Easy Tiramisu Recipe: 6 Simple Steps to Blissful Dessert

Oh, tiramisu! That dreamy Italian dessert that makes you feel fancy without any fuss. My first attempt at making it was a total game-changer—I couldn’t believe something so delicious required zero baking. Just layers of coffee-dipped ladyfingers, creamy mascarpone, and a dusting of cocoa? Sign me up! This Easy Tiramisu recipe is my go-to when I need a showstopper dessert without the stress. Whether you’re a beginner or a seasoned cook, this no-bake wonder is foolproof. Trust me, once you try it, you’ll be making it for every dinner party, potluck, or just because it’s Tuesday.

Why You’ll Love This Easy Tiramisu

Let me count the ways this tiramisu will steal your heart (and your taste buds)! First off, it’s ridiculously simple—no oven, no stress, just pure deliciousness. Here’s why it’s a winner:

• No-bake magic: Skip the oven drama! This dessert comes together with just a whisk, a bowl, and a little patience.
• Quick prep: From start to fridge in under 30 minutes—perfect for last-minute guests or when that sweet tooth strikes.
• Rich, dreamy flavor: Layers of coffee-kissed ladyfingers and velvety mascarpone cream? Yes, please!
• Foolproof: Even if you’ve never tempered eggs before, my step-by-step instructions will guide you through.
• Crowd-pleaser: Fancy enough for date night, easy enough for a weeknight treat.

Seriously, this tiramisu is like a cozy Italian café in dessert form—minus the airfare!

Ingredients for Easy Tiramisu

Gather these simple ingredients—quality matters here, folks! Trust me, splurging on good mascarpone and fresh eggs makes all the difference. Here’s what you’ll need:

• 6 large egg yolks – These give our custard that gorgeous golden color and rich texture. Room temperature works best!
• ¾ cup white sugar – Not too sweet, just enough to balance the coffee’s bitterness.
• ⅔ cup milk – Whole milk is my go-to for the creamiest results.
• 1 ¼ cups heavy cream – Chill it first! Cold cream whips up fluffier.
• ½ teaspoon vanilla extract – The secret whisper of warmth in every bite.
• 1 pound mascarpone cheese – Get the good stuff in the tub, not the whipped kind. Let it soften slightly before using.
• ¼ cup strong brewed coffee, cooled – I use espresso, but your favorite dark roast works too. Pro tip: make it extra strong!
• 2 tablespoons rum – Optional, but oh-so-good. Kahlúa works beautifully if you’re feeling fancy.
• 24 ladyfinger cookies – Look for crisp ones (Savoiardi) that’ll hold their shape when dipped.
• 2 tablespoons cocoa powder – For that classic dusting on top. Dutch-processed gives the richest flavor.

See? Nothing weird or hard-to-find—just pantry staples transformed into something magical!

Equipment You’ll Need

Don’t worry—you probably already have most of this in your kitchen! Here’s what I grab when making my Easy Tiramisu:

• Electric mixer (hand or stand) – For whipping that cream and yolks to perfection.
• Medium saucepan – To cook the custard gently without scrambling those precious eggs.
• Shallow dish – A pie plate works great for quick-dipping the ladyfingers.
• 9×13-inch baking dish – The classic size for perfect layers (or use a pretty trifle bowl for show!).

That’s it! No fancy gadgets—just the basics for a no-fuss dessert.

How to Make Easy Tiramisu

Alright, let’s dive into the magic of making this no-bake wonder! I promise, it’s easier than you think—just follow these steps, and you’ll have a dessert that’ll make everyone think you trained in Italy. Here’s the play-by-play:

Step 1: Prepare the Custard

This custard is the heart of your tiramisu, so let’s give it some love. First, grab your electric mixer and beat those 6 egg yolks with ¾ cup sugar on medium-high speed. You’ll know it’s ready when it turns thick, pale, and ribbons off the beaters—about 5 minutes. Now, heat the ⅔ cup milk in a saucepan until it just starts to simmer (tiny bubbles at the edges!). Here’s the key: slowly drizzle the hot milk into the egg mixture while whisking constantly. This “tempering” keeps the eggs from turning into scrambled mess—trust me, I learned that the hard way! Pour it all back into the saucepan and cook over low heat, stirring nonstop with a wooden spoon, until it thickens enough to coat the back of the spoon (about 3-4 minutes). Remove from heat and let it cool slightly while you tackle the next step.

Step 2: Whip the Cream

Time to make clouds! In a clean bowl, beat the 1 ¼ cups heavy cream and ½ teaspoon vanilla until stiff peaks form. Pro tip: Chill your bowl and beaters first—it whips faster! Now, gently fold the 1 pound mascarpone into your slightly cooled custard until smooth (no lumps!). Then, fold in the whipped cream in two batches using a spatula. Be patient here—big, sweeping folds from the bottom up keep it airy. Overmixing deflates all that fluffiness, and we want pillowy perfection!

Step 3: Assemble the Layers

The fun part! Mix ¼ cup cooled coffee and 2 tablespoons rum (if using) in a shallow dish. Working quickly, dip each ladyfinger into the coffee—just a 1-2 second dip per side. Any longer, and they’ll turn to mush! Arrange them in a single layer in your 9×13-inch dish. Spread half the mascarpone cream over the top, then repeat with another layer of dipped ladyfingers and the remaining cream. Dust the top generously with 2 tablespoons cocoa powder (I use a fine-mesh sieve for an even sprinkle). Cover with plastic wrap and chill for at least 4 hours, though overnight is even better—the flavors meld into something heavenly!

And voilà! You’ve just made a restaurant-worthy tiramisu with zero baking. Now, try not to eat it all in one sitting—I dare you.

Tips for Perfect Easy Tiramisu

Want your tiramisu to go from good to “can I have the recipe?” amazing? Here are my hard-earned secrets after many (many) batches:

• Chill overnight if you can – The flavors deepen and the layers set perfectly. It’s worth the wait!
• Use the best coffee you’ve got – This isn’t the time for weak brew. Go for espresso or dark roast—it makes all the difference.
• Dust cocoa right before serving – Otherwise, it absorbs moisture and looks dull. A fresh sprinkle makes it picture-perfect!
• Soft mascarpone is key – Let it sit out for 15 minutes before mixing to avoid lumps.
• Patience with the custard – Low and slow prevents scrambled eggs. If you see small lumps, strain it!

Follow these, and you’ll have tiramisu that’ll impress even Nonna!

Easy Tiramisu Variations

Oh, the fun part—making this tiramisu your own! Here are my favorite twists to play with:

• Chocolate lover’s dream: Fold mini chocolate chips into the cream or shave dark chocolate between layers. So decadent!
• Espresso kick: Add ½ teaspoon instant espresso powder to the coffee mixture for a bolder flavor.
• Kid-friendly (or sober) version: Skip the rum and use ½ teaspoon almond extract in the cream—still delicious!
• Berry twist: Layer fresh raspberries between the ladyfingers for a fruity surprise.
• Holiday special: Swap rum for Bailey’s and dust with cinnamon instead of cocoa—cozy perfection!

See? One recipe, endless possibilities. What’ll you try first?

Serving and Storing Easy Tiramisu

Here’s the best part—your tiramisu actually gets better as it chills! I always serve it straight from the fridge, letting those flavors really shine. Use a sharp knife dipped in hot water for clean slices (though let’s be real, I’ve been known to scoop it straight from the dish with a spoon!). Leftovers? Just cover tightly with plastic wrap—it’ll keep happily in the fridge for up to 3 days. Fair warning: freezing turns the creamy layers grainy, and nobody wants that. So enjoy every last bite while it’s fresh!

Easy Tiramisu Nutrition Information

Okay, let’s be real—this isn’t diet food, but every creamy bite is worth it! (Nutrition info is per serving, and remember, these are estimates—your exact amounts may vary a smidge.) Each slice packs about 450 calories, with 30g fat (18g saturated) from all that glorious mascarpone and cream. You’re looking at 35g carbs (thanks, ladyfingers and sugar) and 8g protein to balance it out. The 200mg cholesterol comes mostly from those egg yolks doing their custard magic. So savor slowly, share with friends, and maybe take an extra walk tomorrow—it’s all about balance, right?

FAQs About Easy Tiramisu

Can I omit the rum?
Absolutely! The rum adds depth, but your tiramisu will still be delicious without it. Just skip it or replace it with a teaspoon of vanilla extract in the coffee for extra flavor. My niece loves it this way!

How long does tiramisu last in the fridge?
It keeps beautifully for 3 days when covered well. Honestly? The flavors get even better by day two! Just resist the urge to peek—that plastic wrap keeps the top from drying out.

What’s the best coffee to use?
I swear by espresso or dark roast—that robust flavor shines through. Instant espresso powder works in a pinch too. Weak coffee makes for a bland tiramisu, and nobody wants that!

Can I make this ahead for a party?
Yes! In fact, I always make mine the night before. The resting time lets the ladyfingers soften perfectly and the flavors marry. Just dust with cocoa right before serving.

My custard got lumpy—help!
No panic! Simply strain it through a fine-mesh sieve. I’ve done this more times than I’ll admit. Your tiramisu will still taste amazing—promise!

Print