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.
- 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
- 16-20 lady finger cookies (Savoiardi)
- 3/4-1 cup strong cold coffee (espresso)
FOR THE FILLING
- 1 large egg* room temperature
- 1 1/2 tablespoons granulated sugar*
- 1 cup + 1 tablespoon mascarpone room temperature (250 grams total)
- 1 cup + 1 tablespoon whole/heavy/whipping cream (250 grams total)
*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.
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.
Updated from November 23, 2014.
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Rosemary, I love the way you lay your recipes out. It is so informing that a person would have a hard time making a mistake. I made 2 of your italian cream cakes for Easter. I will let you know the reviews. Thanks, Susie
Hi Susie, thanks so much, I am glad it is helpful. Let me know how the cakes did. Take care and Happy Easter!
Shannon R says
Just made it and it’s super good so far. I haven’t tried everything together yet, but individually…… it’s wonderful. Can’t wait for desert this evening ! Thank you for the continual great recipes .
Hi Shannon, thanks I hope you enjoy it. You’re welcome, so glad you like the recipe. Take care and have a great weekend!
I want to incorporate Marsala wine. When would you recommend I add it?
Hi Troy, I would add it with the mascarpone and cream. Let me know how it goes. Take care!
Linda Forrest says
In this Tiramisu recipe, you mention, “I would use powdered sugar instead of granulated.” You have granulated in the recipe. Is the powdered sugar amount the same as granulated? This is my favorite dessert, and will make this recipe, for sure.
Hi Linda, yes the same amount of powdered sugar as granulated. Let me know how it goes. Take care!
Amazing I loved it
Hi Vanessa, thanks so much. Take care.
Rosemary, I stumbled across your site years ago with your Strawberry Tiramisu, and have turned to many of your recipes since: grazie! It was finally time for me to try classic tiramisu for myself, so of course I returned here! I was concerned about raw egg and could not find pasteurized ones, but did notice a commenter on your Tiramisu Layer Cake suggested trying it with zabaglione instead. I wanted to let you know that I made your Zabaione recipe and incorporated it into the mascarpone and cream to great success! It received rave reviews from hard-to-please relatives. Grazie for that, too!!
Hi GGreen, thanks so much so glad you enjoyed the recipes. Great idea using the zabaione. Take care.
raw egg? Is that safe to eat?
Hi Mia, if you use a pasteurized egg then it is considered safe, if not you can leave it out.
Superb tiramisu. It’s my favourite dessert , one I try
In any restaurant where it’s on the menu. This beats
Them all. Like all of your recipes, it’s easy to follow as
Well as being authentic. Thank you
Thanks Ray, so glad you enjoyed it. Have a great Sunday.
Easy to make and very delicious!
Thanks so much Laura, glad you enjoyed it.
Laura McCormick says
It sounds delicious. This is a desert I’d order at restaurants and at our localI Italian fundraiser, but never tried it myself. I’ll give it a shot this week for sure
Hi Laura, Im sure you will have no problem, let me know how it goes.
is the filling sufficient ?
Only one egg?
I thought it should be more .
I’ll definately try with the sponge cake !!!
Hi Dusia, for us it’s good, but if you like a lot of filling then you can double it.
Sandra Roberts says
Now don’t laugh, I am 1/2 Jewish 1/2 Italian and I spent a life time getting caught in the middle, but you inspired an idea that pleased both halves of my family this last Thanksgiving and request from several members of both sides to make this for this Christmas/Hanuka (Hanuka starts the 24th this year)
I made the sponge using a Star of David bunt pan I had found. All my life I used the lady fingers NEVER AGAIN YOUR WAY IS BETTER!! Anyway it was so wonderful to be able to please everyone at once even if it took 3 of these Tiramisu to get it done (REALLY BIG FAMILY)
Hi Sandra, I’m not laughing I think that is a great combination. What a great idea making the cake in a star shape. And yes the first time I ate my sister-in-law’s tiramisu it was really hard going back to cookies! 🙂
Tried this today and is so good . I will definitely be making it again
Hi Alice, thanks so glad you liked it. Have a great week.
Ritchil Shafer (Cheng and 3 Kids) says
I love tiramisu but I’ve never tried making one. I’ll be trying this recipe for sure! Thank you for sharing!
Me too! It has to be one of the best cakes around.