Easy Tiramisu

This dessert is the original afternoon pick-me-up with notes of espresso and chocolate. It’s my favorite tiramisu recipe, ever!

My Favorite Tiramisu

This is the tiramisu recipe I make most often for family dinners, potlucks and holidays. Like the title says, it’s my favorite tiramisu. It’s easy to assemble because there’s no cooking involved – just lots of whipping ingredients with a mixer. It is a classic tiramisu recipe with its espresso-soaked savoiardi and creamy whipped mascarpone filling.

My Favorite Tiramisu

Egg education.

I took a page from Ina Garten’s book concerning the treatment of eggs in mascarpone cream. Like her recipe, the yolks are simply beaten with sugar in a standing mixer until pale yellow and thick. Then the mascarpone is folded in. There’s no cooking here, so you must use pasteurized eggs. I was once dubious of using uncooked eggs in creamy desserts. But after much research and many repeats of Julia Child’s Mousse au Chocolat, I have no hesitation. The sugar also does its part to denature the yolks when beaten together, it changes the chemical structure of the protein in the eggs.

I often make espresso in a moka pot for this recipe. I also keep a jar of instant espresso powder for a fast fix. The crisp lady finger are dipped in the espresso on one side and then layered in a dish. Just a quick dip! No need for the cookies to hang out there.

I usually add a layer of whipped cream on top of my tiramisu. Most of the time I swirl it on with the back of a spoon, but this time I piped it using a 1/2-inch round decorator tip. It almost makes the finished tiramisu look like it’s wearing a quilt!

A generous dusting of unsweet cocoa is never optional! 

My Favorite Tiramisu

Good tiramisu relies heavily on high quality ingredients, and I’ve made all kinds of tiramisu recipes over the years – including this one with scratch-made mascarpone cheese and homemade lady fingers. That is the recipe I judge all others by, and with the right ready-made ingredients, this one is every bit as delicious!

Easy Tiramisu

Heather Baird
Tiramisu is the original afternoon pick-me-up with notes of espresso and chocolate. This recipe has all the flavor and creamy texture of classic tiramisu, but with less steps and prep work.
4.67 from 3 votes
Prep Time 20 minutes
4 hours chill time 4 hours
Total Time 4 hours 20 minutes
Course Dessert
Cuisine Italian
Servings 8

Equipment

  • 9×9 inch square baking dish, or similar size (9×12 pictured)

Ingredients
 
 

  • 5 tablespoons espresso powder
  • 1 cup boiling water
  • 7 large egg yolks at room temperature
  • 1/2 cup granulated sugar
  • 16 oz. mascarpone cheese softened
  • 2 tablespoons dark rum
  • 24 crisp lady fingers 1 package
  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons unsweet cocoa powder

Instructions
 

  • Combine the espresso powder and water together and mix well. Place in a shallow dish to let cool. (Alternatively brew 1 1/2 cups espresso.)
  • Place the egg yolks and sugar in the bowl of an electric mixer. Whip on high speed for 6 minutes with a timer set. The mixture should turn pale yellow and become thick. Beat in the mascarpone cheese a little at a time. Dribble in 2 tablespoons of the espresso with the mixer running. Gradually add in the rum. Scrape down the bowl and beat again briefly. Mixture should be thick yet loose, like unset pudding.
  • Quickly dip one side of each lady finger in the cooled espresso and line the bottom of a 9×9-inch dish (or 9×12, pictured) with a single layer of cookies (12 cookies). Pour half of the mascarpone filling on top and spread evenly. Repeat the dipping and layering process with the remaining 12 lady fingers and espresso. Top with the remaining mascarpone cream. Refrigerate.
  • Place the heavy cream in the bowl of an electric mixer fitted with the whip attachment. Beat until slightly thickened then add the powdered sugar and vanilla. Beat again until stiff peaks form. Remove tiramisu from the refrigerator and top with the whipped cream (swirl on with a spoon, or use a piping bag to decorate). Refrigerate for at least 3-4 hours, or overnight (recommended). Sift the cocoa powder over the whipped cream just before serving.

Notes

You may have leftover espresso mixture. Discard after use.
This recipe fills a square 9×9 inch baking dish perfectly. If you use a larger pan such as 9×12 or 9×13, you’ll need more lady fingers to cover the bottom of the pan. Approximately 30-34. 
If you’re wary of using raw egg yolks, they can be cooked with these instructions: Place the eggs and sugar in a heatproof bowl and set over a simmering pot of water. Beat constantly on high speed with a hand-held mixer until thick and billowy. Cook while whipping until an instant read thermometer reaches 160°F. Remove and proceed with remaining recipe steps.
Keyword instant espresso powder, lady fingers, mascarpone
Tried this recipe?Let us know how it was!
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Foodiewife
Foodiewife
5 years ago

Another masterpiece of yours. I especially love the piping that you did.

Heather Baird
Heather Baird
5 years ago
Reply to  Foodiewife

Thanks, Debby!

Patty W
Patty W
5 years ago

I’d LOVE to make Tiramisu but my husband’s allergic to alcohol. Can I make this with rum flavoring like vanilla?
THANKS!!

Heather Baird
Heather Baird
5 years ago
Reply to  Patty W

Hi Patty! Rum flavoring will have a small amount of alcohol in it, and the amount varies between manufacturers. I believe it's about 35% on average, but it's so concentrated you'll only use a teaspoon in the recipe, so that might work for you. Sometimes bakery emulsions will have nonexistant alcohol content. You may want to look into that option, too. Thanks for asking!

Pâtisserie Paris
Pâtisserie Paris
5 years ago

Wow! Looking at the image, before I even clicked on the post I was in awe of the whipped cream topping on the tiramisu…it looks so impressive. I'm definitely going to try this technique next time I make tiramisu. Can't wait to try this recipe!

Natalie
Natalie
5 years ago

I simply LOVE tiramisu! Looks absolutely delicious and perfect for hosting!

Akanshu Jamwal
Akanshu Jamwal
5 years ago

Wow! staring at the image, before I even clicked on the post i used to be in awe of the topping topping on the dessert…it looks thus spectacular. i am undoubtedly attending to do that technique next time I create dessert. cannot wait to do this recipe!

Michaela
Michaela
2 years ago

5 stars
I’ve been following your blog since the beginning, but somehow this is the first recipe I’ve tried. I made this for Christmas dessert this year and it was absolutely delicious! This will definitely be my next potluck or family gathering dish. The only thing I will do differently is dunk the ladyfingers in espresso a little longer. I’m not sure if it’s the brand I used, but they were a little dry in the final product. I can see in the photo yours look darker than mine did, so the issue was on my side.

Thehouse
Thehouse
1 year ago

4 stars

  1. Enjoyable recipe, love the look and taste is perfect, only change is I used Kahlúa (that’s what I had on hand)