This easy tiramisu recipe gives you the classic Italian coffee dessert with no oven, no fancy equipment, and no special skills. Tiramisu is a no-bake layered dessert: crisp ladyfingers dipped in strong espresso, layered with sweet mascarpone cream, and dusted with cocoa. Make it a day ahead, chill it well, and you have an unforgettable finish to any meal.
The method below is forgiving and fast to assemble. Below you'll find exactly what you need, rough amounts and a quantities table, numbered steps, and reliable variations, including an egg-free version and a kid-friendly, espresso-free one.
An easy tiramisu recipe at a glance
At its heart, this is a layering job. You make one bowl of mascarpone cream, dip ladyfingers in coffee one at a time, build two layers, and chill. There is no baking and no setting agent like gelatin. The cream firms up in the fridge while the dipped ladyfingers (Italian savoiardi) soften into cake-like layers. That is the whole magic of a good no-bake tiramisu, and why this classic tiramisu travels so well from a weeknight table to a dinner party.
This recipe makes about 8 to 9 servings in an 8x8 inch (20 cm) square dish. It scales cleanly: double everything for a 9x13 inch pan.
What you need
- Ladyfingers (savoiardi): the crisp, dry Italian style, not soft sponge fingers. The crisp kind drink up coffee without collapsing.
- Mascarpone: full-fat, cold from the fridge. It is the backbone of the cream.
- Eggs or whipped cream: traditional tiramisu uses egg yolks for a rich, custardy cream. You can skip them and use whipped heavy cream instead (see the egg-free variation and the food-safety note).
- Sugar: plain granulated sugar to sweeten the cream.
- Strong brewed espresso or strong coffee: cooled to room temperature. This is the soaking liquid and the soul of the dessert.
- Unsweetened cocoa powder: for dusting the top.
- Optional coffee liqueur or marsala: a splash stirred into the coffee, adults only (see note).
Quantities and ratios
| Component | Amount (8x8 dish, ~8 servings) | Notes |
|---|---|---|
| Strong espresso or coffee | 1.5 cups (360 ml) | Cooled to room temperature |
| Savoiardi ladyfingers | ~24 (about 2 packs / 7 oz / 200 g) | Crisp Italian style |
| Mascarpone | 16 oz (450 g) | Full-fat, cold |
| Egg yolks | 4 large | Very fresh or pasteurized; or use cream below |
| Granulated sugar | 1/2 cup (100 g) | For the cream |
| Heavy/double cream (egg-free option) | 1.25 cups (300 ml) | Whipped, replaces the eggs |
| Unsweetened cocoa powder | 2-3 tbsp | For dusting |
| Coffee liqueur or marsala (optional) | 2-3 tbsp | Adults only; into the coffee |
How to make it: step by step
- Brew and cool the coffee. Brew about 1.5 cups of strong espresso or very strong coffee and let it cool to room temperature. Warm coffee makes ladyfingers fall apart. If you want espresso at full strength at home, see our guide to how to make espresso at home. Stir in the optional liqueur now.
- Make the mascarpone cream. Whisk the egg yolks and sugar in a heatproof bowl set over a pan of barely simmering water (a gentle zabaglione), beating constantly for 4 to 6 minutes until pale, thick and warmed through. This gently cooks the yolks. Take off the heat and let it cool a few minutes, then fold in the cold mascarpone until just smooth. Do not overmix.
- Dip the ladyfingers. Working one at a time, dip each ladyfinger in the coffee for about one second per side. A quick dip only. They should be moist on the outside but still have some bite inside; over-dipping turns them to mush.
- Build the first layer. Line the bottom of the dish with a single layer of dipped ladyfingers, breaking a few to fill gaps. Spread half the mascarpone cream evenly on top.
- Build the second layer. Add a second layer of dipped ladyfingers, then spread the rest of the cream and smooth the top.
- Chill, then dust. Cover and refrigerate for at least 4 hours, ideally overnight (6 hours or more). This is when it sets and the flavors meld. Just before serving, dust the top generously with cocoa powder through a fine sieve.
Tips for the best tiramisu
- Use cold mascarpone. Cold, full-fat mascarpone folds in smoothly. Warm mascarpone can split and turn grainy.
- Do not over-whisk. Fold the mascarpone in gently. Beating it hard can make the cream loose or grainy.
- Quick dip, every time. The single most common mistake is soaking the ladyfingers. One second per side is enough.
- Chill fully. Tiramisu needs time. An underset tiramisu slides; an overnight one cuts into clean layers.
- Dust at the end. Add cocoa just before serving so it stays velvety instead of soaking in.
Variations
Egg-free (no-cook cream)
Skip the yolks entirely. Whip 1.25 cups (300 ml) of cold heavy or double cream to soft peaks, then fold it into the mascarpone with the sugar. It is faster, needs no stove, and removes any raw-egg concern while staying rich and stable.
Kid-friendly and espresso-free
For a version children can enjoy, dip the ladyfingers in cooled decaf coffee, strong hot chocolate, or milk instead of espresso, and leave out any alcohol. The texture is identical; only the caffeine and bitterness change.
Individual cups
Layer the dipped ladyfingers (broken to fit) and cream in glasses or small jars for built-in portions. They look elegant, chill faster, and travel well to a party.
Food safety, caffeine and alcohol
Traditional tiramisu is made with raw egg yolks. To use them safely, choose very fresh or pasteurized eggs, or gently cook the yolks as in the zabaglione step above. Anyone who is pregnant, very young, elderly or immunocompromised may prefer the egg-free whipped-cream version to avoid raw egg entirely.
Because it is made with real coffee, tiramisu contains caffeine. Use decaf if you are serving it late in the evening or to children. Any liqueur or marsala is strictly optional and for adults only; the non-alcoholic version above is the default, and it tastes every bit as good. If you enjoy coffee-and-spirit pairings, our roundup of coffee cocktails covers them in more detail.
Make-ahead and storing
Tiramisu is a genuine make-ahead dessert and is arguably better the next day. Keep it covered in the fridge for up to 3 days. It does not freeze well once dusted, but the assembled, undusted dish can be frozen for a few weeks and thawed overnight in the fridge before dusting and serving.
That is all there is to a great tiramisu: good coffee, cold mascarpone, a light hand with the dipping, and patience while it chills. If you love coffee desserts, you might also try an affogato for a five-minute espresso-and-ice-cream treat, or a slice of coffee and walnut cake when you want something baked. Make this once and the rhythm sticks; the second time, you will not even need the recipe.