Large egg yolks6
Granulated sugar3/4 cup
Mascarpone cheese softened1 cup
Heavy cream1 1/2 cups
Strong brewed coffee or espresso, cooled to room temperature2 cups
Coffee liqueur (optional)1/2 cup (such as Kahlua)
Ladyfinger cookies2 packages (about 24 cookies)
Unsweetened cocoa powderFor dusting

Feel free to print or save this table for easy reference while preparing tiramisu.


  1. Prepare the Mascarpone Mixture:

    • In a large mixing bowl, whisk together the egg yolks and granulated sugar until pale and creamy.
    • Add the softened mascarpone cheese to the egg yolk mixture and beat until smooth and well combined.
  2. Whip the Heavy Cream:

    • In a separate bowl, whip the heavy cream until stiff peaks form.
    • Gently fold the whipped cream into the mascarpone mixture until smooth and creamy. Set aside.
  3. Prepare the Coffee Soaking Mixture:

    • In a shallow dish, combine the cooled brewed coffee (or espresso) with the coffee liqueur, if using.
  4. Assemble the Tiramisu:

    • Quickly dip each ladyfinger cookie into the coffee mixture, ensuring they are soaked but not overly saturated.
    • Arrange a layer of soaked ladyfingers in the bottom of a 9×13-inch baking dish, breaking them if necessary to fit.
    • Spread half of the mascarpone mixture evenly over the layer of ladyfingers.
    • Repeat the process with another layer of soaked ladyfingers followed by the remaining mascarpone mixture.
  5. Chill the Tiramisu:

    • Cover the assembled tiramisu with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the dessert to set.
  6. Serve the Tiramisu:

    • Before serving, sift a generous dusting of unsweetened cocoa powder over the top of the chilled tiramisu.
    • Use a sharp knife to cut the tiramisu into squares or slices.
    • Serve chilled and enjoy the creamy, coffee-infused layers of this classic Italian dessert!
  7. Optional Garnish:

    • If desired, you can garnish the tiramisu with chocolate shavings, grated chocolate, or a sprinkle of powdered sugar before serving for an extra touch of indulgence.

Enjoy your homemade tiramisu! It’s perfect for special occasions or any time you’re craving a decadent and elegant dessert.


  1. What is tiramisu?

    • Tiramisu is a classic Italian dessert made with layers of coffee-soaked ladyfinger cookies (savoiardi), creamy mascarpone cheese mixture, and dusted with cocoa powder. It’s known for its rich, creamy texture and delicious coffee flavor.
  2. Is tiramisu difficult to make?

    • Tiramisu can be relatively simple to make, especially with this classic recipe. While it requires some preparation steps like whipping the mascarpone mixture and soaking the ladyfingers, it doesn’t involve baking and is assembled rather quickly.
  3. Can I make tiramisu without alcohol?

    • Yes, you can make tiramisu without alcohol by omitting the coffee liqueur from the recipe. The dessert will still have plenty of flavor from the coffee-soaked ladyfingers and the creamy mascarpone mixture.
  4. Can I use something other than ladyfinger cookies in tiramisu?

    • Traditional tiramisu is made with ladyfinger cookies (savoiardi), but if you can’t find them, you can try substituting them with sponge cake or even pound cake sliced into thin layers. However, using ladyfingers will give an authentic texture and flavor to the dessert.
  5. How far in advance can I make tiramisu?

    • Tiramisu can be made ahead of time and actually benefits from some time in the refrigerator to allow the flavors to meld. It’s best to make tiramisu at least a few hours before serving, or even the day before, to allow it to chill and set properly.
  6. Can I freeze tiramisu?

    • While it’s not recommended to freeze tiramisu once it’s assembled, you can freeze the components separately. Freeze the mascarpone mixture in an airtight container and the ladyfingers in a resealable bag. Thaw them in the refrigerator before assembling the tiramisu.
  7. How should tiramisu be stored?

    • Tiramisu should be stored in the refrigerator, covered with plastic wrap or aluminum foil to prevent it from drying out or absorbing odors. It’s best to consume tiramisu within a few days of making it for the freshest taste.
  8. Can I make tiramisu without raw eggs?

    • Yes, you can make tiramisu without raw eggs by using a cooked egg yolk mixture instead. Simply cook the egg yolks with sugar over a double boiler until they reach a safe temperature, then proceed with the recipe as usual.

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