This BEST Tiramisu Recipe is a dreamy blend of creamy mascarpone, bold espresso, and delicate ladyfingers. Each bite offers a perfect balance of rich, velvety texture and a hint of coffee-kissed sweetness. With just 30 minutes of prep and 15 minutes of cooking, it’s surprisingly simple to create this Italian classic.
The magic happens during the 6-hour chill, allowing the flavors to meld into a dessert that’s irresistibly indulgent yet light. Whether for a special occasion or a cozy treat, this tiramisu promises to impress with its luxurious layers and comforting warmth.
Every serving is a celebration of contrasts—silky cream against the soft bite of soaked ladyfingers, with a dusting of cocoa adding a touch of elegance. At just 243 calories per serving, it’s a guilt-free way to savor a dessert that feels decadent. The aroma of espresso and the richness of mascarpone create a sensory experience that’s both nostalgic and exciting.
Perfect for sharing with loved ones, this tiramisu is a crowd-pleaser that’s as beautiful as it is delicious. Dive into this timeless dessert and let its flavors transport you to a cozy Italian café.
Ingredients for The BEST Tiramisu
- 1 ¼ cup (295 ml) coffee (cooled)
- 6 Tablespoons spiced rum (divided)
- 6 large egg yolks
- ¾ cup (150 g) granulated sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups (475 ml) heavy cream (cold)
- 16 oz (453 g) mascarpone cheese (softened for 20 minutes, see note)
- 40 Ladyfingers (or substitute Pavesini)
- 2 Tablespoons cocoa powder (divided, Dutch-process or natural)
Step-by-Step Instructions
- Prepare the coffee mixture: Stir together coffee and 4 Tablespoons of rum in a shallow dish. Set aside to cool.
- Make the zabaglione: Fill a saucepan with 1-2″ of water and bring to a simmer. In a heatproof bowl, whisk egg yolks, sugar, and salt. Place the bowl over the simmering water (double boiler method) and whisk constantly for about 10 minutes until the mixture is pale yellow, sugar dissolves, and the whisk leaves tracks. Remove from heat, whisk in remaining 2 Tablespoons of rum and vanilla extract. Set aside to cool.
- Prepare the mascarpone cream: In a large bowl, beat cold heavy cream with an electric mixer until soft peaks form. In another bowl, stir mascarpone cheese until smooth. Gradually mix the cooled zabaglione into the mascarpone, then gently fold in the whipped cream until combined.
- Assemble the tiramisu: Briefly dip each ladyfinger into the coffee mixture, coating both sides lightly. Arrange a layer of dipped ladyfingers in a 13×9” baking dish. Spread half of the mascarpone mixture evenly over the ladyfingers. Sift 1 Tablespoon of cocoa powder over the top. Repeat with another layer of dipped ladyfingers and the remaining mascarpone mixture.
- Chill and serve: Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours, preferably overnight. Before serving, sift the remaining 1 Tablespoon of cocoa powder over the top. Slice and enjoy!
Perfect Pairings: Serving Suggestions for Tiramisu
Serve your tiramisu with a dusting of cocoa powder and a side of fresh berries like raspberries or strawberries for a refreshing contrast. For an extra indulgent touch, drizzle with a bit of chocolate sauce or caramel. Pair it with a cup of espresso or a glass of sweet dessert wine like Moscato to enhance the flavors.
Keep It Fresh: Storage and Reheating Tips
Store your tiramisu tightly covered with plastic wrap in the refrigerator for up to 3 days. For longer storage, freeze individual slices in airtight containers for up to 1 month. Thaw in the fridge overnight before serving. Avoid reheating, as tiramisu is best enjoyed cold.
Mix It Up: Recipe Variations to Try
Experiment with different flavors by swapping the spiced rum for amaretto or Kahlúa. For a non-alcoholic version, use rum extract or skip it entirely. Add a layer of chocolate shavings or crushed nuts between the mascarpone layers for extra texture. You can also use gluten-free ladyfingers for a gluten-free option.
Time-Saving Hacks for Busy Bakers
To save time, prepare the coffee mixture and zabaglione the night before and store them in the fridge. Use store-bought ladyfingers instead of making them from scratch. If you’re short on chilling time, place the assembled tiramisu in the freezer for 2 hours instead of refrigerating for 6.
Essential Equipment for Tiramisu Success
You’ll need a double boiler (or a heatproof bowl over a saucepan) for the zabaglione, an electric mixer for the whipped cream, and a 13×9” baking dish for assembly. A fine-mesh sieve is perfect for evenly sifting cocoa powder. Don’t forget a spatula for smoothing the mascarpone layers!
The BEST Tiramisu Recipe
Ingredients
Coffee Mixture
- 1 1/4 cup coffee
- 6 Tablespoons spiced rum divided
Zabaglione
- 6 large egg yolks
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Mascarpone Cream Layer
- 2 cups heavy cream cold
- 16 oz mascarpone cheese softened about 20 minutes before use, see note
Assembly
- 40 Ladyfingers click the link to make my homemade ladyfingers. You may also substitute Pavesini.
- 2 Tablespoons cocoa powder divided (Dutch-process or natural will work)
Instructions
- Stir together coffee and 4 Tablespoons rum and pour into a shallow dish (you’ll be dipping your ladyfingers in this). Set aside for coffee to cool, you won’t return to this until after you have prepared your filling.
- Fill a medium-sized saucepan with 1-2″ of water and find a medium-sized heatproof bowl that rests on the saucepan without the bottom touching the water. This will be your double boiler (alternatively, use a double boiler if you have one). Remove the bowl and bring the water to a simmer over medium/low heat. Meanwhile, combine egg yolks, sugar, and salt in the bowl you fitted to your saucepan and whisk to combine. Once water is simmering, return bowl to saucepan.
- Whisk constantly until mixture is pale yellow, sugar has dissolved (rub a small bit between your fingers, it should be smooth), and your whisk leaves tracks through the mixture. This can take about 10 minutes, perhaps longer. Frequently scrape the sides and bottom of the bowl as you cook this to prevent the yolks from cooking (or you’ll end up with scrambled eggs!).
- Remove from heat and whisk in remaining 2 tablespoons of rum and the vanilla extract. Whisk well then set aside to cool (you may place in fridge to speed up the process). This is your zabaglione. Prepare whipped cream/mascarpone layer while this cools.
- Pour cold heavy cream into a large bowl and use an electric mixer (or stand mixer) to stir, gradually increasing mixer speed to high and beating until you have soft peaks.
- Place mascarpone cheese in a separate large bowl and stir (with spoon, spatula, or electric mixer on low-speed) just until smooth (don’t overmix mascarpone or it can become grainy/curdled).
- Gradually add cooled zabaglione to mascarpone and stir until completely combined (again, don’t overdo it).
- Gently whipped cream into mascarpone mixture until completely combined.
- Grip ladyfingers by holding the two end points. Very briefly dip half of the ladyfinger (lengthwise) into the coffee mixture, then turn upside down and very briefly dip the other half. Place into 13×9” (33x23cm) baking dish. Repeat with ladyfingers until you have lined the entire bottom of the dish with dipped ladyfingers. You may need to break some of the cookies so that they fit and the entire bottom is covered.
- Top ladyfinger layer with half of the mascarpone mixture and spread this evenly over the cookies.
- Sift 1 Tablespoon of cocoa powder evenly over the mascarpone.
- Top with another even layer of coffee-dipped ladyfingers and then evenly spread the mascarpone over the top. Cover tightly with plastic wrap and refrigerate 6 hours or preferably overnight.
- Before serving, sift another Tablespoon of cocoa powder over the surface. Slice, serve, and enjoy!