Tiramisu Cake Recipe
Tiramisu is the ultimate no-bake Italian dessert layered with coffee-soaked lady fingers, luscious mascarpone cream, and a dusting of cocoa for an elegant finish.
This classic tiramisu comes together in minutes yet tastes like you spent all day in the kitchen. Each bite is velvety, rich, and perfectly balanced between sweet cream and bold espresso.
Must-Have Ingredients for Perfect Tiramisu
- Heavy whipping cream – Whips into soft peaks for a light, airy texture that makes the mascarpone filling irresistible.
- Mascarpone cheese – The heart of tiramisu’s creaminess; it brings a subtle tang and silky smoothness to every layer.
- Granulated sugar – Adds the gentle sweetness needed to balance the bold coffee and cocoa.
- Vanilla extract – Infuses warmth and depth into the mascarpone mixture for an aromatic boost.
- Cold espresso – Provides that rich, dark coffee flavor that defines a true tiramisu.
- Coffee-flavored liqueur – Optional but recommended for an extra layer of depth and a subtle kick.
- Lady Fingers (Savoiardi) – Light and crisp, they soak up espresso while maintaining just enough structure for beautiful layers.
- Cocoa powder – Finishes the dessert with a classic, slightly bitter dusting that complements the sweet cream.
Quick & Easy Steps to Make Tiramisu
Start by whipping the cream with sugar and vanilla until stiff peaks form. Gently fold in mascarpone until smooth and set aside.
Combine cold espresso and coffee liqueur in a shallow bowl. Quickly dip each lady finger into the coffee mixture—don’t soak, just a swift dip—then line them up in an even layer at the bottom of an 8×8 dish.
Spread half of the mascarpone mixture over the lady fingers, smoothing it out evenly. Repeat with another layer of dipped lady fingers and top with the remaining cream mixture.
Dust a generous layer of cocoa powder over the top using a fine mesh strainer for that classic look. Chill in the fridge for at least 3–4 hours, or better yet, overnight for flavors that truly meld together.
Tips & Twists for Tiramisu Success
For the boldest flavor, use freshly brewed espresso rather than regular coffee—its robust notes really shine through. Don’t over-soak your lady fingers; a quick dip keeps them firm enough to hold layers.
If you’d like to skip the alcohol, simply leave out the liqueur—your tiramisu will still be delightful. Want a twist? Try dusting with shaved dark chocolate instead of cocoa powder or layering in fresh berries for a summery spin.
How to Keep Tiramisu Fresh
Tiramisu tastes even better the next day, so feel free to make it ahead. Store it tightly covered in the fridge for up to three days. If you’d like to freeze it, assemble it without cocoa powder on top, wrap well in plastic wrap and foil, and freeze for up to three months.
When ready to serve, thaw overnight in the fridge, then dust generously with cocoa powder just before bringing it to the table for that signature finish.
Tiramisu Cake Recipe
Ingredients
- 1 1/2 cups cold espresso freshly prepared (360 ml)
- 1 package Lady Fingers Savoiardi brand recommended
- 1 teaspoon vanilla extract 5 ml
- 3 tablespoons coffee liqueur optional (Kahlua or DaVinci) (45 ml)
- 8 ounces mascarpone cheese at room temperature (225 g)
- 1 1/2 cups heavy whipping cream 360 ml
- 1/3 cup granulated sugar 67 g
- Cocoa powder for dusting the top
Instructions
- Pour the heavy whipping cream into a large mixing bowl and whip on medium speed with a hand mixer, adding the sugar and vanilla extract gradually until stiff peaks develop. Gently fold in the mascarpone cheese until the mixture is smooth and well-blended, then set aside. Combine the espresso and coffee liqueur in a shallow bowl. Briefly dip each ladyfinger into the coffee mixture, ensuring they are moistened but not soggy, and arrange them in a single layer at the base of an 8×8 inch dish. Spread half of the mascarpone mixture evenly over the ladyfingers. Repeat with a second layer of dipped ladyfingers and finish with the remaining mascarpone cream, smoothing it to the edges. Using a fine mesh sieve, dust the surface generously with cocoa powder. Refrigerate the tiramisu for a minimum of 3–4 hours or overnight to allow the flavors to meld.
