This easy tiramisu recipe layers espresso-dipped ladyfingers with a mascarpone cream in a 9×13 dish. It takes about 30 minutes of work, then at least 6 hours in the fridge, and cuts into 12 squares. Nothing goes in the oven.
The trick is the dip. One to two seconds in the coffee is plenty, because the cookies keep softening overnight in the cream. Soak them longer and the bottom layer turns to pudding.
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- Coffee: 1½ cups strong brewed espresso, cooled, plus 2 tablespoons coffee liqueur (optional)
- Cream: 6 large egg yolks, ¾ cup granulated sugar, 16 ounces mascarpone at room temperature, 1¼ cups cold heavy cream
- Layers: 1 package Savoiardi ladyfingers (about 7 oz), with a second package on hand
- Top: unsweetened cocoa powder, dark chocolate shavings if you like
- Time: 30 minutes hands-on, 6 hours minimum in the fridge, overnight is better
- Serves: 12
Count your ladyfingers before you start. Two snug layers in a 9×13 dish take about 40 cookies, and many 7 ounce packages hold closer to 24, so keep a second package on hand. Use crisp Savoiardi, not soft sponge ladyfingers. The dry ones drink up coffee fast and still hold their shape.
The Coffee Dip
Espresso gives the sharpest coffee flavor, and that bitterness is what balances the sweet cream. No espresso machine? Strong brewed coffee works. Make it stronger than you would drink it.
Stir in the liqueur if you are using it. I use Kahlúa when I have it; Marsala is the traditional choice and tastes softer and a little winey. Leave it out for a family tiramisu and nothing else changes. Let the coffee cool all the way to room temperature. Warm coffee soaks the cookies through and starts melting the cream as soon as you layer it.
Cooking the Yolks Over Simmering Water
Whisk the 6 yolks with the sugar in a heatproof bowl, then set it over a pot of gently simmering water. The bottom of the bowl should sit above the water, not in it, or the yolks scramble at the edges.
Whisk constantly for 8 to 10 minutes. The mixture goes from bright yellow and grainy to pale, thick and about doubled. Lift the whisk: it should fall in a ribbon that sits on top for a few seconds before sinking. If you have a thermometer, 160°F means the yolks are cooked through. Take it off the heat and let it cool until it is barely warm.
Mascarpone Cream That Stays Light
Whip the cold heavy cream in its own bowl until stiff peaks form. I once tried folding everything in one bowl to save dishes, and it flattened the cream. Whipping it separately keeps the air, and that air is what keeps 16 ounces of mascarpone from feeling heavy.
In another bowl, beat the mascarpone gently, only until smooth. Mascarpone is mostly butterfat, and if you beat it hard it turns grainy and can split. Mix in the cooled yolks until smooth.
Fold in the whipped cream with a spatula in two or three additions. Cut down through the middle, sweep along the bottom and turn the bowl. Stop when you see no white streaks. The cream should be thick enough to hold a soft mound on the spatula.
Layering and Chilling
Dip each ladyfinger for 1 to 2 seconds, flip, and lay it in the dish. Fill the bottom of the 9×13 in a single layer, breaking cookies to close the gaps. Spread half the cream to the edges. Repeat with a second layer of dipped cookies and the rest of the cream, then smooth the top.
Cover tightly with plastic wrap and chill at least 6 hours. I prefer overnight. The cookies turn cake-soft, the coffee flavor moves into the cream, and the squares cut cleanly. Dust with cocoa through a fine sieve just before serving, and add chocolate shavings if you like.
How Far Ahead Can You Make Tiramisu?
Tiramisu is one of the best desserts to make ahead, and it tastes better on day two than after 6 hours. Plan it like this:
- Same day: assemble in the morning for dinner. Six hours is the minimum to set.
- The day before: the best timing. Assemble in the evening, serve the next day.
- Two days ahead: still very good. The cookies are softer, the flavor deeper.
- Three days or more: it keeps up to 4 days covered in the fridge, but the bottom layer gets wetter each day.
You can also make the mascarpone cream a day ahead and keep it covered in the fridge. Give it a few gentle folds before layering. Leave the cocoa off until serving; on a tiramisu made days ahead it soaks up moisture and turns dark and patchy. To freeze, wrap the dish well and freeze up to a month without the cocoa, then thaw overnight in the fridge.
Runny Cream, Soggy Bottom and Other Fixes
- Cream is runny: the yolks went in warm, the cream was under-whipped, or it was folded too hard. Chill the bowl 30 minutes before layering; it firms up.
- Mascarpone looks grainy: it was beaten too long or was fridge-cold against warm yolks. Fold gently with a spatula instead of the mixer.
- Soggy, wet bottom: the cookies sat in the coffee or the coffee was warm. Keep the dip to 1 to 2 seconds.
- Squares slump when cut: it has not chilled long enough. Give it the full night.
Mascarpone or Cream Cheese?
I have tried both. Cream cheese holds up in a pinch, but it brings a tang that does not belong here and makes the cream denser. Mascarpone is softer and milder, blends smoothly with the cooked yolks and carries the whipped cream without getting heavy. For the café-style texture, use mascarpone.
Slicing and Storing
Cut chilled tiramisu with a sharp knife and wipe the blade between cuts for neat squares. A thin spatula lifts the first piece out cleanly. Keep leftovers tightly covered in the fridge, ideally in a glass dish with a lid, so the cream does not pick up fridge smells. Eat within 4 days.
More Tiramisu Ideas
Once you have the method down, the same cream works in other shapes. Try pistachio tiramisu, single servings like red velvet tiramisu cups or tiramisu cookie cups, or a party bowl of tiramisu dip.
For the same flavors in a cookie, bake tiramisu crinkle cookies. If you love the cream itself, mascarpone frosting and espresso whipped cream use the same idea on cakes, and mocha mousse is another chilled coffee dessert.
Quick Tiramisu Questions
Do you bake tiramisu?
No. Tiramisu is a no-bake dessert. The only heat is the double boiler for the egg yolks; after that it sets in the fridge.
Are the eggs raw in this tiramisu?
No. The yolks are cooked with the sugar over simmering water for 8 to 10 minutes until thick, which brings them to about 160°F.
Can I make tiramisu without alcohol?
Yes. The coffee liqueur is optional. Leave it out and use the full 1½ cups of cooled espresso.
Easy Tiramisu Recipe
This easy tiramisu recipe is a no-bake Italian dessert made with espresso-dipped Savoiardi ladyfingers, a cooked egg yolk and sugar cream, mascarpone, whipped heavy cream and a dusting of cocoa. It takes about 30 minutes of work plus at least 6 hours in the fridge and makes one 9x13 dish, 12 servings. The yolks are whisked over simmering water until thick and pale, then folded with mascarpone and whipped cream so the layers set firm enough to slice. Make it ahead for dinner parties, birthdays and holidays: it is best made the day before, still good 2 days ahead, and keeps covered in the fridge for up to 4 days. Add the cocoa just before serving.
Ingredients
- FOR THE COFFEE MIXTURE
- 1 ½ cups strong brewed espresso, cooled to room temperature
- 2 tablespoons coffee liqueur (optional, such as Kahlúa or Marsala wine)
- FOR THE CREAM LAYER
- 6 large egg yolks
- ¾ cup granulated sugar
- 1 ¼ cups cold heavy cream
- 16 ounces mascarpone cheese, at room temperature
- FOR ASSEMBLY
- 1 package ladyfinger cookies (Savoiardi, about 7 oz)
- Unsweetened cocoa powder, for dusting
- Dark chocolate shavings (optional)
Instructions
- PREPARE THE COFFEE: Brew strong espresso and pour it into a shallow bowl. Stir in the coffee liqueur, if using, and set aside to cool completely.
- MAKE THE ZABAGLIONE: In a heatproof bowl, whisk together the egg yolks and sugar. Set the bowl over a pot of gently simmering water (double boiler method), and whisk constantly for 8 to 10 minutes until the mixture is thick, pale, and increased in volume. Remove from heat and let it cool slightly.
- WHIP THE CREAM: In a large mixing bowl, use a hand mixer or stand mixer to whip the heavy cream until stiff peaks form. Set aside.
- COMBINE WITH MASCARPONE: In a separate bowl, gently beat the mascarpone cheese to soften it. Once the egg yolk mixture has cooled, mix it into the mascarpone until smooth. Fold in the whipped cream with a spatula, being careful not to deflate the mixture.
- ASSEMBLE THE TIRAMISU: Quickly dip each ladyfinger into the coffee mixture for 1 to 2 seconds, making sure not to oversoak them. Arrange a single layer of dipped ladyfingers in the bottom of a 9x13-inch dish. Spread half of the mascarpone cream mixture over the ladyfingers in an even layer. Repeat with another layer of dipped ladyfingers followed by the remaining mascarpone cream. Smooth the top with a spatula.
- CHILL: Cover the tiramisu tightly with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow the flavors to meld and the dessert to set properly.
- FINISH AND SERVE: Before serving, dust the top of the tiramisu with unsweetened cocoa powder using a fine-mesh sieve. Garnish with dark chocolate shavings if desired. Cut into squares and serve chilled.
Notes
If you don’t have espresso, strong brewed coffee will work; cool it completely before dipping. Dip each ladyfinger for only 1 to 2 seconds; they keep softening in the cream overnight. Two layers in a 9x13 dish take about 40 ladyfingers, so keep a second package on hand. Keep the yolk bowl above the simmering water, not touching it, and let the yolk mixture cool before mixing it into the mascarpone, or the cream turns runny. Beat the mascarpone only until smooth. For the best flavor, prepare a day in advance. Store covered in the fridge for up to 4 days and dust with cocoa right before serving.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 386Total Fat 31gSaturated Fat 18gTrans Fat 1gUnsaturated Fat 10gCholesterol 193mgSodium 219mgCarbohydrates 19gFiber 0gSugar 17gProtein 6g
Really good, made it for multiple birthdays, my family that doesn’t like tiramisu loved it, and my sister who hates anything with coffee said it was “pretty good”, which is a great compliment from her
Good to hear. That is a strong result, especially if people who usually do not like coffee desserts still enjoyed it. Making it a day ahead really does help the texture and flavor settle in nicely.