This easy tiramisu recipe is an impressive dessert that doesn’t require professional pastry chef skills. It is perfect for anyone who wants to create a show-stopping Italian dessert without spending hours in the kitchen.
I skip the raw eggs and the double boiler, getting you creamy, coffee-soaked layers without the stress. All you need to do for this recipe is mix mascarpone with whipped cream, dip ladyfingers in strong coffee, let it chill, and then enjoy a fabulous dessert.
I avoided making tiramisu for years because every recipe I found involved tempering eggs, and I just wanted dessert, not a chemistry lesson. This simple version uses a no-bake filling that comes together in one mixing bowl, and it tastes like the real thing without making me nervous about food safety or technique.
This works for fall gatherings when you want something that feels a little fancy but doesn’t compete for oven space with everything else you’re cooking. Plus, it needs to chill for a few hours in the fridge, which means less last-minute scrambling when people are coming over.
Let me show you the simple steps to create this classic Italian dessert with just a few basic ingredients and some easy assembly steps. The hardest part will be waiting for it to chill before eating it, but I promise it’s worth the wait!
Looking for more easy dessert ideas? Try my recipes for Biscoff cupcakes, pumpkin apple cake, or cranberry cinnamon roll bake.
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Ingredient Notes
For exact amounts needed see the recipe card below
- Heavy cream
- Mascarpone cheese: This Italian cream cheese is the star of tiramisu! Look for it in the specialty cheese section of your grocery store. Make sure it’s at room temperature for easier mixing.
- Ladyfinger cookies: Look for these in the cookie aisle or international section. You want the crisp type (not soft), as they’ll hold up better when dipped in the espresso.
- Sugar
- Vanilla extract: I used clear vanilla extract so it wouldn’t color the mascarpone layer, but regular works fine too.
- Espresso or coffee: This needs to be chilled, so make it ahead of time. Instant coffee or espresso works fine.
- Cocoa powder
How to Make Easy Tiramisu
- In an electric mixer bowl with the whisk attachment, combine the heavy cream and vanilla extract. Beat until you see stiff peaks form when you lift the beater, which usually takes about 2 minutes.
- Add the sugar and give it a quick beat for a few seconds. Then add the mascarpone and mix until everything is well combined.
- Take half of your ladyfinger cookies and quickly dip each one in the chilled espresso. Arrange them in a single layer in your 8×8-inch baking dish.
- Spread half of your cream mixture evenly over those coffee-soaked cookies.
- Repeat the process. Dip the remaining cookies in espresso, layer them on top, and spread the rest of the cream mixture over them.
- For the finishing touch, dust the top with cocoa powder. I use a fine-mesh sieve to get that perfect, even coating.
- Cover your masterpiece with plastic wrap and put it in the fridge. It needs at least 4 hours to chill and set up properly.
Serving Ideas
Tiramisu really doesn’t need any additions! Cut it into squares and serve it up straight from the dish. Serve alongside a small cup of espresso for the authentic Italian experience.
How to Store
Store any leftovers covered with plastic wrap in the refrigerator for up to 2 days. But don’t wait too long – this dessert is best enjoyed within 48 hours of making it!
Tips & Tricks
Be sure to check out the step by step instructions
- Make sure your mascarpone cheese is at room temperature before mixing. Take it out of the fridge about 30 minutes before you start.
- Don’t soak those ladyfingers! A quick 1-second dip is all you need.
- If you don’t have an espresso machine (I don’t!), strong brewed coffee works just fine. I usually make it double-strength to get that rich coffee flavor. Let it cool completely before using, because hot coffee will make your ladyfingers fall apart.
- When spreading the cream mixture, use an offset spatula if you have one. It makes getting those smooth, even layers so much easier.
- While mascarpone is traditional (and gives the best flavor), you can use regular cream cheese as a substitute.
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Easy Tiramisu
Ingredients
- 1½ cups heavy cream
- 8 ounces mascarpone cheese
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
- 2 cups chilled espresso
- 1 package ladyfinger cookies 7 ounces
- 2 tablespoons unsweetened cocoa powder
Instructions
- Add the heavy cream and vanilla extract to the bowl of an electric mixer fitted with the whisk attachment. Beat until stiff peaks form when the beater is lifted, about 2 minutes.1½ cups heavy cream, 2 teaspoons vanilla extract
- Add the sugar and beat for a few more seconds until fully incorporated.½ cup granulated sugar
- Add the mascarpone cheese and mix until well combined. Set aside.8 ounces mascarpone cheese
- Take half of the ladyfinger cookies and quickly dip each one in the espresso. Place them evenly in the bottom of an 8×8-inch baking dish.1 package ladyfinger cookies, 2 cups chilled espresso
- Spread half of the cream mixture evenly over the cookies.
- Repeat steps 4 and 5 with the remaining cookies and cream mixture.
- Dust the top of the tiramisu with the cocoa powder.2 tablespoons unsweetened cocoa powder
- Cover the baking dish with plastic wrap and place the tiramisu in the refrigerator to chill for at least 4 hours.
- Cut into squares to serve, and store any leftovers covered in the refrigerator for up to two days.
Notes
- Make sure your mascarpone cheese is at room temperature before mixing. Take it out of the fridge about 30 minutes before you start.
- Don’t soak those ladyfingers! A quick 1-second dip is all you need.
- If you don’t have an espresso machine (I don’t!), strong brewed coffee works just fine. I usually make it double-strength to get that rich coffee flavor. Let it cool completely before using, because hot coffee will make your ladyfingers fall apart.
- When spreading the cream mixture, use an offset spatula if you have one. It makes getting those smooth, even layers so much easier.
- While mascarpone is traditional (and gives the best flavor), you can use regular cream cheese as a substitute.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Nutrition facts are estimates.
