Name: Easy Classic Tiramisu Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 8 h 40 min
Cuisine: Italian
Ingredients: 6 large egg yolks; 2/3 cup granulated sugar (135 grams); 1/4 teaspoon salt; 24 ounces cold mascarpone cheese (680 grams); 2 teaspoons pure vanilla extract (10 ml); 1 1/2 cups cold heavy whipping cream (360 ml); 2 cups cold espresso (480 ml); 1/4 cup Kahlua (60 ml) (optional); 40 to 45 crunchy ladyfingers; 1/4 cup unsweetened cocoa powder (22 grams)

Jump to Recipe· 4.6 from 5 reviews

If you’re craving a dessert that’s creamy, coffee-infused, and just downright irresistible, you’re going to love this Easy Classic Tiramisu Recipe. I’ve been making this tiramisu for years, and it’s always the star at every gathering. It’s one of those recipes that feels fancy but is surprisingly simple to whip up, plus it tastes authentic and indulgent — like something straight out of a cozy Italian café. Stick with me here, and I’ll walk you through every step to help you nail that perfect balance of smooth mascarpone cream and delicious espresso-soaked ladyfingers.

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Why This Recipe Works

Creamy, stable filling: Using cold mascarpone and folding whipped cream in gently creates that luscious texture without curdling.
Perfectly soaked ladyfingers: Dipping quickly in cold espresso (with a splash of Kahlua if you like) keeps them moist but not soggy.
Careful egg custard tempering: Cooking egg yolks with sugar over simmering water ensures safety and a silky smooth base.
Chill time is key: Allowing the tiramisu to set for at least 8 hours gives all flavors a chance to marry perfectly.

Easy Classic Tiramisu, Italian dessert, coffee and mascarpone dessert, homemade tiramisu, simple tiramisu recipe - The image shows a close-up of a piece of tiramisu on a white plate with a white marbled surface underneath. The tiramisu has three visible layers: a bottom layer of light brown soaked ladyfingers, a middle layer of creamy off-white mascarpone filling, and a top layer of cocoa powder dusted evenly in rich brown color. The texture of the ladyfingers is soft and sponge-like, while the mascarpone layer looks smooth and creamy. The top cocoa powder has a fine, powdery texture with slight indentations on the surface. Some cocoa powder is also scattered on the plate around the tiramisu, and the overall focus captures the dessert's soft and moist texture. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Easy Classic Tiramisu Recipe plays a vital role — from the richness of mascarpone to the bold coffee punch. Here’s a quick breakdown so you can pick quality ingredients and understand how they come together.

Easy Classic Tiramisu, Italian dessert, coffee and mascarpone dessert, homemade tiramisu, simple tiramisu recipe - Flat lay of six whole large brown eggs with clean shells, a small white ceramic bowl filled with granulated sugar, a small white ceramic bowl holding a pinch of salt, a mound of cold mascarpone cheese on a simple white ceramic plate, a small white ceramic bowl containing pure vanilla extract, a small white ceramic bowl of thick cold heavy whipping cream, a small white ceramic bowl with cold dark espresso, a small white ceramic bowl with clear amber Kahlua liqueur, and a neat stack of fresh crunchy ladyfingers arranged beside a small white ceramic plate dusted lightly with unsweetened cocoa powder, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Egg yolks: Provides richness and a silky custard texture when gently cooked.
Granulated sugar: Sweetens and stabilizes the egg yolk custard.
Salt: Enhances all the subtle flavors, balancing sweetness.
Mascarpone cheese: The creamy heart of tiramisu — make sure it’s cold and fresh for smoothness.
Vanilla extract: Adds a warm, fragrant note to the cream.
Heavy whipping cream: Whipped to fluffy peaks for lightness and body in the filling.
Espresso: Strong, cooled espresso is essential for that signature coffee flavor.
Kahlua (optional): Adds a boozy depth — but feel free to skip or swap with dark rum.
Ladyfingers: Crisp and sturdy, these biscuits soak up coffee without turning to mush.
Unsweetened cocoa powder: Used as a final dusting to add a slightly bitter contrast to the sweet layers.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the best things about this Easy Classic Tiramisu Recipe is how flexible it is. I like to customize it depending on who I’m serving and the occasion. Don’t hesitate to make it yours by adjusting flavors or even swapping ingredients.

Alcohol-free: If you’re making this for kids or prefer no alcohol, just omit the Kahlua — the espresso alone is flavorful and enough.
Extra boozy: I sometimes reduce the espresso by a bit and add a splash more Kahlua for grown-up guests who love a spirited dessert.
Chocolate twist: Mixing a teaspoon of instant cocoa powder into the mascarpone cream adds a subtle chocolate flavor I adore on chilly nights.
Individual servings: Try assembling tiramisu in jars or clear glasses for a cute presentation and portion control — perfect for parties!

Step-by-Step: How I Make Easy Classic Tiramisu Recipe

Step 1: Get Your Egg Custard Just Right

Start by whisking together egg yolks, sugar, and a pinch of salt in a heatproof bowl. Then, place the bowl over a simmering pot of water (no direct heat) and whisk constantly for about 10-13 minutes until the mixture thickens and becomes pale. I always use a thermometer to reach between 165°F and 170°F — this ensures the eggs are safe without scrambling. Set aside to cool for about 5-10 minutes before moving on.

Step 2: Blend in Cold Mascarpone and Vanilla

Once your egg custard is cool, gently whisk in the cold mascarpone cheese and vanilla extract until completely smooth. Be careful not to overmix here, or you risk the mascarpone breaking down. It should be silky and lump-free.

Step 3: Whip the Cream to Medium-Stiff Peaks

Using a clean, chilled bowl and beaters, whip your heavy cream until it holds medium-stiff peaks — sturdy enough to hold shape but still soft. This step is key for that light, airy creaminess in your tiramisu.

Step 4: Fold Cream Into Mascarpone Mixture

Fold half of the whipped cream gently into the mascarpone custard to lighten it, then fold in the rest. Folding (not stirring) preserves the fluffiness. This creamy filling is what makes your tiramisu feel so luscious.

Step 5: Dip Ladyfingers and Layer

Mix cold espresso and Kahlua in a shallow dish. Quickly dip each ladyfinger — just a gentle dunk, no soaking — and layer half of them in your 9×13 pan. Spread half your mascarpone cream over the ladyfingers. Repeat with the second layer of dipped ladyfingers, then top with the rest of the cream.

Step 6: Dust and Chill Overnight

Finish with a dusting of unsweetened cocoa powder and cover tightly with plastic wrap. Chill for at least 8 hours — I find overnight creates the best fusion of flavors and perfect texture.

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Pro Tips for Making Easy Classic Tiramisu Recipe

Use cold mascarpone: I learned the hard way that room temp mascarpone can curdle; always scoop straight from the fridge.
Don’t soak ladyfingers too long: A quick dip in coffee keeps them moist but prevents a soggy mess.
Cook egg yolks carefully: Constant whisking over simmering water is key to avoid scrambled eggs and achieve silky custard.
Chill long enough: Patience is your best friend—overnight chilling makes the flavors shine and the texture perfect.

How to Serve Easy Classic Tiramisu Recipe

Easy Classic Tiramisu, Italian dessert, coffee and mascarpone dessert, homemade tiramisu, simple tiramisu recipe - A close-up of a square piece of dessert with three distinct layers on a white plate with a white marbled background. The bottom layer is light brown soaked biscuit, the middle layer is creamy light yellow mascarpone cheese mixed with coffee-soaked biscuit, and the top layer is a smooth, creamy light yellow mascarpone cheese dusted heavily with fine dark brown cocoa powder that slightly spills onto the plate. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love a simple dusting of unsweetened cocoa powder on top — it adds a beautiful color contrast and a hint of bitterness that balances the sweetness. Sometimes, I toss on a few chocolate shavings or a sprinkle of finely grated dark chocolate for an extra touch of elegance and flavor.

Side Dishes

Tiramisu is rich, so I like to keep sides light. Fresh berries or a citrus salad work brilliantly. For a dinner party, pairing it with a small glass of Vin Santo or coffee is a perfect finish.

Creative Ways to Present

For special occasions, I’ve layered tiramisu in pretty glasses — parfait style — which makes serving easier and looks so charming. You can also try individual ramekins topped with edible flowers or a dusting of cinnamon with the cocoa powder for a unique twist.

Make Ahead and Storage

Storing Leftovers

Your tiramisu will keep beautifully for up to 4 days in the fridge. I always cover it tightly with plastic wrap or a lid to prevent it from absorbing other odors. It actually tastes better after a day, so leftovers are welcome!

Freezing

I’ve frozen tiramisu both before and after assembling. Wrapping it tightly and freezing for up to a month works well. When ready to eat, thaw it slowly in the fridge overnight to keep texture intact, although I prefer fresh if possible.

Reheating

Tiramisu is best served chilled, so I don’t recommend reheating. If you want a warm twist, try serving with a scoop of vanilla ice cream or a side of hot espresso instead of heating the tiramisu itself.

FAQs

Can I make Easy Classic Tiramisu Recipe without raw eggs?

Great question! This recipe cooks the egg yolks gently over simmering water to reach a safe temperature, so it’s not raw. If you want to avoid eggs altogether, you might try eggless tiramisu versions that use whipped cream and mascarpone only, but the custard won’t be quite the same.
What if I don’t have Kahlua? Can I substitute it?

Absolutely! Kahlua adds a lovely coffee-flavored kick, but it’s optional. You can skip it or substitute with dark rum, amaretto, or even a splash of brandy. Just adjust the espresso amount so the coffee flavor doesn’t get overwhelmed.
How do I know when the tiramisu is ready to serve?

After at least 8 hours of chilling — overnight is best — the layers meld, and the tiramisu firms up nicely for slicing. The cocoa powder on top will also look set but not dry. Be sure it’s chilled fully; serve straight from the fridge for that perfect texture.
Can I use coffee instead of espresso?

Yes! Strong brewed coffee works fine if you don’t have espresso. Just make sure it’s concentrated and cooled well before dipping the ladyfingers to keep the authentic flavor punch.
What’s the best way to prevent soggy ladyfingers?

Dip your ladyfingers quickly — about one second per side — into the coffee mixture. You want them soaked but still firm enough to hold the layers. If you leave them in too long, the tiramisu can get overly wet and lose structure.

Final Thoughts

This Easy Classic Tiramisu Recipe is one of those recipes I always keep handy for parties or cozy nights at home. It’s a perfect balance of creamy, sweet, and coffee-rich flavors that everyone seems to adore. I’ve shared it countless times with friends who end up obsessed, and now I’m excited for you to try it, too. Trust me, once you master this, it’ll be your go-to dessert for impressing guests and treating yourself alike.