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!
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!
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.
Mascarpone
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.
Kahlua
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).
How to Make Tiramisu
- 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.
- Whip cream and fold it into custard filling carefully, once it has cooled. You don’t want to add it to hot custard!
- 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:
- Strawberry Cheesecake Pie (No Bake) – rich and creamy
- No Bake Chocolate Cheesecake – just 6 simple ingredients!
- White Chocolate Raspberry Cheesecake – ready in 30 mins!
- Peanut Butter Cornflake Cookies– deliciously addictive
- Affogato Recipe – easy and elegant!
Easy Tiramisu Recipe
Ingredients
Custard:
- 4 egg yolks
- ½ cup granulated sugar
- ½ cup whole milk
- 8 ounces mascarpone 225 grams
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
Tiramisu:
- ⅔ cup strong brewed coffee or espresso, room temperature
- 2 tablespoons Kahlua liquor or brandy
- 18 to 20 ladyfinger cookies
- unsweetened cocoa powder chocolate shavings, for garnish, optional
Instructions
- 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.
Video
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert
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I am sure I messed up. First I think with my gas stove my custard came to a boil too quickly but it looked right. I let it cool for about an hour…a mistake I am sure I should have cooled it longer. I whipped my whipping cream but got distracted and instead of soft peaks I got whipped cream. I mixed it with the custard and it broke. The ladyfingers in my area are wonky…They are VERY soft and small. I tried leaving them out for two days and it did nothing to them. I put them in the oven and crisped them up a bit but when dipping them in the coffee mixture they just crumbled. I don’t know what its going to taste like but I bombed it. I will give it another go. All the reviews are great.
Oh no! I am so sorry it didn’t work out for you. It definitely sounds like a series of unfortunate events. Hopefully your second attempt goes much smoother, it is such a delicious recipe.
This is my second time making this recipe. It is superb! I will also be making your scalloped potatoes. another excellent recipe! It’s the only one I use. Thank you!
I’m so glad you’ve loved the recipes Jo!
I made my first tiramisu with this recipe, and I am very pleased to say that the results were just pure joy for my guests and me. My tiramisu turned out better than any restaurant version I’ve had. I followed all the amounts for the ingredients exactly, but I made 2 changes in the methods.
I do not temper my eggs the same way as written – I heated up only the milk first on low heat, slowly stream it while whisking constantly into the egg yolks mixed with the sugar, and then heated that mixture up on medium low heat while stirring – took about 14 minutes total for the custard to thicken. Aside from this, I also made sure to stabilize my whipped cream by adding 1 Tbsp of milk powder in the cream’s soft whip stage. No deflation or weeping even on the 3rd day after preparing it. This is a problem I’ve seen in restaurants with their tiramisu layers being oddly wet.
I know there is a lot of variation in methods, but these amounts were just perfect for my taste. I don’t like drinking coffee. This coffee taste was not too strong, and sweetness level was just right. Thank you for helping me make this first endeavor a success!
Thanks for including your variations, Duy!
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!!!!
Sounds delicious Michelle! I am so glad you enjoyed this recipe.
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.
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!
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
This makes us so happy to hear Alicia. Thank you!!