Classic Italian Tiramisu.

Tiramisu is an iconic Italian dessert that’s no-bake! Delicate lady fingers dipped in espresso, layered between a silky, oh so creamy, custard made with mascarpone and whipped cream, topped with a dust of cocoa powder. It’s practically perfect for any occasion!

Tiramisu means, “pick me up” or “cheer me up” in Italian. Which is pretty fitting since it does just exactly that! Tiramisu is said to originate in Treviso, a city in Northern Italy sometime in the 19th century. But it’s a pretty new dessert, since it’s popularity grew in the 1980’s in the U.S.


Egg Yolks: Egg yolks are a classic ingredeint for Tiramisu. Traditionally, they don’t cook them, but we like to cook ours over a double boiler just so it’s extra safe! The eggs add an amazing richness and creaminess which is key for a good Tiramisu.

White Sugar: In total, the recipe calls for 1/2 cup of sugar but it’s divided. So a 1/4 cup will go into the egg mixture and the other 1/4 cup will be whipped with the heavy cream.

Espresso: If you don’t have espresso on hand, strong coffee will work in a pinch!

Cocoa Powder: We like adding cocoa powder to the espresso mixture because we find that it adds a hint of chocolatey flavor. Cocoa powder is water-resistant so at first, it doesn’t whisk into the espresso but just keep whisking, and eventually, it will get combined.

Lady Fingers: So there are a few different types of ladyfingers at the grocery store. The first kind (the one that we used) are called Savoiardi. They are crunchy little cookies that soak up the espresso perfectly. The second type are softer and spongier. They tend to get soggy very fast which could lead to your cake collapsing. So we recommend using the harder ladyfingers. You can also find them online if your store doesn’t sell them.

Mascarpone: Mascarpone is a key ingredient in Tiramisu. It’s basically like the Italian version of cream cheese.

Heavy Whipping Cream: The cream makes the Tiramisu even creamier while also making it slightly fluffier! Almost ice cream like!

Vanilla Extract: A must-have in all desserts!

This Classic Italian Tiramisu recipe is from our series “Around the World.” And OH MY! This Tiramisu is absolutely incredible! Calling it creamy would be an understatement. The creamy custard part is velvety, smooth, and rich! It just melts in your mouth. The ladyfingers are soft and infused with a hint of espresso that pairs oh so well with the notes of cocoa powder. Lastly, the cocoa dusting on the top really makes it! It almost dissolves into the cream making it irresistible!

After having this Tiramisu, it just might be our new favorite dessert! It’s just perfect! The texture, flavors, and everything else about it! You all NEED to try it!

Tips and Tricks:

Quick Dips: When dipping the ladyfingers, make the dips quick. If they are over-soaked the Tiramisu can get soggy. We find that 1 1/2 seconds per side is perfect!

Use Cold Ingredients: Keep all of your ingredients as cold as possible! This will result in the best Tiramisu.

Let the Egg Mixture Cool: Once done cooking the eggs and sugar, let the mixture cool completely. This way your mascarpone won’t melt when added to beat that in.

Don’t Over-mix: Over-mixing will make the cream not as fluffy. So mix just until combined.

Chill the Tiramisu: Chilling the Tiramisu is A MUST! We recommend overnight for the best flavor and texture, but 6 hours is the minimum time for chilling.

Tiramisu is one of those desserts that you can serve at a fancy dinner party, but it’s not that hard! I mean, it’s no-bake and only requires a few ingredients! Plus, it’s a total crowd pleaser!

As always, we hope you guys enjoyed this recipe! We had so much fun making it! If you try it out, don’t forget to tag us on Instagram or leave us a comment down below!

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Classic Italian Tiramisu.

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  • Author: Corrigan Sisters
  • Total Time: overnight + 25 mins.
  • Yield: 8 servings 1x


Tiramisu is an iconic Italian dessert that’s no-bake! Delicate ladyfingers dipped in espresso, layered between a silky, oh so creamy, custard made with mascarpone and whipped cream, topped with a dust of cocoa powder. It’s practically perfect for any occasion!


Units Scale

4 egg yolks

1/2 cup sugar, divided

1 3/4 cups espresso or strong coffee

2 Tbsp. cocoa powder + more for dusting on top

22 ladyfingers (savoiardi)

8 oz. marscapone

1 cup heavy whipping cream

2 tsp. vanilla extract


1. Whisk together 4 egg yolks with 1/4 cup of white sugar in a medium-sized bowl. Place the bowl over steam (on a saucepan with simmering water) and cook the egg mixture for about 10 minutes whisking constantly, or until the mixture is lighter in color and thickened. Remove from heat and let cool completely.

2. Meanwhile, whisk together 1 and 3/4 cups espresso or strong coffee with 2 Tbsp. cocoa powder. The cocoa powder will not whisk in at first, but keep doing it and eventually, it’ll get combined.

3. Quickly dip each ladyfinger for about 1 1/2 seconds per side. Then transfer it to your 8×8 or 8×10 casserole dish lining them in a single layer. Don’t over-soak the ladyfingers or your cake will collapse.

4. Once the egg mixture is cooled, add in 8 oz. marscapone and beat that until fluffy and combined.

5. In a separate bowl, whip up 1 cup of heavy whipping cream with a 1/4 cup of white sugar and 2 tsp. vanilla extract. Whip until medium-soft peaks.

6. Gently fold the whipped cream mixture into the egg mixture using a spatula just until combined.

7. Spread half of the cream over the lined-up ladyfingers and smooth it out. Repeat the process once more by lining up the ladyfingers, and spreading on the remaining cream. Cover Tiramisu with saran wrap and refrigerate overnight.

8. The next day, remove the saran wrap and generously dust the top of the Tiramisu with cocoa powder.


Be sure that all of your ingredients are cold or room temperature.

If you don’t have espresso, strong coffee will work!

Optionally, you can add in a few Tbsp. of rum to the espresso mixture.

  • Prep Time: 15 mins.
  • Resting/Chilling Time: overnight
  • Cook Time: 10 mins.
  • Category: Dessert
  • Method: No Bake
  • Cuisine: Italian


  • Serving Size: 1 serving
  • Calories: 412

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