Tiramisu is a timeless no-bake Italian dessert combining espresso-dipped ladyfingers and a lightly sweetened mascarpone cream. This recipe is from the late Maida Heatter and is easily the best homemade tiramisu recipe that I’ve ever tried.
I originally published this popular recipe in 2019 and have since added new photos and success tips. Lots of wonderfully helpful reviews below, too!
In 2019, I received a cookbook called Happiness Is Baking. This cookbook includes Maida Heatter’s favorite recipes with the foreword written by Dorie Greenspan. I, unsurprisingly, immediately fell in love with the newest addition to my cookbook shelves. This book is a collection of 100 foolproof and classic desserts including cookies, cakes, muffins, pies, tarts, and more that range from simple everyday cookies to outrageously indulgent chocolate soufflé cake.
For those not familiar, Maida Heatter is an icon, and especially in the baking world. Dubbed the Queen of Cake, her expansive culinary career included 9 cookbooks, recipes for the Times, a restaurant, and three James Beard Awards. Baker and author Dorie Greenspan once said, “Whenever someone tells me they want to learn to bake, I tell them to start with Maida Heatter’s books. That’s what I did.” This latest cookbook is a testament to Maida’s legacy. She leaves behind an incalculable amount of inspiration to bakers and cooks all over the world.
Her tiramisu is unbelievable and I’m honored to share it with you. This is a classic no-bake Italian dessert combining espresso-dipped ladyfingers and a creamy, lightly sweetened mascarpone cream. Nothing triumphant comes for free, so expect a fair amount of prep work. This recipe requires several bowls and a couple mixing techniques, but it’s nothing you can’t handle.
One reader, Roni, commented: “Amazing recipe!!! My husband was having some people over and wanted to do an Italian-themed dinner, so he asked me to make tiramisu, which I have never made before. Well, let me tell you, this recipe is really scrumptious and received great reviews! It’s a little labor intensive to make the cream filling, but boy oh boy, is it ever worth it. It’s so light, fluffy, and simply scrumptious. I will definitely be making this again! ★★★★★“
Tiramisu Layers
There are 2 components and 4 layers in tiramisu. Each component is layered twice.
- Espresso-Dipped Ladyfingers
- Mascarpone Cream
It goes: espresso-dipped ladyfingers, mascarpone cream, remaining espresso-dipped ladyfingers, and remaining mascarpone cream. Dust the whole thing with a dense layer of unsweetened cocoa powder to finish. Maida’s recipe calls for homemade chocolate ladyfingers, and if you own this cookbook, I highly recommend using her chocolate ladyfinger recipe included in it. Most Italian bakeries make fresh ladyfingers as well. However, if you’re desiring a simpler and more convenient approach, use a store-bought variety.
What Are Ladyfingers?
Ladyfingers (savoiardi in Italian) are a sweet, pretty dry, finger-shaped sponge cookie/cake. They’re a main ingredient in many desserts including trifles and tiramisu; and when layered underneath cream, ladyfingers take on a lovely moist cake-like texture. You can find ladyfingers in most large grocery stores, Italian markets, or you can purchase them online. Homemade, as the book uses, is an option too.
Overview: How to Make Tiramisu
The full written and printable recipe is below.
- Whisk espresso and Grand Marnier. Grand Marnier makes this a boozier tiramisu because there is alcohol in both the coffee mixture and the mascarpone cream. Grand Marnier’s flavor is great in this dessert, but you can skip it if desired. If you don’t have espresso, purchase espresso powder and follow the measurements in the recipe Notes.
- Dip half of the ladyfingers in the espresso mixture. Ladyfingers soak up a lot of liquid within 1 second, so make it a very quick dunk. You don’t want them overly saturated and soggy, because as the tiramisu chills, they’ll soften up underneath all the cream.
- Line dipped ladyfingers in bottom of pan. If needed, cut some ladyfingers to fill in any empty spaces.
- Beat mascarpone and rum together. Use quality mascarpone. I like BelGioioso brand (not sponsored—truly what I always use).
- Gently cook egg yolks and sugar. Egg yolks are a main ingredient in tiramisu. Use a double boiler or makeshift bowl/saucepan double boiler to cook egg yolks and sugar together. Maida’s recipe also uses the egg whites, which come soon after this step.
- Beat egg yolks into mascarpone cream mixture.
- Whip heavy cream and vanilla extract into medium peaks.
- Fold whipped cream into mascarpone cream mixture.
- Beat the egg whites and salt together until foamy, then slowly pour in sugar and beat until stiff peaks form.
- Fold egg white mixture into mascarpone cream mixture.
- Layer half of the cream mixture on top of the ladyfingers. An offset spatula helps.
- Dip and layer remaining ladyfingers.
- Top with remaining cream mixture, then chill for for 2–3 hours.
- Dust with cocoa. After chilling for a couple hours, dust the top layer with a dense layer of unsweetened cocoa powder. Use a sifter. This is a classic finishing touch to the entire tiramisu dessert.
- Chill overnight. You can chill it for up to 1 day, so it’s a great make-ahead dessert recipe.
The mascarpone, rum, and egg yolk mixture as well as the whipped cream:
The mascarpone mixture and whipped cream combined:
The whipped egg white mixture and the final mascarpone cream mixture:
Let’s layer:
How to Slice and Serve Tiramisu
As with most layered desserts, you can’t be nervous to just dive right in and start serving! Serve square portions. Make even cuts with a sharp knife, wiping the knife clean between each cut. A small metal serving spatula to remove the slices is massively helpful.
Common Tiramisu Questions, Answered
This is one of the best homemade tiramisu recipes that I’ve had—and I definitely encourage you to try it! Here are 4 FAQs and answers that will help you get started:
- What kind of rum do I use in tiramisu? Dark rum is best, but you can use brandy or your favorite coffee liqueur.
- Egg whites or whipped cream? Most tiramisu recipes use whipped egg whites OR whipped cream in the mascarpone cream layers. Egg whites contribute a more airy texture, while whipped cream makes the filling a bit more rich. This recipe actually uses both, so you’re getting both delightful textures.
- Are the eggs cooked? Tiramisu is a no-bake dessert. The egg yolks are gently cooked on the stovetop, but the egg whites are raw. Purchase pasteurized eggs because they are safe to consume raw. If you can’t find pasteurized eggs, you can omit the egg whites entirely. See the recipe Notes for instructions.
- What size pan to use? This particular tiramisu recipe yields a large volume and the pan will be very full. Make sure your pan is large enough. I recommend a 9×13-inch dish with at least a 12–14-cup capacity. This 4-quart dish is wonderful too.
More Specialty Desserts
- Tiramisu Crepe Cake
- Crème Brûlée
- Amaretto Cheesecake
- Chocolate Soufflé
- Dark Chocolate Bread Pudding
- Homemade Eclairs
Or view all my dessert recipes.
Print
Tiramisu
- Prep Time: 45 minutes
- Cook Time: 0 minutes
- Total Time: 12 hours
- Yield: serves 12
- Category: Dessert
- Method: Mixing
- Cuisine: Italian
Description
Review the recipe notes and video tutorial before starting. Tiramisu tastes best when chilled overnight, so this is a wonderful make-ahead dessert.
Ingredients
- 1 cup (240ml) very strongly prepared espresso, warm or room temperature*
- 5 Tablespoons (75ml) Grand Marnier (optional)
- 40–45 ladyfingers*
- 16 ounces (about 2 cups; 450g) mascarpone, cold
- 2 Tablespoons (30ml) dark rum
- 4 large pasteurized eggs, separated*
- 1/2 cup (100g) granulated sugar, divided*
- 2 cups (480ml) heavy cream or heavy whipping cream
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- unsweetened natural or Dutch-process cocoa powder
Instructions
- You need a large 9×13-inch baking pan/dish with at least a 12-14 cup capacity. Set aside and have ready to go!
- Dip half of the ladyfingers: You will form 2 layers each of dipped ladyfingers and mascarpone cream. Let’s begin with the 1st layer of ladyfingers. Whisk the espresso and Grand Marnier together in a shallow bowl. One at a time, quickly dip each side of the ladyfinger into the espresso mixture. You don’t want to over-saturate the ladyfinger with liquid because then the ladyfingers will taste soggy. Just a quick dip on each side. Arrange the dipped ladyfingers in the baking pan to make one solid layer. If needed, cut some ladyfingers to fill in any empty spaces. Reserve remaining espresso mixture and ladyfingers for another layer.
- Begin the mascarpone cream: With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the mascarpone and rum together on medium speed in a large bowl for a few seconds, just to combine. Do not overmix. Set aside.
- Prepare a double boiler for the egg yolks: If you have a double boiler, use it in this step. If you don’t, place a heatproof bowl over a small pot of simmering water over medium-low heat. Don’t let the water touch the bottom of the bowl. Using a whisk or eggbeater (I simply use a whisk), whisk the egg yolks and 1/4 cup (50g) of granulated sugar together until light and foamy, about 5 minutes. Remove from the heat and immediately pour into the mascarpone mixture. Beat on medium speed until combined.
- Whip the heavy cream: With a handheld or stand mixer fitted with a whisk attachment, beat the heavy cream and vanilla extract together on medium-high speed until medium peaks form, about 3 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for the tiramisu cream. Fold the whipped cream into the mascarpone mixture.
- Beat the egg whites: With a handheld or stand mixer fitted with a *clean* whisk attachment, beat the egg whites and salt together on medium-high speed until foamy, about 1 minute. Increase to high speed and slowly pour in the remaining 1/4 cup (50g) of sugar. Beat until stiff peaks form, about 4-5 minutes. (Do not over-beat as the egg whites will become dry.) Fold into the mascarpone cream.
- Spread half of the mascarpone cream evenly over bottom layer of ladyfingers. An offset spatula helps spread it neatly and evenly.
- Dip remaining ladyfingers: Dip remaining ladyfingers into remaining espresso mixture and arrange one-by-one on top of the mascarpone layer. Gently press each down so they are nice and compact. Using an offset spatula, spread remaining mascarpone mixture evenly on top. If you’re using a large enough pan, it should all fit (but it will definitely tower high!). Refrigerate uncovered for 2-3 hours.
- Add cocoa layer, then chill: After a couple hours in the refrigerator, sift or strain a dense layer of cocoa powder all over the top. Wipe the rim of the baking dish. Cover with plastic wrap or aluminum foil, then refrigerate for at least 8-9 more hours and up to 1 day.
- Using a sharp knife, slice chilled tiramisu into servings. Wipe knife clean between cuts. A small metal serving spatula is helpful for removing the slices.
- Cover leftover tiramisu and store in the refrigerator for up to 3 days.
Notes
- Freezing Instructions: Prepare tiramisu through step 8. Tightly cover and freeze for up to 3 months. Remove from the freezer, evenly dust the top with cocoa, then thaw in the refrigerator for at least 24 hours. (Can thaw covered or uncovered.)
- Special Tools (affiliate links): 9×13-inch Baking Pan | Electric Mixer (Handheld or Stand) | Egg Separator | Double Boiler | Offset Spatula | Fine Mesh Sieve | Small Metal Serving Spatula
- Smaller Recipe: Halve this recipe for a 9-inch or 10-inch square baking pan.
- Espresso: For the espresso, combine 4 Tablespoons instant espresso powder with 1 cups hot water. This is stronger than brewed espresso and perfect for tiramisu. In a pinch, use super-super-strong black coffee.
- Grand Marnier: This addition makes this a boozier version of tiramisu because you have alcohol in both the coffee soak mixture and the mascarpone cream. Grand Marnier’s flavor is lovely in this dessert, but you can skip it and stick with just the dark rum.
- Ladyfingers: Ladyfingers (savoiardi in Italian) are a sweet, pretty dry, and finger-shaped sponge cookie/cake. They’re found in most large grocery stores, Italian markets, or you can purchase them online. You can also make them from scratch—there are many recipes online! I use 2 standard packages of ladyfingers for this recipe.
- Eggs: The egg yolks are gently cooked in this recipe, but if you’re concerned with eating raw egg whites, purchase pasteurized eggs because they are safe to consume raw. If you can’t find pasteurized eggs, you can omit the egg whites entirely. Skip step 6; and in step 4, cook the egg yolks with 1/2 cup sugar and 1/8 teaspoon salt.
- Non-Alcoholic Version: Omit the Grand Marnier and replace the rum with milk.
Recipe reprinted in partnership with Little, Brown and Company. Recipe adapted from Happiness is Baking by Maida Heatter, foreword by Dorie Greenspan.
I have several non dairy co-workers. I would love to take the challenge and attempt to make this a non-dairy version. What do you think about non dairy cream cheese mixed with plant based whipping cream for the mascarpone? I always use the plant based heavy cream and non dairy cream cheese for baking that I take to work and no-one can tell the difference, I just have never had or used mascarpone.
Hi Kathy, we haven’t tested a dairy-free version of this recipe, so it’s hard to say with certainty if that would work. We haven’t tested it, but perhaps you could make a coconut whipped cream using coconut cream instead of the whipped cream. We’re unsure of a dairy-free replacement for the mascarpone, however. It may be best to search for a dairy-free tiramisu recipe. Let us know what you try!
So….I did make the dairy free version, I used plant based cream cheese mixed with plant based heavy cream (8oz cream cheese with 1/4 cup of heavy cream). I use Miyokos cream cheese and Country Crock heavy whipping cream. Everyone that ate it said there was no difference in the taste, the texture was a little different. It was the doctors birthday, he loved it and that’s what was important 🙂
Can you make the mascarpone cream ahead of time and freeze ? Since you can assemble and freeze cake ahead, assume this would be ok.
Sure can!
WOOOW. I love tiramisu. It’s very hit or miss for me in restaurants—I’ve had too many soggy, bitter ones, so I wanted to try it for myself. Made this last night and just sampled it for a sweet breakfast, and I am impressed! With the recipe and myself lol. The ladyfingers are perfectly fluffy with a really nice coffee flavor, and the cream (which I tasted by itself after making and was not loving) melds so well with the other flavors after chilling overnight. Only downside is the cocoa dusting got a little…coagulated (opposite of coagulated? it looks weirdly wet in areas). Aside from that, it’s amazing. Definitely will make again.
Notes:
– I do not have an espresso maker and instead brewed very strong, very finely ground beans in my french press—and thankfully did not clog my filter. Be very cautious if you take this route.
– Instead of Grand Marnier I added a touch of bourbon. Worked out great.
– I subbed Disaronno for dark rum… and added an extra splash. Delish!
I adore this recipe! I made it for a co-worker’s birthday and a year later the compliments are still rolling in. I am wondering how I might adapt it for mini versions.
Thank you in advance
Hi Melanie, so glad you love this tiramisu! We haven’t made a mini tiramisu before but it sounds like a fun idea! What about serving them in a jar or small cup, similar to our no-bake cheesecake jars?
Hi
How do I pasteurize my egg whites to be safe from salmonella.
We purchase pasteurized eggs for this recipe because they are safe to consume raw. If you can’t find pasteurized eggs, you can omit the egg whites entirely. See the recipe Notes for instructions.
Made it for the 4th of July because I wanted something cool and creamy and ur was perfect! The filling was fluffy and stable as well as delicious, which I was happy about because I’ve had disasters before (“tiramisoup” is still delicious but really not the same!)
Got a lot of compliments, would make again
I think my mixture tastes too much like whipping cream… and it doesn’t look as thick as yours…is there anything I can do to save it? Or do you recommend starting over
Hi Jackie, this is a tough one to troubleshoot without being there in your kitchen with you to see and taste the mixture! I wish I could offer some advice, but if it’s on the thin side, I would suggest just adding in some more mascarpone to try to thicken it up. I hope this works for you!
I think it’s just this recipe. Same thing happened to me; it seemed there was not enough of the zabaglione to really flavor it. I *think* my old recipe called for 6 yolks but I can’t remember it for sure.
Have been making this recipe for years and its always such a crowd pleaser! Couldnt say enough good things about this besides that you should absolutely make this the next time you want to impress!
i just made it, and it was perfect so… you probably deflated the whipped cream/egg whites when mixing the cream at each stage, cause mine is thick and the structure is perfect
Hi Sally
Is it possible to half this recipie?
Hi Nicole, you can halve this recipe for a 9-inch or 10-inch square baking pan.
I made this recipe for a friend’s birthday dinner. The night before I went shopping for ingredients, I suddenly remembered that she was pregnant. The alcohol was easy to but out, but I could not find pasteurized eggs no matter where I looked. I ended up cooking the egg yolks a bit longer and used carton egg whites so it would be safe for her to eat. You may need to add a bit of cream of tartar, and it will take a bit longer, but the carton egg do whip up eventually.
My very Italian coworker said it was better than hers. So I definitely recommend this recipe.
Just finished making this and I’ll vouch for Goya Ladyfingers if other brands can’t easily be found – they taste and have the texture closest to what I remember eating as a kid as opposed to some ones I picked up at the actual ethnic store which apparently decided to replace egg whites with “more flour” making for a hard biscuit instead of a soft ladyfinger cookie.
It’s a recipe that seems overwhelming until you realize you just need to organize yourself ahead of time. Three bowls: One extra large for the mascarpone, two medium for the cream and yolks & whites. small dishes for the sugar, espresso in the fridge, etc, then work and clean as you go.
I was wondering why not add cream tartar to the egg whites but supposed it might not be necessary for a non-baked dessert, is that the right conclusion?
I can’t wait to try this
I can’t wait to try this for my grandma she is wanting me to try new recipes thank you for the baked goods
Made two for a large crowd potluck monthly gathering and everyone raved. I leave a card with your website so everyone doesn’t ask me to send recipe.
I love Tiramisu and this is quite an easy recipe, no long resting times involved, you get to work through it from start to finish in one go 🙂 the Tiramisu comes out airy due to the egg whites and cream but it’s definitively a proper Tiramisu, so quite heavy and I’m totally full after a piece. Worth it anyway! Gets better with resting in the fridge, if it lasts that long!
I love tiramisu so much. The creamy mascarpone filling is delicious, but somewhat complicated. Still, worth the effort in the end. Will save this recipe for special occasions.
I loved it , I made it Alcohol free and it was fantastic. Definitely will make it again. It’s super easy to make.
This was super delicious and light, very creamy . I made this as the alternate recipe for #Sallysbakingchallenge
Seemed like a lot of steps but it was actually quite simple to make
Okay so the first layer of cookies I dipped them in coffee.. but they got so soggy! So I scraped that layer and started over. This time I brushed on the coffee with a kitchen brush.. however then the cookies didn’t get enough liquid! So I definitely want to try this recipe again because the flavors were amazing! I let it sit in the fridge overnight and that softened the cookies enough to a cake texture.
If the lady fingers get soggy, try making them from scratch – SUPER EASY! With a little planning (maybe make the day before or several days before – they are SO WORTH it! I find they are much more durable and tasty! You can actually soak the cookie in your liquid long enough to absorb it and you can still work with them! Here’s the recipe I used and will use from now on when I make this OR Limonella Tiramisu!). https://sugarspunrun.com/ladyfingers/
This is a fantastic recipe! Creamy but light at the same time.
I couldn’t find pasteurized eggs anywhere, and I was making this for my pregnant friend so I couldn’t use the raw egg whites (or the alcohol) so I bought a carton of egg whites and used those. It took a while and I had to add some cream of tartar, but the foamed up beautifully.
Will definitely be making this again.
I had to tweak the recipe a bit, but it turned out delicious! Thank you for the recipe, Sally.
This is a crowd pleaser! Recipe was delicious and easy to follow.
This was my first time making tiramisu, so at first I felt a bit intimidated by the recipe. Having said that, the instructions were very clear, and the video was especially helpful. The final result was awesome. I halved the recipe, and even then, the flavors were on point and the texture of the creamy layers were so smooth and fluffy. The espresso-Grand Marnier mixture was also nice when soaked up by the ladyfingers.
Made this for the May Challenge! Definitely a lot of steps. Particularly as I went to 5 stores that ‘claimed’ on website they had Lady Fingers, but in fact DID NOT! So made my own. Then got to the actual recipe.
Was well received at dinner party! Delicious . Thanks again Sally for another winner recipe!
Bravo for not giving up and making the lady fingers yourself! You are my hero and inspiration.
Made this for a dinner party. EVERYONE LOVED IT!!! Flavors were wonderful and the filling texture was so creamy and light. Perfect version! Even 3 days later, the leftover piece that I saved was still really good!! Will make it again for sure!!
I had never tried this well-known dessert before so I was excited to try it. The coffee flavour was a bit much for me and I didn’t like the texture of the lady fingers, but I really enjoyed the creamy layers!!
My mom loves tiramisu so I was so excited to try this for Mother’s Day. It was a success!
I made this recipe for the monthly challenge and… it is SO good! I made the non alcohol version and made my own lady fingers and it was *chefs kiss amazing!