This tiramisu recipe is a true classic! Rich and creamy, this homemade version is just as good as you’ll find in any Italian restaurant!
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Whenever we go to our favorite Italian restaurant, I can never resist ordering a some tiramisu to finish for dessert! The layers are wonderfully flavored with coffee and chocolate, it’s a truly indulgent treat!
For those with a sweet tooth, be sure to check out my Banana Split and Red Velvet Cheesecake Dessert Lasagna!
Why you will love this tiramisu recipe!
- No bake: This traditional dessert is no bake and in my book that is a huge win!
- Perfect for a crowd: This dessert is impressive enough to serve to guests and it’s always super popular.
- Make ahead: This dessert can be made one or two days before you plan to serve it, making it perfect for entertaining.
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How to make a classic tiramisu
Be sure to scroll down for the full recipe!
- Mix together the coffee, espresso powder and rum.
- Whisk the egg yolk and add sugar and salt. Beat until pale yellow and add the cream
- Cook the egg mixture in a double boiler until it coats the back of a spoon. Stir in the rum.
- Beat together the mascarpone and cream cheese.
- Beat the heavy cream to form stiff peaks and fold in the cheese mixture.
- Roll the lady fingers in the coffee mix and layer in the baking dish.
- Spread mascarpone on top and dust with cocoa powder. Repeat to form another layer of lady fingers, cheese and cocoa powder.
- Refrigerate.
What is Tiramisu?
Tiramisu is a traditional Italian dessert that is flavored with coffee and chocolate. Lady fingers form layers that are then covered in creamy mascarpone cheese.
If you love these flavors, be sure to try my Easy Tiramisu Cups and Tiramisu Martini.
How long does it keep?
Once you have made the tiramisu, wrap it in plastic wrap and refrigerate. You will need to chill it for at least 6 hours before serving. It is best served after 1 to 2 days.
Cover and refrigerate any leftovers and they will keep well for up to 4 days.
Can you freeze it?
Yes, this tiramisu recipe freezes really well! Once set, cover it with a large freezer bag to freeze. It will keep well for up to 3 months and defrost overnight in the fridge before serving.
Recipe Notes and Tips
- It is important to use hard, cookie-like, ladyfingers found in the cookie aisle at most grocery stores. Soft ladyfingers do NOT work in this tiramisu recipe.
- Prepare the Tiramisu 6-12 hours prior to serving.
- Brandy can be substituted for the dark rum or, if a non-alcoholic version is desired, omit the liquor.
- The mascarpone should be mixed cold. It has a tendency to break if brought to room temperature.
More Delicious Dessert Recipes
- Sticky Toffee Pudding Cake
- Tres Leches Cake
- Gooey Texas Chocolate Sheet Cake Skillet (Easy Chocolate Cake)
- Sour Cream Lemon Pie Recipe with Saltine Cracker Crust
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Recipe
Tiramisu Recipe
Prep: 40 minutes
Total: 40 minutes
Serves slices
This tiramisu recipe is a true classic! Rich and creamy, this homemade version is just as good as you'll find in any Italian restaurant!
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Cookie Rookie.
Ingredients
- 2 cups strong black coffee 454 grams, room temperature
- 1 tablespoon instant espresso powder 7 grams
- 7 tablespoons dark rum 99 grams, divided
- 6 large egg yolks 84 grams
- ⅔ cup granulated sugar 133 grams
- ½ teaspoon kosher salt
- ⅓ cup heavy cream 76 grams, for adding to yolks
- 16 ounces mascarpone cheese 454 grams, cold
- 8 ounces cream cheese 227 grams, room temperature (1 brick)
- ¾ cup heavy cream 170 grams, cold, for whipping
- 14 ounces ladyfingers 397 grams, (42-60 cookies, depending on size)
- 3½ tablespoons cocoa powder 18 grams, divided
- ¼ cup semisweet chocolate 43 grams, grated (optional)
Recommended Equipment
- Kitchen Scale (optional)
Instructions
- In a wide, shallow bowl, stir together the coffee, espresso powder, and 3 tablespoons of rum; set aside.2 cups strong black coffee, 1 tablespoon instant espresso powder, 7 tablespoons dark rum
- Fill a medium saucepan (with a diameter a little smaller than the diameter of a heatproof mixing bowl – the mixing bowl should sit just inside the saucepan with at least 1-inch of space between the bottom of the bowl and the water) with 2-inches of water. Bring the water to a low simmer and cover until ready to use.
- While the water comes to a simmer, using a hand mixer, whisk the egg yolks in a large heatproof bowl at low speed until just combined. Add the sugar and salt. Beat at medium-high speed until light in color (pale yellow), about 2 minutes. Scrape down the sides of the bowl as needed.6 large egg yolks, ⅔ cup granulated sugar, ½ teaspoon kosher salt
- Add the ⅓ cup of cream to the yolks and beat for 30 seconds at medium speed.⅓ cup heavy cream
- Remove the lid from the saucepan of water and place the mixing bowl with the egg yolk mixture over the simmering water.
- Cook, constantly scraping the bottom and sides with a silicone spatula, until the mixture registers 160°F on an instant-read thermometer and coats the back of a spoon, about 5-8 minutes. Watch very closely, especially when the temperature reaches 140°F – the temperature rises quickly. Remove the bowl with the egg mixture from the heat and stir briskly for 1 minute to cool. Set aside to cool to room temperature, stirring periodically, about 20 minutes.
- When the egg mixture is at room temperature, whisk in the remaining 4 tablespoons of rum.
- Add the mascarpone and cream cheese to the egg mixture. Beat with a hand mixer at medium speed until no lumps remain, about 1 minute. Transfer mixture to a large bowl; set aside.16 ounces mascarpone cheese, 8 ounces cream cheese
- Wipe out the mixing bowl with a paper towel, and attach the whisk to the mixer. Add the ¾ cup heavy cream to the bowl and beat, at medium speed, until frothy, about 1½ minutes. Increase the speed to HIGH and whisk until cream holds stiff peaks, about 1-1½ minutes more.¾ cup heavy cream
- Fold ⅓ of the whipped cream into the mascarpone mixture to loosen, then fold in the remaining whipped cream until completely incorporated; set aside.
- Set up a workstation with the ladyfingers, coffee mixture, and 9×13-inch dish all in a row. Working with 1 ladyfinger at a time, quickly roll the ladyfinger into the coffee mixture and place it into the baking dish in a single layer. (Try not to submerge the ladyfinger – just quickly roll it into the coffee mixture – not more than a couple of seconds per ladyfinger.) Trim (or cut with kitchen shears) the ladyfingers to fit, as needed.14 ounces ladyfingers
- Spread half the mascarpone mixture over the single layer of ladyfingers, being sure to cover the sides and corners of the dish. Smooth the top and dust 2 tablespoons cocoa powder over the mascarpone in an even layer (using a small fine-mesh sieve is ideal).3½ tablespoons cocoa powder
- Repeat the process for one more layer and dust with the remaining 1½ tablespoons cocoa powder.
- Clean the edges of the dish with a paper towel and cover with plastic wrap. Refrigerate 6-12 hours and sprinkle with grated chocolate, if desired.¼ cup semisweet chocolate
- Serve chilled.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- It is important to use hard, cookie-like, ladyfingers found in the cookie aisle at most grocery stores. Soft ladyfingers do NOT work in this recipe.
- Prepare the Tiramisu 6-12 hours prior to serving.
- Brandy can be substituted for the dark rum or, if a non-alcoholic version is desired, omit the liquor.
- The mascarpone should be mixed cold. It has a tendency to break if brought to room temperature.
Nutrition Information
Serving: 1slice Calories: 364kcal (18%) Carbohydrates: 24g (8%) Protein: 7g (14%) Fat: 25g (38%) Saturated Fat: 15g (94%) Polyunsaturated Fat: 1g Monounsaturated Fat: 4g Trans Fat: 1g Cholesterol: 164mg (55%) Sodium: 158mg (7%) Potassium: 113mg (3%) Fiber: 1g (4%) Sugar: 9g (10%) Vitamin A: 938IU (19%) Vitamin C: 1mg (1%) Calcium: 78mg (8%) Iron: 1mg (6%)
Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!
I made and very unclear with how to combine egg mixture with m, cheese I hope I don’t end up wasting this whole mess. I give you zero stars
I am sorry it didn’t work out for you, Colleen
Hello! When do I mix the custard in with the marscapone mix? That part is a little unclear. Thank you!
I was curious about this as well!