If you’re looking for a recipe for tiramisu dessert that feels classic yet easy, you’re in the right place. Tiramisu is the kind of dessert that makes you slow down. It’s cool and creamy. And when the coffee and cocoa hit just right, it feels like a memorable little break—one spoonful at a time.
This is a classic tiramisu you can make at home with ease. No fancy tools. No complicated steps. Just balanced flavor and a beautiful finish.
What makes tiramisu so special?
Tiramisu is all about contrast. Because each layer does something different, the final bite feels perfectly complete:
- Creamy mascarpone that tastes soft and luxurious
- Coffee-soaked ladyfingers that add depth (without getting soggy)
- Cocoa on top for a gentle, bittersweet finish
It’s simple. And yet, it still feels refined.
Classic Recipe for Tiramisu Dessert
Serves
8–10 slices (one 8×8-inch pan or similar dish)
Time
- 25 minutes prep
- 6 hours chill (overnight is even better)
Ingredients
For the coffee dip
- 1 ½ cups (360 ml) strong espresso or very strong coffee, cooled
- 2–3 tablespoons sugar (optional)
- 2 tablespoons coffee liqueur (optional, like Kahlúa or Marsala)
For the mascarpone cream
- 4 large egg yolks (use pasteurized if preferred)
- ½ cup (100 g) granulated sugar
- 1 cup (240 ml) cold heavy cream
- 1 teaspoon vanilla extract
- 16 oz (450 g) mascarpone, cold
To assemble
- 7–8 oz (200–225 g) ladyfingers (savoiardi)
- Unsweetened cocoa powder, for dusting
- Optional: dark chocolate shavings
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Fine mesh sieve (for cocoa)
- 8×8-inch dish (or a similar-size baking dish)
Step-by-step instructions
1) Make the coffee dip
First, brew your espresso (or strong coffee) and let it cool. Then stir in:
- Sugar (if using)
- Coffee liqueur (if using)
Next, pour it into a shallow bowl.
2) Whip the yolks and sugar
In a bowl, beat the egg yolks + sugar for 2–3 minutes, until lighter in color and a bit thick. This is why tiramisu tastes so silky and smooth.
3) Whip the cream
Meanwhile, in a separate bowl, whip cold heavy cream to soft peaks. Soft peaks mean it holds shape, but still looks smooth and pillowy.
4) Fold in mascarpone
Now add the mascarpone and vanilla to the yolk mixture. Mix gently just until smooth. Then fold in the whipped cream in 2–3 additions.
Tip: Go slow—because that’s how you keep the filling light.
5) Dip and layer
Next, dip each ladyfinger into the coffee quickly—about 1 second per side. Then layer:
- A single layer of dipped ladyfingers
- Half the mascarpone cream
- Another layer of dipped ladyfingers
- The remaining cream on top
After that, smooth the top with a spoon or spatula.
6) Chill (this part matters)
Now cover and refrigerate for at least 6 hours. Overnight is best, so the flavors settle and the texture becomes perfectly sliceable.
7) Finish with cocoa
Finally, right before serving, dust generously with unsweetened cocoa powder. And if you’d like, add dark chocolate shavings for a little extra elegance.
Tips for a truly satisfying tiramisu
- Use strong coffee. Otherwise, the dessert can taste a little flat.
- Dip quickly. Because ladyfingers soak fast, too long can turn them mushy.
- Chill long enough. It’s good at 6 hours—but it’s unforgettable the next day.
Easy variations (still classic, still elegant)
If you want to make it your own, try:
- Chocolate tiramisu: add a thin layer of shaved chocolate between layers
- No alcohol: skip the liqueur and add a touch more vanilla
- Lighter finish: use less cocoa and add chocolate curls instead
Storage
- Keeps well in the fridge for 3 days
- Best texture on day 2
- Not ideal for freezing (the cream can lose its smoothness)
A quick note on eggs
Classic tiramisu uses egg yolks that are not cooked. So, if you prefer extra peace of mind:
- Use pasteurized eggs, or
- Choose an egg-free version (still creamy, still beautifully balanced)
A sweet little CTA
If you loved this recipe for tiramisu dessert, keep an eye on Eclairs Cafe—we’re opening soon. And in the meantime, please follow our Instagram for behind-the-scenes bakes, menu previews, and more café moments worth savoring.