This easy tiramisu recipe is my favorite make-ahead Italian dessert! Creamy mascarpone cheese, strong brew coffee dipped ladyfingers, a dusting of cocoa powder… and no raw eggs. This is heaven in a baking dish!

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!

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 say it: this is NOT traditional tiramisu. It has elements of traditional tiramisu, but my own take on the classic Italian dessert. Here’s what makes it stand apart, and what’s the same:

• Features a super rich whipped cream mascarpone mixture instead of whipped egg whites. Whipped cream and mascarpone cheese is heavenly!
• No raw eggs! To avoid raw eggs you’ll cook the egg yolks using a double boiler.
• Lady fingers are dipped in an espresso mixture of 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, dust with cocoa powder. I use dutch-process cocoa powder because it’s less bitter and intensely dark. 

What is Tiramisu?

• Tiramisu means “pick me up” in Italian. This makes sense because there are two caffeinated ingredients in the recipe: coffee and chocolate.
• 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

1. Mascarpone Cheese 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.
2. 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.
3. Assemble: Arrange the coffee soaked ladyfingers in a single layer on the bottom of a baking dish. Don’t soak the lady fingers too long, or they’ll become soggy. Spread half of the mascarpone cream mixture on top of the lady fingers. Repeat this process again.
4. Refrigerate: Chill this for at least 8 hours before serving. Or up to 24 hours. Dust with cocoa powder before serving! 

Mascarpone Mixture (No Raw Eggs!)

1. Double Boiler: Or use a heatproof glass bowl and a pot. Make sure the bowl fits snugly on top of the pot. And make sure the bottom of the bowl isn’t touching the water.
2. Cook the Eggs: Use your double boiler to cook the egg yolks, sugar, and amaretto liqueur. This ensures that you will not consume any raw eggs.
3. Make the Mascarpone Mixture: Stir the mascarpone cheese into the egg mixture, a little bit at a time. Until the mixture is smooth and completely combined.
4. Make the Whipped Cream: Use a large chilled bowl to whip the heavy cream and confections’s sugar. You want medium-soft peaks form, not super stiff peaks.
5. Add to the Mascarpone Mixture: Fold the whipped cream into the mascarpone mixture and stir to combine. Mix 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 whipped cream mixture instead.
• You’ll need an electric hand mixer. You’ll pour the heavy cream into a large bowl and beat until medium-soft peaks to form.
• You want them a little more structured than soft peaks. The whipped cream should be firm enough that to holds shape 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

• 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 chocolate and cocoa powder to the strong coffee and mix until smooth. You don’t want large clumps of cocoa powder or chocolate.
• Fold in the vanilla extract and Kahlua! No Kahlua? Omit or use dark rum, brandy, or another coffee liqueur. 
• Finally, grab your lady fingers and start dipping them into the espresso mixture. They should be HARD lady fingers.
• Soft will not work for this recipe. You’ll find lady fingers in most grocery stores. Or 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

1. Arrange half the coffee soaked lady fingers on the bottom of a baking dish. Spread half the mascarpone cream cheese mixture on top of the lady fingers.
2. Spread the mascarpone cream mixture evenly with a spatula to cover the coffee soaked lady fingers. Then start the process again!
3. Top the cream with a second layer of dipped ladyfingers, and then top with the remaining mascarpone cream.

Chill and Slice the Tiramisu

• Cover tiramisu with plastic wrap and chill, in the refrigerator, for 6 hours, or overnight!
• I prefer this recipe chilled for 8 to 12 hours. You can make it ahead of time, but 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.
• Don’t be afraid to just stick the knife in the casserole dish and slice into squares.
• But neat and tidy squares look the prettiest, so I suggest cutting small pieces and wiping the knife between every slice.
• You can also place the tiramisu in the freezer for 5 minutes, which helps the cream set up a bit. This isn’t necessary, but an option for cleaner slices.

Tiramisu without 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.
• Or alter the alcohol used by using Bailey’s Irish cream, sweet marsala wine, or even grand marnier liqueur!