Easy Tiramisu
This delicious and easy tiramisu recipe features three layers of fluffy mascarpone whipped cream and espresso-soaked ladyfingers, finished with a generous dusting of cocoa powder. With no oven or stovetop required, this no-bake recipe comes together quickly and will have you reaching for a second (or third!) slice.
How is tiramisu made?
In general, tiramisu is made with espresso soaked lady fingers layered between a creamy mascarpone filling. The filling can be made in a few ways.
Classic Italian recipes typically involve whipping egg yolks and sugar over gentle heat to ensure they’re safe to eat. Many also use whipped egg whites for a light, fluffy texture.
For this recipe, I swapped the eggs for heavy cream for two reasons: first, to skip the egg pasteurizing process, making this the ultimate lazy-girl tiramisu; and second, because I’d need to perfect a traditional recipe (or get my grandma’s) before calling anything ‘classic Italian tiramisu.’
Ingredient notes & substitutions
See the recipe card at the end of this post for the full ingredient list & quantities.
- Heavy cream and mascarpone cheese are used to make the fluffy filling mixture. Both of these ingredients play a crucial role in achieving the desired consistency, flavor, and richness.
- Ladyfingers are quickly dipped in espresso or strongly brewed coffee.
- Good quality vanilla extract or vanilla bean paste should be used for optimal flavor.
- Granulated sugar is used to lightly sweeten the mascarpone whipped cream.
- Salt for additional flavor.
- Cocoa powder is dusted on top as a finish, adding that classic chocolatey flavor to each bite.
Step by step instructions
See the recipe card at the end of this post for the full recipe instructions.
STEP 1: Make the mascarpone whipped cream. Beat the heavy cream on low-medium speed while slowly streaming in the granulated sugar and salt. Add the vanilla and mix until fluffy, stiff peaks form.
STEP 2: Add mascarpone. Separately, whisk the mascarpone cheese until smooth & creamy. Then fold the mascarpone into the whipped cream mixture.
STEP 3: Soak the lady fingers. Quickly dip one ladyfinger at a time in the espresso and layer them in the bottom of your pan. Spread one-third of the mascarpone whipped cream mixture evenly over them.
STEP 4: Assemble the tiramisu. Add a second layer of coffee-soaked ladyfingers, followed by another third of the mascarpone cream. Repeat once more with a final layer of ladyfingers and the remaining mascarpone cream.
STEP 5: Dust with cocoa powder. Once assembled, dust the top of the tiramisu with cocoa powder. I chose to make the top of this tiramisu with heart stencils, so feel free to get creative, or simply dust the entire top with cocoa powder.
STEP 6: Chill. Put in the fridge for at least 4 hours but ideally overnight. Slice & enjoy!
Tiramisu tips
- Invest in a kitchen scale! Baking with a kitchen scale is more accurate than cup measurements, and it’s easier cleanup!
- Don’t over soak the lady fingers. Dip the ladyfingers quickly in the espresso to avoid them becoming too soggy and falling apart.
- Chill thoroughly. Tiramisu tastes best after chilling for at least 4–6 hours, allowing the flavors to meld and the layers to set. Overnight is even better!
- Use a sharp knife for clean, precise slices. Run the knife under hot water, wipe it dry, and carefully slice through the tiramisu, cleaning the blade between each cut & repeating for the best results.
Baking in grams
I rely on gram measurements when testing recipes because they offer the highest level of accuracy (and less cleanup!). Unlike volume measurements, which can vary, grams provide a reliable and consistent standard. I carefully test all of my recipes using this kitchen scale, therefore I cannot guarantee the outcome when using volume measurements. However, volume measurements are available in the recipe card.
Have you tried this recipe?
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Easy Tiramisu
Ingredients
- 360 grams (1 ½ cups) heavy whipping cream, cold
- 100 grams (½ cup) granulated sugar
- ¼ teaspoon fine sea salt
- ½ tablespoon vanilla bean paste or extract
- 12 oz (1 ½ cups) mascarpone cheese, cold
- 360-480 grams (1 ½ – 2 cups) espresso or strongly brewed coffee
- 2 packages ladyfingers
- cocoa powder, for dusting
Instructions
- For the tiramisu, use a 9×9 inch or similar size pan so it is easy to stack and layer the ladyfingers.
- In a large bowl, beat the heavy cream on low-medium speed while slowly streaming in the granulated sugar and salt. Add the vanilla and mix until fluffy, stiff peaks form.360 grams heavy whipping cream, 100 grams granulated sugar, ¼ teaspoon fine sea salt, ½ tablespoon vanilla bean paste or extract
- Separately, whisk the mascarpone cheese until smooth & creamy. Then fold the mascarpone into the whipped cream mixture.12 oz mascarpone cheese
- Pour the espresso or strongly brewed coffee into a shallow bowl. Quickly dip one ladyfinger at a time in the espresso and layer them in the bottom of your pan. Spread one-third of the mascarpone whipped cream mixture evenly over them.360-480 grams espresso or strongly brewed coffee, 2 packages ladyfingers
- Add a second layer of coffee-soaked ladyfingers, followed by another third of the mascarpone cream. Repeat once more with a final layer of ladyfingers and the remaining mascarpone cream.
- Once assembled, dust the top of the tiramisu with cocoa powder. I chose to make the top of this tiramisu with heart stencils, so feel free to get creative, or simply dust the entire top with cocoa powder.cocoa powder
- Put in the fridge for at least 4 hours but ideally overnight.
- To ensure clean cuts, run a sharp knife under hot water, wipe it dry, and carefully slice through the tiramisu, cleaning the blade between each cut & repeating for the best results.
- Store leftovers in an airtight container in the fridge. Enjoy!