This easy tiramisu recipe creates a rich, decadent, and elegant Italian dessert. Ideal for dinner parties and gatherings, this scrumptious dessert is made to impress!!
Easy Tiramisu Recipe
We love creating authentic Italian recipes, especially desserts! The thing is, an authentic tiramisu recipe can take quite a while to make. Not everyone has the time (or desire) to spend hours making a single dessert, no matter how scrumptious it is.
This is why I decided to make an easier version – it has the flavors of the original, but it is SO much quicker to prepare!
What is Tiramisu
Our easy tiramisu is an Italian dessert with layers of sweet mascarpone cheese, ladyfingers soaked in rum and espresso, and a topping of cookie crumbs, cocoa, and chocolate curls. It’s sure to blow your mind!
Not only is this Italian tiramisu a hit with guests, but it’s also very simple to prepare. Most of your time is spent waiting for it to chill.
Helpful Tips and Tricks
- Use room temperature ingredients.
To make the ingredients combine smoothly, it’s important to let the eggs and mascarpone cheese come to room temperature before you begin.
- Don’t scramble the eggs.
Slowly heating the egg yolks and using a double boiler will prevent them from curdling and resulting in scrambled eggs.
- Go easy on the heavy cream.
Overmixing heavy cream can turn it into homemade butter, so mix, but not for too long!
- Break out the vegetable peeler.
To get perfectly shaped chocolate curls, use room temperature chocolate and a vegetable peeler. The tiramisu will look stunning, and as long as the chocolate isn’t too hot or too cold, this kitchen hack for creating chocolate curls works like a charm.
- A sieve is the answer.
Are you wondering how to get perfectly even cocoa on top of the tiramisu? Simply sift the cocoa powder through a sieve, and it will go on beautifully.
Tiramisu Recipe FAQ
How long does tiramisu last?
As long as it’s kept refrigerated, leftover tiramisu will last up to 3 days. Keep it tightly covered, except for when you are serving. If it’s going to be sitting out for longer than 2 hours, you will need to keep it on ice, so it doesn’t spoil.
Additionally, you can freeze any leftovers for up to 1 month as long as they are kept in a tightly sealed container.
Do I have to cook the eggs?
The risk of salmonella is very low if you are using fresh, properly refrigerated Grade A eggs. Personally, I don’t think it’s necessary to cook them.
I’ve made tiramisu plenty of times without cooking the egg yolks and sugar together, and it always turned out decadent and delicious. But, if you’re concerned, you can use pasteurized eggs.
Can I make tiramisu even if I don’t have espresso?
Yes, absolutely! Simply substitute the espresso for strong brewed coffee. After brewing the coffee, let it cool before continuing with the recipe.
With love, from our simple kitchen to yours.
Other Italian Desserts
Easy Tiramisu Recipe
- 6 large egg yolks, room temperature
- 3/4 cup granulated sugar
- 16 ounce mascarpone cheese, room temperature
- 3 cups heavy whipping cream, cold (divided)
- 7 ounce packages ladyfinger cookies
- 1 1/2 cups espresso, cooled
- 6 tablespoons Meyers dark rum
- 1/4 cup unsweetened cocoa powder
- semi-sweet chocolate bar for curls, optional
- In a medium glass mixing bowl, whisk egg yolks until smooth. Add granulated sugar and continue whisking until combined.
- Bring a pot of water to a simmer and place the bowl with egg yolks/sugar over the steam. Whisk constantly while heating until the mixture is warm, thick, and light yellow. Most of the sugar should be dissolved (rub a bit of the mixture between your fingers to feel for granules).
- Allow the egg mixture to cool for a few moments. Add 2 tablespoons of rum and the mascarpone cheese to the egg mixture. Beat with a hand beater until the mixture is smooth.
- In the cold bowl of a standing mixer, add 2 cups of heavy whipping cream. Beat with a whisk attachment until stiff peaks form (do not overwhisk.)
- Gently fold the whipped cream into the egg/mascarpone mixture.
- Add 1/4 cup of Meyers rum to the espresso and stir to combine.
- Dip one ladyfinger into the espresso, turning it to quickly cover each side of the
- cookie. Place the ladyfinger into a 9×13 baking dish. Continue dipping cookies and placing them to cover the bottom of the dish.
- Spread ½ of the cream mixture over the layer of ladyfingers.
- Top with a second layer of dipped ladyfingers.
- Spread the remaining cream mixture and smooth the top with an offset spatula.
- Cover with plastic wrap and chill in the refrigerator overnight.
- Whip remaining 1 cup of heavy cream until stiff peaks form. Transfer whipped cream to a piping bag fit with Tip #1M.
- Shake unsweetened cocoa powder through a sieve to generously cover the top of the tiramisu.
- Score into 12 sections. Pipe 12 dollops of whipped cream, one in the center of each piece.
- Sprinkle with ladyfinger cookie crumbs and chocolate curls, if desired.
- Serve or keep chilled until ready to serve.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published August 2021
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