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Easy Tiramisu

By: Rosemary Published: Updated on: January 25, 2023

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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!

Two slices of tiramisu on black plates.

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.

beating egg & sugar, adding cream and mascarpone and beating until thick in a silver mixing bowl

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.

adding the first layer to the pan and topping with filling

Refrigerate for at least 2-3 hours or even better overnight. Just before serving sprinkle with unsweetened cocoa powder. 

adding the remaining layers and then refrigerating

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.

Tiramisu in a pan on a white board.

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.

A slice of tiramisu on a black plate.

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!

A slice of tiramisu on a black plate.

More Tiramisu Recipes

A slice of cake on a black plate.

Easy Tiramisu Recipe

Rosemary Molloy
This Easy Tiramisu Recipe is the authentic recipe I learned in Italy. Made with lady fingers, mascarpone and fresh cream, made in 15 minutes ready to eat in 2-3 hours.
4.76 from 33 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Chilling Time 3 hours
Total Time 3 hours 20 minutes
Course Dessert
Cuisine Italian
Servings 8 servings
Calories 327 kcal

Ingredients
 
 

  • 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.

    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

      Whole/heavy/whipping cream will have at least 30% fat. Don’t use anything less or it won’t thicken properly and won’t taste the same. 
      For room temperature remove from the fridge 45-60 minutes before using. 
      If you wish you can add some alcohol to the recipe, 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.
      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.

      Nutrition

      Calories: 327kcalCarbohydrates: 17gProtein: 6gFat: 26gSaturated Fat: 16gCholesterol: 141mgSodium: 68mgPotassium: 67mgFiber: 1gSugar: 2gVitamin A: 987IUVitamin C: 1mgCalcium: 73mgIron: 1mg
      Keyword easy tiramisu recipe, Italian Dessert Recipe, tiramisu, tiramisu recipe
      Tried this recipe?Let us know how it was!

      Updated from November 23, 2014.

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      1. Susie says

        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

        Reply

      2. Shannon R says

        5 stars
        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 .

        Reply

      4. 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.

        Reply

      6. GGreen says

        5 stars
        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!!

        Reply

      8. Ray says

        5 stars
        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

        Reply

      10. 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

        Reply

      11. Dusia says

        Hello,
        is the filling sufficient ?
        Only one egg?
        I thought it should be more .
        I’ll definately try with the sponge cake !!!

        Reply

      12. Sandra Roberts says

        5 stars
        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)

        Reply

        • Rosemary says

          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! 🙂

          Reply

      13. 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!

        Reply

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