Learn how to make homemade Tiramisu with this easy, no-bake recipe. Creamy mascarpone, rich coffee, and a touch of cocoa make this classic Italian dessert a crowd-pleaser for any occasion.
Homemade Tiramisu is the ultimate Italian dessert—it’s rich, indulgent, and absolutely delicious. The combination of soft lady fingers dipped in bold coffee, creamy mascarpone, a dusting of cocoa, creates a perfect balance of flavors that’s simply irresistible. Every bite feels like a luxurious treat, making it the kind of dessert that's something you'll enjoy over and over again.
What makes homemade tiramisu even better is that it's something you can easily make yourself. No baking required! It’s the perfect choice for summer, when you want a showstopper dessert that's refreshing too. I love to make it the night before I plan to serve it. That way, the flavors have time to develop and the dessert is ready and I don't have to worry about it on the day that I'm serving it.
The mascarpone filling is the heart and soul of any homemade tiramisu. It’s so creamy and luscious, with the perfect balance of sweetness that makes it absolutely irresistible. Best of all, you can easily make it yourself at home, ensuring your tiramisu tastes fresh and homemade, every time. The mascarpone is the secret to the perfect texture and flavor. It just isn't Tiramisu if you use cream cheese.
If you’ve never made tiramisu at home before, get ready to fall in love with it after the very first bite. The combination of rich coffee, chocolate, and that creamy, luxurious filling is simply irresistible. It’s the perfect mix of cool, rich, and absolutely divine! And if you’re a tiramisu fan, you have to try some fun twists—like Strawberry Tiramisu or Pumpkin Tiramisu. Trust me, they’re just as amazing and totally worth the try.
Ingredients
- lady fingers
- You will need the Italian lady fingers called savoiardi. They are light and very crisp. DO NOT use the soft lady fingers that are sometimes sold in the grocery stores. They will turn to mush and will not work for this recipe. A 14 oz package is perfect, with only about 6-8 cookies extra.
- coffee
- Brewed coffee is the optimal option. Just brew a pot the way you would drink it and cool it. You can also use instant coffee or espresso dissolved in hot water.
- rum
- You can also use Marsala wine or Coffee Liqueur instead of the rum, or omit the rum and use only coffee.
- egg yolks
- The yolks will thicken the custard and will give it a richer flavor.
- sugar
- half n half
- This product is equal amounts of whole milk and heavy cream.
- mascarpone cheese
- This is an absolute must for Tiramisu. You can use cream cheese instead, but it will have a different texture and flavor than Tiramisu.
- vanilla extract
- heavy cream
- The whipped cream will make the custard filling much lighter and fluffier.
- powdered sugar
- cocoa powder
- You need to use unsweetened cocoa powder.
How To Make Tiramisu
- Combine the coffee and rum in a rimmed dish and set aside.
- In a shallow, rimmed dish (this makes it easier to dunk the ladyfingers), mix together the coffee and rum. Set it aside while you prepare the rest of the dessert.
- Make the custard base (important step!).
- Set up a heatproof bowl over a small saucepan with about an inch of water in the bottom (creating a double boiler effect). The bowl should not touch the water, so be sure there's space between them. Bring the water to a boil, then reduce the heat to a simmer.
- In the bowl, whisk together the egg yolks and ¼ cup of sugar until the mixture is smooth and well combined.
- Add in the half-and-half and continue whisking for 7-10 minutes. The mixture should thicken and cook through—you're looking for a custard-like consistency.
- Once thickened, remove from heat and set aside to cool.
- Whip the heavy cream.
- In a chilled mixing bowl using a whisk attachment or a hand held mixer, combine the heavy cream, powdered sugar and a splash of vanilla.
- Whisk until soft peaks form—this means the cream should hold its shape, but still be a little fluffy and not too stiff.
- Mix the mascarpone and egg yolk mixture.
- In a separate bowl, mix the mascarpone cheese and sugar together using a rubber spatula or an electric mixer. It should combine easily, but be careful not to overmix.
- Add the cooled egg yolk mixture to the mascarpone and stir until everything is well incorporated.
- Finally, fold in the whipped cream gently, taking care not to deflate it too much. This step creates that creamy, cloud-like filling that makes tiramisu so irresistible.
Assembling the Tiramisu
Now it's time to put it all together!
5. Prepare the lady fingers.
- Quickly dip each ladyfinger into the coffee mixture, holding it in for just 1-2 seconds on each side. The goal is to soak them, but not turn them to mush—you want the inside to stay a little dry so they don’t fall apart.
- As the Tiramisu stands, it will soften and be the perfect consistency. If the lady fingers are too wet, it will have a really unpleasant texture.
- Arrange the soaked ladyfingers in a single layer at the bottom of your baking dish. You can line them up in one direction or alternate the direction to make them fit.
6. Layer the Tiramisu.
- Spread half of the mascarpone mixture evenly over the ladyfingers. Use a spatula to smooth it out.
- Dust the top with a generous layer of cocoa powder for that classic tiramisu finish.
- Repeat with another layer of ladyfingers dipped in the coffee mixture, topping them with the remaining mascarpone mixture. Smooth it out evenly and finish with another dusting of cocoa powder.
7. Chill before serving.
- Cover the tiramisu and refrigerate it for at least 6 hours, preferably overnight. This resting time allows the flavors to meld and the texture to set perfectly.
- When you're ready to serve, slice it up and enjoy the creamy, indulgent layers of this classic Italian dessert!
Helpful Tips For the Best Homemade Tiramisu and Frequently Asked Questions
If you can't find mascarpone, cream cheese is a good alternative, but keep in mind it will change the flavor and texture. To get the best result, make sure the cream cheese is at room temperature before mixing it in, so it blends smoothly with the other ingredients.
The key is to dunk the ladyfingers quickly—just about 1-2 seconds on each side. If you hold them in the coffee for too long, they’ll absorb too much liquid.
Also, make sure you're using the right kind of lady fingers. (See below for more details.
You’ll need savoiardi ladyfingers for the best texture and flavor. These are the Italian-style, dry, crisp cookies that hold up well when soaked in coffee. Don’t use the soft, spongy ones you might find at your local supermarket. They’ll turn mushy and won’t hold up as well in this dessert. Savoiardi are often found in the international or Italian food section of your store.
The custard really makes the mascarpone filling next-level, giving it that velvety, smooth texture that’s a hallmark of tiramisu. If you want a shortcut, you can mix in an 8-ounce package of softened cream cheese with the mascarpone to create a smoother filling, but trust me, the custard adds something special.
Yes! Tiramisu actually freezes really well. Just store it in an airtight container, and store in the freezer for up to a month. When you're ready to enjoy it, just thaw it in the fridge for a few hours, and it’ll taste just as delicious as when you first made it.
Tiramisu
Learn how to make homemade tiramisu with this easy, no-bake recipe. Creamy mascarpone, rich coffee, and a touch of cocoa make this classic Italian dessert a crowd-pleaser for any occasion.
- Prep Time: 45 mins
- Cook Time: 7 mins
- Total Time: 52 mins
- Yield: 8-10 1x
Ingredients
- 14 oz lady fingers
- 2 ½ cups coffee, cooled
- ¼ cup rum
- 6 egg yolks (from large eggs)
- ¼ cup granulated sugar
- ½ cup half n half (equal parts whole milk and heavy cream)
- 1 ½ pounds mascarpone cheese, softened
- ½ cup powdered sugar for the mascarpone, plus 2-4 Tablespoons additional powdered sugar for the whipped cream
- 2 teaspoons vanilla
- 1 ¼ cups heavy cream
- cocoa, for dusting
Instructions
- Combine the coffee and rum in a rimmed dish and set aside. You can dissolve some instant coffee or espresso in some water, if you don't have any leftover coffee or don't want to brew it. The coffee needs to be cold.
- Set up a heatproof bowl over a small saucepan. Pour in about an inch or two of water into the saucepan, making sure that the bottom of the bowl doesn't touch the water. Bring the water to a boil, reduce the heat to a simmer.
- Combine the egg yolks and ¼ cup of sugar in the bowl, whisking to combine, until the mixture is well combined.
- Pour in the half n half, and keep whisking for 7-10 minutes, until the mixture is cooked through and has thickened. Set aside to cool.
- In another bowl, combine the mascarpone cheese and powdered sugar. It should be easy enough to mix up the mascarpone and sugar with a rubber spatula. If not, mix it up using a hand mixer or a standing mixer. Be careful not to over mix it though.
- In a chilled bowl and using a cold whisk attachment and whip up the heavy cream, vanilla and sweetening it with 2-4 Tablespoons of powdered sugar, until soft peaks form.
- Add the cooled egg yolk mixture to the mascarpone.
- Add the vanilla and fold in the whipped cream.
- From this point you'll start assembling the Tiramisu. I use a 13x9 inch rimmed glass baking dish.
- Dunk the lady fingers in the coffee and rum mixture, just 2-3 seconds on each side. Don't turn the lady fingers to mush, you want the center of the lady finger to still be dry. As the Tiramisu stands, it will soften and be the perfect consistency. If the lady fingers are too wet, it will have a really unpleasant texture.
- Arrange the soaked lady fingers in one layer. You can have them all in one direction, or different directions, just make it fit.
- Spread half of the mascarpone mixture over the lady fingers.
- Dust it with cocoa powder.
- Repeat with another layer of lady fingers, dipping them in the coffee and rum mixture, arranging them in one layer and topping with the remaining mascarpone mixture. Spread it out evenly and dust with more cocoa powder.
- Chill for at least 6 hours before serving.
Notes
Why make the custard for the mascarpone filling?
It will give the mascarpone filling a luscious, velvety and really smooth texture. If you'd rather not do it, you can add 1 (8 oz) package of softened cream cheese to the mascarpone cheese, but the results won't be the same.
Use the correct lady fingers
You’ll need savoiardi ladyfingers for the best texture and flavor. These are the Italian-style, dry, crisp cookies that hold up well when soaked in coffee. Don’t use the soft, spongy ones you might find at your local supermarket. They’ll turn mushy and won’t hold up as well in this dessert. Savoiardi are often found in the international or Italian food section of your store.
You can freeze Tiramisu
Tiramisu actually freezes really well. Just store it in an airtight container, and store in the freezer for up to a month. When you're ready to enjoy it, just thaw it in the fridge for a few hours, and it’ll taste just as delicious as when you first made it.
Hi Olga. Just made this delicious cake... Cant wait to try it tomorrow =) Added coffee liquor to the actual coffee. Hoping it will be good =)
Hi Olga!!
wanted to leave a positive feedback about this recipe! I have tried different version of making tiramisu and this recipe came the closest to the Olive Garden tiramisu that i love. I am impressed by the velvety and creamy texture of the cream...We very much enjoyed it. Thank You
That's wonderful, Ilona! I'm thrilled to hear that you were pleased with the results.
Hi Olga!
First off-maladets your recipes are always great =)
One question I had about the tiramisu recipe was what type of rum did you use? The flavor of rum is very different from one bottle to the next and wanted to take suggestions. Let me know!! Thank you.
Thanks, Violet! You can use any rum that you like, or even cognac, brandy or coffee liqueur. I usually buy Bacardi Gold Rum, because that's the one that's usually available.
where can I find mascarpone cheese??
Veronika, I found mine at Krogers, but I have seen it at Target and Sprouts too. Its usually where the specialty cheeses are. I paid $12. Hope that helps!
Mascarpone cheese is sold in the dairy section of the store, usually with other specialty cheeses.
Hi, Just want to let you know that I'm in process of making the tiramisu. As the previous reviewer wrote it took me almost 30 minutes for the custard to thicken. In your recipe at the beginning of the post you say to use 6 egg yolks (which is what I used), but in your recipe box you say to use 4 egg yolks. So which is it? I went with more, since I wanted more cream. Just wanting clarification though.
I'll let you know how the rest of the cake turns out when we try it.
Sorry about the confusion. I've made it with both 4 and 6 egg yolks and they both turned out really well. The eggs will not become thick like a pudding, just slightly thickened. The mixture will thicken more as it cools. I didn't have any issues whenever I made this Tiramisu.
However, if it gives you a hard time, you can simply omit it. Follow the instructions that I have written in the recipe; I wrote how to make the mascarpone mixture without the custard.
Oh, I wanted to add the custard, personally I think that's the best part :-). It was kind of expensive to use the mascarpone ($15 total, maybe I'm shopping in the wrong place?)
The cake was good though, even my kids loved it, it was eaten very very fast. So thanks for the recipe. I'll try to shop around for the cheaper mascarpone and will certainly make this recipe again.
Olga! I made this cake yesterday and was blown away today by the flavor! Wow! This is honestly the best Tiramisu I ever ate! I love the egg custard; it definitely was worth all the trouble I went through. (Took me about 25 minutes for my custard to turn into a custard!) Thanks for the awesome recipe. Will definitely make again in the future. 🙂
Thanks, Oksana, for such awesome feedback! I'm thrilled to hear that you liked it.
hey Olga:) for the mascarpone cheese, how much is that in oz? my store on'y sells the soft version in small 8oz packages. can I make beskvit cake instead of using lady fingers? thanks dear!
Hi Lina,
I would suggest using lady fingers instead of making a sponge cake. It will work, of course, but Tiramisu is made from lady fingers.
1 lb = 16 oz. You will need 3 containers.
This was yummy! Thanks for a great tiramisu recipe.
That's great, Julie! It's always so nice to hear that a recipe that we love is enjoyed by other families too:).
Just made it :). The cream tastes good, I hope the finished product tastes as good. I have been looking for this quick recepie for a while.
I'm so glad you were pleased with the cream. We really like it too, Tanya.
where can i purchase these lady fingers?
I've seen them in most grocery stores in our area. Look in the cookie aisle or the international aisle, Viktoriya.
For some reason the store I went to had them in the produce section.
Oooh, yumm! I haven't made Tiramisu in a long time.
Lesia L says:
Instead of dunking the lady fingers in coffee, I use a pastry brush and wipe the coffee on top of the lady fingers, this way they do not get too soggy.
Yep, that's certainly another great way of doing it, Lesia.
I prefer dunking the lady fingers, and as long as you do it quickly, the lady fingers won't get too soggy.
Yummy! Looks so delicious. My sister in law makes this with graham crackers and it tastes good.
I have been looking for an easy Tiramisu recipe, this one looks quick and delicious! Thank you for posting, Olga! Instead of doing coffee and rum, would it be possible to use Kahlua instead?
I'm not exactly sure. Is Kahlua sweet? If it is, dilute with with regular coffee, since the dessert will be too sweet. Otherwise, it will work.
Yum! All of your recipes look so delicious! If only I could consume all of these goodies and not pack on the pounds, I would bake all the time! 🙂
Ha ha, Oksana!
Eating baked goods is great, but I don't have too much patience for baking and it tends to frustrate me, so I only baked once or twice a week, unless there's some special occasions going on. However, sometimes I can get into a baking mood and bake days in a row.