Easy Tiramisu Recipe (Classic Italian Tiramisu Made Simple).

There are some desserts that feel tied to certain memories, and tiramisu is one of mine. I first learned to make it while staying with a family friend in Rome who insisted that good tiramisu should feel effortless—both in the making and in the eating. No long list of ingredients, no tricky techniques. Just a few quality staples, layered with care, and left to rest until the flavors come together like they were meant to be.

This easy tiramisu recipe captures that spirit. It’s straightforward enough for beginners, yet satisfying enough that seasoned home cooks return to it again and again. It leans on true Italian basics: mascarpone, espresso, ladyfingers, and a gentle dusting of cocoa. Nothing more than you need, and nothing you’ll miss.

If you’re searching for a classic tiramisu recipe that’s accessible, requires no baking, and still feels special enough for a dinner party or weekend treat, this is the one you’ll want to bookmark.

Ingredients

For the Cream Layer

1 cup (240 ml) heavy cream, cold
1 cup (225 g) mascarpone cheese, softened slightly
1/3 cup (65 g) granulated sugar
1 teaspoon vanilla extract

For the Espresso Layer

1 1/2 cups (360 ml) strong brewed espresso or very strong coffee, cooled
2 tablespoons coffee liqueur (optional but traditional)

For Assembling

24–30 ladyfingers (savoiardi)
Unsweetened cocoa powder, for dusting

Instructions

1. Prepare the espresso mixture

Brew a strong pot of espresso or concentrated coffee and let it cool completely. Warm espresso will soften the ladyfingers too quickly, so giving it time to cool helps maintain the right texture. Stir in the coffee liqueur if you’re using it.

2. Whip the cream

In a large bowl, whip the cold heavy cream until it forms soft peaks. You want it thick enough to hold shape but not stiff or grainy. This lightness is what keeps tiramisu from feeling heavy.

3. Make the mascarpone mixture

In a separate bowl, gently beat the mascarpone, sugar, and vanilla just until combined. Mascarpone can curdle if overmixed, so keep the movement slow and controlled.

4. Fold the cream into the mascarpone

Use a spatula to fold the whipped cream into the mascarpone mixture in two or three batches. Try to keep as much air as possible in the mixture—this gives the cream layer its signature softness.

5. Dip the ladyfingers

Pour the cooled espresso into a shallow bowl. Working with one ladyfinger at a time, dip it quickly—about one second per side. They should be moist but not collapsing. Arrange the dipped ladyfingers in a single layer in an 8×8-inch (20×20 cm) dish.

6. Add the first cream layer

Spread half of the mascarpone cream over the ladyfingers. Smooth the surface gently.

7. Repeat the layers

Add a second layer of dipped ladyfingers, followed by the remaining mascarpone cream. Smooth the top again.

8. Dust with cocoa

Using a fine-mesh sieve, dust the top with a generous layer of unsweetened cocoa powder.

9. Rest in the fridge

Cover the dish and refrigerate for at least 4 hours, though overnight is ideal. The resting time allows the flavors to meld and the texture to soften into that perfect, spoonable consistency.

Flavor & Texture Notes

This easy tiramisu tastes balanced and gently rich—not overly sweet, not too bold, just even and harmonious. The mascarpone cream is smooth and airy with a subtle vanilla aroma. Each bite carries a whisper of espresso, softened by the creamy layers without letting the coffee flavor disappear.

The ladyfingers change character as they rest. They start out crisp and dry but transform into tender layers that hold their shape while melting easily on the tongue. The cocoa dusting on top adds a hint of bitterness that keeps the dessert grounded, making it satisfying without feeling heavy.

The beauty of tiramisu lies in contrast: cool cream against espresso-soaked cookies, sweet against slightly bitter, soft against just a little structure. This recipe embraces that balance.

Tips & Variations

Use quality espresso

If you have access to an espresso machine, use it. If not, very strong stovetop coffee or even instant espresso powder mixed with hot water works surprisingly well. What matters most is that the flavor is bold enough to shine through the cream.

Substitute the alcohol

If you prefer tiramisu without alcohol, simply skip the coffee liqueur. To replace some of the depth it adds, try a splash of vanilla or a teaspoon of cocoa powder stirred into the coffee.

Try a chocolate twist

For a slightly richer version, grate a small amount of dark chocolate between the layers. It adds a subtle texture and rounds out the cocoa notes nicely.

Lighten it up

Swap half the mascarpone for full-fat Greek yogurt for a tangy, lighter cream. The texture becomes a bit softer, but the flavor stays balanced.

Add fruit

Strawberries or raspberries can be layered between the cream and the ladyfingers for a fresh variation. Just slice them thinly to keep the layers neat.

Storage & Make-Ahead

Tiramisu keeps well in the refrigerator for up to 3 days. The texture may soften further over time, but the flavor continues to develop in a pleasant way.

If you’d like to prepare it ahead for an event, assemble it the night before and chill it covered. Add a fresh dusting of cocoa right before serving if the top appears slightly absorbed.

Freezing is possible, though the texture becomes firmer and slightly less airy. If you do freeze it, thaw overnight in the fridge.

Serving Suggestions

Serve tiramisu chilled, straight from the refrigerator, with a clean slice or spoonful. A fine dusting of fresh cocoa just before serving sharpens the flavor and makes the surface look smooth and velvety.

For pairings, tiramisu goes well with:

An after-dinner espresso or cappuccino
A small glass of amaretto or dessert wine
Fresh berries on the side for brightness
A few chocolate shavings on top for a festive touch

If you’re serving a crowd, assemble the tiramisu in a larger pan or divide it into individual glasses for a more elegant presentation.

FAQ

Can I use cream cheese instead of mascarpone?

You can, but the flavor and texture won’t be quite the same. If you do substitute, blend the cream cheese with a tablespoon or two of cream to soften it and create a smoother consistency.

Do ladyfingers have to be store-bought?

Store-bought savoiardi are traditional and hold their shape well, but you can use homemade ones if you prefer. Just dip them very quickly, as homemade versions tend to absorb liquid faster.

How strong should the coffee be?

As strong as you can comfortably make it. The coffee flavor mellows as it sits with the cream, so starting with bold espresso ensures the final dessert has a good balance.

Can tiramisu be made without eggs?

Yes—this version is completely egg-free, making it a bit simpler and more approachable. The whipped cream and mascarpone provide plenty of structure without needing yolks.

How do I keep the layers neat?

Make sure the espresso has fully cooled and don’t over-soak the ladyfingers. A quick dip on each side is enough to give them flavor without making them collapse.

Conclusion

Tiramisu is one of those desserts that feels far more impressive than the effort it takes to make it. With just a few ingredients and a little patience while it chills, you end up with a cool, creamy pan of layered espresso flavor that suits almost any occasion.

If you’ve been wanting to try a classic Italian tiramisu but weren’t sure where to start, this easy version is a perfect introduction. Take your time dipping, layering, and smoothing, then let the fridge do the rest. When you take that first chilled spoonful, you’ll understand why this recipe has such a loyal place in my kitchen—and why I think it will soon have one in yours too. Enjoy making it, and even more, enjoy sharing it.