This easy tiramisu recipe is the one you’ll make again and again. Coffee-soaked ladyfingers, a light and creamy mascarpone filling, and a dusting of cocoa powder — it’s a classic Italian dessert that looks impressive but comes together in just 20 minutes. No baking, no fuss, and it actually tastes better the next day, making it the perfect make-ahead dessert for dinner parties, holidays, or any night you want something special.
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Cuisine: Italian
Prep Time: 20 minutes
Total Time: 20 minutes (plus chilling)
Servings: 9
Why You’ll Love Making It
- No Baking Required – A true no-oven dessert from start to finish.
- Ready in 20 Minutes – Hands-on time is quick; the fridge does the rest.
- Better the Next Day – Make it ahead and let the flavors develop overnight.
- Beginner-Friendly – No complicated techniques or special equipment needed.
- Easily Customizable – Make it boozy with Kahlúa or keep it alcohol-free for the whole family.
Ingredients
- 1 ½ cups heavy whipping cream – Cold heavy cream is essential for a light and fluffy texture.
- 8 oz mascarpone cheese, room temperature – This Italian cheese gives tiramisu its signature velvety richness. Let it soften slightly before mixing to prevent lumps.
- 1/3 cup granulated sugar – Sweetens the mascarpone filling just the right amount.
- 1 teaspoon vanilla extract – Enhances the overall flavor with a warm, aromatic note.
- 1 ½ cups cold espresso or strong coffee – Brewed and cooled for the perfect balance of coffee flavor.
- 3 tablespoons coffee-flavored liqueur (optional) – Kahlua or DaVinci adds a deeper, slightly boozy note, but it’s optional.
- 1 package ladyfingers (Savoiardi brand recommended) – Crisp Italian biscuits that soak up the coffee without getting too soggy.
- Cocoa powder, for dusting – Provides a classic bittersweet finish.
Instructions
Step 1: Make the Mascarpone Cream
In a large mixing bowl, use a hand mixer (or a stand mixer) on medium speed to beat the cold heavy cream until it begins to thicken. Gradually add the sugar and vanilla, continuing to beat until stiff peaks form. Be careful not to over-whip, or it will turn grainy. Gently fold in the room-temperature mascarpone cheese using a spatula until fully incorporated. Set aside.
Step 2: Prepare the Coffee Mixture
Pour the cold espresso or strong coffee into a shallow bowl. If using, stir in the coffee-flavored liqueur. This mixture should be deep enough to quickly dip the ladyfingers but not so much that they become overly saturated.
Step 3: Assemble the Tiramisu
Working one at a time, dip each ladyfinger into the coffee mixture for about 1-2 seconds per side. They should absorb some coffee but still hold their shape. Arrange a single layer of soaked ladyfingers in the bottom of an 8×8-inch baking dish. Spread half of the mascarpone cream mixture evenly over the ladyfingers, smoothing it out with a spatula. Repeat with another layer of dipped ladyfingers, followed by the remaining mascarpone cream.
Step 4: Finish and Chill
Using a fine mesh strainer, generously dust the top with cocoa powder. Cover the dish and refrigerate for at least 3-4 hours, or preferably overnight, to allow the flavors to meld and the texture to set.
Step 5: Serve and Enjoy
Once chilled, slice into squares and serve directly from the dish. For an extra touch, garnish with chocolate shavings or fresh berries.
FAQs
Can I Make Tiramisu Ahead of Time?
Yes! Tiramisu actually tastes better after sitting for several hours or overnight, as the flavors have time to develop. You can make it up to 2 days in advance—just keep it covered in the fridge.
What Can I Use Instead of Mascarpone?
If you can’t find mascarpone, you can make a substitute by mixing equal parts of cream cheese and heavy cream with a bit of sour cream for tanginess. However, for the most authentic texture and taste, mascarpone is recommended.
Can I make tiramisu without raw eggs?
This recipe skips raw eggs entirely — the filling is made with whipped heavy cream and mascarpone, so it’s safe for everyone including kids and pregnant women.
Why are my ladyfingers soggy?
The key is a quick 1-2 second dip per side — don’t let them soak. They should be moist but still hold their shape when you lay them in the dish. If your tiramisu is too wet, your coffee may have been too warm or your dip time too long.
Tiramisu is one of those desserts that always gets rave reviews — and now you know just how easy it is to make at home. If you’re on a no-bake dessert streak, you’ll also love this Easy No-Bake Cheesecake — same effortless approach, equally impressive results. Drop a comment below and let me know if you went classic or added a little Kahlúa!
Easy Tiramisu Recipe (No-Bake, Ready in 20 Minutes!)
Ingredients
- 1 ½ cups heavy whipping cream – Cold heavy cream is essential for a light and fluffy texture.
- 8 oz mascarpone cheese room temperature – This Italian cheese gives tiramisu its signature velvety richness. Let it soften slightly before mixing to prevent lumps.
- 1/3 cup granulated sugar – Sweetens the mascarpone filling just the right amount.
- 1 teaspoon vanilla extract – Enhances the overall flavor with a warm aromatic note.
- 1 ½ cups cold espresso or strong coffee – Brewed and cooled for the perfect balance of coffee flavor.
- 3 tablespoons coffee-flavored liqueur optional – Kahlua or DaVinci adds a deeper, slightly boozy note, but it’s optional.
- 1 package ladyfingers Savoiardi brand recommended – Crisp Italian biscuits that soak up the coffee without getting too soggy.
- Cocoa powder for dusting – Provides a classic bittersweet finish.
Instructions
- Step 1: Make the Mascarpone Cream
- In a large mixing bowl, use a hand mixer (or a stand mixer) on medium speed to beat the cold heavy cream until it begins to thicken. Gradually add the sugar and vanilla, continuing to beat until stiff peaks form. Be careful not to over-whip, or it will turn grainy. Gently fold in the room-temperature mascarpone cheese using a spatula until fully incorporated. Set aside.
- Step 2: Prepare the Coffee Mixture
- Pour the cold espresso or strong coffee into a shallow bowl. If using, stir in the coffee-flavored liqueur. This mixture should be deep enough to quickly dip the ladyfingers but not so much that they become overly saturated.
- Step 3: Assemble the Tiramisu
- Working one at a time, dip each ladyfinger into the coffee mixture for about 1-2 seconds per side. They should absorb some coffee but still hold their shape. Arrange a single layer of soaked ladyfingers in the bottom of an 8×8-inch baking dish. Spread half of the mascarpone cream mixture evenly over the ladyfingers, smoothing it out with a spatula. Repeat with another layer of dipped ladyfingers, followed by the remaining mascarpone cream.
- Step 4: Finish and Chill
- Using a fine mesh strainer, generously dust the top with cocoa powder. Cover the dish and refrigerate for at least 3-4 hours, or preferably overnight, to allow the flavors to meld and the texture to set.
- Step 5: Serve and Enjoy
- Once chilled, slice into squares and serve directly from the dish. For an extra touch, garnish with chocolate shavings or fresh berries.
Notes
- Mascarpone: Must be at room temperature before mixing — cold mascarpone will create lumps.
- Heavy cream: Must be cold before whipping — warm cream won’t form stiff peaks.
- Ladyfingers: Savoiardi brand is best. Generic soft ladyfingers will get too soggy.
- Coffee: Use cold espresso or very strong coffee. Warm coffee will over-soak the ladyfingers.
- Liqueur: Kahlúa or DaVinci coffee liqueur are great options — or skip entirely for an alcohol-free version.
- Chilling: 3-4 hours minimum, overnight is best. Don’t skip this step.
- Storage: Keeps covered in the fridge for up to 3 days. Not recommended for freezing once assembled.
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