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This tiramisu recipe is an Italian classic comprised of ladyfingers dipped in espresso and Kahlua that are then layered with a luscious and airy mascarpone custard for a to-die-for dessert that’s easy to make.

This post is in partnership with Kroger

Tiramisu is a classic and beloved Italian dessert featuring rich layers of coffee-soaked ladyfingers with a luscious, airy mascarpone cheese filling. This classic treat, whose name translates to “pick me up,” is perfect for coffee lovers and dessert enthusiasts alike. It also makes a sweet follow-up to an Italian meal of minestrone, garlic bread, and salad. The typical tiramisu recipe consists of store-bought ladyfingers soaked in strong espresso that are then layered with mascarpone-flavored custard and whipped cream. I make my tiramisu with instant espresso paired with an equal amount of Kahlua, a creamy, rum-flavored coffee liqueur. I’ve tried dark rum, Marsala, Frangelico, and even the espresso on its own, but this is my favorite version. So when Kroger asked me to share a recipe for their Taste of Italy event, this one immediately rose to the top of the list.

Why You’ll Love It

This tiramisu is easy to make, yet looks impressive and is a fun way to elevate any occasion
This tiramisu is rich and decadent while being light and airy at the same time
It’s the perfect easy showstopper for a dinner party dessert or special occasion

Tiramisu Ingredients

Although this authentic tiramisu recipe looks quite fancy, it requires just a handful of simple ingredients.

Here’s what I used in this tiramisu recipe:

Boiling water—for making our espresso
Instant espresso powder—is used to make espresso without an espresso machine (it’s less about the method here—that beautiful coffee flavor definitely comes through!).
Kahlua liqueur—gets mixed with espresso and is the mixture we dunk the ladyfingers in to soften them and give them a delicious coffee flavor
Eggs—we’re only using the yolks here. They’ll get whisked with sugar and cooked slowly over a double boiler until they are a beautiful, thick custard called “zabaglione”
Granulated sugar—gets mixed with egg yolks to make a rich custard
Whipping cream (or heavy cream)—gets whipped to stiff peaks and then folded into our luscious mascarpone-custard mixture
Mascarpone cheese—a sweet, thick, creamy Italian cheese (that doesn’t taste like cheese). Think of it as sort of a sweeter, non-tangy version of cream cheese.
Vanilla extract—for flavoring the whipped cream
Ladyfingers—when lightly dipped in the cooled espresso and Kahlua mixture, these take on a luscious coffee flavor and light-as-air cake-like consistency due to their porous nature
Cocoa powder—for dusting on top

Find the complete recipe with measurements below.

How to Make Tiramisu

Make your espresso and Kahlua mixture. Bring 1 cup of water to a boil and pour into a shallow bowl. Mix in the espresso powder and ½ cup of the Kahlua liqueur. Set aside to cool.
Make the sabayon custard. Add the yolks to a small, heat-proof bowl that fits snugly over another saucepan filled with about 2 inches of water. Bring the water to a gentle simmer and top with the bowl of egg yolks. Add ¼ cup sugar to the egg yolks and use a hand mixer to beat the eggs on medium speed over the simmering water for 4-5 minutes or until the mixture is thick, creamy, and light yellow. Remove the bowl from the heat and set aside to cool.
Whip your cream. In another large bowl, add the whipping cream, sugar, Kahlua, and vanilla, and beat until stiff peaks form.
Whisk the mascarpone into the zabaglione. Once cooled, whisk the room-temperature mascarpone cheese into the custard and then folded into the whipped cream. I prefer this layer to be really light and fluffy with cream, but if you like a more custard bite, feel free to cut the amount of whipped cream you fold into the zabaglione by half.

Assemble the tiramisu. Your homemade tiramisu should have a layer of espresso-soaked ladyfingers on the bottom, then a layer of mascarpone whipped cream, and then another layer of ladyfingers topped with more whipped cream. I work quickly to dip the ladyfingers into the espresso-Kahlua mixture—just a couple of seconds per side. The ladyfingers absorb liquid pretty quickly and if they absorb too much, they’ll be soggy and start disintegrating.
Chill, dust, and serve. Cover with plastic wrap and refrigerate for at least 6 hours up to 48 hours. Run a knife along the inside of the pan and cut into squares. Dust the servings with cocoa powder and serve. A simple dusting of cocoa powder is all that’s left to do before serving (I do a light dusting over a small fine mesh sieve, but feel free to use a heavier hand if you like).

FAQ

What does tiramisu literally mean? Tiramisu comes from the Italian phrase “tireme su,” which translates to “pick me up” or “cheer me up.”
What is the difference between Italian and American tiramisu? Authentic Italian tiramisu recipes are not made with cream (only mascarpone, eggs, and sugar). Many American tiramisu recipes add heavy cream, which is how I love to make it (hey, it can only be more delicious when whipped cream is involved, am I right?).
Can I omit the alcohol? Absolutely. If you’re averse to alcohol, substitute it with almond extract or simply leave it out.
Can I prep tiramisu in advance? Yes, tiramisu is a no-bake dessert that’s best when it’s had some time to chill out in the refrigerator so all of the flavors meld. Plan on making this recipe the day ahead of serving it, or at least 8 hours before. I’ve let it sit in the fridge for up to 48 hours before serving and it has only gotten better with time. However, don’t dust your tiramisu with cocoa powder until you’re ready to serve! Otherwise, it eventually bleeds into the whipped cream and doesn’t look so pretty.

Tiramisu Recipe Tips

Don’t oversoak your ladyfingers. If soaked too long, the ladyfingers will become soggy piles of goo. I like to give mine a quick flip or two in the espresso, then pop them straight into the serving dish like little soldiers. A light dip and flip are all you need.
Don’t overwhip your zabaglione. Use an immersion blender to whip your sabayon continuously, but don’t overdo it or the mixture will turn into scrambled eggs. The custard will thicken and triple in volume and then it’s time to pull from the heat and let cool.
Feel free to experiment with decorating. If you’re looking for a more fancy presentation, I created one with this Pumpkin Tiramisu recipe. So fancy.
I make my Tiramisu in this 9×9-inch baking dish. When placing the ladyfinger cookies in the dish, I lay three one way and then three the other so all of the cookies fit evenly without having to break any into pieces. Different brands of ladyfinger cookies generally come in the same sizes, so this usually works fine for me. This dessert can also be made in glass cups or jars for individual servings similar to a trifle.

More Easy Desserts to Master

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.

4.75 from 8 votes

Tiramisu

This classic and authentic tiramisu is comprised of ladyfingers dipped in espresso and Kahlua that are then layered with a mascarpone custard lightened up with fluffy whipped cream.

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Course Dessert

Cuisine Italian

Keyword tiramisu

Prep Time 25

Chill Time 6

Total Time 6 25

Servings to 12

Calories 692kcal

Ingredients

1 cup boiling water
6 tablespoons instant espresso powder
½ cup plus 2 tablespoons Kahlua liqueur
3 eggs
½ cup granulated sugar , divided
4 cups whipping cream
8 ounces mascarpone cheese , at room temperature
1 teaspoon vanilla extract
1 7- ounce package Savoiardi cookies , (ladyfingers)
Cocoa powder

Instructions

Bring 1 cup of water to a boil and pour into a shallow bowl. Mix in the espresso powder and ½ cup of the Kahlua liqueur. Set aside to cool.
Separate the egg yolks from the whites (save the whites for another use) and add the yolks to a small, heat-proof bowl that fits snugly over another saucepan filled with about 2 inches of water. Bring the water to a gentle simmer and top with the bowl of egg yolks. Add ¼ cup sugar to the egg yolks and use a hand mixer to beat the eggs on medium speed over the simmering water for 4-5 minutes or until the mixture is thick and creamy and light yellow in color. Remove the bowl from the heat and set aside to cool.
In another large bowl, add the whipping cream, the remaining ¼ cup sugar, 2 tablespoons Kahlua, and the vanilla, and beat until stiff peaks form.
Transfer the cooled egg yolk mixture to a large bowl, add the mascarpone to the egg yolk mixture, and blend until smooth. Gently fold the whipping cream into the egg yolk mixture with a large spatula, taking care not to deflate the cream. If you prefer more of a custard topping, set the mixture aside. If you want extra fluffy cream, beat the mixture in the mixer for about 30 seconds to 1 minute and then set aside.
Working with 2-3 ladyfingers at a time, toss the ladyfingers in the espresso mixture and arrange half of the ladyfingers in a single layer in the bottom of a 9 X 9 square pan or serving dish. Spread half of the whipped cream mixture over the ladyfingers. Soak the remaining ladyfingers 2-3 at a time to create another layer and top with the remaining whipped cream mixture and spread evenly over the top.
Cover with plastic wrap and refrigerate for at least 6 hours up to 48 hours. Run a knife along the inside of the pan and cut into squares. Dust the servings with cocoa powder and serve.

Nutrition

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This post is sponsored by Kroger. As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There may be affiliate links in this post of which I receive a small commission. All opinions are always my own.