Easy Tiramisu Recipe
Updated
Updated
I love preparing this delicious and super easy Tiramisu recipe. I use all the classic Italian dessert components, but without the egg and the need for a double-boiler. It’s no bake, luscious, and perfect for every occasion and season!
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Easy Tiramisu Recipe
Coffee is definitely one of those things that is the lifeblood for so many people—they’d sooner go without their mobile phone, then give up their coffee! I’m not one of those people.
Even though I don’t drink coffee, I do love it in tiramisu and appreciate this dessert whole heartedly! The sum is definitely better than the parts. Between the silky mascarpone, heavy cream, sugar, and unsweetened cocoa powder, tiramisu is an odd creation of flavors that is undeniably amazing.
Tiramisu is a coffee-flavored Italian dessert. It is made of ladyfingers dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese, sprinkled with cocoa. It’s sort of like the older, sophisticated Italian cousin of an American icebox cake.
Easy Tiramisu Recipe
Ingredients
- 8 oz. mascarpone cheese, cold
- ¾ cup heavy cream, cold
- 1/3 cup powdered sugar
- 1½ cups very strong brewed coffee, chilled
- ¼ cup Kahlúa coffee-flavored liqueur
- 12 oz. crunchy Italian ladyfingers, (about 24 ladyfingers)
- 1 oz. unsweetened cocoa powder
Instructions
- In a large bowl with an electric mixer, beat the mascarpone cheese, heavy cream, and powdered sugar until light and fluffy. (Don’t overbeat – mixture should be soft and light with volume, but not clumpy.)
- In a separate shallow dish, combine the coffee and Kahlúa.
- Gently separate the ladyfingers and prep half of them by briefly dipping into the coffee mixture on both sides quickly, making sure the outsides get wet, but the inside stays hard. (Don’t soak them or they'll get soggy and ruin the dessert.)
- Arrange the wet ladyfingers in the bottom of a 2-quart (8×8) serving dish. Spread half of the whipped cream on top evenly.
- Repeat layers one more time with the remaining lady fingers, coffee, and whipped cream.
- Refrigerate for at least 6 hours (or overnight).
- Dust with cocoa powder right before serving.
- Cut into square portions and enjoy!
Notes
- Only use crunchy Italian Ladyfinger (Savoiardi.) Cake-style ladyfingers will get too soft.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Tiramisu Step by Step
Prepare cheese mixture: In a large bowl with an electric mixer, beat 8 oz. mascarpone cheese, 3/4 cup heavy cream, and 1 ½ cups powdered sugar until light and fluffy. (Don’t overbeat—mixture should be soft and light with volume, but not clumpy.)
Prepare coffee: In a separate shallow dish, combine 1½ cups coffee and ¼ cup Kahlúa.
Dip ladyfingers: Gently separate the ladyfingers and prep half of them by briefly dipping into the coffee mixture on both sides quickly, making sure the outsides get wet, but the inside stays hard. (Don’t soak them or they’ll get soggy and ruin the dessert.)
Arrange and layer: Arrange the wet ladyfingers in the bottom of a 2-quart (8×8) serving dish. Spread half of the whipped cream on top. Repeat layers one more time with the remaining lady fingers, coffee, and whipped cream. Refrigerate for at least 6 hours (or overnight).
Dust and serve: Dust with 1 oz. cocoa powder right before serving, and enjoy.
Recipe Variations
- You can replace the mascarpone with cream cheese and a little sour cream, if you prefer (6 ounces cream cheese with 2 ounces of sour cream.)
- The Kahlúa can be replaced with dark rum, brandy, or Amaretto liquor. Or simply omit it and use more coffee in its place.
- Want it alcohol and coffee free? No problem. Use hot cocoa (cooled) instead. Great for kids!
How To Store Tiramisu
You should allow tiramisu to set for at least 6 hours, and ideally overnight. It’s actually best eaten on the second day. The taste gets better and the consistency creamier when you give it time to rest.
Leftover tiramisu should be kept in the refrigerator, wrapped tightly so no air or other smells get in, for up to 3 days.
It freezes well for up to 2 months. Do not dust with cocoa powder, wrap tightly in plastic wrap so that no air can get in, and place it in a freezer bag. To thaw: remove from the freezer, evenly dust the top with cocoa, then thaw in the refrigerator for at least 24 hours.
What to Serve With Tiramisu
If you’re serving the tiramisu at a party, make sure the other dessert options are lighter and not as rich. I’d offer a honey lime fruit salad, or a simple fresh fruit salad, and a refreshing strawberry fruit tea.
Can you make this recipe without the liquor?
Yes. Just replace it with more coffee.
This recipe was delicious and easy but I let everyone think tiramisu is hard to make! This was a big hit…made it 3 times already!! Thank you!
Where do you find lady fingers. I have looked at a lot of recipes for tiramisu that all call for lady fingers and they are no where to be found.
Hi Douglas! Hm. All my local markets carry them. They’re usually with all the other cookies.