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!

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.