Easy Tiramisu: A Classic Italian Dessert Made Simple
If I had to choose just one Italian dessert to make on repeat, it would be this easy tiramisu recipe. It’s creamy, combines the flavors of chocolate and coffee, and is just a little decadent. It’s one of those desserts that looks and tastes like you spent hours in the kitchen—but really, it couldn’t be easier.
I fell in love with tiramisu years ago while traveling in Italy. Every café and trattoria seemed to have its own version, each one slightly different than the next, but always delicious. After returning home, I wanted to recreate that same experience, without spending the entire afternoon in the kitchen. That’s how this simple, no-cook recipe became my go-to.
With just a few ingredients, several layers, and a little patience while it chills in the fridge, you’ll have a dessert that looks and feels special. It’s perfect for dinner parties, holidays, or simply when you’re craving something sweet.
We recently made 30 mini servings for our summer neighborhood block party, and they disappeared in no time. Guests were helping themselves to dessert first just to make sure they didn’t miss out—it was that popular!
Ingredients for this easy tiramisu recipe
If you’re using small cups, as I did for this recipe, it should yield 8 servings. If you use a larger cup, it should yield approximately 4 to 6 servings, depending on the size of cup.
- 1 package of ladyfingers (you may have some leftover)
- Unsweetened cocoa powder
- Granulated sugar
- Heavy whipping cream
- Mascarpone cheese (warmed to room temperature)
- Vanilla extract
- Room temperature coffee or espresso
Note: Most tiramisu recipes have some kind of alcohol mixed in with the coffee/espresso. Since we made tiramisu for our summer block party, which included lots of young kids, we made it without the alcohol. If you would like to make them with alcohol, most recipes use 3 to 4 tablespoons of dark rum, brandy, marsala wine, or Grand Marnier.
Directions for a classic tiramisu recipe
I like to make tiramisu in individual servings, so I used small Duralex Picardie Tumblers (clear, 4.38 oz) that I picked up in France on my last visit. For our summer block party, I used 4 oz square plastic dessert cups with spoons.
A lot of people prefer to use square or rectangular baking dishes and cut the servings into squares. Either way is fine, but my directions are for small, individual servings.
- Carefully cut the ladyfingers into bite-sized pieces, place them in a small dish, and set aside.
- Pour the heavy cream into the mixing bowl of a stand mixer fitted with the whisk attachment (or use a hand mixer), and begin whipping the cream on medium speed. Gradually pour the sugar and vanilla into the bowl and continue mixing until stiff peaks form. Be careful not to over-whip, or the heavy cream tends to curdle.
- Remove the mixing bowl from the stand and, using a spatula, gently fold in the mascarpone cheese until completely combined.
- Dip the bite-sized ladyfingers in coffee and place two or three pieces in the bottom of each cup.
- Spoon a layer of the mascarpone mixture over the coffee-soaked ladyfingers and smooth it out with the back of a small spoon.
- Add a few more lady finger pieces (dipped in the coffee) on top of the cream mixture.
- Fill the rest of each cup with the remaining mascarpone cream and, using a flat knife, smooth out the cream evenly at the top of the rim of each glass.
- Using a fine-mesh sieve, dust the top of each glass with a generous layer of cocoa powder.
- Place the filled glasses on a small baking tray, cover with plastic wrap, and refrigerate for 3 to 4 hours or overnight before serving.
Whether you make it in individual cups or in a classic baking dish, this easy tiramisu recipe is one you’ll want to keep on repeat. It’s the perfect balance of creamy and coffee-rich, impressive enough for guests, and simple enough to make on a weeknight. Once you see how easy it is, I’m certain it will become your go-to Italian dessert too.
Easy Tiramisu: A Classic Italian Dessert Made Simple
Make this easy tiramisu recipe at home—no cooking required! A simple, classic Italian dessert layered with coffee, mascarpone, and cocoa.
Ingredients
- 1 package of ladyfingers
- 1/4 cup unsweetened cocoa powder (for dusting the top of the tiramisu)
- 1/3 cup granulated sugar
- 1 1/2 cups heavy whipping cream
- 8 oz container of mascarpone cheese (room temperature)
- 1 tsp. vanilla extract
- 1 cup brewed coffee or espresso (room temperature)
Instructions
- Carefully cut the ladyfingers into bite-sized pieces, place them in a small dish, and set aside.
- Pour the heavy cream into the mixing bowl of a stand mixer fitted with the whisk attachment (or use a hand mixer), and begin whipping the cream on medium speed. Gradually pour the sugar and vanilla into the bowl and continue mixing until stiff peaks form. Be careful not to over-whip, or the heavy cream tends to curdle.
- Remove the mixing bowl from the stand and, using a spatula, gently fold in the mascarpone cheese until completely combined.
- Dip the bite-sized ladyfingers in coffee and place two or three pieces in the bottom of each cup.
- Spoon a layer of the mascarpone mixture over the coffee-soaked ladyfingers and smooth it out with the back of a small spoon.
- Add a few more lady finger pieces (dipped in the coffee) on top of the cream mixture.
- Fill the rest of each cup with the remaining mascarpone cream and, using a flat knife, smooth out the cream evenly at the top of the rim of each glass.
- Using a fine-mesh sieve, dust the top of each glass with a generous layer of cocoa powder.
- Place the filled glasses on a small baking tray, cover with plastic wrap, and refrigerate for 3 to 4 hours or overnight before serving.
Notes
Most tiramisu recipes have some kind of alcohol mixed in with the coffee/espresso. Since we made tiramisu for our summer block party, which included lots of young kids, we made it without the alcohol. If you would like to make them with alcohol, most recipes use 3 to 4 tablespoons of dark rum, brandy, marsala wine, or Grand Marnier.
