Easy Tiramisu (Chef Recipe)

Why You’ll Love This Recipe

I keep coming back to this tiramisu because of how perfectly balanced it is. The texture is velvety and light, thanks to the whipped egg whites and mascarpone, and the soaked lady fingers give each bite a bold coffee flavor with just the right amount of sweetness. There’s no need to cook the eggs or add cream — the eggs give it all the richness it needs, just like in the original Italian version. It’s quick to prepare, and even better the next day once the flavors have melded together.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 3 eggs, yolks and whites separated

• 1/2 cup (110g) caster sugar

• 1/2 tsp vanilla extract

• 250g (8 oz) mascarpone, good quality

• 1 1/4 cups hot, strong black coffee

• 2 tbsp (or more) Frangelico, Kahlua, or other liqueur of choice (optional)

• 200g (about 24–30) lady fingers (savoiardi or pavesini)

• Cocoa powder, for dusting

Directions

1. Beat the egg yolks and sugar: I use a stand mixer or electric beater on high speed (6–7) to whip the yolks with sugar for about 10 minutes until they turn pale yellow and thick.

2. Add vanilla and mascarpone: I mix in the vanilla and mascarpone and beat until smooth and just combined. I transfer this creamy mixture to a separate bowl and set it aside.

3. Whip the egg whites: In a clean bowl, I beat the egg whites until stiff peaks form — it takes about 3 minutes at high speed.

4. Combine mixtures: I gently fold half of the mascarpone mixture into the whipped egg whites, then fold in the rest, being careful not to deflate the air from the egg whites. The mixture may look slightly lumpy from the whites, but that’s perfect.

5. Prepare the coffee dip: I mix the hot coffee with the liqueur in a shallow bowl.

6. Assemble the tiramisu:

   • I quickly dip each lady finger into the coffee mixture and line the base of an 8-inch (20 cm) square dish.

   • I spread over half the mascarpone cream.

   • I repeat with another layer of dipped biscuits and finish with the remaining cream.

7. Chill: I cover the dish and refrigerate for at least 4–5 hours, but overnight gives the best flavor and texture.

8. Serve: Right before serving, I dust the top generously with cocoa powder. I either do this before slicing or after plating each portion.

Servings and timing

This recipe makes 6 to 8 servings.
Prep time: 30 minutes
Chill time: At least 4–5 hours, ideally overnight
Total time: 30 minutes active

Variations

• Alcohol-free: I leave out the liqueur and just use coffee — still delicious and kid-friendly.

• Different liqueurs: I’ve used amaretto, marsala wine, or dark rum for different flavor profiles.

• Extra coffee flavor: I sometimes sprinkle a little instant espresso powder between the layers for a stronger coffee punch.

• Chocolate layer: For a twist, I add a light layer of grated dark chocolate between the biscuit and cream layers.

• Fruit twist: I’ve also made a summer version with espresso-dipped biscuits and fresh raspberries folded into the cream.

Storage/Reheating

Tiramisu is best stored covered in the fridge and keeps well for up to 3 days. I never freeze it — the texture changes too much. It actually tastes better the day after I make it, once the flavors have melded and the biscuits have softened slightly.

I always serve it cold straight from the fridge, and I dust the cocoa powder fresh right before slicing to avoid it absorbing too much moisture.

FAQs

Can I use whipped cream instead of egg whites?

Traditional tiramisu uses whipped egg whites for lightness. Cream can work, but it changes the texture. If I need a cooked-egg or cream-based version, I look for a recipe that’s designed that way.

What’s the best type of coffee to use?

I use strong black coffee — either brewed espresso, stovetop moka pot, or a few capsules from a Nespresso machine. Instant coffee works too, but I make it extra strong.

Do I need to worry about using raw eggs?

This recipe uses raw eggs, which is authentic to the traditional Italian method. I always use fresh, high-quality eggs and avoid serving it to pregnant guests or anyone with a weakened immune system.

Can I make this in advance?

Yes! In fact, I always make it the day before. The flavor and texture improve as it sits overnight.

What if my cream mixture looks lumpy?

That’s just the whipped egg whites — I don’t overmix it. It smooths out as the tiramisu chills.

Conclusion

This easy tiramisu is my favorite no-fuss dessert when I want something elegant, indulgent, and completely authentic. With no cream and no shortcuts, it delivers the perfect balance of rich mascarpone and light, airy texture — just like a real Italian tiramisu should. Whether I’m making it for guests or just treating myself, it never disappoints.

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