Easy Traditional Tiramisu
This Easy Traditional Tiramisu recipe layers espresso-soaked ladyfingers with rich mascarpone cream and a dusting of cocoa for an impressive no-bake Italian dessert. You’ll be amazed at how quickly it comes together – and how hard it is to stop at one bite!
The first time I made tiramisu, I thought it was going to be fancy and complicated. But in reality? Not only is tiramisu surprisingly simple, it also requires no baking, no water baths, and no fussy decorating. Just layering and chilling. The combination of soft espresso-soaked ladyfingers, rich mascarpone, fluffy whipped cream, and that light dusting of cocoa powder is unbeatable. It feels indulgent and elegant, but the truth is, you can have it prepped and in the fridge in under 30 minutes.
Over time, I’ve experimented with different versions: using raw eggs, cooked egg yolks, folding in whipped egg whites, and making shortcuts with just heavy cream. This recipe is the true winner: raw egg yolks, no egg whites, whipped cream for lightness, and plenty of bold espresso flavor with a hint of Kahlua.
And here’s the best part: tiramisu tastes even better when made in advance. So if you’re hosting, you can make dessert the day before and let it chill, leaving you one less thing to worry about. Let’s make tiramisu feel accessible and foolproof — because trust me, once you try it this way, you’ll never think of it as intimidating again!
Why You’ll Love This Recipe
- No-Bake Dessert: Perfect for warm weather or when you don’t want to turn on the oven.
- Make-Ahead Friendly: Tastes best after chilling overnight, making it an ideal dessert for dinner parties or holidays.
- Balanced Flavor: Not too sweet, with plenty of espresso and just a touch of cocoa bitterness.
- Creamy and Light: A mascarpone filling that’s rich but not heavy.
- Customizable: Add liqueur for extra depth or leave it out for a family-friendly version.
- Short Ingredient List: Only a handful of ingredients, all easy to find.
Ingredients and Substitutions
- Coffee: The coffee should be at room temperature, so make it ahead of time and let it cool.
- Espresso Powder
- Kahlua: Liquor adds extra depth to the espresso, but can be omitted for an alcohol-free version, or swap the Kahlua with rum or brandy.
- Egg Yolks: We’re using raw egg yolks for the tiramisu, so use pasteurized eggs if you are concerned about salmonella.
- Sugar
- Salt
- Mascarpone Cheese: This is key for traditional tiramisu; don’t try substituting cream cheese, which is tangier and heavier.
- Heavy Cream: We’re going to whip the cream, so half-and-half or milk cannot be substituted.
- Vanilla Extract
- Ladyfingers (Savoiardi): Store-bought ladyfingers make this recipe quick and easy! If you can’t find them, biscoff cookies or Stella d’Oro Margherite cookies are acceptable substitutions.
- Dutch Processed Cocoa Powder
How to Make Tiramisu
The hardest part of making this easy traditional tiramisu is finding the savoiardi — dried ladyfingers. If you have access to a grocery store with a large international section or a specialty market, you should find them easily. But if you can’t, substitute in Stella d’Oro Margherite cookies (the vanilla cookies that look like an S) or biscoff cookies. Just let them soak up the coffee a little longer (and remember, the key to perfect tiramisu: roll through the liquid, don’t dunk!).
- Make the Coffee Soak: Brew the coffee and stir in the espresso powder and Kahlua. Cool completely.
- Whip Egg Yolks and Sugar: Beat the raw egg yolks and sugar until thick and pale. Add a little additional Kahlua and whisk until combined.
- Add Mascarpone: Add the mascarpone to the egg yolks and beat until no lumps remain.
- Whip the Cream: Beat the heavy cream to medium-stiff peaks. Fold the whipped cream into the mascarpone mixture.
- Dip and Layer Ladyfingers: Quickly roll the ladyfingers through the coffee mixture until the cookies have absorbed some of the coffee but are not soggy. Arrange half the ladyfingers in a baking dish.
- Spread the Filling: Spread half the mascarpone mixture over the ladyfingers, dust with cocoa powder, and then repeat with another layer of the soaked ladyfingers and the remaining mascarpone.
- Chill: Refrigerate the tiramisu for at least 6 hours, preferably overnight. Just before serving, dust with additional cocoa powder or chocolate shavings.
Raw Egg Yolks for the Perfect Filling
Tiramisu’s signature filling is light yet rich, and raw egg yolks play a key role in achieving that perfect texture. The yolks act as a natural emulsifier, binding fat from the mascarpone and cream with the liquid from the coffee-soaked ladyfingers.
Kitchen Chemistry
Egg yolks contain lecithin, an emulsifier that helps keep the mascarpone mixture smooth and stable. This prevents separation and keeps the filling from becoming watery or grainy. When whipped with sugar, the yolks also add structure and volume, contributing to the classic silky texture of tiramisu.
Because we’re using raw egg yolks in this recipe, it’s important to use pasteurized eggs for food safety. Pasteurized eggs have been gently heated to destroy any bacteria without cooking the egg. You can often find these in the grocery store alongside regular eggs, or you can pasteurize them at home if you’re comfortable doing so.
If your mascarpone mixture looks grainy or broken, it’s often due to cold mascarpone or overmixing. Make sure all ingredients are at room temperature and fold gently to maintain a smooth emulsion.
Tips and Tricks for the Best Tiramisu
- Use Room Temperature Mascarpone: Cold mascarpone can seize and become grainy. Bring it up to room temperature before mixing.
- Don’t Oversoak the Ladyfingers: A quick roll is all you need! If the ladyfingers are dunked all the way under the mixture or soaked too long, they’ll get mushy and fall apart. If you’re still having issues with the quick roll, try brushing the coffee mixture onto the ladyfingers with a pastry brush.
- Kahlua is Optional: You can leave out the alcohol and use just espresso and coffee – the flavor will still be rich and delicious.
- Clean Knife Between Slices: For clean, sharp layers when serving, wipe the knife in between each cut.
- Storage: Tiramisu should be stored in the refrigerator for up to 4 days or can be frozen for up to 3 months (thaw overnight in the refrigerator).
- Recommended Tools: Stand Mixer | 9×13-inch Baking Dish | Offset Spatula | High-Quality Dutch Process Cocoa Powder | Ladyfinger Cookies
No bake, super easy, and you can make it a day in advance. Does it get any better than easy traditional tiramisu?! Tiramisu literally means “cheer me up” in Italian – I can’t think of a better way to brighten your day!
More No-Bake Desserts:
- Peanut Butter Cup Dip
- Chocolate Peanut Butter Banana Pretzel Pie
- Sprinkle Rice Krispie Treats
- Coconut Panna Cotta with Blood Orange Curd
- Oreo Truffles
Easy Traditional Tiramisu
Learn how to make traditional tiramisu from scratch! With just a handful of ingredients, you can whip up this Italian favorite in no time.
Ingredients
- 2 1/2 cups (568 grams) coffee, room temperature
- 1 tablespoon (7 grams) instant espresso powder
- 6 tablespoons (90 grams) Kahlua
- 6 large egg yolks, room temperature
- 2/3 cup (132 grams) sugar
- 1/4 teaspoon salt
- 1 1/2 pounds (680 grams) mascarpone
- 3/4 cup (170 grams) heavy cream
- 1 tablespoon (14 grams) vanilla extract
- 14 ounces (397 grams) ladyfingers
- 4 tablespoons (21 grams) Dutch process cocoa powder
Instructions
- Combine the coffee, espresso, and 4 tablespoons of kahlua in a small baking dish until the espresso dissolves.
- Using the whisk attachment of a mixer, beat the egg yolks at low speed until frothy. Add the sugar and salt and increase the speed to medium, whisking until the egg yolks are pale yellow, about 2 minutes. Add the remaining 2 tablespoons of kahlua and whisk until combined. Add all the mascarpone and continue to beat until no lumps remain, 30 to 45 seconds, scraping down the sides of the bowl. Transfer this mixture to a large mixing bowl.
- Beat the heavy cream at medium speed until frothy, 1 to 2 minutes. Add the vanilla extract, then increase the speed to high and continue to beat until the cream holds medium-stiff peaks, an additional 1 to 2 minutes longer. Using a rubber spatula, slowly fold half of the whipped cream into the mascarpone mixture to lighten it; then gently fold in the remaining whipped cream.
- Roll each ladyfinger through the coffee mixture, ensuring all sides have soaked up a bit of coffee but the cookie does not get soggy. Place the soaked cookie in a 9×13-inch baking dish. Repeat with half of the ladyfingers. Arrange these cookies in a single layer in the dish.
- Spread half of the mascarpone mixture over the ladyfingers, using an offset spatula to spread this mixture to the sides of the baking dish. Dust 2 tablespoons of cocoa over the mascarpone.
- Roll the remaining ladyfingers through the coffee mixture and build a second layer over the mascarpone. Spread the remaining mascarpone mixture over the ladyfingers and dust with the remaining cocoa. Cover with plastic wrap and refrigerate 6 to 24 hours before serving.
Notes
- Bring the mascarpone up to room temperature before mixing, as cold mascarpone can seize and become grainy.
- Roll the ladyfingers quickly through the coffee mixture. If your ladyfingers are especially dry and soaking up too much coffee and becoming soggy, try brushing the coffee onto the cookies with a pastry brush.
- Store the tiramsu in the refrigerator for up to 4 days or freeze for up to 3 months.
- Recommended Tools: Stand Mixer | 9×13-inch Baking Dish | Offset Spatula | High-Quality Dutch Process Cocoa Powder | Ladyfinger Cookies
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This Easy Traditional Tiramisu recipe was first shared in June 2016 and updated with new photos and helpful tips in March 2025.
Your mom story made me LOL! So funny. I believe you, this tiramisu absolutely looks delicious. This is the perfect cake for the summer – no need to be cooped up in the kitchen with the oven on. And luckily I do know where to find savoiardi – our local Walmart carries them! (Your little tirami-sous chef is too cute!)
Walmart — get out! I never would have guessed Walmart would carry savoiardi… huh. I’m not a Walmart shopper (city living = Amazon Primer delivery FOR LIFE) so maybe it’s not surprising to others, but I really would not have guessed they would carry something with such a small, upscale niche. Thanks for the heads up! (And totally agree on no-bake desserts for summer – all our summer dinner parties involve something made outside on the grill and a no-bake dessert!)
I’m in Canada though so you might need to cross the border? Lol! What I want is Amazon for groceries. Amazon.ca is so limited! If we had that I would never leave the house 🙂
I haven’t tried the Amazon groceries yet – you have to place a pretty big order (size-wise – it fills a big box) and I can’t fathom trying to carry that home from work! If I worked from home or lived somewhere that packages could be left, I’d be all over it, though!
Made this for a co-worker’s birthday. Everyone loved it, even the non-coffee drinkers. I followed directions exactly with 1 change of ingredients. I used amaretto instead of Kalua. The recipe makes a lot and it is very rich, so it is perfect for a large group. Make sure to use the dry, hard lady-fingers, not the soft kind. My supermarket sells the soft kind near the fruit and the hard kind in the Itslian foods section.”
Thanks for the positive review – so glad everyone liked it! Amaretto sounds like a delicious alternative to the kahlua.
Hi Julie,
Huge fan of tiramisu!!
lol about your mom’s story.
Thanks for sharing this lovely recipe. Now I’m craving some “cheer me up”! 😀
Amy
For the lady fingers — do you use soft ones or the crispy ones from the store? I usually have a tough time finding the soft variety.
I use the dried, crispy ones so they soak up the espresso! Much easier to find, too. 🙂
Haha yes, you have to make sure you have a big group of friends to share with if you try making your own. 🙂 Fortunately, we always have neighbors and coworkers willing to sacrifice by eating our leftovers.
My hubby loves tiramisu! Looks so rich and creamy. YUM
I’d love to make a gluten free version of this-it looks so delicious!