My ratings for this recipe
- Overall Experience: 10/5.
Yes, I know it’s not how ratings work, but this is Tiramisu, people.
- Difficulty level: 2/5.
If you can dip a cookie in coffee, you can make this.
- Patience level required: 4/5.
The worst part is having to wait for it to set in the fridge ounce you’re done. try not to eat it straight from the bowl (I dare you).
Why Tiramisu is always a good idea
Tiramisu is my boyfriend’s all-time favorite dessert. We make it together whenever we need a pick-me-up (or when I need brownie points). I once made him a Tiramisu layered cake for his birthday. It looked like a disaster but tasted like a masterpiece. It’s the perfect no-bake dessert—ideal for students, lazy bakers, or anyone without an oven (hello, tiny apartment life).
No matter how bad your day has been, one bite of this creamy, coffee-soaked dessert and you’re instantly transported to your happy place. Every time we make it, I’m reminded why it’s such a classic. We’ve made it on lazy Sunday afternoons, for birthday celebrations, and even once just because it was raining. If you ask me, there’s never a wrong time for Tiramisu.
Trust me, once you try this, you’ll be making it for every occasion, and I mean every occasion (even your pet’s birthday).
So, grab your whisk and let’s get started!
The ingredients
(enough for 4, or 1 if you’re not sharing)
- 3 large eggs, separated
- ½ cup sugar (100g),
- 1 cup mascarpone cheese (250g)
- ¾ cup strong brewed coffee, cooled (espresso shots work great too)
- 3 tablespoons of Amaretto or Rhum (or vanilla extract if you’re feeling tame)
- 7 oz. ladyfingers (savoiardi biscuits, if you want to impress your friends)
- Cocoa powder
This recipe is meant for 4 people, but let’s be real—Tiramisu is even better the next day. So, if you’re feeding a crowd or just want to ensure leftovers (smart move), go ahead and double the quantities. Trust me, nobody has ever complained about having too much Tiramisu.
The step-by-step guide for a perfect Tiramisu
Step 1: Whisk, Whisk, Whisk
Start by whisking the egg yolks with the sugar until the mixture looks pale and creamy. Add in the mascarpone cheese and whisk until it’s smooth and lump-free. We’re not here for oatmeal consistency.
Step 2: Fluff it up and mix
In a separate bowl, beat the egg whites until they form stiff peaks. This is your arm workout for the day, so give it your all. Gently fold the egg whites into your mascarpone mixture. Gently. We want fluffy clouds, not a flat pancake situation.
Step 3: Coffee time
Mix the cooled coffee with your Amaretto or Rhum in a separate bowl. Now for the fun part: dunk each ladyfinger quickly into the coffee mixture. Pro tip: Don’t let them soak too long or they might get soggy and fall to pieces. Just dunk them for a second or two on each side, then move on the next step to place them neatly in your dish (Or haphazardly if you’re like me—no judgment).
Step 4: Layer like a pro
In a dish (or individual cups if you want individual desserts), start with a layer of coffee-soaked ladyfingers. Follow it with a generous spread of mascarpone cream. Repeat until you’re out of ingredients, making sure to end with a thick layer of cream.
Note: I personally prefer it when there’s more cream than biscuits. So I usually place only one layer of biscuit at the bottom and fill the rest up with the cream. More mascarpone cream = more happiness, I don’t make the rules.
The hard part: waiting
This is where you’ll need to practice some self-control. Cover your Tiramisu with plastic wrap and refrigerate for at least 4 hours (or overnight if you’re a saint and can resist). This is when the magic happens. The cream sets and becomes fluffy like a cloud. Patience is a virtue… that I lack when it comes to Tiramisu.
Once you’ve waited enough time… or just can’t control yourself any longer, dust the top with a generous layer of cocoa powder before serving. Feel free to add a sprinkle of chocolate shavings if you’re extra like that. Now sit back, take a bite, and prepare for your taste buds to have a small meltdown. You’re welcome.
Fun fact about Tiramisu
Did you know that Tiramisu literally means “pick me up” in Italian? This dessert was originally created to give people a little boost of energy (thanks to all that coffee and sugar).
But the history is a bit murky (and controversial). Some say that it was invented by resourceful Venetian housewives who needed a simple, no-bake dessert to satisfy their family using basic pantry ingredients like leftover coffee, eggs, and stale biscuits. Others claim it was a romantic creation, whipped up as an aphrodisiac. Yes, you heard that right—Tiramisu has been called the “dessert of lovers,” believed to spark passion and be the perfect ending to a romantic dinner.
The most widely accepted story, though, is that Tiramisu made its first official appearance in the 1960s at a restaurant called Le Beccherie in Treviso, Veneto. It wasn’t even a fancy dessert at the time; it was meant to be a quick, comforting treat for people who needed a little pick-me-up during the day.
What’s even better? The recipe has evolved over time, and each region of Italy has its own twist. In Tuscany, they might use a splash of Vin Santo instead of rum. In Piedmont, you might find layers of crushed Amaretti cookies for an extra crunch. And modern versions often add a touch of chocolate or even berries for a fresher spin. And in modern kitchens, you’ll spot all sorts of variations—chocolate Tiramisu, berry Tiramisu, even matcha Tiramisu. Though, let’s be real: Italians would probably argue that only the classic version deserves the name.
Oh, and did you know? There was a period when Tiramisu was served to new mothers in Italian hospitals to help them regain strength after giving birth. If you ask me, that’s a tradition we should bring back ASAP. Can you imagine the joy of being handed a bowl of Tiramisu as your first post-delivery snack? I vote we make this a universal law!
Did you make this recipe?
I want to know how your Tiramisu turns out! Did you follow the classic recipe or add your own twist? Let me know in the comments—or better yet, invite me over to taste-test. Just kidding… unless?
Happy no-baking, and Bon appétit!
