Tiramisu Recipe: Classic Coffee and Mascarpone Layers

Tiramisu is an Italian chilled dessert made with coffee-dipped ladyfingers layered with mascarpone cream and finished with cocoa. This version uses whipped cream rather than raw eggs, so the filling is straightforward to prepare while still tasting rich, light and coffee-forward. Its layers need several hours to set, making it an especially useful make-ahead dessert.

Ingredients

1 1/2 cups (360 ml) strong brewed coffee or espresso, cooled
2 tablespoons (30 ml) Marsala wine or dark rum, optional
16 ounces (454 g) mascarpone cheese, cold
1 1/2 cups (360 ml) heavy whipping cream, cold
2/3 cup (80 g) powdered sugar, sifted if lumpy
1 teaspoon (5 ml) vanilla extract
1/8 teaspoon (0.5 g) fine salt
24 crisp ladyfingers, about 7 ounces (200 g), also called savoiardi
2 tablespoons (10 g) unsweetened cocoa powder, for dusting
1 ounce (28 g) dark chocolate, finely grated, optional for serving

Instructions

Brew and cool the coffee. Make strong coffee or espresso, then measure 1 1/2 cups (360 ml) into a shallow bowl wide enough to dip a ladyfinger. Let it cool completely, about 15 minutes at room temperature. Stir in the Marsala or rum, if using. Warm coffee can soften the biscuits too quickly, so do not start dipping while it is hot.
Make the mascarpone cream. Put the cold mascarpone, powdered sugar, vanilla and salt in a large bowl. Beat on low just until smooth, about 30 seconds; stop to scrape the sides if needed. In a separate chilled bowl, whip the cold cream to medium peaks, about 2 to 3 minutes with an electric mixer. The peaks should hold their shape but curl over at the tips. Fold one-third of the whipped cream into the mascarpone to loosen it, then gently fold in the rest. Stop as soon as no streaks remain. Long or vigorous beating can make mascarpone grainy or cause the cream to lose its airy texture.
Dip the first layer of biscuits. Pour the cooled coffee mixture into a shallow dish if it is not there already. Dip each ladyfinger quickly, about one second per side, then let excess coffee drip back into the dish. Arrange 12 dipped biscuits snugly in one layer in a 9-inch (23 cm) square dish. The centers should still feel a little firm: they will continue to absorb moisture as the dessert chills. Avoid leaving biscuits to soak in the coffee.
Add half the cream. Spoon half of the mascarpone mixture over the biscuits and spread it gently to the corners in an even layer. Use a flexible spatula so you do not shift or crush the base. A level cream layer helps the second row sit neatly and gives each serving a good balance of biscuit and filling.
Repeat the layers. Dip the remaining 12 ladyfingers in the coffee, one at a time, and place them over the cream. If your dish is slightly larger or smaller, arrange the biscuits to cover the surface without forcing them into a tight pile. Spread the remaining mascarpone cream on top and smooth it with the spatula.
Cover and chill. Cover the dish without letting the wrap touch the cream, or use a lid, and refrigerate for at least 6 hours. Overnight is convenient and gives the biscuits time to soften evenly and the layers time to settle. Just before serving, sift the cocoa over the top. Add grated dark chocolate if you like. Dusting close to serving keeps the cocoa dry and attractive.

Tips

Choose the right biscuits. Crisp Italian savoiardi are firm enough to absorb coffee without collapsing. Soft sponge-style ladyfingers take up liquid faster, so dip them for only a brief touch on each side. If the package contains unusually thin biscuits, start with fewer and add more only if the dish needs them.
Keep the dairy cold. Cold cream whips more readily, and cold mascarpone is easier to handle without becoming loose. If the kitchen is warm, chill the mixing bowl and beaters for 10 minutes first. Mix mascarpone only until smooth; beating it for a long time can make the filling heavy or grainy.
Dip, do not soak. A quick dip gives the biscuits coffee flavor while preserving enough structure to support the cream. If the first layer turns soggy, shorten the dip on the next biscuits. A shallow dish makes it easier to control the contact time than a deep bowl.
Keep the alcohol optional. Marsala is a traditional choice in many versions, while dark rum is another familiar option. Leave it out for an alcohol-free dessert; the coffee and mascarpone still provide plenty of flavor. For a less bitter result, use a medium or dark roast rather than very concentrated espresso.

Serving Suggestions

Serve tiramisu cold, straight from the refrigerator, cut into squares with a sharp knife or spooned into small dessert bowls. Wipe the knife between cuts for tidier portions, and use a thin spatula to lift each piece without disturbing the layers. A modest serving is satisfying because the mascarpone filling is rich. Add the cocoa shortly before serving, then offer extra grated dark chocolate at the table for anyone who wants a more pronounced chocolate finish.

For a simple menu, pair it with fresh berries or sliced strawberries, whose tartness contrasts with the creamy filling. It also works well after a meal with roasted or grilled foods because the chilled coffee flavor makes a clean ending. Serve espresso or decaffeinated coffee alongside it if desired. If making individual portions, layer the same ingredients in eight small glasses, breaking the ladyfingers to fit; the recipe’s chill time remains the same, though the glasses may be easier to serve than slices.

Variations

Alcohol-free: Omit the Marsala or rum without replacing it. If you want a little more flavor in the coffee, add 1/2 teaspoon (2.5 ml) vanilla, but avoid adding much liquid because the biscuits already absorb the brew.

Decaffeinated: Use strong decaffeinated coffee or espresso in the same quantity. The dessert will keep its familiar coffee character, although the exact flavor depends on the roast. Brew it strong enough that the coffee remains noticeable beside the sweet cream.

Citrus or chocolate finish: Add 1 teaspoon (about 2 g) finely grated orange zest to the mascarpone mixture for a subtle citrus note, or increase the grated dark chocolate topping to 2 ounces (56 g). Keep additions restrained so they complement rather than cover the coffee.

Using cream cheese instead of mascarpone: If mascarpone is unavailable, full-fat cream cheese can be used in the same weight, softened until cool but pliable. It makes the filling tangier and firmer, so fold in the whipped cream gently and taste before adding all the powdered sugar. This is a practical substitute, though the result will not have mascarpone’s mild, buttery flavor.

Storage and Reheating

Cover the tiramisu and refrigerate it promptly; do not leave this dairy-based dessert at room temperature for more than 2 hours, or 1 hour if the room is hotter than 90°F (32°C). Keep it refrigerated at 40°F (4°C) or colder and enjoy it within 3 to 4 days. The top cocoa may darken or become damp as it sits, which is why adding it just before serving gives the best appearance. Use a clean utensil each time you take a portion.

Freezing is possible, although the cream can become slightly less smooth after thawing. For best quality, freeze a tightly covered dish for up to 1 month. Thaw it overnight in the refrigerator, not on the counter, and add fresh cocoa after thawing. Tiramisu is served chilled, so reheating is not appropriate; warm it only by allowing a frozen portion to thaw safely in the refrigerator.

Frequently Asked Questions

Can I make tiramisu the day before?
Yes. Making it the day before is convenient, and an overnight rest gives the coffee time to flavor the biscuits and the layers time to firm up. Cover the dish and keep it refrigerated. Add the cocoa shortly before serving so the surface stays dry-looking.

Why is my tiramisu runny?
Common causes include soaking the ladyfingers, using warm coffee, under-whipping the cream, or overmixing the mascarpone until it loosens. Dip each biscuit quickly, cool the coffee fully, and whip the cream to medium peaks before folding it in. If the assembled dessert seems soft, give it the full 6-hour chill before cutting; it will not become firm immediately.

Can I use regular coffee instead of espresso?
Yes. Brew regular coffee stronger than you would for drinking and use the same measured amount. A medium or dark roast usually gives the clearest flavor through the cream. Let it cool completely before dipping, and do not compensate for weak coffee by soaking the biscuits longer, since that can make them collapse.

Are the eggs in this tiramisu raw?
No. This recipe does not use eggs; whipped cream gives the mascarpone filling its light texture. That makes this a convenient variation for cooks who prefer to avoid raw egg in a chilled dessert. It differs from many traditional family recipes, which may use eggs in the cream, but it keeps the familiar coffee, mascarpone, biscuit and cocoa layers.

Can I assemble tiramisu in individual glasses?
Yes. Break the ladyfingers to fit the glasses, dip the pieces briefly, and alternate them with the cream. Eight small glasses work well for this quantity, though the final number depends on their size. Cover and chill for at least 6 hours just as you would the dish, then dust each portion with cocoa shortly before serving.

What can I do if I cannot find ladyfingers?
Look for savoiardi in the Italian-food section of a grocery store or at an Italian market. If none are available, plain crisp sponge fingers are the closest substitute; dip them very briefly because they may soften faster. Avoid cake slices or soft sponge cake for this method, since they tend to absorb too much coffee and can make the layers dense.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).