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Tiramisu

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Make a restaurant-quality tiramisu at home with layers of espresso-soaked ladyfingers and a rich mascarpone filling — the ultimate pick-me-up dessert!

Tiramisu

Tiramisu, which means “pick me up” in Italian, is a luscious Italian dessert made by layering boozy espresso-dipped ladyfingers with a rich combination of mascarpone cheese, eggs, sugar, and cream. It is then dusted with cocoa powder and left to chill overnight before serving. You might think that such an impressive dessert would be difficult to make, but that’s not the case at all! Tiramisu is essentially a no-bake Italian icebox cake. With just a few simple ingredients and easy assembly, you can create a restaurant-worthy tiramisu right in your own kitchen. For best results, be sure to use crisp ladyfingers, also known as Savoiardi biscuits, and avoid the soft cake-like ladyfingers sold in the bakery section of the supermarket. Also, look for the BelGioioso brand of mascarpone cheese; it is widely available and has a thick texture that’s ideal for making tiramisu.

What You’ll Need To Make Tiramisu

ingredients to make restaurant-quality tiramisu

The recipe is made with raw eggs. With that in mind, use only fresh, properly refrigerated and clean grade A or AA eggs with intact shells, and avoid contact between the yolks/whites and the shell.

Note that you’ll need to whip the egg mixture and heavy cream separately, which requires two bowls. If you don’t have two bowls for your stand mixer, using an electric hand mixer is a more practical option.

Step-by-Step Instructions

Mix the boiling water, instant espresso, and ¼ cup of the rum in a shallow bowl. Set aside and allow to cool to room temperature.

espresso and rum mixture in bowl

In the bowl of an electric mixer fitted with the whisk attachment or beaters, combine the egg yolks with the salt and ⅔ cup of the sugar.

egg yolks, sugar, and salt

Beat on medium speed until the mixture is thick, pale yellow, and forms a ribbon when the whisk is lifted out of the bowl, about 2 minutes.

thickened egg and sugar mixtureAdd the mascarpone, vanilla, and remaining ¼ cup of rum.

adding the mascarpone, vanilla, and saltBeat until the mixture is smooth, about 1 minute.

mascarpone mixture

Using another bowl of your electric mixer fitted with the whisk attachment or beaters, beat the heavy whipping cream and remaining ⅓ cup sugar on medium speed until medium-stiff peaks form, 1½ to 2 minutes. Be sure not to overwhip the cream; otherwise it will curdle.

whipped cream and sugar

Using a rubber spatula, fold about ½ cup of the egg-mascarpone mixture to the whipped cream just until combined.

folding some of the egg mixture into the whipped creamAdd the remaining egg-mascarpone mixture into the whipped cream.

Adding the remaining egg-mascarpone mixture into the whipped cream

Fold about 20 times, or until the mixture is uniform (no streaks should remain). Set aside.

folded mascarpone and cream mixture

Set up a workstation with the ladyfingers, the cooled coffee mixture, and a 9×13-inch ceramic or glass baking dish.

workstationOne at a time, dip the ladyfingers into the coffee mixture for 2 to 3 seconds each (do not oversaturate the cookies or they will fall apart), and place into the prepared pan. Arrange the dipped cookies in a single layer in the baking dish (about 20 cookies), breaking or trimming them as needed to fit neatly into the dish.

dipping the ladyfingersSpread half of the mascarpone mixture over top of the ladyfingers and, using a spatula, smooth into an even layer.

spreading the mascarpone mixture over the ladyfingers Using a small sieve, dust the top of the cream layer with 1 tablespoon of the cocoa powder.

dusting with cocoa powderRepeat with another layer of soaked ladyfingers.

second layer of ladyfingersThen top with the remaining mascarpone mixture.

And finally dust with the remaining 1 tablespoon cocoa powder.

final dusting of cocoa powder

Cover the pan with plastic wrap and leave in the fridge for at least 8 hours but preferably 24 hours. Cut into squares and serve cold.

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Tiramisu

Make a restaurant-quality tiramisu at home with layers of espresso-soaked ladyfingers and a rich mascarpone filling — the ultimate pick-me-up dessert!

Servings: 12 to 14
Prep Time: 30 Minutes

Ingredients

  • 2 cups boiling water
  • 3 tablespoons instant espresso powder/granules
  • ½ cup dark rum, divided
  • 6 large egg yolks, at room temperature
  • ¼ teaspoon salt
  • 1 cup sugar, divided
  • 1½ pounds mascarpone cheese (three 8-oz containers), cold (see note)
  • 1½ teaspoons vanilla extract
  • 1 cup heavy whipping cream, cold
  • 2 tablespoons unsweetened cocoa powder
  • 14 oz (or two 7-ounce) Savoiardi biscuits or crisp ladyfingers (see note)

Instructions

  1. In a shallow bowl, mix the boiling water, instant espresso, and ¼ cup of the rum. Set aside and allow to cool to room temperature.
  2. In the bowl of an electric mixer fitted with the whisk attachment or beaters, beat the egg yolks with the salt and ⅔ cup of the sugar on medium speed until the mixture is thick, pale yellow, and forms a ribbon when the whisk is lifted out of the bowl, about 2 minutes. Add the mascarpone, vanilla, and remaining ¼ cup of rum and beat until the mixture is smooth, about 1 minute.
  3. Using another bowl for your electric mixer fitted with the whisk attachment or beaters, beat the heavy whipping cream and remaining ⅓ cup sugar on medium speed until medium-stiff peaks form, 1½ to 2 minutes. Be sure not to over whip the cream; otherwise it will curdle.
  4. Using a rubber spatula, fold about ½ cup of the egg-mascarpone mixture into the whipped cream just until combined. Add the remaining egg-mascarpone mixture into the whipped cream and fold about 20 times, or until the mixture is uniform (no streaks should remain). Set aside.
  5. Set up a workstation with the ladyfingers, the cooled coffee mixture, and a 9x13-inch ceramic or glass baking dish.
  6. One at a time, dip the ladyfingers into the coffee mixture for 2 to 3 seconds each (do not oversaturate the cookies or they will fall apart), and place into the prepared pan. Arrange the dipped cookies in a single layer in the baking dish (about 20 cookies), breaking or trimming them as needed to fit neatly into the dish.
  7. Spread half of the mascarpone mixture over top of the ladyfingers and, using a spatula, smooth into an even layer. Using a small sieve, dust the top of the cream layer with 1 tablespoon of the cocoa powder. Repeat with another layer of soaked ladyfingers, then top with the remaining mascarpone mixture and dust with the remaining 1 tablespoon cocoa powder.
  8. Cover the pan with plastic wrap and leave in the fridge for at least 8 hours but preferably 24 hours. Cut into squares and serve cold.
  9. Note: This recipe uses raw eggs. Be sure to use only fresh, properly refrigerated and clean grade A or AA eggs with intact shells, and avoid contact between the yolks/whites and the shell. If you’re nervous about using raw eggs, try to find pasteurized eggs. Pasteurized eggs have been briefly exposed to heat to destroy any potential bacteria. Whole Foods usually carries them but call your local store to be sure before making a special trip. (Note: eating raw eggs is not advisable for pregnant women, babies, the elderly, or anyone with a compromised immune system.)
  10. Note: It’s important to use a thicker brand of mascarpone cheese, otherwise you may end up with a runny filling. The best brand is BelGioioso, which is widely available at most large supermarkets. Do not use the Whole Foods brand; it is too soft.
  11. Note: Be sure to use crisp ladyfingers, aka Savoiardi biscuits — not the soft cake-like ladyfingers sold in the bakery section of the supermarket.
  12. Make-Ahead/Freezing Instructions: The tiramisu can be made up to two days ahead of time. It can also be frozen for up to 1 month; thaw overnight in the refrigerator before serving.

Nutrition Information

Powered by Edamam

  • Per serving (14 servings)
  • Calories: 428
  • Fat: 30 g
  • Saturated fat: 16 g
  • Carbohydrates: 31 g
  • Sugar: 17 g
  • Fiber: 1 g
  • Protein: 7 g
  • Sodium: 369 mg
  • Cholesterol: 148 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Comments

  • Can we also have a metric version please.

    • — Lottie on September 17, 2023
    • Reply
    • Hi Lottie, they’ve been added. 🙂

      • — Jenn on September 20, 2023
      • Reply
  • Hi Jenn, I enjoy cooking and love your recipes! Would I do 1.5x this recipe for an 11×17 dish?

    • — Melle on September 4, 2023
    • Reply
    • Yes, I think that would work. Enjoy!

      • — Jenn on September 4, 2023
      • Reply
  • Hi Jen, I love all your recipes and use them often. I am making this tiramisu for some guests who do not consume any alcohol. What can I substitute for the rum? Thanks so much!

    • — Jill on July 19, 2023
    • Reply
    • Hi Jill, I’d replace the rum in the coffee mixture with water and omit the rum in the cream mixture. Enjoy!

      • — Jenn on July 19, 2023
      • Reply
  • This was so good! It isn’t too sweet and the texture is light. I’ve never had tiramisu before, and this was a great introduction to it. I’ll be making this recipe again. Thanks Chef!

    • — Santiago on May 14, 2023
    • Reply
  • Hi Jenn,

    Can I replace the rum with Kahlúa or would that make the coffee flavor too overpowering?

    Thanks!

    • — Steph on May 12, 2023
    • Reply
    • As long as you like the flavor of Kahlua (and coffee), it should be fine. Enjoy1

      • — Jenn on May 12, 2023
      • Reply
  • Jenn, can I cut this recipe in half and do an 8 inch square pan

    • — Carol on May 12, 2023
    • Reply
    • Sure, Carol, that’s fine. Enjoy!

      • — Jenn on May 12, 2023
      • Reply
  • can we use a double boiler to cook the eggs?

    I would like my high school students to make this with just espresso
    is there a second option that I can give them?
    such as orange juice or hot chocolate instead?

    • — KM on May 11, 2023
    • Reply
    • I’ve never tried heating up the eggs like that before using them in tiramisu so I can’t say for sure, but I think it would work. And okay I’d replace the rum in the coffee mixture with water and omit the rum in the cream mixture. Hope everyone enjoys!

      • — Jenn on May 16, 2023
      • Reply
    • I make a zabaglione in my tiramisu. That’s egg yolks, sugar, and Marsala wine cooked in a double boiler.

      • — Cindy Macolini on September 25, 2023
      • Reply
  • Can the espresso and water be replaced with freshly brewed espresso? I’d like to try it, but I greatly prefer real coffee to instant.

    • — Kim on May 10, 2023
    • Reply
    • Yep that’s fine!

      • — Jenn on May 10, 2023
      • Reply
  • Hi Jenn,

    If I wanted to make a smaller amount in an 8×8 pan instead of the 9×13, do you think I should reduce the recipe by half, or should I make 3/4 of the recipe just to make sure I have enough of everything to layer properly? Thank you, I’m excited to make this!

    • — Lesley on May 4, 2023
    • Reply
    • Hi Lesley, I think halving the recipe will work in an 8×8. Please LMK how it turns out!

      • — Jenn on May 5, 2023
      • Reply
      • Hi Jenn,

        I did cut the recipe in half to make an 8×8 pan of tiramisu, and for the cream and egg/mascarpone mixture half a recipe worked perfectly! I did end up needing more of the water/espresso/rum mixture since the cookies soaked it up quickly, even when I soaked them for only 1 second. So, half a recipe for the whipping cream and egg/mascarpone portion, but more like 2/3 of the recipe for the coffee is what I ultimately needed. I gave this as a gift so I didn’t get to try it for myself, but I was told that it had a light and creamy texture with great flavor. Thank you!!

        • — Lesley on May 14, 2023
        • Reply
  • Well I successfully made a half recipe of this delicious desert (only 2 here) by simply following the easy to understand instructions,ended up using two 8 oz. tubs of Belgiosio Marscapone without any issue.The 24 hour waiting is the hardest part.

    • — lowandslow on May 4, 2023
    • Reply
  • Jenn, if making the day before, should I wait and dust with the cocoa until before serving?

    • — Carol on May 1, 2023
    • Reply
    • Hi Carol, no need to wait. The cocoa does get a little darker as it sits, (but I like the way that looks). Hope you enjoy if you make it!

      • — Jenn on May 2, 2023
      • Reply
  • This recipe is perfection! I used pasteurized eggs to eliminate any concerns. This is now my go-to tiramisu recipe!

    • — Karen on April 30, 2023
    • Reply
  • Hi Jenn, any way to omit the rum? You

    • — Sara on April 30, 2023
    • Reply
    • Yes, I’d replace the rum in the coffee mixture with water and omit the rum in the cream mixture. Enjoy!

      • — Jenn on May 1, 2023
      • Reply
    • You might try rum flavored extract.

      • — lowandslow on May 4, 2023
      • Reply
  • Hi Jenn, are the egg yolks essential? – can they be replaced with something else maybe?

    • — Kez (from Aus) on April 27, 2023
    • Reply
    • Hi Kez, they are essential here and there’s no real substitute for them — sorry!

      • — Jenn on April 29, 2023
      • Reply
    • Kez, there is a recipe with no eggs, just whipping cream on Tastes Better from Scratch
      Maybe not as authentic, but yummy

      • — Carol on May 2, 2023
      • Reply
    • Kez, you can cook the egg yolks in a zabaglione if raw is the issue. That’s what I do.

      • — Cindy Macolini on September 25, 2023
      • Reply
  • Is it possible to make this without real rum for people who don’t do alcohol?

    • — Suzette Kern on April 27, 2023
    • Reply
    • Sure, Suzette. I would replace the rum in the coffee mixture with water and just omit the additional rum in the cream mixture. It will still be delicious.

      • — Jenn on April 27, 2023
      • Reply

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