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Tiramisu Recipe
A No-Bake Tiramisu Recipe You’ll Crave Year-Round
This Tiramisu Recipe is a creamy, coffee-kissed, no-bake classic that layers espresso-soaked ladyfingers with fluffy mascarpone cream for the ultimate chilled Italian dessert that feels fancy but is surprisingly easy.
What Makes This Tiramisu Dessert So Special?
Tiramisu is a classic Italian dessert that somehow manages to feel both elegant and cozy at the same time. It’s a layered coffee dessert built from soft, coffee-soaked ladyfingers and a rich mascarpone cream filling, all dusted with a whisper of cocoa powder on top. No oven, no fuss—just a little whisking, dipping, and chilling.
I’ve been making some version of this Italian tiramisu for over 25 years now. My first taste was at a little family-run restaurant in New York, where the owner told me it was his mother’s “special espresso coffee dessert for Sundays only.” I still remember that first bite—cool, creamy, lightly boozy, with just enough coffee to wake up your taste buds.
Over the years, I’ve adjusted that memory into a homemade tiramisu that works for a busy American kitchen. This is my go-to traditional tiramisu recipe when I want something impressive that doesn’t trap me in front of the oven. It’s also safer than many “authentic tiramisu recipes” because we skip raw egg whites and use whipped cream for lightness instead.
You can dress this classic tiramisu up for a dinner party, take it to a potluck, or tuck it in the fridge for a casual Sunday treat. It’s a perfect make-ahead dessert, which makes it especially handy for holidays like Christmas, Easter, or big family birthdays when you already have a lot going on.
And you know what? Even people who say, “I don’t like coffee” usually come back for a second slice.
Why You’ll Love This Tiramisu Recipe
- No baking required – This is a completely no bake tiramisu, perfect for warm days or crowded oven schedules.
- Restaurant-worthy, but simple – You get that classic Italian dessert experience without chef-level skills.
- Make-ahead friendly – Tastes even better after resting in the fridge overnight, so it’s great for parties.
- Creamy but light – The mascarpone cheese mixture and whipped cream feel rich, not heavy.
- Flexible with flavors – Easy to make with alcohol or alcohol-free, regular or decaf coffee.
- Crowd pleaser – This classic tiramisu dessert serves a group and slices beautifully.
- Customizable – Works in a big pan, pretty trifle dish, or even individual cups or jars.
- No raw egg whites – We use pasteurized yolks and cream for a safer, easier mascarpone cream filling.
Ingredients for the Best Homemade Tiramisu
Let’s walk through what you’ll need for this rich, creamy tiramisu recipe. I’ll give you classic ingredients plus some simple substitutions.
For the Coffee Soak
- 1 ½ cups strong brewed coffee or espresso, cooled (or use decaf if you prefer)
- 3–4 tablespoons granulated sugar (adjust to taste)
- 2–3 tablespoons Marsala wine, dark rum, brandy, or coffee liqueur (optional, but very classic)
- 1 teaspoon pure vanilla extract
For the Mascarpone Cream Filling
- 1 ½ cups (12 oz / 340 g) mascarpone cheese, cold (Italian brand if you can find it)
- 3 large egg yolks, preferably pasteurized
- ½ cup granulated sugar
- 1 ¼ cups heavy cream or heavy whipping cream, cold
- 1 teaspoon pure vanilla extract
- Pinch of fine sea salt (helps balance the sweetness)
For Assembling the Layered Coffee Dessert
- About 40–45 crisp ladyfingers (Savoiardi style, not the soft sponge kind)
- Unsweetened cocoa powder, for dusting (about 2–3 tablespoons)
- Dark chocolate shavings or curls (optional, but lovely for garnish)
Ingredient Notes & Substitutions
- Ladyfingers: Look for the firm, dry Italian ladyfingers, often labeled “Savoiardi.” The softer cake-style ones will turn mushy very fast. If you can’t find them, you can use sponge cake cut into fingers, but dip very quickly.
- Mascarpone cheese: This is non-negotiable for true Italian tiramisu. If you absolutely must, you can use half mascarpone, half cream cheese at room temp, but the flavor won’t be as authentic.
- Coffee: Freshly brewed espresso is ideal, but very strong coffee works. Instant espresso powder dissolved in hot water is a handy backup. Use decaf for a late-night dessert.
- Alcohol: Marsala wine is traditional in classic tiramisu. You can also use dark rum, brandy, amaretto, or Kahlúa. For an alcohol-free tiramisu, skip it and add an extra teaspoon of vanilla.
- Egg yolks: They give that rich authentic tiramisu recipe taste. Use pasteurized eggs if you’re concerned about food safety, or look for carton pasteurized yolks.
- Heavy cream: Use heavy cream or heavy whipping cream with at least 36% fat. It should be very cold so it whips nicely.
Step-by-Step Directions for Classic Italian Tiramisu
This easy tiramisu recipe looks fancy, but if you can whisk, dip, and layer, you’ve got it.
1. Brew and sweeten the coffee
Brew your espresso or strong coffee and let it cool to room temperature. Stir in the sugar while it’s still warm so it dissolves fully, then add the vanilla and your Marsala or other liqueur, if using. Set aside to cool completely—hot coffee will make the ladyfingers fall apart.
2. Set up your dish
Use a 9×13-inch baking dish (glass or ceramic both work). You can also use an 8×8-inch pan for a taller tiramisu, though you might have a few extra ladyfingers. If you want to look extra fancy, a clear glass dish shows off the layers beautifully.
3. Whisk the egg yolks and sugar
In a medium heatproof bowl, whisk the egg yolks and sugar together until the mixture looks pale and thick, 2–3 minutes. You can use a hand mixer on medium speed for this. The mixture should ribbon off the whisk when you lift it.
4. Gently warm the yolk mixture (for safety)
Set the bowl over a small pot of simmering water (don’t let the bottom of the bowl touch the water). Whisk constantly for 5–7 minutes, until the mixture is warm, slightly thicker, and the sugar has dissolved. This step helps cook the yolks gently. Remove from heat and let cool to just warm or room-temperature.
Tip: If you’re in a rush, spread the mixture into a shallow bowl so it cools faster.
5. Beat the mascarpone cheese
In a separate bowl, add the cold mascarpone cheese. Beat with a hand mixer on low speed for about 30 seconds, just to loosen it. Don’t overbeat or it can turn grainy.
6. Combine mascarpone with the yolk mixture
Once the yolk mixture has cooled, gently fold it into the mascarpone using a spatula. Mix only until smooth. If you see lumps, you can whisk on low speed briefly, but keep it gentle so the mascarpone doesn’t break.
7. Whip the cream
In a clean, chilled bowl, beat the cold heavy cream, vanilla, and pinch of salt on medium-high speed until it reaches medium-stiff peaks. The cream should hold its shape but still look soft and smooth, not clumpy.
8. Fold the whipped cream into the mascarpone mixture
Gently fold the whipped cream into the mascarpone mixture in two or three additions. Use slow, sweeping motions from bottom to top so you don’t deflate the cream. You’re aiming for a fluffy, silky mascarpone cream filling. This is the heart of your rich creamy tiramisu.
9. Quickly dip the ladyfingers in coffee
Pour the cooled coffee mixture into a shallow dish. Working one or two at a time, dip each ladyfinger for just 1–2 seconds per side. They should absorb coffee but still feel firm enough to handle. Lay the dipped ladyfingers in a single snug layer in the bottom of your pan.
Tip: If your ladyfingers are very dry and thick, you may need a slightly longer dip, but err on the side of less. Over-soaked ladyfingers will give you a soggy tiramisu.
10. Add the first layer of mascarpone cream
Spread about half of the mascarpone cream mixture evenly over the coffee-soaked ladyfingers. Use an offset spatula or the back of a spoon to smooth the layer.
11. Repeat the layers
Create a second layer of dipped ladyfingers on top of the cream, again lining them up snugly. Top with the rest of the mascarpone cream. Smooth the surface so it’s nice and even.
12. Chill thoroughly
Cover the pan tightly with plastic wrap and refrigerate for at least 6 hours, preferably overnight. This chilling time lets the flavors blend and the ladyfingers soften into that perfect cake-like texture. This is when your no bake tiramisu truly becomes a classic tiramisu.
13. Add cocoa powder topping before serving
Just before serving, use a fine-mesh sieve to dust a generous, even layer of unsweetened cocoa powder over the top of the tiramisu. You can also add chocolate shavings or curls for a pretty finish.
14. Slice and serve
Use a sharp knife to cut neat squares. A small spatula helps lift out the pieces. Serve chilled, with an extra sprinkle of cocoa or a few coffee beans on the side if you’re feeling fancy.
Servings & Timing for This Tiramisu Recipe
- Yield: About 12 servings (more if you slice smaller squares; fewer if you have big dessert lovers)
- Prep Time: 30–40 minutes
- Chill Time: At least 6 hours, ideally 8–12 hours
- Total Time: About 7–12 hours (mostly hands-off chilling time)
This makes an excellent party dessert recipe because you can assemble it in the morning or the day before and forget about it until it’s time to serve.
Fun Variations on Classic Tiramisu
Once you have the traditional tiramisu recipe down, it’s easy to play a little. Here are some ideas:
- Alcohol-free tiramisu: Skip the Marsala or rum and add extra vanilla or a splash of almond extract for flavor.
- Kid-friendly hot chocolate tiramisu: Use cooled hot chocolate instead of coffee and dust with a mix of cocoa and powdered sugar.
- Berry tiramisu: Layer fresh raspberries or sliced strawberries between the cream layers and top with extra berries.
- Nutella tiramisu: Swirl a few spoonfuls of warmed Nutella into the mascarpone cream for a chocolate-hazelnut twist.
- Pumpkin spice tiramisu: Add pumpkin puree and pumpkin pie spice to the cream in fall, and use a light dusting of cinnamon on top with the cocoa.
- Individual tiramisu cups: Layer everything in small glasses or jars for an easier-to-serve party dessert.
How to Store, Freeze, and Make Ahead Tiramisu
One of the reasons I love this chilled Italian dessert is how kind it is to schedules.
Storing in the fridge
- Cover the pan tightly with plastic wrap or a lid.
- Keep in the refrigerator for up to 3 days.
- The texture is best on day 2, when the flavors have fully melded but the ladyfingers still hold their structure.
Freezing tiramisu
- Tiramisu actually freezes quite well.
- Wrap the dish tightly with plastic wrap and then foil, or portion into airtight containers.
- Freeze for up to 2 months.
- To serve, thaw overnight in the fridge. Dust with a fresh layer of cocoa powder before bringing it to the table.
Make-ahead tips
- For a party, make this the night before—it will be perfect the next day.
- If you’re really planning ahead, make and freeze it up to a month ahead, then thaw in the fridge 24 hours before serving.
- Don’t add the cocoa powder topping until right before serving; it can absorb moisture and darken if it sits too long.
Personal Notes & Helpful Tips
After many pans of tiramisu (and a few soggy disasters), here’s what I’ve learned:
- The quick dip is everything. When I first tested this recipe years ago, I soaked the ladyfingers like sponges. The result? A mushy, pudding-like mess. Now I do a very fast in-and-out dip, and it gives a perfect tender, cake-like layer.
- Cold ingredients whip better. Keep your mascarpone and cream cold, and if your kitchen runs warm, chill your mixing bowl too. It makes the mascarpone cream filling more stable and fluffy.
- Don’t stress perfect layers. Honestly, tiramisu tastes wonderful even when the layers aren’t absolute textbook straight. A few uneven edges or tilted ladyfingers just make it look more homemade and inviting.
- Let it chill long enough. I know it’s tempting to cut into it early, but resting time is when the flavors settle and the textures mellow. Six hours is my minimum for a classic Italian tiramisu feel. Overnight is dreamy.
- Cocoa powder matters. Use unsweetened, good-quality cocoa powder for that classic bitter chocolate contrast against the sweet creamy coffee dessert.
- Tiramisu tastes stronger the next day. The coffee and alcohol notes deepen as it sits, so if you’re sensitive, go lighter on the alcohol in the soak.
FAQs About Making Tiramisu
Can I make tiramisu without alcohol?
Yes. Simply leave out the Marsala or other liqueur and add an extra teaspoon of vanilla or a tiny splash of almond extract. The coffee and mascarpone still give that classic tiramisu flavor.
Can I use cream cheese instead of mascarpone?
You can, but it won’t taste like a truly authentic tiramisu recipe. If you must, soften the cream cheese and mix half cream cheese, half mascarpone for a closer texture.
What if I don’t have espresso?
Use very strong brewed coffee or dissolve instant espresso powder in hot water. Just be sure it’s cooled completely before dipping the ladyfingers.
My mascarpone cream turned grainy—what happened?
Mascarpone can “break” if it’s overbeaten or mixed with very warm ingredients. Next time, keep it cold, don’t whip it too long, and make sure the yolk mixture is cooled before you combine them.
Can I make this tiramisu recipe egg-free?
You can skip the egg yolks and simply sweeten the mascarpone and whipped cream mixture instead. It won’t be quite as rich as a traditional tiramisu recipe, but it’s still a delicious easy tiramisu recipe.
How long can tiramisu sit out?
Because of the dairy, keep it out at room temperature for no more than 2 hours. Then cover and return it to the fridge.
Can I use soft American ladyfingers?
You can, but dip them even faster than the crisp ones—they soak up liquid very quickly and can fall apart. I still recommend the firm Savoiardi style for the best texture.
Why is my tiramisu watery?
Usually this comes from over-soaked ladyfingers or cream that wasn’t whipped enough. Next time, dip the ladyfingers more quickly and whip the cream to medium-stiff peaks.
Wrapping It Up: Your New Favorite Make-Ahead Dessert
This creamy coffee dessert brings together everything I love about a classic Italian tiramisu—coffee-soaked ladyfingers, cloud-like mascarpone cream, and a generous cocoa powder topping—without being fussy or hard to make. It’s no bake, make-ahead friendly, and always feels a little special, whether you’re serving it after Sunday dinner or at a big holiday gathering.
If you try this Tiramisu Recipe, I’d love to hear how it goes—tell me in the comments what kind of coffee you used, and whether you went boozy or alcohol-free. And if you’re in the mood for more chilled Italian dessert ideas, browse around my other recipes for panna cotta, no-churn gelato, and more make-ahead party desserts.
Classic No-Bake Tiramisu
Ingredients
- 1 1/2 cups strong brewed coffee or espresso cooled; regular or decaf
- 3-4 tablespoons granulated sugar for coffee soak; adjust to taste
- 2-3 tablespoons Marsala wine, dark rum, brandy, or coffee liqueur optional
- 1 teaspoon pure vanilla extract for coffee soak
- 1 1/2 cups mascarpone cheese 12 oz / 340 g; cold, preferably Italian brand
- 3 large egg yolks preferably pasteurized
- 1/2 cup granulated sugar for yolk mixture
- 1 1/4 cups heavy cream or heavy whipping cream cold; at least 36% fat
- 1 teaspoon pure vanilla extract for whipped cream
- fine sea salt pinch; to balance sweetness
- 40-45 crisp ladyfingers (Savoiardi) not the soft sponge kind
- 2-3 tablespoons unsweetened cocoa powder for dusting
- dark chocolate shavings or curls optional, for garnish
Instructions
- Brew 1 1/2 cups of espresso or very strong coffee and let it cool to room temperature. While still warm, stir in 3–4 tablespoons granulated sugar until dissolved. Add 1 teaspoon vanilla extract and 2–3 tablespoons Marsala wine, rum, brandy, or coffee liqueur if using. Set aside to cool completely so it doesn’t break down the ladyfingers.1 1/2 cups strong brewed coffee or espresso, 3-4 tablespoons granulated sugar, 2-3 tablespoons Marsala wine, dark rum, brandy, or coffee liqueur, 1 teaspoon pure vanilla extract
- Set out a 9×13-inch glass or ceramic baking dish. You can also use a smaller 8×8-inch pan for a taller tiramisu, though you may have a few extra ladyfingers.
- In a medium heatproof bowl, whisk the 3 egg yolks and 1/2 cup granulated sugar together until the mixture becomes pale, thick, and ribbons off the whisk, about 2–3 minutes. A hand mixer on medium speed works well for this.3 large egg yolks, 1/2 cup granulated sugar
- Set the bowl with the yolk mixture over a small pot of gently simmering water, making sure the bottom of the bowl does not touch the water. Whisk constantly for 5–7 minutes, until the mixture is warm, slightly thicker, and the sugar is fully dissolved. Remove from the heat and let cool to just warm or room temperature. For faster cooling, spread the mixture in a shallow bowl.
- In a separate bowl, add the cold mascarpone cheese. Using a hand mixer on low speed, beat for about 30 seconds, just until loosened and smooth. Do not overbeat or the mascarpone can turn grainy.1 1/2 cups mascarpone cheese
- Once the yolk mixture has cooled, gently fold it into the mascarpone cheese with a spatula until smooth and combined. If you see a few small lumps, briefly whisk on low speed, but avoid overmixing so the mascarpone stays silky.1 1/2 cups mascarpone cheese, 3 large egg yolks, 1/2 cup granulated sugar
- In a clean, chilled bowl, combine the cold heavy cream, 1 teaspoon vanilla extract, and a pinch of fine sea salt. Beat on medium-high speed until the cream reaches medium-stiff peaks: it should hold its shape but still look smooth and soft, not clumpy.1 1/4 cups heavy cream or heavy whipping cream, 1 teaspoon pure vanilla extract, fine sea salt
- Gently fold the whipped cream into the mascarpone-yolk mixture in 2–3 additions. Use slow, sweeping motions from the bottom of the bowl to the top to keep the mixture light and fluffy. The result should be a smooth, airy mascarpone cream filling.
- Pour the cooled coffee mixture into a shallow dish. Working with one or two ladyfingers at a time, dip each side very quickly—about 1–2 seconds per side. The ladyfingers should absorb some coffee but remain firm enough to handle. Arrange the dipped ladyfingers in a snug single layer on the bottom of the baking dish. If your ladyfingers are especially dry and thick, you may need a slightly longer dip, but avoid oversoaking to prevent a soggy dessert.1 1/2 cups strong brewed coffee or espresso, 40-45 crisp ladyfingers (Savoiardi)
- Spread about half of the mascarpone cream evenly over the first layer of coffee-soaked ladyfingers. Use an offset spatula or the back of a spoon to smooth the surface.
- Create a second layer of dipped ladyfingers on top of the cream, again placing them snugly in the dish. Spread the remaining mascarpone cream over the top, smoothing it into an even layer.40-45 crisp ladyfingers (Savoiardi)
- Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours, preferably 8–12 hours or overnight. This chilling time allows the flavors to meld and the ladyfingers to soften into a cake-like texture.
- Just before serving, use a fine-mesh sieve to dust the top of the tiramisu with an even layer of unsweetened cocoa powder. Add dark chocolate shavings or curls on top if desired.2-3 tablespoons unsweetened cocoa powder, dark chocolate shavings or curls
- Using a sharp knife, cut the tiramisu into neat squares. Use a small spatula to lift out each piece. Serve chilled; you can add an extra sprinkle of cocoa or a few coffee beans for presentation.
Notes
KEY TIPS: Dip ladyfingers very quickly to avoid a soggy texture. Keep mascarpone and cream cold so they whip and hold structure. Chill at least 6 hours, preferably overnight, so the flavors blend and the layers set. Use good-quality unsweetened cocoa powder for the classic bitter-sweet contrast.
VARIATIONS: For alcohol-free tiramisu, omit the Marsala or other liqueur and add a little extra vanilla or a splash of almond extract. For a kid-friendly version, use cooled hot chocolate instead of coffee and dust with a mix of cocoa and powdered sugar. You can also add berries between layers, swirl in Nutella, or portion into individual cups or jars.
