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The easiest tiramisu recipe made with pasteurized eggs, espresso-soaked ladyfingers, and creamy mascarpone. No-bake, make-ahead, and always a showstopper at any party!
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Pin ItThis easy tiramisu recipe is my absolute favorite make-ahead dessert, and honestly, it is ridiculously simple. Espresso-soaked ladyfingers, a creamy mascarpone filling made with pasteurized eggs, and a generous dusting of cocoa powder.
No baking, no fuss. You make it the night before, it chills in the fridge, and by the time your guests arrive, it is completely magical. I made this for our Aperitivo party, and every last spoonful was gone. It is that good! It’s the only recipe you need!
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“Made this for a dinner party and everyone asked for the recipe. The best tiramisu I have ever made!” — Sarah
Why You’ll Love This Easy Tiramisu
No raw egg worries. This recipe uses pasteurized egg yolks, which are heat-treated and completely safe to eat without cooking. No double boiler, no tempering, no stress. Everyone can enjoy it, including kids and pregnant guests!
Make it the day before. Tiramisu actually gets better overnight. Make it, refrigerate it, and serve it the next day with zero effort. It is the perfect stress-free party dessert.
No baking required. Just whip, dip, layer, and refrigerate. It could not be simpler.
Always a crowd favorite. I have served this at parties more times than I can count, and it is always completely gone. Every single time.
Customizable. Add a splash of Kahlua or rum to the espresso for an adults-only version. Or keep it alcohol-free so everyone at the table can dig in.
If you love easy no-bake desserts, also check out my no-bake desserts collection and my chocolate truffles!
What Is Tiramisu?
Tiramisu is a classic Italian dessert that literally translates to “pick me up” — and one bite and you will totally get why. It is layers of espresso-soaked ladyfinger cookies and a creamy mascarpone filling, finished with a dusting of cocoa powder.
Never baked, always chilled, and genuinely one of the easiest impressive desserts you can make. Traditional tiramisu uses raw egg yolks, but this version uses pasteurized eggs so it is completely safe and just as delicious!
Tiramisu Ingredients
Here is everything you need. Simple ingredients, stunning result.
- Pasteurized egg yolks (5 large, cold): The key to this easy recipe! Pasteurized eggs are safe to use without cooking, so no double boiler needed. Look for them near the regular eggs at the grocery store.
- Granulated sugar (1/2 cup): Sweetens the mascarpone filling.
- Mascarpone cheese (16 oz, chilled): The heart of tiramisu. Use full-fat mascarpone for the richest, creamiest result. Do not substitute with cream cheese.
- Heavy cream (1.5 cups, chilled): Whipped into the filling to make it light and airy.
- Brewed espresso (2 cups, cooled): Strong, bold, and the soul of tiramisu. Use real espresso if you can, or very strong brewed coffee. Let it cool completely before dipping.
- Ladyfinger cookies (36, hard variety): The hard, crisp version works best because they absorb the espresso without falling apart.
- Dutch-process cocoa powder (1/4 cup, plus more for dusting): For that beautiful, bittersweet finish. Dutch-process has a smoother, deeper flavor than regular cocoa.
- Salt (1/2 tsp): Just a pinch to balance the sweetness and bring all the flavors together.
Optional: Add a splash of Kahlua, rum, or Marsala wine to the espresso for an adults-only twist!
How to Make Easy Tiramisu
This comes together in about 20 minutes. Then the fridge does all the work!
Brew the espresso. Make 2 cups of strong espresso and let it cool completely. Add alcohol here if using.
Make the filling. Beat the egg yolks and sugar until pale and thick. Add the mascarpone and salt and beat until smooth. Add the chilled heavy cream and whip until light and creamy with a soft peak. Do not overmix!
Dip the ladyfingers. Quickly dip each ladyfinger into the espresso, about 1 to 2 seconds per side. Soaked but not soggy!
Layer it up. Add a layer of dipped ladyfingers to your dish. Spread 1/4 of the mascarpone filling over the top and dust with cocoa powder. Repeat until everything is used, finishing with a generous dusting of cocoa on top.
Chill. Cover and refrigerate for at least 4 hours, but overnight is best. This is where the magic happens!
Dust with a little extra cocoa powder right before serving!
Eden’s Tips for the Best Tiramisu
Use pasteurized eggs. This is what makes this recipe easy and worry-free. No tempering, no double boiler. Just whip and go.
Keep everything cold. Cold mascarpone and cold heavy cream whip up faster and give you a more stable, creamy filling. Don’t skip this.
Quick dip only. One to two seconds per side in the espresso. Ladyfingers that are too soggy will make the tiramisu watery and hard to slice.
Make it the night before. Tiramisu is genuinely better the next day. The layers soak together and the whole thing becomes more cohesive and dreamy. It is the best make-ahead party dessert I know.
Use a trifle dish for presentation. It shows off all the beautiful layers and looks absolutely stunning on a party table. But any dish works!
Dust cocoa right before serving. Add the final dusting of cocoa just before you bring it to the table so it looks fresh and beautiful.
No espresso machine? No problem. Strongly brewed coffee works beautifully as a substitute. Just brew it extra strong, use about double the amount of coffee grounds you normally would. You can also use instant espresso powder dissolved in hot water, which gives you that bold, deep coffee flavor without a machine. Whatever you use, make sure it is cooled (room temp) before dipping the ladyfingers!
Easy Tiramisu Variations
- With alcohol: Stir 2 to 3 tablespoons of Kahlua, dark rum, or Marsala wine into the cooled espresso before dipping the ladyfingers.
- Decaf version: Use decaf espresso for a caffeine-free tiramisu everyone can enjoy.
- Individual cups: Layer in small glasses or mason jars for a gorgeous individual serving option at a dinner party or brunch.
- Chocolate tiramisu: Add a layer of chocolate ganache between the mascarpone layers for an extra indulgent version.
- Strawberry tiramisu: Swap the espresso for a mixture of strawberry juice and a splash of rum, and layer with fresh sliced strawberries. It is incredible in the summer.
Love easy entertaining desserts? Also, try my chocolate truffles, chocolate dipped spoons, and dessert charcuterie board for more easy party ideas!
What to Serve with Tiramisu
Tiramisu is the perfect ending to an Italian-inspired meal or party spread. Here are some of my favorite pairings:
- Italian party night: Serve after an Aperitivo spread with an Aperol Spritz or Espresso Martini alongside.
- Dinner party dessert: Follow a cheese platter with this tiramisu and a whipped white Russian for the perfect ending.
- Brunch dessert: Set out alongside my fruit platter and monkey bread for the most charming brunch spread.
- Simple weeknight treat: Honestly, it is perfect on its own with a strong cup of espresso. No occasion needed!
How to Store Tiramisu
- Fridge: Cover tightly with plastic wrap and store in the refrigerator for up to 4 days. It actually gets better on day two!
- Freezer: Tiramisu freezes beautifully! Wrap the dish tightly in plastic wrap and then foil and freeze for up to 2 months. Thaw in the refrigerator overnight. Dust with fresh cocoa powder before serving.
- Make ahead: This is the ultimate make-ahead dessert. Make it 1 day in advance for the best results. The longer it chills, the better it gets.
FAQs
Yes, when you use pasteurized eggs! Pasteurized eggs have been gently heat-treated to eliminate the risk of salmonella, so they are completely safe to use without cooking. Look for them at most grocery stores near the regular eggs. This is exactly what makes this recipe so easy — no tempering, no double boiler, just whip and layer.
What are the best ladyfingers for tiramisu?
Look for hard, crispy Savoiardi ladyfinger cookies, not the soft cakey ones. The hard variety absorbs the espresso beautifully without turning to mush. Brands like Alessi or Balocco are great. You can usually find them in the cookie aisle, the Italian import section, or online.
How far in advance can you make tiramisu?
You can make tiramisu 1 day in advance, and I honestly think it is even better that way! The ladyfingers absorb the espresso, the layers meld together, and the whole thing becomes more cohesive and dreamy. Just cover tightly and refrigerate. It will keep for up to 4 days in the fridge.
Why is my tiramisu watery?
Usually, this happens when the ladyfingers are soaked too long in the espresso. Just a quick dip, 1 to 2 seconds per side, is all you need. They will continue to absorb as the tiramisu chills in the fridge. Also make sure your heavy cream is cold before whipping and that you don’t overmix the mascarpone filling.
What dish should I use for tiramisu?
This recipe works in a trifle dish, an 8×5 round dish, a standard 9×13 baking dish, or even individual glasses or mason jars for a cute single-serve presentation. A trifle dish shows off the layers beautifully if you want to wow guests at a party!
This recipe is already alcohol-free! No rum, no Kahlua, no Marsala needed. Just pure espresso-soaked ladyfingers and creamy mascarpone. But if you want to add a little something extra, stir 2 to 3 tablespoons of Kahlua, dark rum, or Marsala wine into the cooled espresso before dipping. Totally optional and totally delicious either way!
Yes! Wrap the dish tightly in plastic wrap and then a layer of foil and freeze for up to 2 months. Thaw overnight in the refrigerator. Dust with a fresh layer of cocoa powder right before serving and it will look and taste just as good as the day you made it!
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This easy tiramisu is one of my most-served party desserts! Make it the night before, dust with cocoa when guests arrive, and watch it disappear.
Leave a star rating and comment below and tag me @sugarandcharm. I love seeing your beautiful creations!
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Easy Tiramisu Recipe
Ingredients
- 2 cups brewed espresso, or coffee, cooled
- 5 large egg yolks, pasteurized
- 1/2 cup granulated sugar
- 16 ounces mascarpone cheese, chilled
- 1 1/2 cups heavy cream, chilled
- 1/2 tsp salt
- 36 hard ladyfinger cookies
- 1/4 cup Dutch-process cocoa powder
Instructions
- Brew the espresso. Make 2 cups of strong espresso and let it cool completely.
- Make the filling. Beat 5 egg yolks and 1/2 cup sugar together until pale and thick, about 3 to 4 minutes. Add 16 oz mascarpone and 1/2 tsp salt and beat until smooth and creamy. Pour in 1.5 cups chilled heavy cream and whip until light and airy with a soft peak. Do not overmix!
- Dip the ladyfingers. One at a time, quickly dip each of the 36 ladyfingers into the cooled espresso, about 1 to 2 seconds per side. Soaked but not soggy!
- Layer it up. Place a layer of dipped ladyfingers in the bottom of your dish. Spread 1/4 of the mascarpone filling over the top and dust with 1 tablespoon cocoa powder. Repeat for 3 to 4 layers, finishing with a generous dusting of cocoa powder on top.
- Chill. Cover tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve made this recipe several times, and it’s SO good! The best no-bake dessert, and everyone loves it!