Published: March 4, 2025 / Upgraded: October 29, 2026
Classic Tiramisu is an all time favorite for a reason. This easy recipe comes together with just a few ingredients and no baking. Layers of coffee soaked ladyfingers and creamy mascarpone make it absolutely delicious. Perfect for any occasion!
WHY YOU’LL LOVE THIS RECIPE
🤎A timeless Italian dessert - Classic Tiramisu is loved for its delicious combination of coffee, mascarpone cream and delicate ladyfinger biscuits.
🤎Rich and creamy - The mascarpone filling is wonderfully smooth, light and creamy, creating a melt in your mouth texture with every bite.
🤎Perfect coffee flavor - Ladyfingers soaked in freshly brewed coffee give this dessert its signature rich coffee flavor.
🤎No baking required - You don't need to turn on the oven to make this delicious dessert, making it a wonderful option for any time of year.
🤎Made with simple ingredients - This recipe uses a handful of classic ingredients that come together to create something truly special.
🤎Perfect for entertaining - Whether you're hosting a dinner party or celebrating a special occasion, homemade Tiramisu is always a wonderful dessert to share.
Tips & Tricks
→ Gently fold the egg whites into the Mascarpone cream to keep the mixture light and airy. Overmixing can cause the cream to deflate and become runny.
→ Refrigerate for at least 3 hours before serving. This helps the flavors blend and gives the Tiramisu the perfect texture.
→ Use good quality Mascarpone. Since Mascarpone is the base of the cream, choosing a high quality brand makes a big difference in taste and texture.
→ If you have time, make your own ladyfingers. Store-bought ones work great, but homemade ladyfingers give Tiramisu an even fresher flavor and better texture.
→ If you're pregnant, it's best to avoid this recipe. Because it contains raw eggs, it's not recommended for pregnant people or anyone with a weakened immune system.
Frequently Asked Questions
1. How long can I store Tiramisu in the fridge?
Tiramisu is best eaten within 2 days. Because of the raw eggs, I don’t recommend keeping it longer. After 2 days, the ladyfingers get too wet and the cream can start to deflate.
2. Why is my Mascarpone cream runny?
There are a few possible reasons:
The egg whites weren’t folded in gently, causing the cream to lose structure.
The Mascarpone was overmixed, making it break and turn too soft.
The eggs weren’t fresh, which can affect how well they whip up.
The Tiramisu wasn’t chilled long enough. Letting it rest in the fridge helps the cream set properly.
3. Can I make Tiramisu without eggs?
Yes, but this recipe calls for eggs, which give the cream its signature texture. I’d love to test an egg-free version in the future!
4. What size pan did you use?
I used a 20x25 cm pan here!
Ingredients You Will Need For This Recipe
Eggs, separated: The yolks and whites are used differently in Tiramisu. The yolks create a rich, creamy base when mixed with sugar and Mascarpone, while the whipped egg whites help make the cream light and airy. Separating them properly is key to getting the right texture.
Granulated sugar: Sweetens the cream and helps the egg yolks become smooth when mixed. Make sure to whisk it well with the yolks so it fully dissolves.
Mascarpone: The heart of Tiramisu! This creamy Italian cheese gives the dessert its signature rich texture. It’s important to use a good quality Mascarpone.
Coffee: Traditionally strong espresso is used to soak the ladyfingers, giving the tiramisu its deep coffee flavor. The coffee should be cooled before dipping the ladyfingers to prevent them from getting too soggy.
Ladyfingers: These light, crisp cookies absorb the coffee and soften into a delicate cake like texture in the Tiramisu. Store bought ladyfingers work well, but homemade ones add an extra fresh touch. The key is to dip them quickly in the coffee, just enough to soak the outside without making them fall apart.
Vanilla bean paste: Adds a warm, rich vanilla flavor to the cream. If you don’t have vanilla bean paste, you can substitute it with vanilla extract, but the flavor won’t be as intense.
Cocoa Powder
Step By Step Instructions With Pictures
1. Separate the egg yolks from the egg whites, and beat the whites with half of the sugar until stiff peaks form.
2. In another bowl, mix the egg yolks with the other half of the sugar until light and fluffy.
3. Next, mix in the vanilla bean paste along with the Mascarpone.
4. Lastly, gradually fold the egg whites into the egg yolk mixture. Make sure to do this slow. Fold, do not mix.
5. Soak the lady fingers in coffee and place them in a deep dish. Add half of the Mascarpone mixture and spread it all over. Then repeat this one more time.
6. Dust with cocoa powder, cover and refrigerate for a minimum of 3 hours.
7. Enjoy!
Tiramisu
Classic tiramisu is an all time favorite for a reason. This easy recipe comes together with just a few ingredients and no baking. Layers of coffee soaked ladyfingers and creamy mascarpone make it absolutely delicious. Perfect for any occasion!
Ingredients
- 4 eggs, separated
- 105g granulated sugar
- 500g mascarpone
- 300ml coffee
- 250-300g Ladyfingers
- 1 teaspoon vanilla bean paste
Instructions
- Separate the egg yolks from the egg whites, and beat the whites with half of the sugar until stiff peaks form.
- In another bowl, mix the egg yolks with the other half of the sugar until light and fluffy.
- Next, mix in the vanilla bean paste along with the mascarpone.
- Lastly, gradually fold the egg whites into the egg yolk mixture. Make sure to do this slow. Fold, do not mix.
- Soak the lady fingers in coffee and place them in a deep dish. Add half of the mascarpone mixture and spread it all over. Then repeat this one more time.
- Dust with cocoa powder, cover and refrigerate for a minimum of 3 hours.
- Enjoy!
Notes
- Gently fold the egg whites into the mascarpone cream to keep the mixture light and airy. Overmixing can cause the cream to deflate and become runny.
- Refrigerate for at least 3 hours before serving. This helps the flavors blend and gives the tiramisu the perfect texture.
- If you're pregnant, it's best to avoid this recipe. Because it contains raw eggs, it's not recommended for pregnant people or anyone with a weakened immune system.
Nutrition Facts
Calories
655Fat
45 gSat. Fat
26 gCarbs
47 gFiber
0 gNet Carbs
47 gSugar
18 gProtein
14 gSodium
156 mgCholesterol
294 mg
