Easy Tiramisu Recipe with Mascarpone & Ladyfingers

Whenever I need a dessert that feels fancy but doesn’t require hours in the kitchen, tiramisu is always at the top of my list. There’s just something so comforting about the layers of espresso-soaked ladyfingers, the creamy mascarpone filling, and that final dusting of cocoa powder. It’s rich, it’s indulgent, and it always makes people think I’ve gone above and beyond when really, it’s one of the simplest desserts to put together.

What I love most about tiramisu is that it’s a true no-bake classic. Once you whip up the mascarpone mixture and dip the ladyfingers, it’s really just about layering and letting the fridge do the hard work. The longer it chills, the better it tastes because all the flavors come together into one dreamy, coffee-kissed bite. Plus, it’s one of those desserts that looks impressive when you serve it, but secretly feels like a little kitchen shortcut.

I’ve made this recipe for dinner parties, holidays, and even just for a cozy weekend treat, and it never fails to disappear quickly. The combination of creamy mascarpone and bold espresso is just irresistible. If you’re a coffee lover, you’re going to adore this. And if you’re not, the flavor is so balanced and mellow that it still feels like the ultimate sweet pick-me-up. Honestly, I can’t think of a more perfect dessert to keep up your sleeve for when you need something special without the stress.

Ingredients

• 6 large egg yolks – these give the custard base its rich, velvety texture.

• 1 cup (200g) granulated sugar – just the right amount of sweetness to balance the coffee.

• 1 ¼ cups (280g) mascarpone cheese (room temperature) – the star ingredient that makes tiramisu so creamy and luxurious.

• 1 ½ cups (360ml) heavy cream – whipped until fluffy for that light, airy layer.

• 1 cup (240ml) freshly brewed espresso (cooled to room temperature) – bold and rich, perfect for soaking the ladyfingers.

• 2 tablespoons dark rum or coffee liqueur (optional) – adds a little grown-up depth and warmth.

• 1 teaspoon vanilla extract – a touch of sweetness that ties all the flavors together.

• 24 ladyfingers (Savoiardi biscuits) – crisp little sponges that soak up the espresso beautifully.

• Unsweetened cocoa powder, for dusting – that signature bitter-sweet finish on top.

• Dark chocolate shavings (for garnish) – because a little extra indulgence never hurts.

Recipe Instructions

You can find a printable recipe card at the bottom of this post.

1. In a medium bowl, whisk together the egg yolks and sugar until smooth and creamy. Place the bowl over a double boiler and whisk constantly for 5–7 minutes until the mixture thickens. Remove from heat and let it cool slightly.

2. Gently fold the mascarpone cheese into the cooled egg yolk mixture until fully combined and smooth.

3. In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form. Carefully fold the whipped cream into the mascarpone mixture.

4. In a shallow dish, combine the cooled espresso with rum or coffee liqueur if using.

5. Quickly dip each ladyfinger into the espresso mixture and arrange them in a single layer at the bottom of a 9×9-inch dish or similar serving dish.

6. Spread half of the mascarpone mixture over the soaked ladyfingers. Repeat with another layer of dipped ladyfingers, then top with the remaining mascarpone mixture.

7. Cover and refrigerate for at least 4 hours or overnight to set. Before serving, dust with cocoa powder and garnish with dark chocolate shavings if desired.

Tips & Tricks for Perfect Tiramisu

• I always make sure the espresso is cooled before dipping the ladyfingers. If it’s too hot, they get mushy way too fast.

• A super quick dip is all you need; if you let the ladyfingers soak too long, they’ll fall apart.

• Room-temperature mascarpone blends so much more smoothly, so I like to pull it out of the fridge a little while before I start.

• Don’t skip the chilling time! Tiramisu tastes best when it’s had at least 4 hours (or overnight) to set in the fridge.

• I like to dust on the cocoa powder just before serving, it looks prettier and doesn’t soak into the cream.

• For an extra fancy touch, I sometimes add chocolate shavings on top (because more chocolate is always a good idea).

Serving

• I love serving tiramisu in a big dish so everyone can scoop out a generous portion, it feels rustic and cozy.

• If I’m hosting, I sometimes make it in little glass cups or jars for individual servings, they look so pretty on the table.

• A light dusting of cocoa powder right before serving makes it look like it came straight from a café.

• A few dark chocolate curls on top always impress, and they add just the right amount of extra indulgence.

• Tiramisu pairs beautifully with a cup of espresso or even a glass of dessert wine if you want to make it extra special.

Storing

• Tiramisu keeps beautifully in the fridge for up to 3 days, and I actually think it tastes even better the next day once the flavors have settled in.

• I always cover the dish tightly with plastic wrap or a lid so it doesn’t pick up any fridge smells.

• If you’ve made individual portions in jars or cups, just pop the lids on or cover them with wrap, and they’re ready to go.

• I don’t recommend freezing tiramisu, it can mess with the texture and make it watery when thawed. Fresh from the fridge is best!

• If you know you’ll have leftovers, hold off on adding the final dusting of cocoa until you’re ready to serve again. That way, it still looks fresh and picture-perfect.