Best Tiramisu recipe you will ever find is right here on this site! This happens to be the original recipe given to us from our relatives in Italy and it is the Best Tiramisu ever!! This NO-Bake Italian dessert is made with layers of luscious cream, mini chocolate chips, and coffee-soaked cookies; and it’s served chilled. YUM! It melts-in-your-mouth with every bite! A special treat, this Tiramisu will always WOW your family and friends during the holidays!
There are so many different versions of Tiramisu recipes on the internet. And for many years, we too made this classic Italian dessert many different ways; with eggs and ones without eggs. But we can honestly tell you, this recipe is by far the Best Tiramisu out there.
The Best Tiramisu is always made with mascarpone cheese (a rich Italian cream cheese) whipped with sugar and egg yolks and then it’s folded with whipped egg whites to create a very light and airy cream. Then the cream is layered over coffee soaked Italian ladyfinger cookies.
Keep in mind, espresso coffee is one of the main ingredients in the recipe, with that being said, if you are sensitive to caffeine, then I suggest using decaffeinated espresso.
Also, to give this classic dessert some texture with every bite, 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!
How to Make BEST Tiramisu!
Making tiramisu is a lot easier than you may think.
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 start making 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.
Next, beat egg yolks with sugar for a few minutes and beat them until they turn into a creamy thick mixture. Then beat in the mascarpone cheese and set aside.
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.
Assembling the Tiramisu:
First, pour cold 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 over soak the cookies or let them get soggy, it will ruin the dessert.
Set a single layer of coffee-soaked ladyfingers on the bottom of your baking dish. You can use an 8 x 8-inch, 9 x 9-inch dish, or an 8 x 12-inch dish.
Cover with your first layer of cream mixture ( about 1/2 the cream mixture), and spread it evenly. Then dust on top with cocoa powder, then 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 mini chocolate chips. I prefer light dust of the cocoa, but you can give it a thick layer of cocoa powder if you prefer.
Always chill this dessert in the refrigerator for a few hours, at least 6 hours or more before serving.
Overnight is BEST! Which 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.
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 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 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 to use 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 I Make it Without the Brandy or Liqueur?
Yes, you can! We have made tiramisu many times and made it without the 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 ooh’s 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!
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If you make this Best Tiramisu recipe …please tell us and leave a comment below with a star rating! We’d love to hear from you!
You may also enjoy our other Tiramisu flavors…
EASY Peppermint Tiramisu – is made with NO EGGS!
Irish Cream Tiramisu – with easy step-by-step photos!
And our delicious frozen treat! Try our favorite Tiramisu Ice Cream with Chocolate Chips!
- 6 egg yolks
- 6 Tbsp. sugar
- 2 (8-ounce) containers 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 lady finger 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 doubled 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 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.
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Thanks for stopping by!
Anna and Liz
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