Tiramisu is the perfect no bake coffee flavored Italian dessert. You may think tiramisu is a complicated dessert but this easy tiramisu recipe will change your mind. I will walk you through all the steps to make this classic Italian dessert and I promise you will love it.
What is tiramisu:
Tiramisu is a classic Italian coffee flavored dessert that is made with ladyfingers brushed with coffee, zabaglione (egg and sugar mixture) and mascarpone. Tiramisu in Italian means pick me up (or cheer me up)and it always cheers me up after eating it.
It is creamy, decadent and so delicious. One of my favorite desserts.
Tiramisu is the perfect dessert for entertaining since it tastes better made in advance (this dessert can be made up to 2 days in advance). I love making it at the holidays for this reason.
Making tiramisu traditionally involves separating eggs and whipping egg whites and the yolks separately. For this tiramisu recipe I have made this so much easier by using whipping cream in place of the egg whites. It is a no fail tiramisu recipe that is simple and amazing.
The result is the most creamy and delicious tiramisu ever!
Here are the ingredients you need to make this easy tiramisu:
- Lady fingers
- Mascarpone (this is an Italian cheese similar to cream cheese)
- Heavy whipping cream
There is almost no cooking involved except for tempering your egg yolks at the beginning. This is to make sure that any bacteria in the eggs is killed.
I prefer to do this with all of my recipes that use eggs in the mixture. This step is so simple and will only take about 10 minutes.
How to make tiramisu:
- Make your zabaglione mixture by combining your egg yolks and sugar into a bowl and placing it over a double boiler for a few minutes.
- Once the zabaglione is made, you let it cool and start whipping your heavy whipping cream.
- Now you add your room temperature mascarpone to the zabaglione and mix well.
- Fold your whipped cream into this mixture and set aside.
- Start dipping your lady fingers into your espresso ( I like using a decaf espresso so I do not stay up all night because of eating the tiramisu).
- Add the dipped lady fingers to your baking dish.
- Pour a layer of your cream mixture over the ladyfingers.
- Dip more ladyfingers and make another layer over the cream.
- Finish the top with more of the cream mixture and dust with cocoa powder (you can also use shaved chocolate).
- Refrigerate for a minimum of 4 hours but preferable overnight.
It really is so easy. It is also such an impressive dessert to make for guests and my favorite part is that it's all made ahead of time. I love serving this as dessert after making my Pasta Genovese since both are made before guests arrive.
More time with guests and great food always makes for a good evening.
To make this tiramisu into individual serving containers:
I love making individual servings of desserts and with this tiramisu recipe, that is so easy to do. If you want to make individual tiramisu cups instead of a large tiramisu like this one just divide the ingredients into 6-8 individual cups (depending on size) and layer the same way.
Best liqueur to use in tiramisu:
I am personally not a fan of the boozy flavor of some tiramisu. If you do like this flavor then by all means add some to the recipe. You can add cognac or coffee liqueurs to the recipe. I show you in the recipe instructions below when to do that.
I have included some tips that I use when making tiramisu at the bottom of the recipe to help save time and to make sure the tiramisu is perfect!
Don't forget to check out the other amazing Italian desserts listed below!
Hope you give it a try!
More Italian Desserts You May Like
If you like this easy tiramisu recipe, you may also like these other Italian desserts:
The Perfect Tiramisu
Tried the Recipe? We Would Love To Hear From You In The Comments Below!
- 5 large egg yolks
- ¾ cup sugar
- ¾ cup of cold brew espresso or instant espresso cooled
- 1 small tub of mascarpone about 1 ¼ cup at room temperature
- 1 cup heavy whipping cream
- 14 oz packages Italian Lady fingers about 2 packages with some leftover.
- ½ cup coffee flavored liquor or rum or brandy optional
- unsweetened cocoa for dusting
- An 8x8 pan
- Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly the entire time.5 large egg yolks, ¾ cup sugar
- After 10 minutes over the double boiler, remove from the heat and whip yolks until thick and yellow, about 2 minutes.
- Allow to cool
- Now add your Mascarpone to your whipped yolks and beat until it is well combined.1 small tub of mascarpone
- Set aside.
- In a separate bowl, using an electric mixer whip your cream until it starts to form stiff peaks.1 cup heavy whipping cream
- Next, fold the whipped cream in the mascarpone egg mixture and then set aside.
- Add your espresso to a shallow small bowl. If you are using liqueur, add it to the espresso at this point.¾ cup of cold brew espresso or instant espresso cooled
- Grab your 8x8 dish.
- Dip your ladyfingers into the espresso quickly making sure to turn them over while dipping.14 oz packages Italian Lady fingers
- Add the ladyfingers to the baking dish laying them flat and side by side with each other.An 8x8 pan
- Continue doing this until your lady fingers are nicely arranged in one tight layer in your pan making sure not to overlap them.
- Now, add your zabaglione mixture (egg yolks, cream and mascarpone) gently pour some of the mixture over the top of the first layer of ladyfingers. Try to make the layer about ¾ inch thick.
- After this layer, you're going to add another layer of ladyfingers dipped in your espresso mixture like above.
- After adding your second layer of ladyfingers, add the final layer of zabaglione mixture, again about ¾ inches thick. You may have some leftover which you can use to go with fresh fruit later!
- Dust the entire top layer of zabaglione lightly with some cocoa powder.unsweetened cocoa for dusting
- Cover with plastic wrap and let sit in the fridge for at least 6 hours but preferably over night.
Tips:How to avoid mushy tiramisu layers:
Make sure you are only dunking your ladyfingers quickly and pulling them out of the espresso mixture when they still feel firm and not soft. They keep absorbing liquid through the entire process. What to do with extra zabaglione mixture:
This mixture works beautifully with fresh fruit as a dessert like strawberries! Coffee to use:
I like to make things easy and buy a small bottle of cold brew espresso from the store. It is already made and cool and all I have to do is open the bottle and use. You can also use instant espresso powder and follow the instructions on the label to make 1 cup and then cool it. If you do not want caffeine look for decaf versions. Liquor:
For me, liquor is totally optional with tiramisu and I actually don’t like strong flavored tiramisu that you buy. I like to add a little bit of whatever we have in the house (coffee liqueur, rum, brandy etc.)- but just a little 🙂 .
Nutrition Values are estimates only.See full nutrition disclaimer here
I love tiramisu and this was just what I was looking for.