By Becky Hardin
Published Aug 3, 2020
This tiramisu recipe is a true classic! Rich and creamy, this homemade version is just as good as you’ll find in any Italian restaurant!
Whenever we go to our favorite Italian restaurant, I can never resist ordering a some tiramisu to finish for dessert! The layers are wonderfully flavored with coffee and chocolate, it’s a truly indulgent treat!
For those with a sweet tooth, be sure to check out my Banana Split and Red Velvet Cheesecake Dessert Lasagna !
Why you will love this tiramisu recipe!
- No bake: This traditional dessert is no bake and in my book that is a huge win!
- Perfect for a crowd: This dessert is impressive enough to serve to guests and it’s always super popular.
- Make ahead: This dessert can be made one or two days before you plan to serve it, making it perfect for entertaining.
How to make a classic tiramisu
Be sure to scroll down for the full recipe!
- Mix together the coffee, espresso powder and rum.
- Whisk the egg yolk and add sugar and salt. Beat until pale yellow and add the cream
- Cook the egg mixture in a double boiler until it coats the back of a spoon. Stir in the rum.
- Beat together the mascarpone and cream cheese.
- Beat the heavy cream to form stiff peaks and fold in the cheese mixture.
- Roll the lady fingers in the coffee mix and layer in the baking dish.
- Spread mascarpone on top and dust with cocoa powder. Repeat to form another layer of lady fingers, cheese and cocoa powder.
- Refrigerate.
What is Tiramisu?
Tiramisu is a traditional Italian dessert that is flavored with coffee and chocolate. Lady fingers form layers that are then covered in creamy mascarpone cheese.
If you love these flavors, be sure to try my Easy Tiramisu Cups and Tiramisu Martini .
How long does it keep?
Once you have made the tiramisu, wrap it in plastic wrap and refrigerate. You will need to chill it for at least 6 hours before serving. It is best served after 1 to 2 days.
Cover and refrigerate any leftovers and they will keep well for up to 4 days.
Can you freeze it?
Yes, this tiramisu recipe freezes really well! Once set, cover it with a large freezer bag to freeze. It will keep well for up to 3 months and defrost overnight in the fridge before serving.
Recipe Notes and Tips
- It is important to use hard, cookie-like, ladyfingers found in the cookie aisle at most grocery stores. Soft ladyfingers do NOT work in this tiramisu recipe.
- Prepare the Tiramisu 6-12 hours prior to serving.
- Brandy can be substituted for the dark rum or, if a non-alcoholic version is desired, omit the liquor.
- The mascarpone should be mixed cold. It has a tendency to break if brought to room temperature.
More Delicious Dessert Recipes
- Tres Leches Cake
- Gooey Texas Chocolate Sheet Cake Skillet
- Sour Cream Lemon Pie Recipe with Saltine Cracker Crust
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Ingredients1x2x3x
- ▢ 2 cups strong black coffee 454 grams, room temperature
- ▢ 1 tablespoon instant espresso powder 7 grams
- ▢ 7 tablespoons dark rum 99 grams, divided
- ▢ 6 large egg yolks 84 grams
- ▢ ⅔ cup granulated sugar 133 grams
- ▢ ½ teaspoon kosher salt
- ▢ ⅓ cup heavy cream 76 grams, for adding to yolks
- ▢ 16 ounces mascarpone cheese 454 grams, cold
- ▢ 8 ounces cream cheese 227 grams, room temperature (1 brick)
- ▢ ¾ cup heavy cream 170 grams, cold, for whipping
- ▢ 14 ounces ladyfingers 397 grams, (42-60 cookies, depending on size)
- ▢ 3½ tablespoons cocoa powder 18 grams, divided
- ▢ ¼ cup semisweet chocolate 43 grams, grated (optional)
Instructions
- In a wide, shallow bowl, stir together the coffee, espresso powder, and 3 tablespoons of rum; set aside. 2 cups strong black coffee, 1 tablespoon instant espresso powder, 7 tablespoons dark rum
- Fill a medium saucepan (with a diameter a little smaller than the diameter of a heatproof mixing bowl – the mixing bowl should sit just inside the saucepan with at least 1-inch of space between the bottom of the bowl and the water) with 2-inches of water. Bring the water to a low simmer and cover until ready to use.
- While the water comes to a simmer, using a hand mixer, whisk the egg yolks in a large heatproof bowl at low speed until just combined. Add the sugar and salt. Beat at medium-high speed until light in color (pale yellow), about 2 minutes. Scrape down the sides of the bowl as needed. 6 large egg yolks, ⅔ cup granulated sugar, ½ teaspoon kosher salt
- Add the ⅓ cup of cream to the yolks and beat for 30 seconds at medium speed. ⅓ cup heavy cream
- Remove the lid from the saucepan of water and place the mixing bowl with the egg yolk mixture over the simmering water.
- Cook, constantly scraping the bottom and sides with a silicone spatula, until the mixture registers 160°F on an instant-read thermometer and coats the back of a spoon, about 5-8 minutes. Watch very closely, especially when the temperature reaches 140°F – the temperature rises quickly. Remove the bowl with the egg mixture from the heat and stir briskly for 1 minute to cool. Set aside to cool to room temperature, stirring periodically, about 20 minutes.
- When the egg mixture is at room temperature, whisk in the remaining 4 tablespoons of rum.
- Add the mascarpone and cream cheese to the egg mixture. Beat with a hand mixer at medium speed until no lumps remain, about 1 minute. Transfer mixture to a large bowl; set aside. 16 ounces mascarpone cheese, 8 ounces cream cheese
- Wipe out the mixing bowl with a paper towel, and attach the whisk to the mixer. Add the ¾ cup heavy cream to the bowl and beat, at medium speed, until frothy, about 1½ minutes. Increase the speed to HIGH and whisk until cream holds stiff peaks, about 1-1½ minutes more. ¾ cup heavy cream
- Fold ⅓ of the whipped cream into the mascarpone mixture to loosen, then fold in the remaining whipped cream until completely incorporated; set aside.
- Set up a workstation with the ladyfingers, coffee mixture, and 9×13-inch dish all in a row. Working with 1 ladyfinger at a time, quickly roll the ladyfinger into the coffee mixture and place it into the baking dish in a single layer. (Try not to submerge the ladyfinger – just quickly roll it into the coffee mixture – not more than a couple of seconds per ladyfinger.) Trim (or cut with kitchen shears) the ladyfingers to fit, as needed. 14 ounces ladyfingers
- Spread half the mascarpone mixture over the single layer of ladyfingers, being sure to cover the sides and corners of the dish. Smooth the top and dust 2 tablespoons cocoa powder over the mascarpone in an even layer (using a small fine-mesh sieve is ideal). 3½ tablespoons cocoa powder
- Repeat the process for one more layer and dust with the remaining 1½ tablespoons cocoa powder.
- Clean the edges of the dish with a paper towel and cover with plastic wrap. Refrigerate 6-12 hours and sprinkle with grated chocolate, if desired. ¼ cup semisweet chocolate
- Serve chilled.
Equipment
- Kitchen Scale (optional)
- Instant Read Meat Thermometer
- Hand Mixer
- 9×13 Baking Pan
- Fine Mesh Sieve
Becky’s Tips
- It is important to use hard, cookie-like, ladyfingers found in the cookie aisle at most grocery stores. Soft ladyfingers do NOT work in this recipe.
- Prepare the Tiramisu 6-12 hours prior to serving.
- Brandy can be substituted for the dark rum or, if a non-alcoholic version is desired, omit the liquor.
- The mascarpone should be mixed cold. It has a tendency to break if brought to room temperature.
Nutrition information is automatically calculated, so should only be used as an approximation.
Tiramisu Recipe
Equipment
- Kitchen Scale (optional)
- Instant Read Meat Thermometer
- Hand Mixer
- 9x13 Baking Pan
- Fine Mesh Sieve
Ingredients
- 2 cups strong black coffee 454 grams, room temperature
- 1 tablespoon instant espresso powder 7 grams
- 7 tablespoons dark rum 99 grams, divided
- 6 large egg yolks 84 grams
- ⅔ cup granulated sugar 133 grams
- ½ teaspoon kosher salt
- ⅓ cup heavy cream 76 grams, for adding to yolks
- 16 ounces mascarpone cheese 454 grams, cold
- 8 ounces cream cheese 227 grams, room temperature (1 brick)
- ¾ cup heavy cream 170 grams, cold, for whipping
- 14 ounces ladyfingers 397 grams, (42-60 cookies, depending on size)
- 3½ tablespoons cocoa powder 18 grams, divided
- ¼ cup semisweet chocolate 43 grams, grated (optional)
Instructions
- In a wide, shallow bowl, stir together the coffee, espresso powder, and 3 tablespoons of rum; set aside. 2 cups strong black coffee, 1 tablespoon instant espresso powder, 7 tablespoons dark rum
- Fill a medium saucepan (with a diameter a little smaller than the diameter of a heatproof mixing bowl - the mixing bowl should sit just inside the saucepan with at least 1-inch of space between the bottom of the bowl and the water) with 2-inches of water. Bring the water to a low simmer and cover until ready to use.
- While the water comes to a simmer, using a hand mixer, whisk the egg yolks in a large heatproof bowl at low speed until just combined. Add the sugar and salt. Beat at medium-high speed until light in color (pale yellow), about 2 minutes. Scrape down the sides of the bowl as needed. 6 large egg yolks, ⅔ cup granulated sugar, ½ teaspoon kosher salt
- Add the ⅓ cup of cream to the yolks and beat for 30 seconds at medium speed. ⅓ cup heavy cream
- Remove the lid from the saucepan of water and place the mixing bowl with the egg yolk mixture over the simmering water.
- Cook, constantly scraping the bottom and sides with a silicone spatula, until the mixture registers 160°F on an instant-read thermometer and coats the back of a spoon, about 5-8 minutes. Watch very closely, especially when the temperature reaches 140°F – the temperature rises quickly. Remove the bowl with the egg mixture from the heat and stir briskly for 1 minute to cool. Set aside to cool to room temperature, stirring periodically, about 20 minutes.
- When the egg mixture is at room temperature, whisk in the remaining 4 tablespoons of rum.
- Add the mascarpone and cream cheese to the egg mixture. Beat with a hand mixer at medium speed until no lumps remain, about 1 minute. Transfer mixture to a large bowl; set aside. 16 ounces mascarpone cheese, 8 ounces cream cheese
- Wipe out the mixing bowl with a paper towel, and attach the whisk to the mixer. Add the ¾ cup heavy cream to the bowl and beat, at medium speed, until frothy, about 1½ minutes. Increase the speed to HIGH and whisk until cream holds stiff peaks, about 1-1½ minutes more. ¾ cup heavy cream
- Fold ⅓ of the whipped cream into the mascarpone mixture to loosen, then fold in the remaining whipped cream until completely incorporated; set aside.
- Set up a workstation with the ladyfingers, coffee mixture, and 9x13-inch dish all in a row. Working with 1 ladyfinger at a time, quickly roll the ladyfinger into the coffee mixture and place it into the baking dish in a single layer. (Try not to submerge the ladyfinger – just quickly roll it into the coffee mixture – not more than a couple of seconds per ladyfinger.) Trim (or cut with kitchen shears) the ladyfingers to fit, as needed. 14 ounces ladyfingers
- Spread half the mascarpone mixture over the single layer of ladyfingers, being sure to cover the sides and corners of the dish. Smooth the top and dust 2 tablespoons cocoa powder over the mascarpone in an even layer (using a small fine-mesh sieve is ideal). 3½ tablespoons cocoa powder
- Repeat the process for one more layer and dust with the remaining 1½ tablespoons cocoa powder.
- Clean the edges of the dish with a paper towel and cover with plastic wrap. Refrigerate 6-12 hours and sprinkle with grated chocolate, if desired. ¼ cup semisweet chocolate
- Serve chilled.
Notes
- It is important to use hard, cookie-like, ladyfingers found in the cookie aisle at most grocery stores. Soft ladyfingers do NOT work in this recipe.
- Prepare the Tiramisu 6-12 hours prior to serving.
- Brandy can be substituted for the dark rum or, if a non-alcoholic version is desired, omit the liquor.
- The mascarpone should be mixed cold. It has a tendency to break if brought to room temperature.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
