This tiramisu is the kind of dessert you secretly hope nobody else asks for seconds of—because, let’s be honest, you want those leftovers. Rich, creamy layers of mascarpone cheese melt into espresso-soaked ladyfingers like they were made to be together. A gentle dusting of cocoa on top? That’s just the crown on this no-bake beauty. It’s one of those sweet easy recipes that looks impressive, but honestly, once you try it, you’ll see how simple homemade sweets easy recipes like this one don’t need a culinary degree. Plus, it’s made with just a few ingredients—most of which you might already have on hand. Whether you’re looking for air fryer desserts easy recipes (you won’t need the fryer here, but still), or you’ve been on a hunt for healthy sweets easy recipes that still feel indulgent, this one ticks a lot of boxes. Tiramisu may be Italian, but it lives rent-free in the hearts of dessert lovers everywhere.

1) Key Takeaways
2) Easy Classic Italian Tiramisu Recipe
3) Ingredients for Classic Italian Tiramisu
4) How to Make Classic Italian Tiramisu
5) Tips for Making Classic Italian Tiramisu
6) Making Classic Italian Tiramisu Ahead of Time
7) Storing Leftover Classic Italian Tiramisu
8) Try these Desserts next!
9) Classic Italian Tiramisu
10) Nutrition

1) Key Takeaways

Tiramisu is a no-bake dessert layered with mascarpone and coffee-soaked ladyfingers.
It’s simple to prepare and uses ingredients you probably already have.
Perfect for dinner parties or a weekend indulgence.
Classic Italian flavor meets sweet easy recipes format.

2) Easy Classic Italian Tiramisu Recipe

This tiramisu doesn’t mess around. It’s creamy, layered, and just sweet enough to make you sneak back into the fridge at midnight for one more bite. I’ve been making this one for years and it never lets me down. It’s one of those sweet easy recipes that you keep in your back pocket for when guests pop by or when the cravings hit hard on a quiet Sunday night.

With only a handful of ingredients and no oven time, this dessert saves the day without breaking a sweat. It’s perfect if you love simple homemade sweets easy recipes that still feel like a treat. Each bite hits that lovely balance between rich and airy, with just the right kick of coffee to keep things interesting.

Even if you’ve never tackled a layered dessert before, this one walks you through it. You’ll feel like a pastry wizard without the stress. And yes, I’ve tried making it while distracted by a toddler—I still ended up with compliments at dinner.

3) Ingredients for Classic Italian Tiramisu

Egg Yolks: These make the base of your creamy layer. You’ll whisk them until they thicken with sugar. If you’re nervous about raw eggs, pasteurized yolks are a good fallback.

Granulated Sugar: Adds just the right touch of sweetness to balance the rich mascarpone. Don’t skip it or your tiramisu might taste more like breakfast than dessert.

Heavy Cream: Whipped and folded into the mascarpone for that signature light texture. You want stiff peaks, not soup.

Mascarpone Cheese: This is the heart of tiramisu. It’s mild, creamy, and smooth. Let it come to room temperature before mixing so it blends easily.

Espresso or Strong Coffee: Brew it strong and let it cool. This soaks into the ladyfingers and gives tiramisu its deep, familiar flavor.

Coffee Liqueur: Optional but recommended. It adds depth and makes this taste more like the tiramisu from that tiny Italian café you dream about.

Ladyfinger Cookies: The dry kind, also known as Savoiardi. They soak up the espresso quickly, so don’t let them linger or you’ll get mush.

Unsweetened Cocoa Powder: Dust it on top right before serving. It gives a little bitterness that plays nicely with the sweet layers below.

Dark Chocolate Shavings: Not necessary, but adds a nice texture and a bit of flair. Use them if you’re feeling fancy.

4) How to Make Classic Italian Tiramisu

Step 1. Whisk the egg yolks and sugar together over gentle heat using a double boiler. You want the mixture to thicken into something pale and creamy—think soft peaks, not scrambled eggs.

Step 2. Let the mixture cool a bit, then gently fold in the mascarpone. It should come together like frosting—smooth, creamy, and without any lumps. I usually give it a few stirs and walk away to avoid overmixing.

Step 3. Beat the heavy cream in a separate bowl until it holds its shape. Fold it gently into the mascarpone mixture. You want lightness without losing structure, so don’t rush this step.

Step 4. Mix the cooled espresso with the liqueur. Grab the ladyfingers and dip them quickly—like one second per side. Lay them flat in your dish to form the base.

Step 5. Spread half the creamy mixture over the cookies. Repeat with another layer of dipped ladyfingers and the remaining cream. Smooth the top like you’re icing a cake.

Step 6. Cover and refrigerate for at least 6 hours or overnight. Just before serving, dust with cocoa powder and a bit of chocolate shavings if you’ve got them.

5) Tips for Making Classic Italian Tiramisu

If your mascarpone is too cold, you might end up with lumps. Let it rest at room temp while you prep the eggs and cream. Trust me—it’ll make mixing a breeze.

Don’t oversoak the ladyfingers. They should be moist but still hold their shape. Too much espresso and you’ll get a soggy bottom, which isn’t what you want here.

Use a glass or ceramic dish to show off those beautiful layers. Plus, it chills evenly. Metal pans can give the dessert a weird aftertaste—learned that one the hard way.

6) Making Classic Italian Tiramisu Ahead of Time

This dessert gets better with time. I always make it the night before I need it, which helps the flavors settle in and the texture firm up. You can even make it two days in advance and it’ll still taste great.

If you’re prepping for a party, assemble the tiramisu in individual jars or cups. It’s not only cute but also easy to serve. Just don’t forget the cocoa dusting right before you hand them out.

Keep it covered tightly in the fridge so it doesn’t pick up fridge smells. Nobody wants a tiramisu that tastes like garlic bread or leftover curry.

7) Storing Leftover Classic Italian Tiramisu

Leftovers? I mean, maybe. If by some miracle there’s a slice or two left, pop it into an airtight container and keep it in the fridge. It’ll stay tasty for up to four days—just don’t expect the texture to stay as crisp.

If the top layer gets a little dry, a quick dust of fresh cocoa before serving can revive it. Bonus points if you add a few fresh shavings of dark chocolate.

You can also freeze tiramisu. Wrap it well and freeze for up to two months. Thaw overnight in the fridge—not on the counter—so it holds together better.

8) Try these Desserts next!

9) Classic Italian Tiramisu