The Best Tiramisu Recipe
This classic homemade tiramisu is everything a traditional Italian-inspired dessert should be—light, creamy, rich with espresso flavor, and layered with delicate mascarpone filling and coffee-soaked ladyfingers. Best of all, it's a no-bake dessert that's perfect for making ahead for holidays, dinner parties, birthdays, or whenever you're craving an elegant treat.
Equipment
- Stand mixer or hand mixer
- Mixing Bowls
- Rubber spatula
- Offset spatula
- Fine mesh sieve
- 9×13-inch baking dish
- Measuring cups
- Kitchen scale (recommended)
Ingredients
For the Espresso Mixture
- 2 cups freshly brewed espresso or very strong coffee cooled completely
- 2 tbsp coffee liqueur optional
- 1 tsp vanilla extract or vanilla bean paste
For the Mascarpone Filling
- 16 oz full-fat mascarpone cheese softened, slightly
- 2 cups heavy whipping cream cold
- ¾ cup granulated sugar
- 2 tsp vanilla extract or vanilla bean paste
- ¼ tsp salt
Italian Savoiardi ladyfingers
- 2 packages about 14-ounces, Italian Savoiardi ladyfingers
For the Topping
- 3 tbsp Dutch-process cocoa powder
- Dark chocolate curls (optional)
- Chocolate-covered espresso beans (optional)
Instructions
- Prepare two cups of strong espresso or coffee.
- If using coffee liqueur, stir it into the cooled espresso along with the vanilla extract. Allow the coffee to cool completely before assembling.
- Using a stand mixer or hand mixer fitted with the whisk attachment, beat the cold heavy whipping cream on medium-high speed until medium-stiff peaks form. The cream should hold its shape but still have a soft, silky appearance.
- Transfer to another bowl.
- Combine mascarpone cheese, granulated sugar, vanilla extract, sea salt. Mix on low until smooth.
- Using a rubber spatula, gently fold one-third of the whipped cream into the mascarpone mixture.
- Continue adding the remaining whipped cream in two additions.
- Fold carefully until no streaks remain.
- The filling should be thick, airy, and cloud-like.
- Pour the cooled espresso mixture into a shallow dish.
- Working one cookie at a time, quickly dip each ladyfinger into the coffee for about one second per side. Don't soak, just dip.
- Arrange half of the dipped ladyfingers in an even layer across the bottom of a 9×13-inch baking dish. Break a few cookies if needed to fill the edges.
- Spread half of the mascarpone mixture evenly over the ladyfingers. Use an offset spatula to smooth the surface.
- Repeat with: Remaining dipped ladyfingers and mascarpone filling.
- Smooth the top until level. Tap the pan gently on the counter once or twice to remove hidden air pockets.
- Cover tightly with plastic wrap.
- Refrigerate for at least 8 hours. For the absolute best flavor and texture, chill overnight.
- Just before serving, dust generously with cocoa powder using a fine mesh sieve. Top with chocolate curls or chocolate-covered espresso beans if desired. Slice with a warm knife for clean bakery-style layers.
Cold espresso prevents the ladyfingers from becoming soggy.
They continue absorbing moisture while chilling.
Notes
Recipe Notes
- Use full-fat mascarpone only.
- Cold ingredients whip better and create a thicker filling.
- Never overmix mascarpone.
- Only dip the ladyfingers briefly.
- Overnight chilling dramatically improves flavor.
- Dust cocoa immediately before serving for the freshest presentation.
Storage
Store covered in the refrigerator for up to 4 days.Freezing
Freeze tightly wrapped for up to 2 months. Thaw overnight in the refrigerator before serving.Nutrition Information
Serving Size: 1 slice (1/12 of recipe)| Nutrient | Amount |
|---|---|
| Calories | 435 |
| Total Fat | 30g |
| Saturated Fat | 18g |
| Trans Fat | 0g |
| Cholesterol | 98mg |
| Sodium | 165mg |
| Total Carbohydrates | 31g |
| Dietary Fiber | 1g |
| Total Sugars | 16g |
| Added Sugars | 14g |
| Protein | 7g |
| Vitamin A | 18% DV |
| Vitamin C | 0% DV |
| Calcium | 8% DV |
| Iron | 6% DV |
| Potassium | 155mg |
| Caffeine | Approximately 38mg |