How to Make a Classic Tiramisu – Simple Recipe for Everyone

If you’ve never tried tiramisu, you’re missing out on a creamy, coffee‑kissed dessert that feels fancy but is actually easy to pull together. All you need are a few pantry staples and a bit of patience. This guide walks you through the whole process, from picking the right ingredients to serving the perfect slice.

What Goes Into a Tiramisu?

The core of a tiramisu recipe is four things: ladyfingers, espresso, mascarpone, and cocoa powder. Ladyfingers act like a sponge that soaks up coffee without falling apart. Use a strong, freshly brewed espresso or very good instant coffee dissolved in hot water. Mascarpone provides the rich, smooth cream layer, and a dusting of unsweetened cocoa adds that classic bitter finish.

Optional add‑ins include a splash of coffee liqueur, a pinch of cinnamon, or a dollop of whipped cream for extra lightness. Keep it simple the first time; you can experiment later.

Step‑by‑Step Tiramisu Recipe

1. Prepare the coffee soak. Brew about one cup of espresso, let it cool, then stir in two tablespoons of sugar and, if you like, a tablespoon of coffee liqueur. The sugar helps the ladyfingers stay sweet while they absorb the liquid.

2. Make the mascarpone mix. In a bowl, whisk together 250 g of mascarpone, three egg yolks, and 80 g of powdered sugar until smooth. If you’re worried about raw eggs, you can gently heat the yolk‑sugar mixture over a bain‑marie until it reaches 160 °F (71 °C), then cool before mixing with mascarpone.

3. Assemble the layers. Quickly dip each ladyfinger in the coffee soak – just a second on each side – and lay them in a shallow dish. Spread half of the mascarpone cream over the soaked biscuits. Repeat with another layer of dipped ladyfingers and the remaining cream.

4. Chill and finish. Cover the dish with plastic wrap and refrigerate for at least four hours, preferably overnight. Before serving, sift a generous layer of cocoa powder on top. For a decorative touch, add shaved dark chocolate or a few coffee beans.

This timing is key: the longer the tiramisu rests, the smoother the texture and the deeper the flavors.

When you cut a slice, you’ll see neat, distinct layers – the sign of a well‑made tiramisu. Serve it straight from the fridge, or let it sit at room temperature for ten minutes if you prefer a softer bite.

That’s it. With just a handful of steps, you have a dessert that looks like it took hours. Feel free to swap the coffee for espresso‑infused chocolate, or add a splash of orange liqueur for a citrus twist. The basic method stays the same, so you can get creative without losing the classic feel.

Enjoy your homemade tiramisu and impress anyone who tries it – no fancy pastry chef required.