Tiramisu Recipe

Tiramisu Recipe

Tiramisu is a classic Italian no-bake dessert made with layers of coffee-soaked ladyfingers and incredible mascarpone cream. The custard-like cream is excellent and contains no raw egg. This easy recipe is truly the best homemade tiramisu and always gets rave reviews.

We love classic Italian desserts like Panna Cotta, Affogato, and of course Berry Tiramisu. Classic Tiramisu is probably the most iconic Italian treat and this one does not disappoint.

What is Tiramisu?

The word Tiramisu (tiramisu in Italian) means “cheer me up” or “pull me up,” which is very appropriate because one bite will put you in a good mood! An authentic Tiramisu dessert that has 2 main layers: sponge cake ladyfingers soaked in coffee and liqueur and the mascarpone cream layer. This classic dessert often contains raw egg yolks, but we use a different process to create a custard-like cream with amazing texture and flavor.

Tiramisu Recipe 2

Ingredients for Tiramisu:

Tiramisu requires a short list of ingredients, but the combination tastes incredible. We add a little golden rum to the cream and to the coffee syrup for more depth of flavor. You can use espresso if you have an espresso machine (here’s ours), or use your favorite strong-brewed coffee.

Can I Substitute the Rum?

We used golden rum but you can use dark rum. You can also substitute the rum with a little Grand Marnier, or amaretto. If you prefer to omit it completely, you can just leave out the rum or add a little bit of vanilla extract to taste.

What are LadyFingers?

Lady Fingers are essentially sponge cake batter piped into strips then baked and dried into biscuits. They are known “savoiardi” in Italian and are perfect for tiramisu because they absorb the syrup well without getting soggy. Ladyfingers are great in other no-bake desserts such as the incredible Charlotte Cake, these individual Mousse Cups, and even a trifle.

Where to Find Lady Fingers:

They are sold in some grocery stores and I have found them at Trader Joe’s, Walmart, Albertsons, and World Market but it’s easy to get ladyfingers online. Either dry or “soft” ladyfingers would work here. If you’re feeling adventurous, you can even make homemade ladyfingers.

Tiramisu Recipe 3

What is a Mascarpone?

Mascarpone is essentially the Italian version of cream cheese. It is made of whipped cream, stabilized with an acidic ingredient such as lemon juice or citric acid. Mascarpone cheese has a smoother consistency, is milder in flavor, and has twice as much fat as cream cheese. In some cases, you can substitute with cream cheese like in our Tiramisu Yule Log but the flavor and texture will be different.

How to Make Tiramisu:

Tiramisu is made of 2 basic components – the cream layer and the coffee-soaked ladyfingers. The process is simple:

  1. Quickly dip half of the ladyfingers in coffee syrup and arrange in a 9×13 casserole
  2. Combine 6 yolks and 3/4 cup sugar and continue whisking over a saucepan of simmering water for 9-10 minutes. Remove from steam and cool slightly.
  3. Beat 16 oz mascarpone with 3 Tbsp rum then beat in the warm yolk mixture until blended.
  4. Whip 2 cups cold heavy cream to medium peaks. With a spatula, fold half into the mascarpone mixture then fold in the remaining half until blended.
  5. Spread half of the cream over the first layer of ladyfingers. Dip the remaining ladyfingers and arrange over the cream. Spread on remaining cream. Cover and refrigerate overnight then dust with cocoa powder and serve.

Tiramisu Recipe 4

Tips for the Best Tiramisu:

  • Dip ladyfingers one or two at a time. A quick dip on each side is enough. There will be some syrup left behind.
  • Do not over-soak the ladyfingers or the layers may collapse.
  • When whisking yolks and sugar over steam, make sure the bowl is not touching the water beneath it.
  • Beat the cold heavy whipping cream until medium peaks form (don’t under beat or overbeat)
  • When working with Mascarpone, do not overmix the cream or it may turn grainy.
  • Chill the cake for at least 6 hours in the refrigerator or overnight and it will be very easy to slice.
  • Tiramisu keeps well so you can make it a day or two ahead.
  • Leftovers are good refrigerated for up to 5 days because there are no raw eggs in the cake.

Tiramisu Recipe 5

Can I Substitute the Coffee?

Traditionally, coffee or espresso is used in Tiramisu. If you are concerned about caffeine, you can use decaf coffee so you can still enjoy the same classic flavor. If you prefer a different flavor profile, you can turn this into a Berry Tiramisu and omit the cocoa powder.

More Holiday Dessert Recipes:

If you have the task of making the dessert for the holidays, any of these is an excellent choice. These are the best-rated and most requested desserts on our blog. If you’re looking for something EASY, the Strawberry Pretzel Salad wins!

  • Apple Pie – our top-rated, most iconic pie
  • Apple Turnovers – quick and easy hand pies
  • Easy Cinnamon Rolls – with the best frosting
  • Baklava – classic, timeless, and freezer friendly
  • Pumpkin Cake – with marshmallow-like cream

 

Tiramisu Recipe

Tiramisu is a classic Italian no-bake dessert made with layers of ladyfingers and mascarpone custard cream (no raw eggs!). Truly the best homemade tiramisu.

  • 1 1/2 cups espresso (or strong coffee), room temperature
  • 6 Tbsp golden rum divided
  • 40 ladyfingers
  • 6 egg yolks (large)
  • 3/4 cup granulated sugar
  • 16 oz mascarpone at room temp for 15 minutes
  • 2 cups heavy whipping cream cold
  • 2-3 Tbsp unsweetened cocoa powder to dust the top
  1. In a bowl, stir together 1 1/2 cups espresso and 3 Tbsp rum. Quickly dip half of the ladyfingers, one at a time, and arrange in a single layer in the bottom of a 9×13 casserole dish. Dip once on each side so they are moist but do not soak ladyfingers or the cake will collapse.

  2. In a separate rimmed* medium glass bowl, whisk together yolks and sugar. Place over steam (on a saucepan with simmering water) and whisk 10 minutes on low heat until the mixture is lighter in color, slightly thickened and not grainy when you rub between your fingers. Remove from heat and let cool slightly while doing step 3.

  3. Beat together 16 oz mascarpone and 3 Tbsp rum. Use an electric hand mixer to beat in the warm yolk mixture until well incorporated.

  4. In a separate bowl, beat cold heavy whipping cream until stiff peaks form (about 3-4 minutes). Use a spatula to gently fold half of the whipped cream into mascarpone cream then blend in the remaining whipped cream, just until incorporated. Do not overfold or it will become grainy.

  5. In a separate bowl, beat cold heavy whipping cream until stiff peaks form (about 3-4 minutes). Use a spatula to gently fold half of the whipped cream into mascarpone cream then blend in the remaining whipped cream, just until incorporated. Do not overfold or it will become grainy.

*A mixing bowl with a little rim around the edge helps to keep the steam and condensation out of the bowl.

Dessert
Italian
tiramisu

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Tiramisu Recipe nutrition

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