Tiramisu. The beloved no-bake cake.
My Tiramisu recipe is a classic no-bake creamy dessert made of espresso-dipped lady fingers nestled between lightly sweetened cream and rich mascarpone, topped with cocoa powder. Translated as “cheer me up”, this dessert is sure to do just that! If you like dessert made with coffee, you’re going to love our Strawberry Tiramisu recipe.
What is Tiramisu?
You will find many variations of this recipe on the internet. Tiramisu is a moist cake layered with espresso-dipped lady fingers nestled between lightly sweetened cream and rich mascarpone, topped with cocoa powder. Although my recipe doesn’t call for this, classic tiramisu is made using raw eggs. You can also make your own lady fingers or use store bought. Keep in mind there variations to these Italian cookies. Some are soft, angel cake-like and others are hard like biscotti.
Why you'll love my recipe.
Easy prep
This recipe is easy to make ahead. Easy preparation for the busiest schedules yet fancy enough for a special occasion.
Rich and delicious
Although this recipe is made without eggs, it still holds true to the classic rich, creamy filling we all know and love in tiramisu.
What are lady fingers?
Ladyfingers, also called Savoiardi in Italian, are a sweet, dry, finger-shaped cookie. The texture is ideal for soaking up liquids when used in layered desserts like tiramisu or trifles. The best brand of Lady Fingers I prefer to use is from DeLallo Foods. Shop my exact lady fingers here.
Ingredient notes.
Mascarpone
The creamy foundation that gives tiramisu its signature texture.
Coffee
Strong, brewed coffee for the lady fingers to soak up.
Whipped cream
Folded with the mascarpone for an extra creamy filling.
Rum
Typically mixed with the coffee.
Ladyfingers
Light and airy sponge cookies are the base of tiramisu. They absorb the coffee without becoming overly soggy.
Powdered sugar
A little bit of sugar sweetens the filling and balances the bitterness of the coffee and cocoa.
Cocoa powder
Unsweetened cocoa powder is dusted between layers and over the top, adding a chocolatey finish.
How to make Tiramisu.
The section below is a quick overview of how to make this recipe. For full details, see recipe index card below!
Prepare the coffee and rum mixture
Brew strong coffee and let it cool slightly before adding rum.
Prepare the cream mixture
Whip together heavy cream and confectioners sugar, also known as powdered sugar. Fold in the cold mascarpone. Folding helps maintain the fluffy bubbles you worked hard to achieve from the whipped cream.
Assemble the layers
Dip each lady finger briefly in coffee and rum mixture. Shop my exact lady fingers here. Arrange the dipped lady finger in a large serving dish. Then add half the cream and lightly dust with cocoa powder. Repeat the process one more time. Do not dust the final cream layer with cocoa powder until ready to serve.
Chill
Refrigerate for least 6 hours but for best results, place it in the refrigerator and forget about it overnight. The more time allowed for the ladyfingers to absorb the coffee and rum, the better.
Expert tips from my test kitchen.
Softened mascarpone
Cold mascarpone is prone to clumping and can be stiff when mixed with other ingredients. At room temperature, it softens and blends seamlessly for a smooth and silky texture when folded with the whipped cream.
Allow enough time to chill
Allowing time for the tiramisu to chill helps stabilize the layers and allow the flavors to meld together. Chill for a minimum of 4-6 hours for the dessert to set properly.
What can I substitute for mascarpone?
If mascarpone is not available, the closest substitute is cream cheese. Make sure to whip at room temperature and incorporate with whipped cream.
Can I make Tiramisu without eggs?
My recipe does not use eggs. This recipe is ideal for those concerned about food safety or dietary preferences. Whipped cream makes it less dense and fluffier.
How to store leftover Tiramisu.
Cover tightly with plastic wrap to prevent the cake from drying out or absorbing any fridge odors. Tiramisu can be stored in the fridge for up to 3 days. After this, the textures may become soggy and the flavors start to deteriorate.
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Tiramisu Recipe
Ingredients
- 14 ounces Savoiardi lady fingers
- 16 ounces mascarpone softened
- 2 ½ cups heavy whipping cream cold
- 1/2 cup powdered sugar
- 2 ½ cups espresso or strong coffee
- 3 teaspoons rum extract
- 3 Tablespoons dark cocoa powder plus additional for dusting
Instructions
- Brew coffee or make espresso. Then, add rum and whisk together until combined. Transfer to a wide bowl, big enough for dipping the lady fingers. Set aside to cool down.2 ½ cups espresso or strong coffee, 3 teaspoons rum extract
- Add the cold heavy whipping cream and powdered sugar into a mixing bowl. Using an electric hand held mixer, mix on medium-low speed until semi-soft peaks form.2 ½ cups heavy whipping cream, 1/2 cup powdered sugar
- In a separate mixing bowl, add softened mascarpone. Whip the mascarpone until smooth and fluffy. Then, add half the whipped cream and fold into the mascarpone. Add the other half and fold again. Note: Folding a little bit of the whipped cream at a time helps retain the whipped air in the cream. This recipe is not shy of filling. That is intentional. Go ahead, enjoy a spoonful or two.16 ounces mascarpone
- Soak one lady finger at a time into the espresso quickly. Create a single layer at the bottom of a 9"x13" size pan. This can also be assembled into individual cups or two smaller pans. Add half the cream mixture and use an offset spatula to spread and cover the first layer. Lightly dust with cocoa powder. Repeat with a layer of soaked lady fingers and the remaining cream filling.14 ounces Savoiardi lady fingers
- Cover with plastic wrap and refrigerate at least 6 hours, but optimally overnight. Heavily dust with the remaining cocoa powder before serving.3 Tablespoons dark cocoa powder
Nutrition
The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.
Nutrition Information Disclaimer
I had my share of Tiramisu
and this one is by far the best.
That’s quite the compliment, thank you Adina! 🙂
Quick question…step 3 instructs to add half of the whipped cream. Is the other ha;f of the whipped cream not used? There are no further instructions to add the remaining whipped cream from step 2. If that is the case, can’t one just whip 1.5c of cream with .25c powdered sugar? Thanks!
Hi Alex! My apologizes, that was a typing error on my end. I meant to say fold in half the whipped cream at a time. I made those changes to recipe. 🙂 I hope this helps.