Tiramisu wasn't invented until 1960s Veneto—younger than McDonald's, but uses 500-year-old mascarpone techniques from Lombardy.
Easy Tiramisu
Indulge in a luscious tiramisu that’s as simple as it is delectable! This Italian classic layers coffee-soaked ladyfingers with velvety mascarpone, all topped off with a generous sprinkle of cocoa powder for that perfect finishing touch. Get ready to impress your taste buds with this delightful dessert that’s a breeze to whip up!
Prep
10
min
Cook
0
min
Serves
9
people
Level
beginner
📝 Ingredients
Serves 9🥛Dairy & Eggs(2)
- 1 1/2 cups heavy whipping cream (360 ml)
- 8 ounce container mascarpone cheese, room temperature (227 g)could substitute with cream cheese
🫙Pantry Staples(3)
- Cocoa powder for dusting the top
- 1/3 cup granulated sugar (66 g)
- 1 teaspoon vanilla extract (5 ml)optionalcould substitute with imitation vanilla
📦Other(3)
- 3 Tablespoons coffee flavored liqueur, optional (45 ml)optionalcould use dark rum, brandy, or marsala wine
- 1 1/2 cups cold espresso, prepared (360 ml)could substitute with coffee or decaf
- 1 package Lady Fingers, Savoiardi brand
👨🍳 Instructions
- 1
Add whipping cream to a mixing bowl and beat on medium speed with electric mixers. Slowly add sugar and vanilla and continue to beat until stiff peaks.
- 2
Add mascarpone cheese and fold in until combined. Set aside.
- 3
Add coffee and liqueur to a shallow bowl. Dip the lady fingers in the coffee (don't soak them–just quickly dip them on both sides) and lay them in a single layer on the bottom of an 8x8'' or similar size pan.
- 4
Smooth half of the mascarpone mixture over the top. Add another layer of dipped lady fingers. Smooth remaining mascarpone cream over the top.
- 5
Dust cocoa powder generously over the top. Refrigerate for at least 3-4 hours or up to overnight before serving.
💡 Pro Tips
- ✓Beat mascarpone at room temperature (68-72°F) because cold mascarpone breaks and curdles when folded into whipped cream due to fat crystallization.ingredient68-72°F
- ✓Whip cream to exactly soft-to-medium peaks (not stiff) before folding in mascarpone, as over-whipped cream will cause the mixture to separate and become grainy.technique
- ✓Dip ladyfingers for exactly 1-2 seconds per side because they absorb 3x their weight in liquid within 5 seconds, turning mushy and destroying structure.timing1-2 seconds
- ✓Refrigerate tiramisu for minimum 6 hours because mascarpone proteins need this time to fully hydrate and create the signature creamy texture through moisture migration.timing6 hours minimum
- ✓Use a fine-mesh sieve to dust cocoa powder because it creates an even layer that won't clump from moisture, maintaining the visual contrast for 24+ hours.equipment
Share this recipe
Prep
10
min
Cook
0
min
Serves
9
people
Level
beginner
Share this recipe
Tiramisu wasn't invented until 1960s Veneto—younger than McDonald's, but uses 500-year-old mascarpone techniques from Lombardy.
Easy Tiramisu
Indulge in a luscious tiramisu that’s as simple as it is delectable! This Italian classic layers coffee-soaked ladyfingers with velvety mascarpone, all topped off with a generous sprinkle of cocoa powder for that perfect finishing touch. Get ready to impress your taste buds with this delightful dessert that’s a breeze to whip up!
📝 Ingredients
Serves 9🥛Dairy & Eggs(2)
- 1 1/2 cups heavy whipping cream (360 ml)
- 8 ounce container mascarpone cheese, room temperature (227 g)could substitute with cream cheese
🫙Pantry Staples(3)
- Cocoa powder for dusting the top
- 1/3 cup granulated sugar (66 g)
- 1 teaspoon vanilla extract (5 ml)optionalcould substitute with imitation vanilla
📦Other(3)
- 3 Tablespoons coffee flavored liqueur, optional (45 ml)optionalcould use dark rum, brandy, or marsala wine
- 1 1/2 cups cold espresso, prepared (360 ml)could substitute with coffee or decaf
- 1 package Lady Fingers, Savoiardi brand
👨🍳 Instructions
- 1
Add whipping cream to a mixing bowl and beat on medium speed with electric mixers. Slowly add sugar and vanilla and continue to beat until stiff peaks.
- 2
Add mascarpone cheese and fold in until combined. Set aside.
- 3
Add coffee and liqueur to a shallow bowl. Dip the lady fingers in the coffee (don't soak them–just quickly dip them on both sides) and lay them in a single layer on the bottom of an 8x8'' or similar size pan.
- 4
Smooth half of the mascarpone mixture over the top. Add another layer of dipped lady fingers. Smooth remaining mascarpone cream over the top.
- 5
Dust cocoa powder generously over the top. Refrigerate for at least 3-4 hours or up to overnight before serving.
💡 Pro Tips
- ✓Beat mascarpone at room temperature (68-72°F) because cold mascarpone breaks and curdles when folded into whipped cream due to fat crystallization.ingredient68-72°F
- ✓Whip cream to exactly soft-to-medium peaks (not stiff) before folding in mascarpone, as over-whipped cream will cause the mixture to separate and become grainy.technique
- ✓Dip ladyfingers for exactly 1-2 seconds per side because they absorb 3x their weight in liquid within 5 seconds, turning mushy and destroying structure.timing1-2 seconds
- ✓Refrigerate tiramisu for minimum 6 hours because mascarpone proteins need this time to fully hydrate and create the signature creamy texture through moisture migration.timing6 hours minimum
- ✓Use a fine-mesh sieve to dust cocoa powder because it creates an even layer that won't clump from moisture, maintaining the visual contrast for 24+ hours.equipment