Tiramisu is a timeless no-bake Italian dessert combining espresso-dipped ladyfingers and a creamy lightly sweetened mascarpone cream. This recipe is from the late Maida Heatter and is easily the best homemade tiramisu recipe that I’ve ever tried.
I originally published this popular recipe in 2019. Lots of wonderfully helpful reviews below!
I was recently sent a cookbook called Happiness is Baking. This cookbook includes Maida Heatter’s favorite recipes with the foreword written by Dorie Greenspan. I, unsurprisingly, immediately fell in love with the newest addition to my cookbook shelves. This book is a collection of 100 foolproof and classic desserts including cookies, cakes, muffins, pies, tarts, and more that range from simple everyday cookies to outrageously indulgent chocolate soufflé cake.
For those not familiar, Maida Heatter is an icon, and especially in the baking world. Dubbed the Queen of Cake, her expansive culinary career included 9 cookbooks, recipes for the Times, a restaurant, and three James Beard Awards. Baker and author Dorie Greenspan once said “Whenever someone tells me they want to learn to bake, I tell them to start with Maida Heatter’s books. That’s what I did.” This latest cookbook is a testament to Maida’s legacy. She leaves behind an incalculable amount of inspiration to bakers and cooks all over the world.
Tiramisu is a classic no-bake Italian dessert combining espresso-dipped ladyfingers and a creamy lightly sweetened mascarpone cream. Nothing triumphant comes for free, so expect a good amount of prep work. This recipe requires several bowls and a couple mixing techniques, but it’s nothing you can’t handle.
Tiramisu Layers
There are 2 components and 4 layers in tiramisu. Each component is layered twice.
- Espresso-Dipped Ladyfingers
- Mascarpone Cream
It goes: espresso-dipped ladyfingers, mascarpone cream, remaining espresso-dipped ladyfingers, and remaining mascarpone cream. Dust the whole thing with a dense layer of unsweetened cocoa to finish. Maida’s recipe calls for homemade chocolate ladyfingers and if you own this cookbook, I highly recommend using her chocolate ladyfinger recipe included. Most Italian bakeries make fresh ladyfingers as well. However, if you’re desiring a simpler and more convenient approach, use a store-bought variety.
What are Ladyfingers?
Ladyfingers (savoiardi in Italian) are a sweet, pretty dry, and finger-shaped sponge cookie/cake. They’re a main ingredient in many desserts including trifles and tiramisu and when layered underneath cream, ladyfingers take on a lovely cake-like texture. You can find ladyfingers in most large grocery stores, Italian markets, or you can purchase them online. Homemade, as the book uses, is an option too.
Overview: How to Make Tiramisu
The full written and printable recipe is below.
- Whisk espresso and Grand Marnier. Grand Marnier makes this a boozier tiramisu because there is alcohol in both the coffee mixture and the mascarpone cream. Grand Marnier’s flavor is great in this dessert, but you can skip it if desired. If you don’t have espresso, purchase espresso powder and follow the measurements in the recipe notes.
- Dip half of the ladyfingers in the espresso mixture. Ladyfingers soak up a lot of liquid within 1 second, so make it a very quick dunk. You don’t want them overly saturated and soggy because as the tiramisu chills, they’ll soften up underneath all the cream.
- Line dipped ladyfingers in bottom of pan. If needed, cut some ladyfingers to fill in any empty spaces.
- Beat mascarpone and rum together. Use quality mascarpone. I like BelGioioso brand (not sponsored—truly what I always use).
- Gently cook egg yolks and sugar. Egg yolks are a main ingredient in tiramisu. Use a double boiler or makeshift bowl/saucepan double boiler to cook egg yolks and sugar together. Maida’s recipe also uses the egg whites, which come soon after this step.
- Beat egg yolks into mascarpone cream mixture.
- Whip heavy cream and vanilla extract into medium peaks.
- Fold whipped cream into mascarpone cream mixture.
- Beat the egg whites and salt together until foamy, then slowly pour in sugar and beat until stiff peaks form.
- Fold egg white mixture into mascarpone cream mixture.
- Layer half of the cream mixture on top of the ladyfingers. An offset spatula helps.
- Dip and layer remaining ladyfingers.
- Top with remaining cream mixture, then chill for for 2-3 hours.
- Dust with cocoa. After chilling for a couple hours, dust the top layer with a dense layer of unsweetened cocoa powder. Use a sifter. This is a classic finishing touch to the entire tiramisu dessert.
- Chill overnight. You can chill it for up to 1 day, so it’s a great make-ahead dessert recipe.
The mascarpone, rum, and egg yolk mixture as well as the whipped cream:
The mascarpone mixture and whipped cream combined:
The whipped egg white mixture and the final mascarpone cream mixture:
Let’s layer:
How to Slice and Serve Tiramisu
As with most layered desserts, you can’t be nervous to just dive right in and start serving! Serve square portions. Make even cuts with a sharp knife, wiping the knife clean between each cut. A small metal serving spatula to remove the slices is massively helpful.
Common Tiramisu Questions – Answered
This is one of the best homemade tiramisu recipes that I’ve had—and I definitely encourage you to try it! Here are 4 FAQs and answers that will help you get started:
- What kind of rum do I use in tiramisu? Dark rum is best, but you can use brandy or your favorite coffee liqueur.
- Egg whites or whipped cream? Most tiramisu recipes use whipped egg whites OR whipped cream in the mascarpone cream layers. Egg whites contribute a more airy texture, while whipped cream makes the filling a bit more rich. This recipe actually uses both, so you’re getting both delightful textures.
- Are the eggs cooked? Tiramisu is a no-bake dessert. The egg yolks are gently cooked on the stovetop, but the egg whites are raw. Purchase pasteurized eggs because they are safe to consume raw.
- What size pan to use? This particular tiramisu recipe yields a large volume and the pan will be very full. Make sure your pan is large enough. I recommend a 9×13-inch dish with at least a 12-14 cup capacity. This 4-quart dish is wonderful too.
More Specialty Desserts
- Tiramisu Crepe Cake
- Crème Brûlée
- Amaretto Cheesecake
- Chocolate Soufflé
- Dark Chocolate Bread Pudding
- Homemade Eclairs
Tiramisu
- Prep Time: 45 minutes
- Cook Time: 0 minutes
- Total Time: 12 hours
- Yield: serves 12
- Category: Dessert
- Method: Mixing
- Cuisine: Italian
Description
Review the recipe notes and video tutorial before starting. Tiramisu tastes best when chilled overnight, so this is a wonderful make-ahead dessert.
Ingredients
- 1 and 1/4 cups (300ml) very strongly prepared espresso, warm or room temperature
- 6 Tablespoons (90ml) Grand Marnier*
- 40–45 ladyfingers*
- 16 ounces (about 2 cups; 450g) mascarpone, cold
- 2 Tablespoons (30ml) dark rum
- 4 large pasteurized eggs, separated*
- 1/2 cup (100g) granulated sugar, divided*
- 2 cups (480ml) heavy cream or heavy whipping cream
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- unsweetened natural or dutch-process cocoa powder
Instructions
- You need a large 9×13-inch baking pan/dish with at least a 12-14 cup capacity. Set aside and have ready to go!
- Dip half of the ladyfingers: You will form 2 layers each of dipped ladyfingers and mascarpone cream. Let’s begin with the 1st layer of ladyfingers. Whisk the espresso and Grand Marnier together in a shallow bowl. One at a time, quickly dip each side of the ladyfinger into the espresso mixture. You don’t want to over-saturate the ladyfinger with liquid because then the ladyfingers will taste soggy. Just a quick dip on each side. Arrange the dipped ladyfingers in the baking pan to make one solid layer. If needed, cut some ladyfingers to fill in any empty spaces. Reserve remaining espresso mixture and ladyfingers for another layer.
- Begin the mascarpone cream: With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the mascarpone and rum together on medium speed in a large bowl for a few seconds, just to combine. Do not overmix. Set aside.
- Prepare a double boiler for the egg yolks: If you have a double boiler, use it in this step. If you don’t, place a heatproof bowl over a small pot of simmering water over medium-low heat. Don’t let the water touch the bottom of the bowl. Using a whisk or eggbeater (I simply use a whisk), whisk the egg yolks and 1/4 cup (50g) of granulated sugar together until light and foamy, about 5 minutes. Remove from the heat and immediately pour into the mascarpone mixture. Beat on medium speed until combined.
- Whip the heavy cream: With a handheld or stand mixer fitted with a whisk attachment, beat the heavy cream and vanilla extract together on medium-high speed until medium peaks form, about 3 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for the tiramisu cream. Fold the whipped cream into the mascarpone mixture.
- Beat the egg whites: With a handheld or stand mixer fitted with a *clean* whisk attachment, beat the egg whites and salt together on medium-high speed until foamy, about 1 minute. Increase to high speed and slowly pour in the remaining 1/4 cup (50g) of sugar. Beat until stiff peaks form, about 4-5 minutes. (Do not over-beat as the egg whites will become dry.) Fold into the mascarpone cream.
- Spread half of the mascarpone cream evenly over bottom layer of ladyfingers. An offset spatula helps spread it neatly and evenly.
- Dip remaining ladyfingers: Dip remaining ladyfingers into remaining espresso mixture and arrange one-by-one on top of the mascarpone layer. Gently press each down so they are nice and compact. Using an offset spatula, spread remaining mascarpone mixture evenly on top. If you’re using a large enough pan, it should all fit (but it will definitely tower high!). Refrigerate uncovered for 2-3 hours.
- Add cocoa layer, then chill: After a couple hours in the refrigerator, sift or strain a dense layer of cocoa powder all over the top. Wipe the rim of the baking dish. Cover with plastic wrap or aluminum foil, then refrigerate for at least 8-9 more hours and up to 1 day.
- Using a sharp knife, slice chilled tiramisu into servings. Wipe knife clean between cuts. A small metal serving spatula is helpful for removing the slices.
- Cover leftover tiramisu and store in the refrigerator for up to 3 days.
Notes
- Freezing Instructions: Prepare tiramisu through step 8. Tightly cover and freeze for up to 3 months. Remove from the freezer, evenly dust the top with cocoa, then thaw in the refrigerator for at least 24 hours. (Can thaw covered or uncovered.)
- Special Tools (affiliate links): 9×13-inch Baking Pan | Electric Mixer (Handheld or Stand) | Double Boiler | Offset Spatula | Fine Mesh Sieve | Small Metal Serving Spatula
- Smaller Recipe: Halve this recipe for a 9-inch or 10-inch square baking pan.
- Espresso: For the espresso, combine 5 Tablespoons instant espresso powder in 1 and 1/4 cups hot water. This is stronger than brewed espresso and perfect for tiramisu. In a pinch, use super super super strong black coffee.
- Grand Marnier: This addition makes this a boozier version of tiramisu because you have alcohol in both the coffee soak mixture and the mascarpone cream. Grand Marnier’s flavor is lovely in this dessert, but you can skip it and stick with just the dark rum.
- Ladyfingers: Ladyfingers (savoiardi in Italian) are a sweet, pretty dry, and finger-shaped sponge cookie/cake. They’re found in most large grocery stores, Italian markets, or you can purchase them online. You can also make them from scratch—there are many recipes online! I use 2 standard packages of ladyfingers for this recipe.
- Eggs: Maida Heatter’s recipe calls for 5 large eggs, but in hopes to slightly reduce the volume of mascarpone cream, I reduced down to 4 large eggs. Both the egg whites and egg yolks are used in the mascarpone cream. An egg separator is helpful. The egg yolks are gently cooked, but if you’re concerned with eating raw eggs, purchase pasteurized eggs because they are safe to consume raw.
- Sugar: I increased the sugar by 2 Tablespoons for a VERY slightly sweeter cream. This is still not an overly sweet dessert.
- Non-Alcoholic Version: Skip the Grand Marnier and replace rum with milk.
Recipe reprinted in partnership with Little, Brown and Company. Recipe from Happiness is Baking by Maida Heatter, foreword by Dorie Greenspan.
Can I sub the grand marnier with kalhua?
Hi Laura, that substitution should work great. Enjoy!
Hi Sally, I have been wanting to try this recipe to satisfy my cravings for tiramisu, but i can’t find mascarpone anywhere in my neighbourhood! Can I use something else as a substitute for this, or must I use mascarpone? Thank you!!!!
Hi Ares, mascarpone is is a key ingredient in tiramisu, and we haven’t tested any substitutes. You might try a quick Google search to see if there are any recipes developed with a different substitute. Hope you can give it a try soon!
This is the best recipe ever… well worth the effort! Congrats! mine could have used more ladyfingers tho’. Service for a huge turnout. Second day serving is best.
Hi Sally, I’m looking at making your tiramisu for a Christmas party.
I was thinking of doing it in a round spring form cake pan with acetate on the sides.
What size cake pan would you recommend, and how many layers would it yield?
Thank you.
Hi Charné, you could absolutely arrange this in a springform pan (10-inch or larger). Hope it’s a hit!
Made this for a dinner party- it was outstanding!!! Better than what I’ve had in restaurants!! Another fabulous recipe from Sally- thank you! Wish I had seen the note on how to make espresso- I went to Starbucks!!! This is a keeper!!
Just made this for family dinner on Sunday! I have it frozen in the freezer and will thaw in the fridge day before. I made it in a springform pan and plan to remove the springform and put ladyfingers around the edge. My question is will it hold up itself at room temperature? Or should it keep it in the fridge until it is ready to be served? Just don’t want it to start collapsing once out if the springform. Thanks for your advice!
Hi Jason, it will hold its shape nicely at room temperature for a while, so feel free to serve it either way. Hope it’s a big hit!
This recipe wasn’t a winner for me. I have never had tiramisu, so it is entirely possible that tiramisu is just a dessert I don’t like, but my product did turn out to at least look exactly like Sally’s pictures (so the technical directions of the recipe are solid). I do think the alcohol probably ruined what might have otherwise been a pleasantly light dessert. I’ll try again, leave the alcohol out and maybe brew a less strong batch of espresso to achieve more mellow flavors.
If you like barely sweet, boozy and bitter desserts, this one is for you! I personally like tiramisu that is sweeter, the kinds they serve at restaurants so this recipe was not my favorite at all. I plan to make this again but not use strong espresso like suggested (my lady fingers were extremely bitter), use half of the liquors, and add another half cup of sugar to the cream. This recipe just didn’t taste anywhere near as good as any of the amazing tiramisu I’ve had in basic AND fancy Italian restaurants. It needs lots of tweaks but again, perfect cake for someone that doesn’t like sweet desserts and likes that bitterness.
Hi! Can I use use canned whipped cream for this recipe? And is there any substitute for the ladyfingers?
Hi Leo, If you can’t find ladyfingers in stores you can order them online (see the link in recipe note #6). You can also make them from scratch– We don’t have our own recipe but there are many recipes online!
Where do you add the salt? I couldn’t see it…?
Hi Jo! You beat the salt with the egg whites in step 6.
A tiramisu question. How can eating RAW egg whites in tiramisu be safe?
Hi Susan, the egg yolks are gently cooked, but if you’re concerned with eating raw eggs (the whites will be raw), purchase pasteurized eggs because they are safe to consume raw.
My boyfriend requests tiramisu for his birthday every year. I’ve used this recipe twice now and holy moly, it is amazing how good it is! The directions are so easy to follow. I half the recipe and put it in an 8×8 pan and it worked great for us.
WOW! Even with substandard Lady Fingers this was a triumph. Could eat a bowl of the cream all on its own.
I made this recipe. A little disappointed! I felt there was too much cream! 6 egg yolks would give it a little more depth I think and 1 cup of cream would be plenty! The sponge was lost.
I’m making this recipe for a friends wedding next week in mini form. I have 4 oz cups I’ll be putting in with a gluten free almond sponge cake instead of lady fingers. I’m just wondering if the smaller size would affect the chilling time? I did it the night before for the tasting the next afternoon and everyone loved it. Just trying to plan my prep strategy as I have cupcakes and other treats to make as well. Thanks!
Hi Joy, chill time should be about the same, just to make sure everything has time to set properly. Hope they’re a hit!
I think I might be doing something wrong? My espresso might’ve been way too strong that it overpowers the sweetness? Bc mine isn’t sweet at all! Also, the mascarpone mixture seems a little curdled… is there a reason for this? I never have problems with recipes so this made me a bit upset, I’m not sure what I did wrong. I did leave it out to soften, do you think that might be the reason?
Hi Sahara! This tiramisu should be creamy and a little sweet. You can dilute the espresso a bit next time if desired. The mascarpone mixture could curdle or separate if over-beaten, or if combining ingredients of different temperatures.
Hi Sahara- the curdling happened to me the first time. I made sure the egg yolk on the double broiler didn’t get too hot. Had it at low heat the whole time whisking and it didn’t curdle the second time.
It could be from the eggs being cooked, being too hot when mixed with Mascarpone. Set bowl after cooking on top of some ice/water. I use my eggs uncooked.
Sam thing happened to me. I may have oversoaked the ladyfingers but they’re bitter and too soggy 🙁
I was trying the best the egg whites to stiff peaks but they remained runny looking. Used egg whites from pasteurized carton.
Thanks so much for another excellent and clear recipe.
What type of lady fingers do you recommend? I have seen both harder/crunchier ladyfingers as well as soft.
Hi Sue! We link to the ones we use in the recipe Notes – they’re a more crunchy ladyfinger.
I want to make this in a loaf pan or do it in HALF. Ps respond today. We are two people. Thanks so much
Hi Linda, you can halve this recipe for a 9-inch or 10-inch square baking pan.
I use a bread pan. I make half a batch. I also make it 3 layers high.
I really want to make this recipe and have the following questions about being careful not to use raw eggs. I assume I can cook the yolks and sugar in a double boiler to 165. And then use egg beaters for the egg whites since egg beaters are pasteurized? Do you see any problem with this? Thanks!
Hi Jane, we haven’t tested the recipe with Egg Beaters, but don’t see why that wouldn’t work! If you try it, please let us know how it turns out.
Hi Sally. I’ve made this recipe twice and it has been well received. I’m wondering about varying the presentation. Have you tried this recipe using a springform pan (or even an acetate cake collar) and then unmolding instead of serving in a dish to achieve more of a cake like look? Do you think it would hold its shape on its own long enough to be delivered and last through an event? I’ve also seen persons add dried lady fingers around the side and tying that with a ribbon. Would the dry lady finger get soggy from soaking up the cream?
Hi Kim, you could absolutely arrange this in a springform pan (10-inch or larger). It will hold shape nicely. You can add lady fingers around the edges. They’ll soak up some moisture, but won’t be as soft and light as the layers in the center of the dessert.
I line my pan with parchment paper. I use a bread pan. After it is well chilled, I lift the cake from the pan and slide on to a serving dish. Or you can leave on parchment and cut it off at the edge of the cake.
My cream mascrapone mixer suddenly fell flat and unable to fix it. I cant wrap my head around as to why it happened. You have any suggestions?
Hi Kalyn, at what point did it fall flat? Before adding the cooked egg yolks and sugar when it was just the mascarpone and rum? Did it appear curdled or separated? It may have been over-beaten.
Excellent recipe! I made it without alcohol and it was AMAZING! I will definitely make this again!
Great recipe! Had to use cream de cacao instead of rum and it worked great. I also used caster sugar instead of granulized sugar. I also divided the recipient into one loaf pan and a 9×9. I froze the loaf pan and served the 9×9. The loaf needed three layers of cookies while the 9×9 only needed two.
Looks amazing! Definitely going to make it. What is the amount of calories?
Hi Danielle, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Amazing recipe!!!! My husband was having some people over and wanted to do an Italian themed dinner so he asked me to make a Tiramisu, which I had never made before. Well, let me just tell you, this recipe is really scrumptious and got rave reviews! It’s a little labor intensive to make the cream filling, but boy oh boy, is it ever worth it. It’s so light and fluffy and simply scrumptious. I will definitely be making this again!
Is there a way to make this “pregnancy safe”? 🙂 the yolks will be cooked, but is there something I can do to not use the egg whites? Thank you so much!!!!! Just a preggo over here dying for tiramisu!!!!
Hi Gina, if you use pasteurized egg whites as directed, those are usually considered safe to eat while pregnant, but always check with your doctor if you are unsure!
I made this and omitted the egg whites. It was fabulous and still filled my 9×13 to the brim. I served it at a dinner party and it was a huge hit!
I’ve made this recipe several times. I find it a little too sweet given how much sugar is already on the lady fingers. I now substitute the sugar with stevia and use a little less and have started playing with different liquors. Using brandy and Marsala wine is also a delicious combination.
This was the first tiramisu I’ve ever made myself. I’ll admit, I didn’t initially anticipate the 4 step cream creation process, but I took my time, ensuring to clean the bowl and the tools in between every element. It was hands down the tastiest tiramisu I’ve ever had, and several people at the party said the same thing. Definitely a keeper!