alternative.
- Vanilla extract: Vanilla bean paste is a great backup. Stir it in well. Almond extract can also work, just use a light hand since it’s strong.
- Ladyfingers: Sponge cake, pound cake, or even biscotti are solid options. If using cake, cut it into finger-sized pieces so the layers still work.
- Dark chocolate shavings: Swap in milk chocolate shavings or use chocolate chips if that’s what you’ve got.
Expert Tips
- Don’t overdo the coffee dip: A quick dip is all you need. Just a second or two in the coffee is enough to soak flavor without making the ladyfingers fall apart.
- Let the mascarpone warm up: Cold mascarpone doesn’t mix well and can turn lumpy. Take it out of the fridge about 30 minutes ahead so it blends into the filling nice and smooth.
- Neat slices every time: For neat slices, warm your knife under hot water and wipe it off between cuts. This helps you get those nice, sharp edges without dragging the filling.
- Make it party-friendly: Serving tiramisu in small glass jars or cups is a fun way to make individual portions. It’s easy to serve, and the layered look is a bonus.
How to Store This Recipe
Tiramisu is even better after a good chill. Letting it rest in the fridge for a day or two gives the layers time to settle and the flavors to really come through. Store it in an airtight container and it’ll stay fresh in the fridge for up to 3 days.
If you’re freezing it, leave off the toppings for now. Wrap it tightly or use a freezer-safe container, and it’ll keep for up to a month. When you’re ready to serve, thaw it overnight in the fridge, then add the cocoa powder and chocolate shavings just before serving.
What to Serve with Tiramisu
Tiramisu shines when served with something simple on the side. Fresh summer berries like raspberries, strawberries, or blackberries add a light, fruity contrast. If you want a little crunch, try pairing it with biscotti, almond cookies, or a slice of buttery shortbread. A light drizzle of raspberry or chocolate sauce can also bring out its flavors in a fun way.
For drinks, it pairs perfectly with an espresso or cappuccino, and in cooler months, fall coffees or a warm mug of peppermint hot chocolate is a cozy match.
More Easy Cake Recipes To Try
- Chocolate fudge cake
- Glazed lemon loaf cake
- Lemon blueberry pound cake
- Applesauce cake
- Apple cinnamon cake
Easy No-Bake Tiramisu Recipe
Ingredients
- 6 large egg yolks
- 1 cup granulated sugar
- 1 ¼ cups mascarpone cheese room temperature
- 1 ½ cups heavy cream
- 1 cup espresso freshly brewed, cooled to room temperature
- 2 tablespoons dark rum or coffee liqueur optional
- 1 teaspoon vanilla extract
- 24 ladyfingers Savoiardi biscuits
- cocoa powder unsweetened, optional for dusting
- dark chocolate shavings optional for garnish
Instructions
- Whisk the egg yolks and sugar in a bowl until smooth. Set the bowl over a pot of simmering water and keep whisking for about 5 to 7 minutes until it thickens slightly. Take it off the heat and let it cool a bit, then gently stir in the mascarpone until smooth.
- In another bowl, beat the heavy cream with the vanilla until it forms stiff peaks. Fold the whipped cream into the mascarpone mixture carefully so it stays light and fluffy.
- Mix the cooled espresso with rum or liqueur if you’re using it. Quickly dip each ladyfinger and line them across the bottom of your 9×9 dish. Don’t soak them, just a quick dip is all you need so they stay firm.
- Spoon half of the creamy filling over the dipped ladyfingers and spread it out. Add a second layer of dipped ladyfingers, then cover with the rest of the mascarpone mixture. Smooth out the top so it looks nice and even.
- Cover and refrigerate for at least 4 hours, or overnight if you’ve got the time. When you’re ready to serve, dust the top with cocoa using a mesh strainer to keep it smooth and even. For a nice finishing touch, add chocolate shavings.
- Chill the chocolate bar first, then use a veggie peeler or sharp knife to make curls or shavings. If you want them finer, a grater works too.
Notes
- A quick dip is all you need. Just a second or two in the coffee is enough to soak flavor without making the ladyfingers fall apart.
- Cold mascarpone doesn’t mix well and can turn lumpy. Take it out of the fridge about 30 minutes ahead so it blends into the filling nice and smooth.
- For neat slices, warm your knife under hot water and wipe it off between cuts. This helps you get those nice, sharp edges without dragging the filling.
- Serving tiramisu in small glass jars or cups is a fun way to make individual portions. It’s easy to serve, and the layered look is a bonus.
