Easy Tiramisu Recipe
Easy Tiramisu Recipe is my simplified take on the classic Italian dessert, made with coffee-dipped ladyfingers and a fluffy mascarpone whipped cream filling. There are no eggs to temper and no complicated steps. Just layer everything together, chill, dust generously with cocoa powder, and dig in.
This isn’t a traditional tiramisu, and that’s exactly the point. It has all the creamy mascarpone, dark coffee, cocoa, and soft ladyfinger layers I want from tiramisu, but it’s much easier to make at home.
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EASY TIRAMISU WITHOUT THE FUSS
I absolutely love tiramisu, especially after having the real thing in Italy, but sometimes I want those flavors without turning dessert into a project.
So this is my easy version.
Instead of making a traditional egg-based mascarpone filling, I whip heavy cream with sugar and vanilla and then add mascarpone. It gives you this thick, fluffy filling that’s ridiculously good layered with coffee-dipped ladyfingers.
And if we’re making it for adults, I’ll add a little Kahlúa to the coffee. Totally optional, but highly recommended.
The whole thing gets layered into one dish and tucked into the refrigerator. Two hours is the minimum, but if you can give it longer, the ladyfingers get softer and the coffee and mascarpone flavors really settle into each other.
Why You’ll Love This Easy Tiramisu Recipe
- No raw eggs: This simplified filling is made with heavy cream and mascarpone.
- No baking: The entire dessert comes together without turning on the oven.
- Simple ingredients: You only need ladyfingers, coffee, mascarpone, heavy cream, sugar, vanilla, and cocoa.
- Optional Kahlúa: Add a splash to the coffee for a boozy version or leave it out completely.
- Great for making ahead: Assemble it earlier in the day or the night before and keep it chilled.
- Easy to serve: Everything is layered into one 8×8-inch or 7×10-inch baking dish and sliced when you’re ready.
Ingredients You’ll Need
- Ladyfingers: Use one package of store-bought ladyfingers or make a batch of my Homemade Ladyfingers. They soften as the tiramisu chills and create those distinct cake-like layers.
- Dark coffee: Freshly brewed dark coffee gives the ladyfingers plenty of coffee flavor. Let it cool before dipping.
- Kahlúa: Completely optional, but 2 tablespoons mixed into the coffee adds another layer of flavor.
- Heavy cream: Whipping the cream creates the light, fluffy base of our filling.
- Mascarpone: Use room-temperature mascarpone so it incorporates smoothly into the whipped cream. Vanilla extract: Adds a little warmth to the mascarpone filling.
- Granulated sugar: Sweetens the cream without making the dessert overly sweet.
- Cocoa powder: A generous dusting over the finished tiramisu gives you that slightly bitter chocolate flavor against the sweet mascarpone filling.
How to Make Easy Tiramisu
- Prepare the coffee. Brew 1 ½ cups of dark coffee and allow it to cool. Stir in the Kahlúa if using.
- Make the mascarpone filling. Beat the heavy cream, vanilla, and sugar on medium speed until peaks begin to form. Add the room-temperature mascarpone and mix until smooth and creamy.
- Dip and layer. Quickly dip each ladyfinger into the coffee and arrange them in a single layer in your baking dish. Don’t let them sit in the coffee or they’ll become too soft.
- Add the cream. Spread half of the mascarpone mixture evenly over the ladyfingers. Repeat with another layer of dipped ladyfingers and the remaining cream.
- Chill. Cover and refrigerate for at least 2 hours. Dust generously with cocoa powder before serving.
The Secret to Dipping Ladyfingers
This is probably the one place where you can accidentally mess up an otherwise incredibly easy dessert. Dip the ladyfingers quickly. You’re not trying to soak them all the way through. They continue absorbing moisture from the coffee and mascarpone filling while the tiramisu sits in the refrigerator. If you leave them in the coffee too long, you can end up with a soggy bottom layer instead of those soft, distinct layers you see when the tiramisu is sliced.
Getting the Mascarpone Filling Just Right
Start by whipping the heavy cream, sugar, and vanilla until peaks begin to form before adding the mascarpone. The mascarpone should be at room temperature so it blends smoothly into the cream. Once you add it, mix just until the filling is smooth and thick enough to spread. Don’t keep beating it unnecessarily. Mascarpone can become grainy or split when it’s overmixed.
How Long Does Easy Tiramisu Need to Chill?
Give it at least 2 hours in the refrigerator before serving. That gives the ladyfingers time to soften and allows the mascarpone filling to set enough for slicing. If you’re making it ahead, you can also refrigerate it longer or overnight. I actually love tiramisu as a make-ahead dessert because there’s nothing left to do before serving except dust the top with cocoa powder.
What Size Dish Should I Use?
This recipe fits an 8x8x3-inch deep baking dish or a 7×10-inch baking dish. The exact number of ladyfingers you use may vary slightly depending on their size and the shape of your dish. Arrange them snugly so you get a good layer of ladyfingers in every slice.
Can I Make Tiramisu Without Alcohol?
Absolutely. The 2 tablespoons of Kahlúa are completely optional. Leave it out and dip the ladyfingers in the cooled dark coffee by itself. You’ll still get plenty of rich coffee flavor, and the rest of the recipe stays exactly the same.
Make Ahead, Storage, Freezing and Serving
- Make ahead: Easy Tiramisu is an ideal make-ahead dessert. Assemble it completely, cover, and refrigerate until you’re ready to serve. You can make it the night before for an even softer ladyfinger layer and plenty of coffee flavor.
- Storage: Keep leftover tiramisu tightly covered in the refrigerator for up to 3 days. Because the filling contains mascarpone and heavy cream, keep it refrigerated until serving.
- Freezing: You can freeze tiramisu for up to 2 months. Wrap the dish tightly or freeze individual slices in airtight containers. Thaw overnight in the refrigerator. For the best appearance, wait to add the cocoa powder until after thawing.
- Serving: Tiramisu is best served cold. Dust the top generously with cocoa powder right before slicing and serving.
Easy Tiramisu Recipe
Equipment
- 8x8x3-inch deep baking dish or 7×10-inch baking dish
- Fine mesh sieve for cocoa powder
Video
Ingredients
- 1 pkg ladyfingers, or homemade
- 1 1/2 cups freshly made dark coffee (Allow the coffee to cool before dipping the ladyfingers.)
- 2 tbsp Kahlúa (optional)
- 2 cups heavy cream
- 16 oz mascarpone (Bring to room temperature before mixing.)
- 2 tsp vanilla extract
- 1/2 cup granulated sugar
- 1/4 cup cocoa powder
Instructions
- Add the freshly made dark coffee to a shallow bowl and allow it to cool. Stir in 2 tablespoons of Kahlúa, if using.
- Add the heavy cream, vanilla extract, and granulated sugar to a mixing bowl. Mix on medium speed until peaks begin to form.
- Add the room-temperature mascarpone to the whipped cream mixture. Continue mixing just until smooth and creamy. Set aside.
- Quickly dip one ladyfinger at a time into the cooled coffee mixture. Don't soak the ladyfingers.
- Arrange the dipped ladyfingers in a single layer across the bottom of an 8x8x3-inch deep baking dish or 7×10-inch baking dish.
- Spread half of the mascarpone cream mixture evenly over the ladyfingers.
- Quickly dip the remaining ladyfingers in the coffee and arrange them over the mascarpone filling. Spread the remaining mascarpone mixture evenly over the top.
- Cover the baking dish tightly with plastic wrap and refrigerate for a minimum of 2 hours.
- When you're ready to serve, remove the tiramisu from the refrigerator and dust ¼ cup cocoa powder evenly over the top.
- Slice into portions and serve chilled. Enjoy!
Notes
- This is not a traditional tiramisu. This recipe is intentionally simplified and does not use eggs in the mascarpone filling.
- Cool the coffee before dipping. Hot coffee can cause the ladyfingers to soften too quickly.
- Dip quickly. The ladyfingers only need a quick dip in the coffee. They will continue to soften as the tiramisu chills.
- Kahlúa is optional. Leave it out for an alcohol-free version.
- Use room-temperature mascarpone. This helps it incorporate smoothly into the whipped cream mixture.
- Don’t overmix the mascarpone. Mix only until the filling is smooth.
- Dish size matters. Use an 8x8x3-inch deep baking dish or a 7×10-inch baking dish so you have enough depth for both layers.
- Chill for at least 2 hours. You can also make the tiramisu ahead and refrigerate it longer or overnight.
- Wait to add the cocoa. For the prettiest finish, dust the cocoa powder over the top shortly before serving.
- Storage: Keep leftovers tightly covered in the refrigerator for up to 3 days.
- Freezing: Freeze tightly wrapped for up to 2 months. Thaw overnight in the refrigerator and add fresh cocoa powder before serving.
Nutrition
Frequently Asked Questions
No. This is intentionally an easy tiramisu recipe inspired by the flavors and layers of traditional tiramisu.
Traditional recipes can include eggs or egg yolks in the mascarpone filling. This version skips the eggs completely and uses whipped heavy cream, mascarpone, sugar, and vanilla for a simpler filling.
Yes. You can use cooled espresso if you prefer a stronger coffee flavor. You’ll need enough to quickly dip all of the ladyfingers.
I recommend using mascarpone for this recipe. It has a softer, richer flavor and gives the filling the creamy texture we’re looking for.
If mascarpone isn’t available, cream cheese can technically be substituted, but it will make the dessert tangier and change the overall flavor and texture.
The ladyfingers were most likely left in the coffee too long. Give each one a quick dip rather than allowing it to soak. Remember, they’ll continue absorbing moisture while the tiramisu chills.
Make sure you whip the heavy cream, sugar, and vanilla until peaks begin to form before adding the mascarpone. Also avoid overmixing once the mascarpone is added. You want the finished filling smooth, thick, and spreadable.
Yes, and it’s one of the reasons I love this dessert for entertaining. Make it earlier in the day or the night before, cover, and keep refrigerated until you’re ready to serve.
Absolutely. Kahlúa is completely optional. Simply leave it out and use the cooled dark coffee on its own.
