This Tiramisu recipe is made with a classic creamy filling of tempered egg yolks, mascarpone and cream, coffee-soaked ladyfingers and topped with a dusting of cocoa and chocolate shavings.

It’s an Italian favorite that everyone will love!

tiramisu whole pan

If you enjoy no bake desserts as much as we do, you might also like this Oreo No Bake Cheesecake or these Chocolate Macaroons (No Bake)!

A Classic Italian Dessert

Tiramisu is a classic Italian dessert. It’s light, creamy, and flavored with coffee, Kahlua, and cocoa, which are three of my favorite things.

And because it’s a no bake dessert, enjoy this tiramisu recipe all summer long without heating up the house. Once you temper the eggs that’s it! But it’s just a few minutes and no oven required!

slice of tiramisu on plate

Tiramisu Ingredients

Most of the ingredients are things you probably have on hand (like eggs and cream) but there are a few unusual ingredients in this recipe.

Lady Fingers

So what are lady fingers? Lady fingers are a light and crispy cookie, great for trifles and of course this tiramisu recipe. (You can get them online here or at the grocery store). In this recipe they get nice and soft like an icebox cake.

If you can’t find ladyfingers, make them homemade (I used this ladyfinger recipe). If making your own, make them a few days in advance and let them get hard and slightly stale, or make one day in advance and leave on the counter without being covered.


This is an Italian type of cream cheese and can be found at most grocery stores. It has a higher fat content making it creamier than American cream cheese.


This is a coffee flavored liqueur, any coffee liqueur can be substituted. Other options can include rum, brandy or amaretto.

If you prefer, this can be made without alcohol (replace it with extra coffee or water).

close up slice of tiramisu

How to Make Tiramisu

  1. Make custard filling: This has to cool to room temperature before you can start assembling so it’s a good idea to make it a couple of hours before you need it. I do like to stir in the mascarpone while it’s warm because it incorporates more easily and without lumps.
  2. Whip cream and fold it into custard filling carefully, once it has cooled. You don’t want to add it to hot custard!
  3. Layer: dunk ladyfingers in the coffee and Kahlua mixture, turning over a couple of times to coat all sides. Place in the pan, top with half the custard filling, and repeat layers one more time.

Make in Advance

Tiramisu is a great dessert to make in advance because it does require time to chill so the flavors come together and the ladyfingers soften.

Let chill for at least 6 hours or as long 2-3 days. Dust with unsweetened cocoa powder and top with chocolate shavings if desired just before serving.

More Easy No-Bake Desserts:

slice of tiramisu on plate
5 from 11 votes↑ Click stars to rate now!
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Easy Tiramisu Recipe

This Tiramisu recipe is made with a classic creamy filling of tempered egg yolks, mascarpone and cream, coffee-soaked ladyfingers and a dusting of cocoa and chocolate shavings.
Prep Time 25 minutes
Cook Time 15 minutes
Chilling time 6 hours
Total Time 6 hours 40 minutes
Servings 9 servings



  • 4 egg yolks
  • ½ cup granulated sugar
  • ½ cup whole milk
  • 8 ounces mascarpone 225 grams
  • 1 teaspoon vanilla
  • 1 cup heavy whipping cream


  • cup strong brewed coffee or espresso room temperature
  • 2 tablespoons Kahlua liquor or brandy
  • 18-20 ladyfinger cookies
  • cocoa powder and chocolate shavings optional, for garnish


  • In a medium saucepan, whisk egg yolks, sugar, and milk together until combined. Place over medium heat, and cook, whisking constantly, until thickened (don't rush, this can take 10-15 minutes).
  • Remove from the heat and stir in mascarpone and vanilla and let custard cool to room temperature.
  • Whip cream with an electric mixer until stiff peaks form. Gently fold into the cooled custard.
  • In a small bowl, combine coffee and Kahlua.
  • Dip ladyfingers in coffee mixture, turning in the liquid 2 or 3 times. Place a single layer in the bottom of an 8x8" pan.
  • Cover with half of the mascarpone custard, then repeat layers one more time.
  • Cover and chill for at least 6 hours before serving. Dust with cocoa powder and top with chocolate shavings before serving as desired.



If you'd like to leave out the alcohol, substitute extra coffee or water in place.
5 from 11 votes

Nutrition Information

Calories: 265 | Carbohydrates: 28g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 174mg | Sodium: 53mg | Potassium: 71mg | Fiber: 1g | Sugar: 13g | Vitamin A: 660IU | Vitamin C: 0.2mg | Calcium: 54mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert
Cuisine Italian

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side view of Tiramisu
closeup of Tiramisu
Tiramisu overhead in the pan, a slice of Tiramisu



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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. I have made this particular recipe twice, it’s the bomb!! I use more Kahlua then it calls for and boom cha ca lacka, awesome possum!!!!5 stars

  2. Hi Ashley,

    Your recipe for Tiramisu is the first I have seen with milk added to the eggs and sugar. I also noticed that you do not use the double boiler method to cook them. I am wondering since the ingredients are on direct heat that the milk added prevents scorching?

    Also you add the mascarpone right after taking the egg mixture off the heat. No cooling down first? Will it be runny and thicken up as the custard cools?

    I tell you my head is spinning with all the variations I have been reading in researching Tiramisu recipes! It’s really confusing. MANY different techniques and measurements are used.

    Thank you for answering my questions. I would like to make yours for sure. just need clarification from you on those first.

    1. The custard should be cooked over low to medium heat – it won’t scorch. It does need to be stirred throughout the cooking process. The custard is very thick. When the mascarpone goes in warm, it blends easily. It will never be runny, and it will continue to thicken as it cools. I hope that helps Terry!

  3. your quick and easy recipes are a blessing. I’ve tried so many of your recipes and they always turn out great and I get lots of appreciation which in turn goes to you. Baking was never my forte, but now thanks to you, I’m considered as a fine home chef. Made your tiramisu last night from scratch and the lady fingers turned out great and so did the mascarpone cheese. Waiting for the review once the guests try it at lunch today.
    Much love and more power to you 5 stars