If you’ve ever felt intimidated by making tiramisu at home, I’m here to tell you it doesn’t have to be complicated. This Easy Tiramisu (Chef Recipe) Recipe is my go-to for when I crave that creamy, coffee-soaked dessert but want to keep things straightforward and reliable. It’s rich, luscious, and surprisingly simple to prepare, even if it’s your first time tackling this classic Italian favorite. Stick with me and I’ll walk you through all the tips and tricks so you can wow your friends (or just treat yourself) without the stress.
Why You’ll Love This Recipe
- Simplicity Meets Authenticity: Combines traditional flavors with easy techniques anyone can follow.
- Rich, Creamy Texture: The mascarpone and whipped eggs create that melt-in-your-mouth feel you expect from tiramisu.
- Flexible and Customizable: Easily adjust booze, coffee strength, or use alcohol-free options.
- Make Ahead Friendly: Needs chilling time, so you can prepare in advance and have dessert ready when you want it.
Ingredients & Why They Work
Each ingredient in this Easy Tiramisu (Chef Recipe) Recipe plays an essential role in building layers of texture and flavor — from the light-as-air egg whites to the creamy mascarpone and the bold coffee soak. Using quality ingredients really makes a difference, so take a moment when shopping.
- Egg Yolks: The base for the creamy custard; beating them with sugar until pale and thick ensures silky texture.
- Egg Whites: Whipped to stiff peaks to lighten the mascarpone mixture, giving that cloud-like consistency.
- Mascarpone Cheese: Rich and creamy, this Italian cheese is what makes tiramisu so decadently luscious — invest in a good brand.
- Caster Sugar: Superfine sugar dissolves quickly, helping to sweeten the custard without graininess.
- Vanilla Extract: Just a touch to enhance sweetness and complexity.
- Strong Black Coffee: The tiramisu’s signature flavor; hot and strong coffee will soak those ladyfingers perfectly.
- Frangelico or Kahlua (Optional): Adds an extra layer of boozy warmth, but you can skip it if you like alcohol-free.
- Ladyfingers: Also called savoiardi or pavesini biscuits; their spongey texture soaks in coffee without falling apart.
- Cocoa Powder: The final flourish — sifted on top for that classic bittersweet finish.
Note: Exact ingredients and measurements are listed in the recipe card below.
Make It Your Way
I love making this Easy Tiramisu (Chef Recipe) Recipe just as is — simple and classic — but I’m always encouraging you to personalize it a bit. After all, that’s what makes cooking fun!
- Variation: I sometimes swap out Frangelico for amaretto to add a lovely almond twist, which my family really adores.
- Alcohol-Free Option: Simply omit the liquor and increase your coffee’s strength—still delicious.
- Texture Twist: Try adding a thin layer of grated dark chocolate between layers for a surprising crunch.
Step-by-Step: How I Make Easy Tiramisu (Chef Recipe) Recipe
Step 1: Whip The Yolks To Perfection
Start by beating the egg yolks with caster sugar on high speed for about 10 minutes until the color changes from bright yellow to a pale, almost white shade. This step is crucial—take your time. The mixture should thicken and become creamy; this is the base that gives your tiramisu that rich custard texture. I always use a stand mixer or handheld electric beater to save my wrists, and it’s worth watching the color change closely.
Step 2: Fold In Mascarpone and Vanilla
Add the vanilla extract and mascarpone to the yolk mixture, then gently beat just until smooth and combined. Don’t overdo it here — you want a creamy blend but still want to maintain some fluff.
Step 3: Whip Those Egg Whites to Stiff Peaks
Clean your mixing bowl thoroughly, then whisk your egg whites on high speed until they’re glossy and hold stiff peaks. This usually takes about 3 minutes. This airy magic will lighten the mascarpone and keep the tiramisu feeling light and ethereal instead of heavy.
Step 4: Gently Fold the Mixtures Together
Fold half of the mascarpone cream into the egg whites carefully — you want to combine without knocking out the air. Once mostly mixed, fold in the remaining mascarpone cream gently until just combined. This takes patience but rewards you with perfect texture.
Step 5: Dip Ladyfingers And Layer Your Tiramisu
Mix your hot, strong coffee with the liquor (if using). Quickly dip the ladyfingers one by one — just a second or two on each side—because they soak quickly and you don’t want sogginess. Line the bottom of an 8-inch square dish with the soaked biscuits. Spread half your cream mixture over that, then repeat with another coffee-dipped ladyfinger layer and the remaining cream on top.
Step 6: Chill and Dust
Cover your tiramisu and refrigerate at least 4 to 5 hours, but if you can wait overnight, that’s when the flavors truly come together. Just before serving, dust generously with cocoa powder. I like using a fine mesh sieve for an even sprinkle that looks as good as it tastes.
Pro Tips for Making Easy Tiramisu (Chef Recipe) Recipe
- Don’t Over-Soak Ladyfingers: Too long in coffee and they’ll fall apart—dip quickly for just a few seconds.
- Use Fresh Eggs or Pasteurized: Since this recipe uses raw eggs, choose fresh eggs or pasteurized to avoid any worries.
- Beat Yolks to Lighten: The long beating transforms texture, so don’t rush this step for best results.
- Gentle Folding: When combining egg whites and mascarpone, fold gently to keep it airy — this is the key to light tiramisu.
How to Serve Easy Tiramisu (Chef Recipe) Recipe
Garnishes
I usually keep it traditional and just dust cocoa powder on top, but sometimes I sprinkle a handful of chocolate shavings or even a few coffee beans for a little wow factor. A light dusting of cinnamon can add a subtle warmth, too, if you’re feeling adventurous.
Side Dishes
This tiramisu pairs wonderfully with a fresh cup of espresso or a chilled glass of dessert wine like Vin Santo. If you want to keep it simple, fresh berries or a small bowl of mixed nuts on the side can balance the richness beautifully.
Creative Ways to Present
For special occasions, I love serving this Easy Tiramisu (Chef Recipe) Recipe in individual glass cups or jars — layering the biscuits and cream looks elegant and makes portioning a breeze. Sprinkling edible gold dust or topping with a fresh mint leaf elevates the presentation for guests, and it feels like a mini dessert celebration.
Make Ahead and Storage
Storing Leftovers
I keep leftover tiramisu covered tightly with plastic wrap in the fridge, and it keeps well for up to 3 days. The flavors actually deepen with time, so leftovers are sometimes even better the next day.
Freezing
I’ve frozen tiramisu a couple of times by portioning it into airtight containers. When thawed overnight in the fridge, the texture softens beautifully, though sometimes a little extra dusting of cocoa powder is needed to freshen up the surface.
Reheating
Tiramisu is best enjoyed cold, so I don’t recommend reheating. Just let it come to fridge temperature or pop it out 10-15 minutes before serving so the flavors bloom and the texture is lovely and creamy but still chilled.
FAQs
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Can I make tiramisu without raw eggs?
Yes! You can use pasteurized eggs to reduce any health risks, or substitute the egg yolks and whites with whipped cream and mascarpone mixtures, though this will slightly change the texture and richness of the tiramisu.
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What type of coffee is best for this recipe?
Use strong, hot brewed black coffee — espresso works wonderfully if you have a machine at home. Avoid flavored coffees as they can overpower the subtle balance of tiramisu flavors.
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Can I use store-bought ladyfingers or should I make them?
Store-bought ladyfingers, especially brands like pavesini or savoiardi, work perfectly and save time. Homemade ladyfingers take skill and time, so for an easy recipe, the store-bought version is ideal.
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How long should tiramisu chill before serving?
Ideally, chill for at least 4 to 5 hours, but overnight is best for the flavors to meld and the texture to firm up to that perfect spoonable consistency.
Final Thoughts
This Easy Tiramisu (Chef Recipe) Recipe has become a staple in my dessert repertoire because it’s approachable, forgiving, and utterly delicious. Whether you’re making it for a dinner party or a quiet night in, it always manages to bring that little touch of Italian magic to the table. I can’t wait for you to try it yourself — once you taste that velvety mascarpone cream paired with coffee-soaked ladyfingers, you’ll see why it’s so beloved. Enjoy every creamy bite!
Print
Easy Tiramisu (Chef Recipe) Recipe
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 30 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
- Diet: Vegetarian
Description
A classic and easy-to-make Italian dessert featuring layers of coffee-soaked ladyfingers and smooth mascarpone cream, finished with a dusting of cocoa powder. Perfect for a crowd and best served chilled.
Ingredients
Mascarpone Cream
- 3 eggs, yolks and whites separated
- 1/2 cup (110g) caster sugar (superfine sugar)
- 1/2 tsp vanilla extract
- 8 oz / 250g mascarpone, good brand
Other Ingredients
- 1 1/4 cups black coffee, hot and strong
- 2 tbsp Frangelico or Kahlua, or other liquor of choice (optional, omit for alcohol free)
- 6.5 oz / 200g (24 – 30) lady fingers, pavesini or savoiardi biscuits
- Cocoa powder, for dusting
Instructions
- Prepare yolk mixture: Beat the egg yolks and caster sugar in a stand mixer or with an electric beater on speed 6 to 7 for 10 minutes until the mixture changes from yellow to pale yellow, almost white, and becomes thick.
- Add mascarpone and vanilla: Stir in the vanilla extract and mascarpone cheese into the yolk mixture, beating until just combined and smooth. Transfer the cream mixture to a separate bowl.
- Whip egg whites: Clean the bowl and whisk and beat the egg whites at speed 7 for about 3 minutes until stiff peaks form and the mixture is a white foam.
- Combine mixtures: Gently fold half of the mascarpone cream into the egg whites until mostly incorporated, then fold in the remaining cream mixture carefully to retain airiness.
- Dip biscuits: Mix the hot coffee with the liquor of choice (if using). Quickly dip the lady fingers into this mixture and line the bottom of an 8 inch (20 cm) square dish.
- Layer cream and biscuits: Spread half of the mascarpone cream mixture over the biscuit layer, then add another layer of coffee-dipped biscuits on top.
- Add final cream layer: Spread the remaining cream evenly over the second biscuit layer.
- Chill: Cover the dish and refrigerate for at least 4 to 5 hours, preferably overnight, to allow the dessert to set and flavors to meld.
- Serve: Dust generously with cocoa powder just before serving. Cut into portions and enjoy.
Notes
- For best results, use freshly brewed strong black coffee for soaking the ladyfingers.
- Do not soak the ladyfingers for too long as they will become soggy and fall apart; a quick dip is sufficient.
- Use good quality mascarpone cheese to ensure a creamy and rich texture.
- Gently folding the mascarpone cream into the egg whites preserves the airy texture of the tiramisu.
- The dessert is better when chilled overnight as it allows the flavors to fully develop.
- For alcohol-free version, simply omit the liquor in the coffee mixture.
- Use a fine mesh sieve to dust cocoa powder evenly without clumps.
