When it comes to classic Italian desserts, Tiramisu stands in a league of its own.

Silky mascarpone cream, coffee-soaked ladyfingers, and a dusting of cocoa come together in perfect harmony for a no-bake dessert that’s sophisticated yet incredibly easy to make at home.

Whether you’re making it for a dinner party, holiday celebration, or just because—you’ll fall in love with this foolproof version of the timeless favorite.

Why You’ll Love This Recipe

Authentic flavor: Based on traditional Italian technique but simplified for home cooks.

No baking required: The fridge does all the work—no oven needed!

Creamy, rich texture: Silky mascarpone layered between espresso-dipped ladyfingers.

Perfect for entertaining: Feeds a crowd and gets better the longer it chills.

Customizable: Kahlua or no Kahlua—make it your own.

What You’ll Need (Ingredient Highlights)

Essential Components:

Egg yolks, sugar, salt: The base of the custard, gently cooked to be safe and stable.

Mascarpone cheese: The creamy, slightly tangy heart of tiramisu. Use it cold from the fridge for best results.

Heavy whipping cream: Adds volume and lightness.

Vanilla extract: Enhances the flavor of the mascarpone layer.

For Assembly:

Espresso + Kahlua: Strong, bold coffee flavor with an optional hint of liqueur.

Ladyfingers: Dry, crisp Savoiardi biscuits soak up the espresso beautifully.

Cocoa powder: The final dusting for a rich, chocolatey finish.

Pro Tips Before You Start

Use cold mascarpone and cream: This prevents the filling from becoming too runny.

Don’t overmix: Mascarpone can break down and become grainy if whipped too hard.

Use a digital thermometer: Ensures egg mixture is cooked to a safe 165°F–170°F.

Dip quickly: Ladyfingers should be dipped just 1–2 seconds per side to avoid becoming soggy.

Chill overnight: For best flavor and clean slices, let the tiramisu rest at least 8 hours.

How to Make the Best Tiramisu

Step 1: Make the Custard Base

In a large heatproof bowl, whisk together 6 large egg yolks, 2/3 cup granulated sugar, and 1/4 tsp salt.

Set the bowl over a saucepan of simmering water (double boiler method) and whisk continuously for 10–13 minutes, or until the mixture is thickened, pale, and reaches 165°F–170°F.

Remove from heat and cool for 5–10 minutes.

Step 2: Mix in the Mascarpone

Add 24 oz cold mascarpone cheese and 2 tsp vanilla extract to the cooled egg mixture.

Whisk gently until smooth—do not overmix.

Step 3: Whip the Cream

In a clean, cold bowl, beat 1½ cups cold heavy cream to medium-stiff peaks.

Fold half of the whipped cream into the mascarpone mixture, then fold in the rest.

Set aside.

Step 4: Prepare the Coffee Mixture

In a shallow dish, combine 2 cups cold espresso and 1/4 cup Kahlua (optional).

Stir and set aside.

Step 5: Assemble the Tiramisu

Quickly dip 40–45 ladyfingers into the espresso mixture, one at a time, and arrange them in a single layer in a 9×13 inch pan.

Spread half the mascarpone mixture over the ladyfingers.

Repeat with another layer of dipped ladyfingers and the remaining mascarpone mixture.

Step 6: Add the Finishing Touch

Dust the top with 1/4 cup unsweetened cocoa powder using a fine mesh sieve.

Cover with plastic wrap and refrigerate for at least 8 hours, preferably overnight.

What to Serve It With

A shot of espresso or a cappuccino for the ultimate Italian finish

A drizzle of chocolate sauce or shaved dark chocolate on top

A splash of Amaretto, Frangelico, or Limoncello on the side

Fresh berries or a mint sprig for a pop of color and freshness

Variations / Substitutions

Alcohol-Free Version: Omit Kahlua or substitute with coffee syrup or vanilla extract.

Make it Gluten-Free: Use gluten-free ladyfingers.

Make it Egg-Free: Use whipped cream cheese instead of the yolk-based custard (texture will differ).

Chocolate Tiramisu: Add a thin layer of chocolate ganache between layers.

Individual Cups: Assemble in parfait glasses or ramekins for easy serving.

Storage & Leftovers

Refrigerator: Store covered in the fridge for up to 4 days.

Freezer: Tiramisu can be frozen for up to 1 month. Wrap tightly in plastic and foil.

To Serve Frozen: Thaw overnight in the refrigerator before serving.

FAQs

Is it safe to eat raw eggs in tiramisu?
This recipe uses a cooked egg yolk custard that reaches a safe temperature of 165°F, so it’s safe to eat.

Can I make tiramisu without mascarpone?
You can substitute with a mix of cream cheese and heavy cream, but the flavor and texture won’t be as authentic.

Can I make this ahead of time?
Yes! Tiramisu is best made at least 8 hours ahead, and even better after 24 hours in the fridge.

How do I prevent soggy ladyfingers?
Dip each one quickly (1–2 seconds) and don’t let them sit in the coffee too long.

Can I use regular brewed coffee instead of espresso?
Yes, just make sure it’s strong and cooled before dipping the ladyfingers.

What’s the best cocoa powder to use on top?
Use unsweetened, high-quality cocoa powder like Valrhona or Ghirardelli for the best finish.

How do I cut clean slices?
Chill overnight, use a sharp knife, and wipe it clean between each cut for perfect presentation.

Final Thoughts

If you’ve never made homemade tiramisu, this is your sign to start.

With its dreamy layers, bold coffee notes, and luscious mascarpone cream, this classic Italian dessert never fails to impress.

Whether you’re celebrating something special or simply craving something indulgent, this best tiramisu recipe is guaranteed to satisfy.

Every bite melts in your mouth and leaves you wanting more.

Make it once—and it’ll become your go-to dessert for life.