Dish out a standby tiramisu you’ll ever eat with this straightforward-to-follow recipe. Made with layers of coffee-dipped ladyfingers, Kahlua flavored mascarpone custard, and cocoa powder, this Italian dessert is reliable for an extra-special birthday, dinner party, or holiday!

Growing up, we sometimes frequented the Olive Garden for a family dinner out, and that meant multiple things: lots of salad and breadsticks, leaving with a fistful of Andes mints, and getting a piece of tiramisu for dessert. We fell in love with this dessert at first bite as a kid and we still love it so much all these decades later.

We first tackled tiramisu at home more than 10 years ago, when we first saw a recipe pop up in an issue of Cook’s Illustrated. However, that recipe utilized raw eggs and, while truly authentic, we just couldn’t get past it, even using pasteurized eggs. We re-worked the recipe with a cooked custard and we think it’s just absolutely fabulous.

What is Tiramisu?

This coffee-flavored, no-bake Italian dessert is made with ladyfingers dipped in coffee, layered with mascarpone custard, and topped with cocoa powder.

It’s a traditional Italian dish that means “pick us up” and after one bite, we are sure you will agree! Typically served cold, this layered dessert is the reliable finish to an Italian dinner.

How to Make It

Tiramisu is traditionally made by layering ladyfingers that have been soaked in espresso and alcohol with a mascarpone cheese custard and a dusting of cocoa powder.

Many recipes call for using raw eggs in tiramisu, but we made a cooked custard instead (much like you would do to make pastry cream) and beat it into mascarpone cheese with heavy cream. The flavor and the texture are superb.

Step 1: Make the Mascarpone Custard

Beat egg yolks: In the bowl of a standing mixer, fitted with the whisk attachment, beat egg yolks at a low speed until just combined.
Add sugar and salt and beat at medium-high speed until pale yellow, about 1 1/2 to 2 minutes, scraping down the bowl with a rubber spatula once or twice.
Pour in heavy cream: Add 1/3 cup of heavy cream to the yolks and beat at medium speed until just combined, 20 to 30 seconds; scrape the bowl.

A bowl with the coffee mixture on the left with the number one and a rectangular baking dish on the right with soaked lady fingers and the number 2.

Temper the eggs: Set the bowl with the yolks over a medium saucepan containing 1 inch of gently simmering water; cook, constantly scraping along the bottom and sides of the bowl with a heatproof rubber spatula, until mixture coats the back of a spoon and registers 160°F on an instant-read thermometer, 4 to 7 minutes.
Cool the custard: Remove from heat and stir vigorously to cool slightly, then set aside to cool to room temperature, about 15 minutes.
Add Kahlua and mascarpone: Whisk in remaining Kahlua until combined. Transfer to standing mixer fitted with a whisk attachment, add mascarpone and beat at medium speed until no lumps remain. Transfer to a large bowl and set aside.
Beat heavy cream: In an empty mixer bowl, beat the remaining cream at medium speed until frothy, 1 to 1 1/2 minutes. Increase to high and continue to beat until the cream holds stiff peaks, 1 to 1 1/2 minutes longer.
Fold in mascarpone mixture: Using a rubber spatula, fold one-third of the whipped cream into the mascarpone mixture to lighten, then gently fold in the remaining whipped cream until no white streaks remain. Set aside.

Two side by side photos. The one on the left shows a bowl with the mascarpone mixture and a spatula and the number 3. The one on the right shows the number 4 and a baking dish with a layer of ladyfingers topped with the mascarpone mixture.

Step 2: Assemble the Tiramisu

Make the coffee mixture: In a wide bowl or baking dish, stir together coffee, espresso powder, and 2 1/2 tablespoons Kahlua until the espresso dissolves; set aside.
Dip ladyfingers in coffee: Working one at a time, drop half of the ladyfingers into the coffee mixture, roll, remove, and transfer to a 9×13-inch glass or ceramic baking dish.
Note: Do not submerge ladyfingers in coffee mixture, the entire process should take no longer than 2 to 3 seconds for each cookie. If submerged, the ladyfingers will disintegrate.
Make a ladyfinger layer: Arrange the soaked cookies in a single layer in the baking dish, breaking or trimming the ladyfingers as needed to fit neatly into the dish.
Spread mascarpone over ladyfingers: Spread half of mascarpone mixture over ladyfingers; use rubber spatula to spread mixture to the sides and corners and smooth surface.
Dust with cocoa powder: Place 2 tablespoons cocoa in fine-mesh strainer and dust cocoa over mascarpone.

Repeat dipping and arrangement of the ladyfingers; spread with remaining mascarpone mixture, and dust with remaining cocoa powder.
Wipe the edges dry with a paper towel.
Refrigerate: over with plastic wrap and refrigerate 6 to 24 hours.
Serve: Cut into pieces and serve chilled.

Can You Make Tiramisu Without Eggs?

An egg-based custard is definitely the traditional way with tiramisu, but you can make a evenly rich tiramisu without them!

In fact, a few years ago we set out to make a straightforward and less time-intensive version of tiramisu and turned it into a tiramisu trifle. We scrapped the custard and instead simply folded whipped cream into the sweetened mascarpone cheese for a lighter, mousse-like texture that could be easily layered. You could certainly use that filling recipe instead of the custard here.

What Type of Alcohol is Used in Tiramisu?

Most recipes use Marsala wine in tiramisu, however, we have always loved Kahlua since it pairs so well with the espresso that’s already in the recipe. Use any of these or your favorite liquor:

Marsala wine
Rum (dark rum would be best!)
Brandy
Coffee liquor (i.e. Kahlua)
Almond liquor (i.e. Amaretto)

If you are looking for an alcohol-free option we would suggest omitting the Kahlua entirely from the coffee mixture and replacing it with coffee in the mascarpone mixture.

Making Ahead and Storing

Tiramisu is one of the standby desserts for making in advance. It allows all of the layers to marry together and for a light and airy dessert.

Storing: Keep this from-scratch tiramisu in the dish you assembled it in and cover tightly with plastic wrap for up to 3 days in the refrigerator.
Make-Ahead: For the freshest flavor, make this classic Italian dessert 1-2 days in advance of when you plan to serve it and dust with cocoa powder just before serving.

Serving Suggestions

We're all in favor of grabbing a spoon and scooping this rich tiramisu straight from the pan, but if you are planning to share this tiramisu with others, here are a few different ways to dish it out!

Shave dark, milk, or white chocolate over the tops before serving.
Add a dollop of from-scratch whipped cream to the top of your slices.
Serve with espresso or a cup of decaf coffee.

Common questions

Extra Egg Whites?

Don’t throw out those extra egg whites! Save them to make one of these rich egg white-based recipes.

Watch How to Make Classic Tiramisu:

Yield: 12 servings
Prep: 1 hour
Total: 8 hours

Ingredients

2½ cups ( 592.5 ml ) strong brewed coffee, room temperature
1½ tablespoons ( 1.5 tablespoons ) instant espresso powder
6½ tablespoons ( 6.5 tablespoons ) Kahlua, divided
6 egg yolks
⅔ cup ( 133.33 g ) sugar
¼ teaspoon ( 0.25 teaspoon ) salt
¾ cup ( 178.5 ml ) cold heavy cream, divided
24 ounces ( 680.39 g ) mascarpone cheese
14 ounces ( 396.89 g ) dried ladyfingers, savoiardi
3½ tablespoons ( 3.5 tablespoons ) Dutch-processed cocoa powder

Method

Stir coffee, espresso, and 2½ tablespoons Kahlua in a wide bowl or baking dish until espresso dissolves; set aside.
In bowl of standing mixer fitted with whisk attachment, beat yolks at low speed until just combined. Add sugar and salt and beat at medium-high speed until pale yellow, 1½ to 2 minutes, scraping down bowl with rubber spatula once or twice. Add ⅓ cup of the heavy cream to yolks and beat at medium speed until just combined, 20 to 30 seconds; scrape bowl.
Set the bowl with yolks over a medium saucepan containing 1 inch of gently simmering water; cook, constantly scraping along bottom and sides of bowl with heatproof rubber spatula, until mixture coats back of spoon and registers 160 degrees on instant-read thermometer, 4 to 7 minutes. Remove from heat and stir vigorously to cool slightly, then set aside to cool to room temperature, about 15 minutes.
Whisk in remaining 4 tablespoons Kahlua until combined. Transfer bowl to standing mixer fitted with whisk attachment, add mascarpone, and beat at medium speed until no lumps remain, 30 to 45 seconds. Transfer mixture to large bowl and set aside.
In now-empty mixer bowl, beat the remaining cream at medium speed until frothy, 1 to 1½ minutes. Increase speed to high and continue to beat until the cream holds stiff peaks, 1 to 1½ minutes longer. Using a rubber spatula, fold one-third of the whipped cream into mascarpone mixture to lighten, then gently fold in remaining whipped cream until no white streaks remain. Set mascarpone mixture aside.
Working one at a time, drop half of ladyfingers into coffee mixture, roll, remove and transfer to 13 by 9-inch glass or ceramic baking dish. (Do not submerge ladyfingers in coffee mixture; entire process should take no longer than 2 to 3 seconds for each cookie.) Arrange soaked cookies in single layer in baking dish, breaking or trimming ladyfingers as needed to fit neatly into dish.
Spread half of mascarpone mixture over ladyfingers; use rubber spatula to spread mixture to sides and into corners of dish and smooth surface. Place 2 tablespoons cocoa in fine-mesh strainer and dust cocoa over mascarpone.
Repeat dipping and arrangement of ladyfingers; spread remaining mascarpone mixture over ladyfingers and dust with remaining 1½ tablespoons cocoa. Wipe edges of dish with dry paper towel. Cover with plastic wrap and refrigerate 6 to 24 hours. Cut into pieces and serve chilled. Leftovers can be stored, tightly wrapped, in the refrigerator for up to 3 days.

Notes

Equipment: 9×13-inch glass or ceramic baking dish.

Ladyfingers: Do not submerge ladyfingers in coffee mixture, the entire dipping process should take no longer than 2 to 3 seconds for each cookie. If submerged, the ladyfingers will disintegrate.

Egg-Free Version: we created an egg-free mascarpone “mousse” for our tiramisu trifle recipe ; you can use that filling in this recipe if desired.

Alcohol: we prefer Kahlua, but use any of the following: Marsala wine, rum (dark is best!), brandy, or Amaretto.

Make it Alcohol-Free: Omit the Kahlua entirely from the coffee mixture and replacing it with coffee in the mascarpone mixture.

Serving Suggestions: Shave dark, milk, or white chocolate over the tops before serving; Add a dollop of from-scratch whipped cream to the top of your slices; Serve with espresso or a cup of decaf coffee.

Storing : Keep covered tightly with plastic wrap for up to 3 days in the refrigerator.

Make-Ahead : For the freshest flavor, make this 1 – 2 day in advance of when you plan to serve it and dust with cocoa powder just before serving.