Italian Tiramisu Recipe

Italian Tiramisu is a timeless, no-bake dessert that layers espresso-soaked ladyfingers with a creamy mascarpone filling and a dusting of cocoa powder. I love the way it combines bold coffee flavor with rich, sweet cream in a light, airy texture. It’s a crowd-pleaser and one of those classic Italian desserts I turn to when I want something impressive with minimal fuss.

Why You’ll Love This Recipe

What I enjoy most about this tiramisu recipe is its perfect balance of flavor and texture—it’s creamy, slightly boozy, lightly sweet, and has just the right bitterness from espresso and cocoa. I don’t need to turn on the oven, and it tastes even better the next day after the flavors meld together. It’s also incredibly satisfying to assemble each layer by hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Mascarpone cheese
• Heavy cream (or eggs if making the classic version with zabaglione)
• Granulated sugar
• Espresso or strong brewed coffee, cooled
• Ladyfinger biscuits (savoiardi)
• Unsweetened cocoa powder
• Coffee liqueur or dark rum (optional)
• Vanilla extract (optional)

Directions

I start by brewing the espresso and letting it cool completely. If I’m adding liqueur, I stir it into the coffee and set it aside.

For the filling, I whisk the mascarpone and sugar until smooth. In a separate bowl, I whip the cream until soft peaks form (or make a traditional zabaglione with egg yolks and sugar over a double boiler). Then I fold the whipped cream into the mascarpone until fully combined and fluffy.

I quickly dip each ladyfinger into the coffee—just a second or two per side so they don’t get soggy—and lay them in a single layer in my dish.

I spread half of the mascarpone mixture over the ladyfingers and smooth it out.

I repeat with another layer of dipped ladyfingers and the remaining mascarpone cream on top.

I cover the dish and refrigerate for at least 6 hours, preferably overnight, to let the layers set and the flavors deepen.

Before serving, I dust the top generously with unsweetened cocoa powder. Sometimes I also grate a little dark chocolate on top for extra flair.

Servings and timing

This recipe serves 8–10 people.
Prep time: 30 minutes
Chill time: 6–24 hours
Total time: At least 6 hours and 30 minutes

Variations

Sometimes I use a mix of mascarpone and cream cheese if mascarpone is hard to find.

When I want a more boozy version, I add a bit more coffee liqueur to the espresso.

For a chocolate twist, I add a layer of shaved dark chocolate or chocolate chips between the cream layers.

I occasionally make a berry tiramisu by adding sliced strawberries or raspberries on top of each ladyfinger layer.

Storage/Reheating

I keep tiramisu tightly covered in the refrigerator for up to 4 days. The flavor improves over time, so I actually like it best on day two.

Tiramisu doesn’t freeze well because the mascarpone can become grainy, so I avoid freezing it.

Since it’s a chilled dessert, there’s no reheating needed—I serve it straight from the fridge.

FAQs

Can I make tiramisu kid-friendly?

Yes, I can skip the liqueur entirely and still get amazing flavor. Just use strong coffee or espresso on its own.

Do I have to use raw eggs?

Not necessarily. I often use whipped cream instead, which makes a safer and just as creamy version. If I want to use eggs, I cook them gently in a double boiler to make zabaglione.

How long does tiramisu need to chill?

At least 6 hours is best, but I find overnight chilling gives the best flavor and structure.

What’s the best dish to use?

I like using a rectangular glass dish so I can see the layers, but any deep dish or trifle bowl works well.

Can I make it ahead of time?

Absolutely. I often prepare it a full day in advance—it’s actually one of those desserts that gets better the longer it sits.

Conclusion

Italian Tiramisu is a beloved classic for a reason—it’s rich, smooth, and deeply satisfying with each spoonful. I love how simple it is to assemble and how luxurious it feels when served. Whether I’m making it for a holiday, a dinner party, or just a personal treat, it always hits the sweet spot.

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