Easy Tiramisu
This Easy Tiramisu Recipe is a classic Italian dessert I learned in Italy. Made with lady fingers, mascarpone and fresh cream, it is made in 15 minutes and ready to eat in 2-3 hours. So good!
In my house there is nothing that goes faster than a Tiramisu. The first time I tried this dessert was when my sister-in-law made it, she always made it as a Layer Cake, also very delicious but this is so much easier and every bit as good.
Recipe Ingredients
- Lady fingers – also known as savoiardi
- Coffee – strong coffee or even decafinated coffee
- Egg – the egg can be left out if desired
- Sugar – granulated sugar
- Mascarpone cheese- room temperature
- Cream – whole, whipping or heavy cream, at least 30% fat
- Cocoa – unsweetened dutch processed used for dusting the tiramisu before serving
For room temperature remove from the fridge 45-60 minutes before using.
Why use whole cream?
Whole/heavy/whipping cream should have at least 30% fat. Don’t use anything less or it won’t thicken properly and won’t taste the same.
This Easy Tiramisu takes no time at all to put together and even less time to eat. Living in Italy, I can’t tell you how many times and how many ways I have eaten Tiramisu. From the classic Lady Fingers to an Italian sponge cake as a gelato, in a restaurant, at friends or family gatherings.
How to make Tiramisu
In a large bowl with a hand mixer or using the whisk attachment on a stand mixer beat together the sugar and the egg (if using) until frothy, then add the mascarpone and cream, beat until thickened.
In the baking dish place a coffee dipped ladyfinger on the bottom, top with 1/3 of the mascarpone mixture and continue for another two layers, finish with the remaining mascarpone mixture.
Refrigerate for at least 2-3 hours or even better overnight. Just before serving sprinkle with unsweetened cocoa powder.
Where did it originate?
The origins of Tiramisu are actually unknown as pretty well every region in Italy claims it as their invention! In fact a small dispute started between Tuscany, Piedmont, Friuli Venezia Giulia and Veneto.
There are many stories that started on how this dessert came about, but the official version places the origin of tiramisu in the seventeenth century in Siena. Some pastry chefs, decided to prepare a dessert to celebrate the arrival of the Grand Duke of Tuscany Cosimo de Medici.
They wanted it to reflect his personality. It had to be stunning and very tasty, but they wanted simple ingredients. But most importantly it had to be rich and decadent. And that is how Tiramisu came about. And rightly named Pick me Up.
Why use an egg?
This is the Italian recipe that I have eaten and eat in Italy. Using a pasteurized egg in this recipe is safe, if you still do not wish to use an egg, then you can just leave it out, I would advise using powdered sugar instead of granulated sure though.
What if I don’t like Cocoa?
If you don’t like cocoa you can always sprinkle the top with chocolate chips or even grated chocolate. Or just leave it plain.
Can I add alcohol to the dessert?
Yes you can add a little, I would suggest a tablespoon or two, such as marsala wine, brandy, dark rum or even a coffee liqueur or even a teaspoon of vanilla if you prefer will work. I would suggest adding it with the mascarpone.
How to store it?
The Italian dessert should be kept in the fridge in an airtight container or well covered with plastic wrap, it will keep for 2-3 days in the fridge. If you prefer you can freeze it in a freezer safe container, it will keep for up to two weeks in the freezer. Let it thaw overnight in fridge before serving.
So if you are looking for a delicious No-Bake dessert, then why not give this Easy Tiramisu Recipe a try and let me know what you think. Enjoy!
More Tiramisu Recipes
Easy Tiramisu Recipe
Ingredients
- 16-20 lady finger cookies (Savoiardi)
- ¾-1 cup strong cold coffee (espresso)
FOR THE FILLING
- 1 large egg* room temperature
- 1½ tablespoons granulated sugar*
- 1 cup mascarpone (room temperature)
- 1 cup cream (whole/heavy or whipping cream with at least 30% fat content)
*For the replacement of raw eggs, you can try using a product called Egg Replacer or there are now pasteurized eggs available. Or you can leave it out completely, if you do then substitute powdered/icing sugar for granulated sugar.
Instructions
FOR THE FILLING
- In a large bowl beat together the sugar and egg until frothy, then add the mascarpone and cream, beat until thickened, make it as thick as you desire, some like it thicker and some creamier.
- Place the cold coffee in a large enough dish so that you can easily turn the cookies, be sure to just turn the cookies once in the coffee and do not let them sit in it or they will become too soggy.
- In an 8×6 inch (20x14cm)* baking dish place a dipped cookie (one at a time) on the bottom (1st layer) top with 1/3 of the filling and continue for another two layers. Refrigerate for at least 2-3 hours or even better overnight. Just before serving sprinkle with unsweetened cocoa powder or even chocolate shavings. Enjoy!
*If you want to use a bigger pan then you will probably need to double the recipe. Unless of course you only make 2 layers.
Notes
Nutrition
Updated from November 23, 2014.
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I’ve made this recipe a couple of times and it went over well with family and friends. My question is this. You say to use a 8×6 pan but I am not sure where you find this size. I am in the US and there are 8×8, 8×9 or a 9×13 mostly. I see that Amazon has some but even with that size or these others I’ve mentioned, they’re typically are 2inches deep which is not deep enough for three layers. Last time I made this I think I used a 9×13 and only did 2 layers but it wasn’t as good as with the three layers and still had lots of room left over in the dish which makes it hard to spread your layers and also hard to travel with, without it moving. The year before I must of used a 8×8 but still had room in it and I did 3 layers but I think I had problems with it being not deep enough. Please tell me the what the depth should be for a three layer and where to find that dish size.
Hi Terri, I used a glass rectangle pan that was approximately 2 1/2 inches deep and about 8-9 inches size. It can be rectangle or even square that would work also. Let me know. Take care!
I will try that. Thank you
Hi Terri, you’re welcome, I hope you enjoy it. Take care!
Can you double the recipe and put it in 13x9x2 inch pan
Hi Mary Beth, yes you can double it and place in a 13×9 pan. Take care!
This is by far, the best tiramisu recipe (results) I have ever experienced. I have eaten a lot of tiramisu but this is #1. My family and friends all agreed.Dan
Hi Dan, thanks so much, so glad you and your family and friends agreed! Take care and have a great week.
I used a much smaller dish to make this and I barely had enough filling to make two layers. One cup of mascarpone and one cup of heavy cream was not enough. I would have doubled it to make 3 layers. And I did not put a lot of cream in between the cookies at all. Also the dessert was barely sweet so I added another tablespoon of sugar.
Hi Anna, I make this all the time with these measurements, I think you might add a lot more filling between the layers then stated in the recipe. If you want to double it then sure that’s fine. Take care!
I see some of the comments and your responses reference a recipe made with sponge cake and not the cookies, but this recipe uses the cookies. I’d like to try it with a sponge cake, where do I find that recipe on your site? Thanks!
Hi Amber, here is the recipe with the sponge cake, https://anitalianinmykitchen.com/tiramisu-layer-cake/ . I hope you enjoy it. Take care!
Another great recipe from you!!!
It was perfect and everyone loved it!!! Thank you
Deb
Hi Deb, thanks so much, glad you enjoyed it. Take care!