Italian foods sure stir up debate, but there’s one thing we can all agree on: homemade tiramisu!

Its fluffy, slightly bitter goodness wins hearts every time, especially when paired with croissants or cake pops. And guess what? Whipping up this crowd-pleaser is way simpler than you’d imagine. Seriously, even I was shocked.

Why Dessert Tiramisu Is The Best Thing In The World

Trust me, tiramisu is more than just a sweet treat. It’s a lovely dance between rich, creamy mascarpone and the subtle bitterness of coffee-soaked ladyfingers. Who can’t hold themselves back at that?
Tiramisu fits any occasion! It doesn’t matter whether you’re throwing a huge dinner bash or just unwinding at a potluck; it’s always a show-stopper, no matter what.
Pair these tiramisu layers with your after-dinner drinks — coffee, espresso, or even a sweet wine — and you have a match in heaven! The sweet dessert easily balances out the bitter coffee kick, and its creamy texture holds its own against bolder drinks.
The best part? Making it is a breeze! With just a handful of ingredients (think fresh mascarpone, strong coffee, and ladyfingers), you’re all set. Feel free to throw in Marsala wine or rum if you’re after a stronger, boozy taste.

9 Steps To Make Tiramisu

Step 1.

Grab a nice big baking pan (around 9×13 inches is the best since it can hold about 12 to 14 cups). Make sure it’s ready to roll before we go further!

Step 2.

Now, onto the ladyfingers. We will make two layers of these babies, alternating with the mascarpone cream.

First, let’s start with the first layer. Mix your Grand Marrier and espresso in a bowl—nice and quick! We don’t want these fingers to get soggy, so just give them a swift dip on all sides.

Line them up in your baking pan, covering the whole surface. If there are any gaps, feel free to cut some fingers to fill them in. Save the leftover ladyfingers and espresso mix for round two.

Step 3.

Move on to our mascarpone cream. Bust out your handheld or electric mixer and beat the rum and mascarpone until JUST combined (about 5 seconds at medium speed). You don’t have to go overboard here.

Step 4.

Now, for the egg yolks. If you’ve got a double boiler, awesome; it’s time to put it to work! (If not, no sweat. Grab a heat-proof bowl and set it over simmering water at medium-low). Don’t let the bowl’s bottom touch the water, by the way.

Whisk together the yolks and a quarter cup of granulated sugar until they’re light and fluffy, about 5 minutes. Once ready, pour them into the mascarpone mix and beat until smooth at medium speed. Easy peasy!

Step 5.

Attach your mixer’s whisk and whip up some heavy cream and vanilla. Medium-high speed is your friend here! You’ll know it’s ready when you see medium peaks forming (right in between soft and stiff).

Once you’ve hit that sweet spot, gently fold that fluffy goodness into your mascarpone mix.

Step 6.

It’s time for the egg whites!

Give them a whirl with a pinch of salt until they’re foamy (about a minute or so). Then, crank up the speed and add the rest of your sugar slowly.

Keep going until the stiff peaks appear (no need to overdo it, though; we’re not looking for dry egg whites here!). Fold those clouds of egg whites into your mascarpone mix, and you’re good to go.

Step 7.

Now, let’s layer it up!

Spread half of your mascarpone cream over the ladyfinger base. I often use a spatula to keep things even.

Then, dip your remaining ladyfingers in the espresso mix. Arrange them neatly over that mascarpone layer, pressing them down gently while you’re at it!

Smooth over the rest of your mascarpone mix on top. It should fit snugly if your pan’s big enough (but be warned, it might tower pretty high!). Pop it in the fridge, uncovered, for a couple hours to set.

Step 8.

Finally, the last touch!

Grab some cocoa powder and sift or sprinkle it generously over the top. Make sure to wipe the baking dish’s edges. Then, cover up with either foil or plastic wrap and pop it back into the fridge for another 8 to 9 hours (or even up to a whole day if you can wait that long!)

Step 9.

When you’re ready to dig in, grab a knife and start slicing. I often wipe the knife between each cut to keep the servings clean-cut. If you’ve got a small metal spatula, that’s even better; it’ll help lift the slices out of the dish like a breeze. Enjoy your no-bake dessert!

Notes

1. Which should we use, Savoiardi and sponge cake ladyfingers?

Personally, I’m a HUGE fan of Savoiardi, the classic Italian ladyfingers used for most traditional recipes! They are super light and airy with a slightly crisp texture, so my espresso sinks in like a dream without becoming soggy.

Of course, you can still use sponge cake ladyfingers, but be aware that they tend to be WAY denser and sweeter (and, thus, turn soggy more easily when dipped in coffee). To keep disasters at bay, make sure they are fresh and not dried out!

2. How long do you want to dip the ladyfingers in the espresso mix? Just so you know, it does affect the depth of the tiramisu’s coffee flavor!

A quick dip (think a second or two) will yield a milder coffee taste – the best choice if you’re not a big coffee fan or want the other flavors to shine through.
Dipping for 3-4 seconds will give you a tamer coffee kick.
For a stronger coffee punch, 5 or more seconds is the go-to! By the way, don’t overdo it, or the ladyfingers will fall apart.

3. With its light, super creamy texture, mascarpone cheese has always been my best friend! But I get it; this guy can be pricey and not always sold in your area. I have some other options here, but keep in mind that the textures are not the same:

Ricotta cheese: This is a slightly drier and grainier cheese than mascarpone. If you use ricotta, beat it very smoothly to achieve a good texture.
Cream cheese and heavy cream mixture: You can combine equal parts whipped cream cheese and heavy cream (or heavy whipping cream) to create a richer, denser feel than mascarpone.

FAQs

Do I Have To Use Alcohol In The Coffee Dip?

Nah. Sure, it makes the tiramisu taste better (boozier), but you can leave it out if you are not a huge alcohol fan!

How Long Will My Tiramisu Stay Fresh?

It can be stored in the fridge for 3-4 days! However, the ladyfingers will continue to soften over time, so it’s best enjoyed as soon as possible.And that’s how to cook a tiramisu recipe. Have fun!