The Best Tiramisu you will ever find is right here with this easy-to-follow recipe. This No-Bake Italian classic dessert is made with layers of coffee-dipped ladyfingers, mascarpone custard, mini chocolate chips, and cocoa powder. This recipe happens to be the original given to us by our relatives in Italy and it happens to the Best Tiramisu ever!! YUM!
A special treat, this tiramisu is the perfect dessert for dinner parties, special birthdays, and holidays. It will always WOW your family and friends every time you serve it.
Best of all, this dessert melts in your mouth with every bite!
There are so many different versions of this classic Italian dessert. And for many years, we have tackled it in so many different ways; making it with eggs and ones without eggs.
We have tackled it for the holidays, with our EASYPeppermint Tiramisu (made without eggs), and our Irish Cream Tiramisu (with easy step-by-step photos!), just to name a few.
But we can honestly tell you, this recipe is by far the Best Tiramisu out there.
What is Tiramisu? (pronounced as tea-rra-mee-sue)
Tiramisu is a no-bake Italian dessert made with ladyfingers dipped in coffee and layered with mascarpone cheese (a rich Italian cream cheese) whipped with sugar and egg yolks to create the custard or cream and topped with cocoa powder.
Tiramisu in Italian means “pick me up” and after one bite, I am sure everyone will agree.
*Keep in mind, espresso coffee is one of the main ingredients in the recipe. So with that being said, if you are sensitive to caffeine, then I suggest using decaffeinated espresso.
In addition, I prefer to give this classic dessert some texture with every bite, so I added in my favorite mini semi-sweet chocolate chips. The mini chocolate chips add an extra crunch and flavor.
Adding more chocolate elevates this dessert to a new level in making this the Best Tiramisu Recipe you’ll ever find!
WHAT INGREDIENTS are Needed for TIRAMISU:
*Espresso Coffee: you will need to brew a large pot of espresso. It is the base for soaking the ladyfingers. Don’t have espresso? No worries, you can brew a pot of your favorite coffee for this dessert.
*Dark Brandy: any dark brandy, like dark Rum, or coffee liquor (like Kahlua), can be used to mix with espresso coffee.
*Eggs: you will need to divide egg yolks and egg whites. They will be blended separately to make the luscious custard/cream.
*Sugar: to sweeten the flavor of the mascarpone cream.
*Mascarpone: mascarpone is an Italian cream cheese that’s similar to our cream cheese, but very mild.
*Ladyfingers: Savoiardi, or Vicenzovo, both Italian brands, are very light texture cookies, and work best for this dessert.
*Mini Chocolate Chips: semi-sweet mini chocolate chips add additional texture and crunch with every bite, along with a chocolate flavor to this dessert.
*Cocoa Powder: unsweetened cocoa powder is used to dust over the cream layer and it gives an additional chocolate flavor to the dessert.
(Full recipe card below!)
How to Make the BEST Tiramisu!
Making tiramisu is much easier than you may think.
First, BREW SOME COFFEE…
First, you’ll need to brew a pot of espresso coffee and set it aside to cool, or pour it into a bowl and place it into your freezer to get it COLD.
Then prepare to make the luscious cream: separating the eggs yolks from the egg whites in different bowls; however, you will need 6 egg yolks and only 4 egg whites for this recipe.
MAKE THE CREAM…
1. First step: beat egg yolks with sugar for a few minutes and beat them until they turn into a light pale yellow color, and a creamy thick mixture. Then beat in the mascarpone cheese and set aside.
2. Beat egg whites until they form stiff peaks and gently fold the egg whites into the creamy cheese mixture. You have to take your time and slowly incorporate the whipped egg whites. You want to keep as much of the air in the whipped cream as possible.
This process creates a very light and airy cream for this Tiramisu. Making it a luscious cream that is truly sensational!
Assembling the Tiramisu:
First, pour (cooled) espresso coffee into a small bowl and add in dark brandy. Open a package of Italian ladyfinger cookies, and dip each cookie into the coffee and layer them at the bottom of the dish.
Do not oversoak the cookies or let them get soggy, it will ruin the dessert. Only need to lightly dip them.
Cover your first layer of cookies with the cream mixture ( about 1/2 the cream mixture), and spread it evenly. Then dust on top with cocoa powder, scatter with mini chocolate chips.
Add the second layer of coffee-soaked cookies on top. Cover the cookies with the second layer of the cream (the remaining half of the cream mixture). Then top again with a dust of cocoa and sprinkle with mini chocolate chips. I prefer to lightly dust the cocoa, but you can give it a thick layer of cocoa powder if you prefer.
Cover with clear wrap and chill this dessert in the refrigerator for a few hours, at least 6 hours or more before serving.
Overnight is BEST! This leads me to tell you -YES! …this dessert can be made one day before.
It takes about 25 minutes to complete this dessert – but well worth it!
And if you are looking for our easy Step-by-Step Tutorial to make tiramisu, CLICK HERE.
Make-Ahead and Storing…
Tiramisu is a great dessert to make ahead – even up to two days in advance if needed. It allows the layers to infuse together and make it even better!
Can I Freeze Tiramisu?
Yes, you can freeze this dessert. Allow the dessert to chill for a few hours, then cover with clear wrap and then with cover with foil wrap. Then place it in your freezer. The dessert can be frozen for up to one month, but I prefer two weeks, max.
To defrost, let it sit at room temperature for 30 minutes or more if needed.
How Long Can I Keep Tiramisu in the Refrigerator?
From our experience, you can only keep tiramisu for up to 3 days, if it lasts that long. Any longer, and it will get too soggy and not taste fresh.
Can I Make Tiramisu in a Larger Dish?
Yes, you can! Use a 9 x 13-inch dish.
You will need to increase some of the ingredients, such as you will need to increase the amount of coffee needed (it’s always good to have extra on hand anyway), and you can use the other 2 egg whites (use all 6 egg whites) to make extra cream. Plus, extra cookies will be needed to fit a larger 9 x 13- inch dish.
Keep in mind, when you use a smaller size dish, your cream layers will be thicker and higher, and that’s OK too! And, if you have extra or some leftover cream, you can use the extra cream to make one or two individual tiramisu parfaits and have them for breakfast the next morning! YUM!
What Kind of Ladyfinger Cookies Should I Use?
We recommend using the Italian brand of ladyfingers called Savoiardi, they have a crunchy texture and come in a large package, over 1 pound (500 grams).
Or you can buy two smaller packages, containing 24 cookies in each. You will need approximately 33 ladyfinger cookies to make this dessert.
Can we OMIT the Brandy or Liqueur?
Yes, you can! We have made tiramisu many times and made it without brandy. But you will need to sweeten the espresso a little, so stir in 1 tablespoon of sugar into the coffee and that will do the trick!
Every time I serve our Best Tiramisu to family and friends, I hear only the oohs and ahh’s from them… and that’s music to my ears!
Tiramisu is such a delicious dessert. It’s always a hit at gatherings and special occasions. So insanely addicting, everyone may even request a second piece.
Thank goodness this recipe makes enough servings for seconds and even thirds! But – don’t take our word for it – you’ll have to try it!
And, for a delicious frozen treat, try our favorite Tiramisu Ice Cream with Chocolate Chips!
… Thanks for Pinning!
Finally, a few more No-Bake Desserts for you to try…
Silky Chocolate Cream Pie (No-Bake & Dairy-Free)
No-Bake Chocolate Chip Peanut Butter Cookies (Gluten-Free)
- 6 egg yolks
- 6 Tbsp. sugar
- 2 (8-ounce) containers of mascarpone cheese, at room temperature
- 4 egg whites
- 1+ 3/4 cups espresso coffee, cooled
- 1.5 Tbsp. dark brandy or any liqueur
- 33 crisp Italian ladyfinger cookies ( 2 packages of 24)
- 1 to 2 Tbsp. cocoa powder
- 1/3 cup mini semi-sweet chocolate chips
- 8 x 12 deep dish
- Brew a pot of espresso coffee. Set it aside and allow the coffee to cool completely.
- Pour 1 and 3/4 cups of espresso into a bowl and stir in the brandy. Place it into the refrigerator if the coffee is still warm. The coffee needs to be cold before assembling this dessert.
Make the cream:
- First, divide all the eggs into separate bowls, you will need 6 yolks and only 4 egg whites. Reserve the remaining 2 egg whites for a different recipe or use them to make an egg-white omelet in the morning.
- Second, beat egg yolks with the sugar using an electric mixer and on high speed for 5 minutes, until it turns a light yellow color. Next, add in the mascarpone cheese and beat on medium speed for 2 minutes and then on high speed for 2 minutes, scraping the sides with a spatula until it's creamy and smooth, set it aside. Then rinse and wipe clean the beaters with paper towels.
- In the second bowl, beat egg whites on high speed for one minute, then sprinkle in 2 teaspoons of sugar while beating, beat until they form stiff peaks, about 3 to 5 minutes.
- Gently fold stiff egg whites into the creamy cheese mixture, in small batches, until well incorporated. The cream should be light and airy and double its volume. Set it aside.
Dipping and Assembling the Dessert:
- Dip ladyfinger cookies one by one into the coffee mixture and lay them flat, side by side in your 8 x 12 deep dish. Continue until you make one single layer of cookies on the bottom of the dish. You may need to break one or more cookies to fit and cover the entire bottom of the dish.
- Next, take about 1/2 the cream mixture and using the spatula to smooth an even layer of cream over the ladyfingers, covering the cookies.
- Then scatter some mini semi-sweet chocolate chips and dust on top with cocoa powder.
- Continue to add the second layer of ladyfinger cookies on top of the cream, dipping each one into the coffee. Add the remaining cream on top. Dust again on top with cocoa powder and scatter on top with mini chocolate chips. Here is where you can dust with more cocoa powder on top of your preference.
- Cover with clear wrap and chill for at least 2 hours or more, and overnight is best.
- Cut into squares and serve.
- Yields: 8 to 10 servings
To Help Speed Prep Time: You can brew a pot of espresso the night before and keep it chilled in the refrigerator until you are ready to make this dessert. It's extremely important the coffee is cold before assembling this dessert to ensure the cream will stay intact and not break down.
Yield:8 to 10 servings
Serving Size:1 serving
Amount Per Serving: Calories: 303Total Fat: 10.5gCarbohydrates: 40.7gFiber: 1.4gSugar: 23.1gProtein: 11.9g
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This recipe is original!!
Happy Cooking and Baking! 🙂
Thanks for stopping by!
xo Anna and Liz