Creamy, delicious and unbelievably Easy Tiramisu recipe made with coffee soaked lady fingers, sweet and creamy mascarpone, and cocoa powder dusted on top. It’s authentic and delicious, but really easy to make!
Easy Tiramisu Recipe
This recipe has been a loooong time coming, and I’m embarrassed to admit how much tiramisu has been made in the trial of this recipe (I literally bought out every package of Savoiardi lady fingers at two different stores!) but I wanted to nail down the right approach.
By “right approach”, I mean how traditional of a tiramisu recipe I wanted to share. Do I make the lady fingers from scratch? Does it matter?
Traditional tiramisu uses raw egg yolks and sugar beaten and then combined with fluffy whipped egg whites and mascarpone. I’ve tried that, but thought people would most likely be turned off by the raw egg method.
So then I tried using a double boiler to gently cook the eggs and sugar before adding them to the mascarpone, which is a really common method used in lots of modern recipes (the Pioneer Woman has a great recipe!) However, it can be tricky to get the creamy mascarpone layer to be the right consistency using that method. I also decided early on to swap out the egg whites in favor of fresh whipped cream, because I like the flavor and texture more.
So, after a lot of thought I decided to go with the simplest version, which doesn’t sacrifice flavor, but is really easy to make.
How to make Tiramisu:
After mixing the whipping cream, sugar, vanilla and mascarpone cheese, you add the coffee and liqueur. Then you dip lady fingers in the coffee and lay them in a single layer at the bottom of your dish. Once you smooth a layer of mascarpone on top, you add another layer of lady fingers, another layer of cheese, and dust the top with cocoa powder! It’s that easy!
What is tiramisu?
Tiramisu is a popular Italian dessert that is traditionally made with lady fingers (or spongecake), coffee, liqueur, and mascarpone cheese topped with chocolate powder.
What kind of alcohol is used in tiramisu?
Tiramisu can be made with or without alcohol – it’s delicious either way! This recipe calls for coffee flavored liqueur but you could also make tiramisu with marsala wine, brandy, or whichever alcohol you like best.
Can I make it ahead of time?
To make this tiramisu recipe ahead of time, follow the directions up to step 5in the recipe card (just before dusting with cocoa powder) and store it in the refrigerator for 1 to 2 days. Dust with cocoa powder before serving.
Can I freeze Tiramisu?
Yes! To freeze, follow the directions up to step 5 in the recipe card (just before dusting with cocoa powder) and wrap the tiramisu with plastic wrap and then in tinfoil and freeze. To serve, allow it to come to room temperature then dust with cocoa powder.
This easy tiramisu method takes all of 10 minutes to prepare–gotta love no-bake desserts!–and its completely DELICIOUS! Coffee soaked lady fingers, sweet and creamy mascarpone layer and cocoa powder dusted on top.
Consider trying these dessert recipe:
- 1 1/2 cups heavy whipping cream
- 8 ounces container mascarpone cheese ,room temperature
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups cold espresso
- 3 Tablespoons coffee flavored liqueur ,optional (Kahlua or DaVinci brand work well)
- 1 package Lady Fingers ,Savoiardi brand can be found in the cookie aisle at your local grocery store, or online
- Cocoa powder for dusting the top
- Add whipping cream to a mixing bowl and beat on medium speed with electric mixers (or use a stand mixer).
- Slowly add sugar and vanilla and continue to beat until stiff peaks. Add mascarpone cheese and mix until combined. Set aside.
- Add coffee and liqueur to a shallow bowl. Dip the lady fingers in the coffee (you don't need to soak them--just dip them on both sides to get them wet) and lay them in a single layer on the bottom of an 8x8'' or similar size pan.
- Smooth half of the mascarpone mixture over the top. Add another layer of dipped lady fingers. Smooth remaining mascarpone cream over the top.
- Dust cocoa powder generously over the top (I use a fine mesh strainer to do this). Refrigerate for at least 3-4 hours or up to overnight before serving.
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
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