This easy tiramisu recipe is my favorite make-ahead Italian dessert for a crowd! Made with creamy mascarpone mixture, strong brew coffee dipped ladyfingers, a dusting of cocoa powder… and no raw eggs. This is heaven in a baking dish!
Tiramisu is the Best Italian Dessert
When it comes to Italian desserts… there are quite a few famous ones! Cannoli, biscotti, and ricotta cheesecake all come to mind. But the most famous Italian dessert is probably tiramisu!
And what’s not to love about this coffee flavored treat? This quintessential Italian dessert is rich, creamy, and so satisfying. And a small slice is all you need, so it easily serves a crowd! This is our go-to dessert for family gatherings from Christmas to Mother’s Day.
This is NOT Traditional Tiramisu
I don’t want to get in trouble with the tiramisu recipe police. So I’ll just come out and say this upfront, this is NOT traditional tiramisu. This does have elements of a traditional tiramisu recipe, it’s my own take on the classic Italian dessert. Here’s what makes it stand apart, and what’s the same:
- It features a super rich whipped cream mascarpone mixture instead of whipped egg whites. The combination of whipped cream and mascarpone cheese is heavenly!
- No raw eggs! To avoid raw eggs you’ll cook the egg yolks using a double boiler.
- You’ll dip lady fingers in melted chocolate, coffee, and kahlua. Use dark rum for a more traditional tiramisu. But I love using coffee flavored rum for this easy tiramisu recipe! It gives the coffee soaked lady fingers so much flavor.
- For a classic look, I dust with cocoa powder. I like to use dutch-process cocoa powder here, because it’s less bitter and intensely dark.
What is Tiramisu
- Let’s start with the name, tiramisu, which means “pick me up” in Italian. This makes sense because there are two caffeinated ingredients in the recipe: coffee and chocolate. Definitely a pick-me-up kind of dessert, if you ask me!
- Classic tiramisu is an Italian dessert that’s somewhere between a cake and a dessert casserole. Usually made in a baking dish, but this famous dessert can come in many forms.
- It features coffee soaked ladyfingers that are layered with a sweet mascarpone mixture.
- Tiramisu is a chilled Italian dessert that’s served cold, and dusted with cocoa powder before serving.
How to Make Tiramisu: The Best Tiramisu Recipe
- Make the Mascarpone Mixture: This requires a double boiler and an electric hand mixer or stand mixer. Follow the steps carefully to ensure the mascarpone mixture doesn’t curdle.
- Make the Coffee Soaked Lady Fingers: Dip the lady fingers into the hot coffee mixture. You don’t want to soak the lady fingers for too long or they’ll become soggy.
- Assemble the Tiramisu: Arrange the coffee soaked ladyfingers in a single layer on the bottom of a baking dish. Be careful not to soak the lady fingers too long, or they’ll yield a soggy tiramisu. Spread half of the mascarpone cream mixture on top of the lady fingers. Repeat this process again.
- Refrigerate the Tiramisu: Chill this for at least 8 hours before serving. Or up to 24 hours. Dust with cocoa powder before serving!
Mascarpone Cream: Mascarpone Cheese + Whipped Cream = Heaven
- Double Boiler: If you don’t have one, you can use a heatproof glass bowl and a pot to make one. Make sure the bowl fits snugly on top of the pot. When you add water to the pot, make sure the bottom of the bowl isn’t touching the water.
- Cook the Eggs: Use your double boiler to cook the egg yolks, sugar, and amaretto liqueur. This step ensures no raw eggs will be consumed! It takes about 10 minutes, so be patient.
- Make the Mascarpone Mixture: Stir the mascarpone cheese into the egg mixture. Add the mascarpone cheese a little bit at a time, until the mixture is smooth and the cheese is completely combined.
- Make the Whipped Cream: Use a large chilled bowl to whip the heavy cream and confections’s sugar. You want medium-soft peaks form.
- Add to the Mascarpone Mixture: Fold the whipped cream into the mascarpone mixture and gently stir well to combine. Mix here until you evenly combine the whipped cream with the mascarpone cheese.
Whipped Cream vs Whipped Egg Whites
- Traditional tiramisu recipes call for whipped egg whites, but my recipes uses a homemade whipped cream mixture instead.
- You’ll need an electric hand mixer this part. You’ll pour the heavy cream into a large bowl and beat until medium-soft peaks to form.
- This means you want them a little more structured than soft peaks. You want the whipped cream just firm enough that it holds its shape and doesn’t flow everywhere when you slice into the tiramisu.
- You’ll then fold this whipped cream mixture into the cooled mascarpone mixture. It should look lightly yellow and super smooth and creamy!
Dip Lady Fingers: Use Strong Brew Coffee
- The first step to this phase? Make a STRONG pot of coffee. If you have an espresso maker at home, espresso will work great, too. Pour the hot coffee into a wide and shallow bowl.
- Add the chocolate and cocoa powder to the strong coffee and mix until smooth. You don’t want any large clumps of cocoa powder or chocolate.
- Fold in the vanilla extract and Kahlua! If you don’t have Kahlua, you may omit or use dark rum, brandy, or even another coffee liqueur.
- Finally, grab your lady fingers and start dipping. They should be HARD lady fingers.
- Soft will not work for this recipe, they’ll get too soft and mushy. You can find lady fingers in most grocery stores, but you can also order them online here.
- Quickly dip each ladyfinger into the coffee mixture. Don’t let them get too saturated with liquid, they’ll soften on their own as the tiramisu sets.
Assemble the Tiramisu in Baking Dish
- Arrange half the coffee soaked lady fingers on the bottom of a 9×13 baking dish. Then spread half of the mascarpone cream cheese mixture on top of the lady fingers.
- Spread the mascarpone cream mixture evenly with a spatula to cover the coffee soaked lady fingers. Then start the process again!
- Top the cream with a second layer of dipped ladyfingers, and then top with the remaining mascarpone cream.
Chill the Tiramisu: Grab some Plastic Wrap!
- The final step is definitely the hardest! Cover with plastic wrap and chill, in the refrigerator, for 4 hours, or overnight!
- I prefer this recipe chilled for 8 to 12 hours, so you can definitely make it ahead of time. I think it’s best served within 24 hours of making.
- Dust with cocoa powder before or after chilling. But the plastic wrap may make the cocoa look sloppy. Don’t worry, you can just dust with more cocoa powder before serving.
How to Slice Tiramisu
- When it comes time to slice, don’t be afraid to just stick the knife in and SLICE!
- But neat and tidy squares look the prettiest, so I suggest cutting small pieces and wiping the knife between every slice.
- You can also pop the tiramisu in the freezer for 5 minutes, which helps the cream set up just a bit. This isn’t necessary, but an option if you’re little OCD like me and like clean cuts!
Does Tiramisu have Alcohol?
- If you’ve read this post, you know the answer is yes. Tiramisu does have alcohol, as all traditional tiramisu recipes do.
- Alcohol adds a lovely flavor, but you can make this recipe without booze.
- To make this recipe without alcohol, simply omit in both steps.
- If you simply want to alter the alcohol used, feel free. You can use dark rum, Bailey’s Irish cream, sweet marsala wine, or even grand marnier liqueur!
Italian Tiramisu for a Crowd
Ingredients
- 9 egg yolks (160 grams)
- 1/2 cup (99 grams) sugar
- 1/3 cup (74 grams) Amaretto liqueur
- 16 ounces (460 grams) mascarpone, softened to room temperature
- 2 and 1/4 cups (511 grams) heavy whipping cream
- 2 Tablespoons (22 grams) confectioners’ sugar
- 2 cups (454 grams) freshly brewed strong coffee
- 1 ounce (28 grams) dark chocolate
- 1/3 cup (28 grams) dutch-process cocoa powder, plus more for dusting
- 1/4 cup Kahlua liqueur (68 grams)
- 1 teaspoon vanilla extract
- 48 hard ladyfingers
Instructions
- Place a large heatproof bowl over a pot of simmering water, making sure the bowl fits snugly on top of the pan and that the bottom of the bowl isn’t touching the simmering water. Add the egg yolks and sugar into the bowl and cream together with a whisk. Add the amaretto and and continue to whisk until the mixture is very thick and almost doubled in volume, about 10 minutes.
- Remove from heat and stir in the mascarpone, a little bit at a time, until the mixture is smooth and the cheese is completely combined. Set aside.
- In a chilled bowl, whip the heavy cream and confections’s sugar with a handheld electric mixer on medium-speed. Whip until medium-soft peaks form. Then fold the whipped cream into the mascarpone mixture, and stir well to combine.
- In a small saucepan, combine the hot coffee, chocolate, and cocoa powder. Whisk well to melt the chocolate and evenly combine the ingredients. Then stir in the Kahlua and vanilla. Allow mixture to cool for about 5 minutes.
- Quickly dip each ladyfinger into the coffee mixture and arrange in a single layer on the bottom of a 9×13-inch baking dish. Be careful not to soak the lady fingers too long, or they’ll yield a soggy tiramisu.
- Spread half of the mascarpone cream mixture on top of the lady fingers, and smooth the top with a spatula.
- Repeat with a second layer of coffee dipped ladyfingers, then top with the remaining mascarpone cream.
- Refrigerate for at least 8 hours before serving. Or up to 24 hours. Dust with cocoa powder before serving!
Hi Ashley! Thank you for an incredibly delicious Tiramisu recipe! I made it for an Italian wine tasting party last evening and everyone loved it. Your recipes are thoughtfully written and produce great results! I am looking forward to receiving your new book I ordered! Grazie mille!
This comment made me so happy to read! Thank you for letting me know, Catriona 🙂 And I can’t wait to hear how you like the book; I hope you love it!
Has anyone tried making this with soft lady fingers?
I do NOT recommend this! Your tiramisu will be very soggy.
Is the coffee necessary?
I’ve never made this without coffee, so I cannot suggest a substitute. It would definitely change the overall taste and texture of the recipe if you omitted it. Perhaps hot chocolate or chai tea would work, if you’re up for experimenting 🙂
My whole family LOVES this! (Minus the liquor, lol) I made my own lady fingers, since we couldn’t find any at our supermarket. Thanks so much!
Feb 2022:
I halved this recipe for a smaller crowd and it was my first time making tiramisu! It was SO easy and SO delicious! Will be making again and again!
Hi Ashley,
Thank you for the best tiramisu recipe.I made this for Christmas, is so so good.
I follow your recipe and came perfect.
Happy holidays and Happy New Year!
Never mind, I read the recipe over very carefully for 4 times and now I know what happens to the coffee, cocoa and chocolate! DUH!
Hello Ashley, do you put the mascarpone cheese in very hot mixture of yolks and sugar or I have to let cool and add mascarpone cheese
Thank you!
You neglected to say where the chocolate, cocoa and hot coffee goes in. I would like to know if it goes under the lady fingers. Thank you!
Sarah
The best recipe i have ever seen before
I’m planning on making this in individual 6 oz plastic cups. Does anyone have any idea how many servings this yields beyond “a 9 x 13 pan”?
I’d say it’ll serve 8 people easily! More if you slice small.