Name: Tiramisu
Prep time: 25 min
Total time: 6 h 25 min
Yield: 9 servings
Cuisine: Italian
Ingredients: 1 cup boiling water; 6 tablespoons instant espresso powder; 1/2 cup plus 2 tablespoons Kahlua liqueur; 3 eggs; 1/2 cup granulated sugar (, divided); 4 cups whipping cream; 8 ounces mascarpone cheese (, at room temperature); 1 teaspoon vanilla extract; 1 7- ounce package Savoiardi cookies (, (ladyfingers)); Cocoa powder

This classic tiramisu recipe features coffee-soaked ladyfingers and a light mascarpone custard. An easy Italian dessert perfect for any occasion.

I've made tiramisu with dark rum, Marsala, Frangelico, and even straight espresso, but this version with instant espresso and Kahlua is my favorite. The coffee-soaked ladyfingers and airy mascarpone custard create a dessert that's both rich and light. It's a classic Italian dessert that comes together quickly and looks impressive on the table.

Why You’ll Love This Tiramisu

It's simple to assemble yet looks like a showstopper for dinner parties or special occasions.
The combination of espresso and Kahlua gives a deep, complex coffee flavor that's not too sweet.
The mascarpone custard stays light and airy thanks to the whipped cream folded in at the end.

Key Ingredients for Authentic Tiramisu

Mascarpone: This Italian cream cheese gives the custard its velvety richness. Look for it in the dairy section near specialty cheeses. There's no good substitute, so don't skip it.
Savoiardi ladyfingers: These crisp, dry cookies are essential for the classic texture. They absorb the espresso mixture without falling apart. You can find them in the cookie aisle or Italian market.
Instant espresso powder: It dissolves easily in hot water and delivers a strong coffee flavor. Regular instant coffee works too, but espresso powder is more intense.

Kitchen Tools for Making Tiramisu

A shallow bowl for the espresso mixture (wide enough to dip ladyfingers)
A heat-proof bowl that fits snugly over a saucepan for the double boiler
A hand mixer or stand mixer for beating egg yolks and whipping cream
A 9x9 square pan or serving dish for layering
Plastic wrap for covering during refrigeration

Tips for Perfect Tiramisu Layers

When beating the egg yolks over simmering water, keep the heat low so the water barely simmers. Beat for a full 4 to 5 minutes until the mixture is thick, creamy, and light yellow. This step gently cooks the yolks and creates a stable base for the custard. For the whipped cream, beat until stiff peaks form, under-whipped cream will make the filling runny. When folding the cream into the mascarpone mixture, use a large spatula and a gentle hand to keep the air in. If you want an extra fluffy topping, beat the combined mixture for 30 seconds to 1 minute after folding.

Expert Advice for the Best Tiramisu

Kahlua is my go‑to liqueur, but you can swap it with dark rum, Marsala, Frangelico, or simply add more espresso. Instant espresso powder is convenient and gives consistent results; if you use brewed espresso, let it cool and adjust the strength so the ladyfingers don't get too soggy. This tiramisu actually tastes better after a day in the fridge, you can make it up to 48 hours ahead. Just keep it covered with plastic wrap.

Egg Safety Tips for This Tiramisu Recipe

This recipe uses egg yolks that are heated over simmering water for 4 to 5 minutes, which brings them to a safe temperature (around 160°F) without scrambling them. If you're serving anyone with a compromised immune system, pregnant, or elderly, consider using pasteurized eggs from the store. They work exactly the same way and eliminate any risk.

Tiramisu Variations to Try

Switch up the liqueur: dark rum adds a deeper molasses note, Marsala brings a nutty sweetness, and Frangelico gives a hazelnut twist. For a non‑alcoholic version, use extra espresso or a splash of strong coffee. You can also make individual servings in small glasses or ramekins, just layer the same way. If you need gluten‑free ladyfingers, look for them at specialty stores or online.

How to Serve Tiramisu

Dust the top generously with cocoa powder just before serving. Cut into squares with a sharp knife, wiping the blade clean between cuts for neat edges. Serve chilled alongside a small espresso or a glass of dessert wine. A few chocolate shavings or a dollop of whipped cream on top are nice extras, but the classic version needs nothing more.

How to Store Leftover Tiramisu

Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours before serving. The tiramisu will keep in the fridge for up to 48 hours. After that, the ladyfingers can become too soft and the texture suffers. Do not freeze, the custard will separate and the ladyfingers will turn mushy when thawed.