Classic Italian Tiramisu: Easy No-Bake Recipe with Mascarpone

Tiramisu means "pick me up" in Italian, and this creamy, coffee-laced dessert lives up to its name. Layers of espresso-soaked ladyfingers and silky mascarpone cream are chilled until set and dusted with cocoa. No oven, no fuss.

This classic tiramisu recipe includes both the traditional egg version and a safe eggless option.

In this guide: Origins of Tiramisu · Ingredients (With and Without Eggs) · Preparing the Mascarpone Cream · Assembling with Coffee-Soaked Ladyfingers · Chilling Time · Serving and Dusting with Cocoa · Variations (Chocolate, Fruit) · FAQ

Origins of Tiramisu

Tiramisu was likely created in the Veneto region of Italy in the 1960s or 70s, with Treviso often credited as its birthplace. Its simple, humble ingredients (eggs, sugar, mascarpone, coffee, savoiardi biscuits and cocoa) turned it into an international favorite served everywhere from trattorias to fine-dining restaurants.

Ingredients (With and Without Eggs)

For the traditional recipe, use very fresh, high-quality eggs. If raw eggs are a concern, choose pasteurized eggs or the eggless version.

• 500 g (2 cups) mascarpone, cold
• 4 large fresh eggs, separated (traditional version)
• 100 g (1/2 cup) sugar
• 300 ml (1 1/4 cups) strong espresso or coffee, cooled
• 2-3 tbsp coffee liqueur, Marsala or rum (optional)
• About 24-30 savoiardi (ladyfinger biscuits)
• Unsweetened cocoa powder for dusting
• Eggless version: replace the eggs with 250 ml (1 cup) cold heavy cream whipped to stiff peaks, and use 60 g powdered sugar

Preparing the Mascarpone Cream

Whisk the egg yolks with half of the sugar for 3-4 minutes until pale and thick. Add the mascarpone and fold until smooth. In a clean bowl, beat the egg whites with the remaining sugar until stiff peaks form, then gently fold into the mascarpone mixture in two additions to keep it airy. For the eggless version, fold in the whipped cream instead.

Assembling with Coffee-Soaked Ladyfingers

Mix the coffee with the liqueur in a shallow dish. Dip each ladyfinger for just 1-2 seconds per side. They should be moist but not soggy. Arrange a single layer in a 20x30 cm (8x12 in) dish, spread half of the cream on top, then repeat with another layer of dipped biscuits and the rest of the cream. Smooth the top with a spatula.

Chilling Time

Cover and refrigerate for at least 6 hours, ideally overnight. This allows the biscuits to soften into a cake-like texture, and the flavors to meld. Tiramisu improves after 24 hours.

Serving and Dusting with Cocoa

Just before serving, dust the top generously with cocoa powder through a fine sieve. Cut into squares with a hot knife and serve cold. Grated dark chocolate or a few coffee beans are lovely garnishes.

Variations (Chocolate, Fruit)

Try a chocolate tiramisu by folding 100 g melted dark chocolate into the cream, a strawberry tiramisu with layered berries and no coffee, or a matcha tiramisu. For an alcohol-free version, skip the liqueur, or use a splash of vanilla and a little extra coffee.

Frequently Asked Questions

Is tiramisu safe with raw eggs?

Use very fresh or pasteurized eggs, or choose the eggless whipped cream version.

Can I substitute mascarpone?

Mascarpone is essential for authentic flavor. In a pinch, mix cream cheese with whipped cream.

Can I make it without alcohol?

Yes. Simply omit it.

How long does tiramisu last?

Up to 3 days in the fridge, covered. It also freezes up to a month.

Why is my cream runny?

Mascarpone was too warm, or over-whisked. Use it cold, and fold gently.

Did you try this recipe? Share your results in the comments below!