Easy Tiramisu Recipe
This easy tiramisu recipe delivers all the rich, creamy layers of the classic Italian dessert with a simplified process that’s perfect for home bakers. Quick to assemble, endlessly customizable, and irresistibly delicious, it’s the ultimate make-ahead treat for any occasion.
Ingredients
- 1 ½ cups heavy whipping cream
- 8 oz mascarpone cheese at room temperature
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 ½ cups cold prepared espresso
- 3 tablespoons coffee-flavored liqueur optional, such as Kahlúa or DaVinci
- 1 package of ladyfingers Savoiardi brand; typically found in the cookie aisle or available online
- Unsweetened cocoa powder for dusting the top
Instructions
- Pour the heavy whipping cream into a mixing bowl and beat on medium speed using electric beaters or a stand mixer. Gradually add the sugar and vanilla extract while beating, and continue until stiff peaks form. Gently fold in the mascarpone cheese until the mixture is smooth and fully combined. Set the cream aside.
- In a shallow bowl, combine the brewed coffee and coffee liqueur. Quickly dip each ladyfinger into the coffee mixture—just a brief dip on both sides to moisten them without making them soggy. Arrange the dipped ladyfingers in a single layer along the bottom of an 8x8-inch (or similar sized) dish.
- Spread half of the mascarpone mixture evenly over the ladyfingers. Repeat the process with another layer of dipped ladyfingers, then spread the remaining mascarpone mixture on top, smoothing it out evenly.
- Generously dust the top with unsweetened cocoa powder using a fine mesh strainer for an even finish. Cover and refrigerate the tiramisu for at least 3–4 hours, or preferably overnight, to allow the flavors to meld and the dessert to set before serving.
Notes
Alcohol: Tiramisu can be prepared with or without alcohol, depending on your preference. This version uses coffee-flavored liqueur, which I find enhances the overall coffee taste, but you can also use alternatives like Marsala wine or brandy for a different depth of flavor.
Make-Ahead Instructions: Tiramisu actually improves in taste when made ahead of time, as it allows the layers and flavors to fully meld together. It can be stored in the refrigerator for 2 to 3 days before serving.
Freezing Instructions: You can assemble the tiramisu completely, but hold off on dusting it with cocoa powder. Wrap it tightly with plastic wrap followed by a layer of aluminum foil, and freeze for up to 3 months. When ready to serve, thaw it in the refrigerator overnight and dust the top with cocoa powder a few hours before serving for the freshest presentation.
Make-Ahead Instructions: Tiramisu actually improves in taste when made ahead of time, as it allows the layers and flavors to fully meld together. It can be stored in the refrigerator for 2 to 3 days before serving.
Freezing Instructions: You can assemble the tiramisu completely, but hold off on dusting it with cocoa powder. Wrap it tightly with plastic wrap followed by a layer of aluminum foil, and freeze for up to 3 months. When ready to serve, thaw it in the refrigerator overnight and dust the top with cocoa powder a few hours before serving for the freshest presentation.