Learn how to make homemade Tiramisu with this easy, no-bake recipe. Creamy mascarpone, rich coffee, and a touch of cocoa make this classic Italian dessert a crowd-pleaser for any occasion.
Homemade Tiramisu is the ultimate Italian dessert—it’s rich, indulgent, and absolutely delicious. The combination of soft lady fingers dipped in bold coffee, creamy mascarpone, a dusting of cocoa, creates a perfect balance of flavors that’s simply irresistible. Every bite feels like a luxurious treat, making it the kind of dessert that's something you'll enjoy over and over again.
What makes homemade tiramisu even better is that it's something you can easily make yourself. No baking required! It’s the perfect choice for summer, when you want a showstopper dessert that's refreshing too. I love to make it the night before I plan to serve it. That way, the flavors have time to develop and the dessert is ready and I don't have to worry about it on the day that I'm serving it.
The mascarpone filling is the heart and soul of any homemade tiramisu. It’s so creamy and luscious, with the perfect balance of sweetness that makes it absolutely irresistible. Best of all, you can easily make it yourself at home, ensuring your tiramisu tastes fresh and homemade, every time. The mascarpone is the secret to the perfect texture and flavor. It just isn't Tiramisu if you use cream cheese.
If you’ve never made tiramisu at home before, get ready to fall in love with it after the very first bite. The combination of rich coffee, chocolate, and that creamy, luxurious filling is simply irresistible. It’s the perfect mix of cool, rich, and absolutely divine! And if you’re a tiramisu fan, you have to try some fun twists—like Strawberry Tiramisu or Pumpkin Tiramisu. Trust me, they’re just as amazing and totally worth the try.
Ingredients
- lady fingers
- You will need the Italian lady fingers called savoiardi. They are light and very crisp. DO NOT use the soft lady fingers that are sometimes sold in the grocery stores. They will turn to mush and will not work for this recipe. A 14 oz package is perfect, with only about 6-8 cookies extra.
- coffee
- Brewed coffee is the optimal option. Just brew a pot the way you would drink it and cool it. You can also use instant coffee or espresso dissolved in hot water.
- rum
- You can also use Marsala wine or Coffee Liqueur instead of the rum, or omit the rum and use only coffee.
- egg yolks
- The yolks will thicken the custard and will give it a richer flavor.
- sugar
- half n half
- This product is equal amounts of whole milk and heavy cream.
- mascarpone cheese
- This is an absolute must for Tiramisu. You can use cream cheese instead, but it will have a different texture and flavor than Tiramisu.
- vanilla extract
- heavy cream
- The whipped cream will make the custard filling much lighter and fluffier.
- powdered sugar
- cocoa powder
- You need to use unsweetened cocoa powder.
How To Make Tiramisu
- Combine the coffee and rum in a rimmed dish and set aside.
- In a shallow, rimmed dish (this makes it easier to dunk the ladyfingers), mix together the coffee and rum. Set it aside while you prepare the rest of the dessert.
- Make the custard base (important step!).
- Set up a heatproof bowl over a small saucepan with about an inch of water in the bottom (creating a double boiler effect). The bowl should not touch the water, so be sure there's space between them. Bring the water to a boil, then reduce the heat to a simmer.
- In the bowl, whisk together the egg yolks and ¼ cup of sugar until the mixture is smooth and well combined.
- Add in the half-and-half and continue whisking for 7-10 minutes. The mixture should thicken and cook through—you're looking for a custard-like consistency.
- Once thickened, remove from heat and set aside to cool.
- Whip the heavy cream.
- In a chilled mixing bowl using a whisk attachment or a hand held mixer, combine the heavy cream, powdered sugar and a splash of vanilla.
- Whisk until soft peaks form—this means the cream should hold its shape, but still be a little fluffy and not too stiff.
- Mix the mascarpone and egg yolk mixture.
- In a separate bowl, mix the mascarpone cheese and sugar together using a rubber spatula or an electric mixer. It should combine easily, but be careful not to overmix.
- Add the cooled egg yolk mixture to the mascarpone and stir until everything is well incorporated.
- Finally, fold in the whipped cream gently, taking care not to deflate it too much. This step creates that creamy, cloud-like filling that makes tiramisu so irresistible.
Assembling the Tiramisu
Now it's time to put it all together!
5. Prepare the lady fingers.
- Quickly dip each ladyfinger into the coffee mixture, holding it in for just 1-2 seconds on each side. The goal is to soak them, but not turn them to mush—you want the inside to stay a little dry so they don’t fall apart.
- As the Tiramisu stands, it will soften and be the perfect consistency. If the lady fingers are too wet, it will have a really unpleasant texture.
- Arrange the soaked ladyfingers in a single layer at the bottom of your baking dish. You can line them up in one direction or alternate the direction to make them fit.
6. Layer the Tiramisu.
- Spread half of the mascarpone mixture evenly over the ladyfingers. Use a spatula to smooth it out.
- Dust the top with a generous layer of cocoa powder for that classic tiramisu finish.
- Repeat with another layer of ladyfingers dipped in the coffee mixture, topping them with the remaining mascarpone mixture. Smooth it out evenly and finish with another dusting of cocoa powder.
7. Chill before serving.
- Cover the tiramisu and refrigerate it for at least 6 hours, preferably overnight. This resting time allows the flavors to meld and the texture to set perfectly.
- When you're ready to serve, slice it up and enjoy the creamy, indulgent layers of this classic Italian dessert!
Helpful Tips For the Best Homemade Tiramisu and Frequently Asked Questions
If you can't find mascarpone, cream cheese is a good alternative, but keep in mind it will change the flavor and texture. To get the best result, make sure the cream cheese is at room temperature before mixing it in, so it blends smoothly with the other ingredients.
The key is to dunk the ladyfingers quickly—just about 1-2 seconds on each side. If you hold them in the coffee for too long, they’ll absorb too much liquid.
Also, make sure you're using the right kind of lady fingers. (See below for more details.
You’ll need savoiardi ladyfingers for the best texture and flavor. These are the Italian-style, dry, crisp cookies that hold up well when soaked in coffee. Don’t use the soft, spongy ones you might find at your local supermarket. They’ll turn mushy and won’t hold up as well in this dessert. Savoiardi are often found in the international or Italian food section of your store.
The custard really makes the mascarpone filling next-level, giving it that velvety, smooth texture that’s a hallmark of tiramisu. If you want a shortcut, you can mix in an 8-ounce package of softened cream cheese with the mascarpone to create a smoother filling, but trust me, the custard adds something special.
Yes! Tiramisu actually freezes really well. Just store it in an airtight container, and store in the freezer for up to a month. When you're ready to enjoy it, just thaw it in the fridge for a few hours, and it’ll taste just as delicious as when you first made it.
Tiramisu
Learn how to make homemade tiramisu with this easy, no-bake recipe. Creamy mascarpone, rich coffee, and a touch of cocoa make this classic Italian dessert a crowd-pleaser for any occasion.
- Prep Time: 45 mins
- Cook Time: 7 mins
- Total Time: 52 mins
- Yield: 8-10 1x
Ingredients
- 14 oz lady fingers
- 2 ½ cups coffee, cooled
- ¼ cup rum
- 6 egg yolks (from large eggs)
- ¼ cup granulated sugar
- ½ cup half n half (equal parts whole milk and heavy cream)
- 1 ½ pounds mascarpone cheese, softened
- ½ cup powdered sugar for the mascarpone, plus 2-4 Tablespoons additional powdered sugar for the whipped cream
- 2 teaspoons vanilla
- 1 ¼ cups heavy cream
- cocoa, for dusting
Instructions
- Combine the coffee and rum in a rimmed dish and set aside. You can dissolve some instant coffee or espresso in some water, if you don't have any leftover coffee or don't want to brew it. The coffee needs to be cold.
- Set up a heatproof bowl over a small saucepan. Pour in about an inch or two of water into the saucepan, making sure that the bottom of the bowl doesn't touch the water. Bring the water to a boil, reduce the heat to a simmer.
- Combine the egg yolks and ¼ cup of sugar in the bowl, whisking to combine, until the mixture is well combined.
- Pour in the half n half, and keep whisking for 7-10 minutes, until the mixture is cooked through and has thickened. Set aside to cool.
- In another bowl, combine the mascarpone cheese and powdered sugar. It should be easy enough to mix up the mascarpone and sugar with a rubber spatula. If not, mix it up using a hand mixer or a standing mixer. Be careful not to over mix it though.
- In a chilled bowl and using a cold whisk attachment and whip up the heavy cream, vanilla and sweetening it with 2-4 Tablespoons of powdered sugar, until soft peaks form.
- Add the cooled egg yolk mixture to the mascarpone.
- Add the vanilla and fold in the whipped cream.
- From this point you'll start assembling the Tiramisu. I use a 13x9 inch rimmed glass baking dish.
- Dunk the lady fingers in the coffee and rum mixture, just 2-3 seconds on each side. Don't turn the lady fingers to mush, you want the center of the lady finger to still be dry. As the Tiramisu stands, it will soften and be the perfect consistency. If the lady fingers are too wet, it will have a really unpleasant texture.
- Arrange the soaked lady fingers in one layer. You can have them all in one direction, or different directions, just make it fit.
- Spread half of the mascarpone mixture over the lady fingers.
- Dust it with cocoa powder.
- Repeat with another layer of lady fingers, dipping them in the coffee and rum mixture, arranging them in one layer and topping with the remaining mascarpone mixture. Spread it out evenly and dust with more cocoa powder.
- Chill for at least 6 hours before serving.
Notes
Why make the custard for the mascarpone filling?
It will give the mascarpone filling a luscious, velvety and really smooth texture. If you'd rather not do it, you can add 1 (8 oz) package of softened cream cheese to the mascarpone cheese, but the results won't be the same.
Use the correct lady fingers
You’ll need savoiardi ladyfingers for the best texture and flavor. These are the Italian-style, dry, crisp cookies that hold up well when soaked in coffee. Don’t use the soft, spongy ones you might find at your local supermarket. They’ll turn mushy and won’t hold up as well in this dessert. Savoiardi are often found in the international or Italian food section of your store.
You can freeze Tiramisu
Tiramisu actually freezes really well. Just store it in an airtight container, and store in the freezer for up to a month. When you're ready to enjoy it, just thaw it in the fridge for a few hours, and it’ll taste just as delicious as when you first made it.
Olga! Just made this cake for husbands 35th birthday! Everyone loved it! So moist and delicious! Definitely a keeper in our family! Thank you so much!
I'm so happy to hear that, Dina. Thanks for taking the time to write.
Hey Olga, I made this for my hubby's birthday today, it turned out really good! We both loved it:) thanks. For the recipe!
Just a FYI espresso doesn't have an x in it.
That's great, Natasha! I'm so glad you enjoyed that.
Thanks so much for pointing out the typo:).
Also wanted to share I went to Fred Meyers to look for mascarpone cheese it was $5.50 for 8 oz.. I thought thats too expensive for 3 cans. So I went to wince foods and they sell 1lb cans for $5, I used two of them.. so I had a little extra mascarpone for less of what I would have paid at Fred Meyers.
You're totally right, Erica. Mascarpone cheese is twice more expensive in some stores than in others.
Made this cake yesterday. Having it for breakfast today 🙂 it is SO GOOD!! Very smooth and such a large amount of it came from this recipe we will be eating it all week 🙂 THANKS FOR SHARING!!
I'm thrilled to hear that you enjoyed the Tiramisu, Erica. Having a serving for breakfast sounds perfect:).
I made this today, it was simple to make and everything seems to have turned out great except that I have about half of the coffee/rum mixture left over. Do you usually use up the entire batch? I'm very curious because it seemed like I dipped the ladyfingers enough, 2 seconds per side. That said, the tiramisu looks great and I can't wait to taste it tomorrow as we celebrate my birthday 🙂 Thanks for the recipe Olga.
Happy Birthday, Tallya.
I hope you had a wonderful celebration.
That is normal to have some of the coffee/rum mixture left over. You wouldn't be able to properly dunk the lady fingers in it if there was less. I should have written that in the instructions.
I hope you enjoyed the Tiramisu.
this is the best ever... i made last night, this will be my fiftieth time, just LOVE it. So GOOOOOOD. You all have to try...
Wow! That's awesome, Luda. Thank you for taking the time to write.
Hi Olga! Just made Tiramisu from ur recipe. It's sooo yummy! Can't stop eating it. Really similar with tiramisu from Italian restaurant. So kind of you to share the best part from this tiramisu recipe which is Custard! It's really make a big difference. I'm just wondering do you know if your tiramisu recipe would be okay for pregnant woman?
I'm so happy you liked the Tiramisu, Paramitha.
Instead of using raw yolks, you can use pasteurized egg product to make it safe for pregnant women.
Hi Olga! Thanks for great and easy to follow recipes!!!
Ive made the tiramisu before ( from different websites) and i was never able to cut a perfect piece that would be as firm as it is on your pictures.... Is there a tip on how to cut this specific cake or is the cream really this firm and think after refrigerating it??? Im making this cake for a wedding in a few days and really need to know before the wedding...
Thanks again! Blessings and success in your cooking talent ! 🙂
Hi Larisa!
Good luck cooking for the wedding! If you follow the directions exactly, the cake should be firm enough. If I were you, I would practice making the cake before the wedding, just to make sure it's going to be the way you want it to be.
I cut the cake with a sharp knife and use a very thin metal spatula to take it out of the pan.
I hope that helps.
Hello Olga, I am making this cake the first time and my cream is runny. I probably over mixed the mascarpone. What can I do now?
I'm not sure how you would be able to fix that, Alyona. If it's too runny you will most likely have to start over. You could try to chill it in the refrigerator to see if it will firm up.
I assembled it anyways left in fridge over night it got better but not as supposed to be. Do u think it happened because I mixed the mascarpone with mixer or something else? Also the heavy whipping cream wasn't really whipped it turned into chunks. Can I use cool whip instead?
Hi Alyona,
If the whipped cream turned into chunks, that means that you over mixed it. The chunks that you saw were pieces of forming butter. You can use Cool Whip instead, if you'd like.
Thank you so much, I will try it again.
This tiramisu is the BEST!!! Olga you are amazing!! Thank you for sharing this recipe with us!!
Hi, Olga how many days in advance can i make this cake? Thanx
you know in all honesty now that ive tried Olgas version of the tiramisu i like my original recipe loads better. and its CHEAPER
I wouldn't do it more than 2 days in advance, Alice.
Olga how come you don't mix the cheese and sugar with the mixer? Is it because it's so light?
Yes. It's too easy to overheat the tender mascarpone by using a standing mixer.
Gotcha. That makes sense
Made this cake today, it's very fast and easy to make and really delicious at the same time. Loved it!
That's awesome, Nelya. I'm happy to hear such awesome feedback.
love it , i did it twice but for some reason it didn't turn out that tick like yours on the picture .for some reason mine was моre fluent but tasted really good
Hi Olya I made this cake today. I had no problem with thickening the custard but I've made it once or twice before so I had little experience. I also used your recipe for perfect sponge cake and loved it! I used it instead of lady fingers. Oh and I got mascarpone cheese from trader joes for $2.99/8 oz.. hope this helps some ladies out there looking for alternatives. Thanks again..