Easy Classic Tiramisu

Make a classic tiramisu with this easy recipe — a rich, delicious Italian layered dessert of mascarpone custard, whipped cream, and coffee-soaked ladyfingers. If you love coffee-based desserts that are also creamy and light, this one's for you.

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Why you'll love this tiramisu

• Creamy mascarpone custard with cooked egg yolks — no raw eggs.
• Coffee-soaked ladyfingers that turn soft and cake-like overnight.
• No baking — just whisk, layer and chill.
• The perfect make-ahead dessert for dinner parties and holidays.

Ingredients

Coffee Mix

• 1/2 cup (120ml) brewed espresso or very strong coffee, room temperature
• 1/4 cup (60ml) Kahlua or amaretto
• 2 tsp vanilla extract

Coffee Cream

• 3 large egg yolks
• 1/4 cup (50g) granulated sugar
• 1/4 cup (60ml) Kahlua or amaretto
• 1 cup (225g) mascarpone cheese, room temperature
• 1 tsp vanilla extract
• 3/4 cup (175ml) heavy/double cream
• 18-20 ladyfingers
• 30g dark chocolate or cocoa powder, for dusting

Cream on Top (optional but recommended)

• 60g (2 oz) cream cheese, room temperature
• 30g (¼ cup) icing sugar
• 150g (⅔ cup) double/heavy cream

Directions

1. Place a heatproof bowl over a pan of simmering water (a double boiler). Add egg yolks and sugar, and whisk on high speed for 5-10 minutes until the mixture turns from yellow to pale and is cooked through — it will increase in volume. Add your alcohol of choice, then remove from heat and set aside to cool slightly.

2. Add room-temperature mascarpone cheese and mix until smooth.

3. In a separate bowl, combine espresso, alcohol and vanilla. Dip each ladyfinger into the coffee mixture for a few seconds, then arrange them closely together in your serving dish.

4. In a different bowl, whisk heavy cream to soft peaks, then gently fold it into the coffee-mascarpone mixture. Add vanilla extract and mix again.

5. Pour the coffee cream mixture over the first layer of ladyfingers, spreading evenly with a spoon.

6. Repeat — dip more ladyfingers, layer on top, add the remaining coffee cream. Place in the fridge to set.

7. Optional but recommended: whisk cream cheese and icing sugar for 3 minutes until smooth. Slowly add heavy cream, whisking gently (don't overmix). Add vanilla, then pipe onto the tiramisu. Dust with cocoa powder and refrigerate for at least 8 hours.

8. Serve with tea or coffee. This tiramisu is to die for!

Alla's tips for the best tiramisu

• Dip the ladyfingers fast — 1–2 seconds per side. Soaked ladyfingers turn soggy.
• Room-temperature mascarpone blends smoothly; cold mascarpone goes lumpy.
• Don't overwhip the mascarpone — it can turn grainy.
• Cook the yolks until pale and thick for a stable, safe custard.
• Chill overnight. Tiramisu is always better the next day.
• Dust with cocoa just before serving so it stays dry and velvety.

Storage

Keep covered in the fridge for up to 3 days. You can freeze tiramisu (without the cocoa) for up to 1 month and thaw overnight in the fridge.

Frequently asked questions

Can I make tiramisu without alcohol?
Yes — replace the Kahlua or amaretto with extra coffee and 1 tsp vanilla.

Are the eggs cooked?
Yes. The yolks are whisked over simmering water until pale and thick, which cooks them.

What can I use instead of mascarpone?
Full-fat cream cheese mixed with a little heavy cream is the closest substitute.

Why is my tiramisu runny?
The cream was underwhipped, or the ladyfingers were soaked too long. Chill it for longer, ideally overnight.

How far ahead can I make it?
Up to 2 days ahead — it gets better as it rests.

More recipes to try

• Matcha Tiramisu
• Chocolate Mousse Pots
• No-Bake Raspberry & White Chocolate Cheesecake
• Whipped Dalgona Coffee

Hugs, Alla xox

☕ I'm doing a free live tiramisu class on 21st November Join here →