This tiramisu recipe is a true classic! Rich and creamy, this homemade version is just as good as you’ll find in any Italian restaurant!
Whenever we go to our favorite Italian restaurant, I can never resist ordering a some tiramisu to finish for dessert! The layers are wonderfully flavored with coffee and chocolate, it’s a truly indulgent treat!
For those with a sweet tooth, be sure to check out my Banana Split and Red Velvet Cheesecake Dessert Lasagna!
Why you will love this tiramisu recipe!
- No bake: This traditional dessert is no bake and in my book that is a huge win!
- Perfect for a crowd: This dessert is impressive enough to serve to guests and it’s always super popular.
- Make ahead: This dessert can be made one or two days before you plan to serve it, making it perfect for entertaining.
How to make a classic tiramisu
Be sure to scroll down for the full recipe!
- Mix together the coffee, espresso powder and rum.
- Whisk the egg yolk and add sugar and salt. Beat until pale yellow and add the cream
- Cook the egg mixture in a double boiler until it coats the back of a spoon. Stir in the rum.
- Beat together the mascarpone and cream cheese.
- Beat the heavy cream to form stiff peaks and fold in the cheese mixture.
- Roll the lady fingers in the coffee mix and layer in the baking dish.
- Spread mascarpone on top and dust with cocoa powder. Repeat to form another layer of lady fingers, cheese and cocoa powder.
What is Tiramisu?
Tiramisu is a traditional Italian dessert that is flavored with coffee and chocolate. Lady fingers form layers that are then covered in creamy mascarpone cheese.
If you love these flavors, be sure to try my Easy Tiramisu Cups and Tiramisu Martini.
How long does it keep?
Once you have made the tiramisu, wrap it in plastic wrap and refrigerate. You will need to chill it for at least 6 hours before serving. It is best served after 1 to 2 days.
Cover and refrigerate any leftovers and they will keep well for up to 4 days.
Can you freeze it?
Yes, this tiramisu recipe freezes really well! Once set, cover it with a large freezer bag to freeze. It will keep well for up to 3 months and defrost overnight in the fridge before serving.
Recipe Notes and Tips
- It is important to use hard, cookie-like, ladyfingers found in the cookie aisle at most grocery stores. Soft ladyfingers do NOT work in this tiramisu recipe.
- Prepare the Tiramisu 6-12 hours prior to serving.
- Brandy can be substituted for the dark rum or, if a non-alcoholic version is desired, omit the liquor.
- The mascarpone should be mixed cold. It has a tendency to break if brought to room temperature.
More Delicious Dessert Recipes
- Sticky Toffee Pudding Cake
- Tres Leches Cake
- Gooey Texas Chocolate Sheet Cake Skillet (Easy Chocolate Cake)
- Sour Cream Lemon Pie Recipe with Saltine Cracker Crust
- Double Berry Crisp
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
I made and very unclear with how to combine egg mixture with m, cheese I hope I don’t end up wasting this whole mess. I give you zero stars
I am sorry it didn’t work out for you, Colleen
Hello! When do I mix the custard in with the marscapone mix? That part is a little unclear. Thank you!
I was curious about this as well!