I still remember the first time I tasted tiramisu. I was twenty, working as a line cook in Rome, staying in a cramped apartment with two other chefs from Malaysia and Lebanon. One of them, Giulia, invited us to her grandmother’s home in Trastevere. There, between laughter and espresso cups, her nonna served us a dessert that stopped time. Creamy, spongy, a whisper of coffee and cocoa—I knew right then this dessert would become part of my own family’s story.
Tiramisu isn’t just a recipe. It’s a memory maker. A mood shifter. A layered promise that something good is always brewing—usually with strong coffee and mascarpone.
What Is Tiramisu?
Tiramisu is a no-bake Italian dessert made of delicate layers of espresso-soaked ladyfingers and a rich mascarpone cream, dusted generously with cocoa powder. The name means “pick me up” in Italian, and trust me, that’s exactly what it does.
This classic dessert blends bold espresso with velvety mascarpone and soft sponge biscuits in a chilled, sweet embrace. Unlike cakes, tiramisu requires no oven—just time, patience, and good ingredients.
Why You’ll Love This Tiramisu Recipe
If you’ve ever felt intimidated by fancy desserts, let me tell you—this version of tiramisu is refreshingly simple. You’ll fall for it because:
- It’s no-bake and stress-free.
- You can make it ahead—it tastes even better the next day.
- It’s pork-free and alcohol-free, but still deeply flavorful.
- Every bite delivers the perfect balance of bitter espresso, creamy mascarpone, and soft cookies.
- It’s wildly crowd-pleasing—even picky kids ask for seconds.
Tips for Making the Best Tiramisu
Let’s spill the coffee beans. The secret to a good tiramisu? Three things:
- Use strong, good-quality espresso. Not instant. Brew it fresh and let it cool completely.
- Chill overnight. Don’t rush it. The magic happens while it rests.
- Beat the egg yolks well and fold gently for an airy, luxurious cream.
Ingredients
Here’s everything you need for my family’s pork-free, alcohol-free tiramisu:
- 6 large egg yolks
- ¾ cup granulated sugar
- 2 cups mascarpone cheese (cold)
- 1 ½ cups heavy cream (cold)
- 2 cups brewed espresso (cooled)
- 1 tsp vanilla extract
- 24–30 ladyfinger biscuits (savoiardi)
- Unsweetened cocoa powder, for dusting
- Dark chocolate shavings (optional)
How to Make Tiramisu: Step-by-Step
1. Whip the yolks
In a heatproof bowl, whisk egg yolks and sugar. Place over a simmering pot of water and whisk constantly for 6–8 minutes until thick and pale. Let it cool.
2. Add the mascarpone
Fold cold mascarpone into the cooled yolk mixture. Do not overmix.
3. Whip the cream
In a separate bowl, whip the heavy cream and vanilla extract to stiff peaks.
4. Combine
Gently fold the whipped cream into the mascarpone mixture.
5. Dip and layer
Quickly dip ladyfingers into espresso (not longer than 1–2 seconds) and lay them flat in a 9×13″ dish. Cover with half the cream mixture. Repeat the layers.
6. Dust and chill
Dust with cocoa powder. Cover and refrigerate for at least 6 hours or overnight.
7. Optional
Top with chocolate shavings before serving for an added crunch.
Top Tips for Perfecting Your Tiramisu
- Don’t soak the ladyfingers too long. They’ll get mushy.
- Use real mascarpone. Cream cheese is a poor substitute here.
- Whip the cream to stiff peaks. It gives the dessert its structure.
- Layer with love. Take your time—this isn’t a rushed dish.
Storing and Reheating Tips
- Storage: Keep tiramisu tightly covered in the fridge for up to 4 days.
- Freezing: You can freeze it for up to 2 weeks, but thaw it slowly in the fridge.
- Reheating? Nope. Tiramisu is always served chilled.
Tools You’ll Need
- Stand mixer or hand mixer
- 9×13″ glass or ceramic dish
- Fine-mesh sieve (for cocoa)
- Rubber spatula
- Mixing bowls
- Whisk
- Espresso maker or French press
FAQs
What is the secret to a good tiramisu?
Let it chill overnight. Use fresh espresso and mascarpone. And don’t rush the layering.
What are the ingredients in tiramisu?
Ladyfingers, mascarpone, egg yolks, sugar, heavy cream, espresso, vanilla, and cocoa powder.
What alcohol is tiramisu made of?
Traditionally, it includes Marsala wine or rum. But my recipe skips it entirely—still rich and flavorful without.
What are ladyfingers soaked in for tiramisu?
Brewed espresso, cooled. You can add a splash of vanilla if you’re skipping alcohol.
Conclusion
Tiramisu has lived many lives—across continents, holiday tables, and family kitchens like mine. It’s the dessert my son requested after his graduation. The one I brought to my neighbor when she lost her dog. It’s personal. Soulful. And it always tastes like comfort.
Make it for someone you love. Let it chill. Then serve it up cold—and warm the room.
Print
Tiramisu
- Total Time: 6 hours 25 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Tiramisu is a no-bake Italian dessert made of espresso-soaked ladyfingers and mascarpone cream. A crowd-pleasing, soul-warming treat best served chilled.
Ingredients
- 6 large egg yolks
- ¾ cup granulated sugar
- 2 cups mascarpone cheese (cold)
- 1 ½ cups heavy cream (cold)
- 2 cups brewed espresso (cooled)
- 1 tsp vanilla extract
- 24–30 ladyfinger biscuits (savoiardi)
- Unsweetened cocoa powder, for dusting
- Dark chocolate shavings (optional)
Instructions
- In a heatproof bowl, whisk egg yolks and sugar. Set over simmering water and whisk constantly for 6–8 minutes until thick and pale. Cool.
- Fold in cold mascarpone until just combined.
- Whip heavy cream and vanilla to stiff peaks. Fold gently into mascarpone mixture.
- Quickly dip ladyfingers in espresso and layer in a 9×13″ dish. Spread half the cream mixture over. Repeat layers.
- Dust with cocoa powder. Cover and refrigerate at least 6 hours or overnight.
- Optionally top with chocolate shavings before serving.
Notes
Let tiramisu chill overnight for the best flavor. Use high-quality espresso and mascarpone. Don’t oversoak the ladyfingers.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 16g
- Sodium: 60mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 150mg
Keywords: tiramisu, no bake, Italian dessert, mascarpone, espresso
