This tiramisu is so easy because it includes absolutely zero bake time! Instead, it is made with the traditional Italian tiramisu method of folding the whipped eggs into the mascarpone. This cream is then paired with coffee-soaked ladyfingers and sprinkled with cocoa powder for a decadent, simple, 15-minute dessert.
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Italy is home to so many decadent and delish desserts. From walnut cookies to gelato, or even pecan snowball cookies. Italians are masters at creating desserts that are so delicious with simple ingredients! If you’re really curious and love to make desserts, here’s some Italian Dessert recipes I recommend testing out. Then there’s the popular Italian Ice vs Gelato debate. Did you know there’s a slight difference on macarons that you should learn about. French vs Italian Macarons take you to a world where slight recipe differences matter. I want to know what you think!
There are about a million different ways to make tiramisu. Some include coffee; some include rum. Some include cooking the eggs into a custard; some include folding the eggs into your mascarpone. You get where I’m going with this.
I learned this classic Italian dessert recipe from an Italian chef while I was studying abroad in Rome. This is the traditional way that many Authentic Tiramisu Recipes are made in Italy, mostly because in Europe it is less common to cook the eggs into a custard.
Instead, the raw (optionally pasteurized) egg yolks are folded right into the mascarpone cheese for an extra creamy topping. Don’t worry, there’s a reason why they make tiramisu this way in Italy. And that’s because it’s the best tiramisu recipe ever!
This classic tiramisu recipe is so easy because it includes literally no baking time. All you need to do is assemble, let it rest for a few hours, and viola! A perfect, sophisticated, easy dessert. Did someone say date night?
Recipe Origins
Tiramisu, translated into English, means “pick me up.” This is a reference to the coffee and wine that are often in the Tiramisu Recipe.
There is a dispute over the true origins of tiramisu, with three different, popular stories:
- Many credit the creation of tiramisu to an Italian restaurant named La Beccherie when the owner wanted a “pick me up” after the birth of her son.
- The owner of Piedigrotta in Trevino credits himself for Tiramisu’s invention, saying that he wanted to showcase the best ingredients of the region: mascarpone cheese, coffee, marsala wine, etc.
- The most raunchy of the theories, though, is that tiramisu was invented by the madam of a brothel. It was meant to provide that “pick me up” to the clients of the brothel before they went home to their wives. This was a “natural viagra” so that their wives wouldn’t suspect their activities from the day.
Why Make This Recipe
- Delicious: Creamy, rich and decadent. This Easy Tiramisu Recipe is a must-try!
- Simple: Some people are nervous to work with raw eggs and fresh mascarpone, but this recipe comes together so quickly and beautifully, there’s no need to fear!
- Taste of Italy: My great-grandparents came from Italy and we have a cookbook with all their favorite traditional recipes (like this biscotti we make annually!). This recipe, like many of those in the cookbook, comes to you straight from Italy. If you want authentic, this is it!
What Do I Need To Make This Recipe?
Ingredients
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
As I mentioned above, tiramisu can vary greatly depending on which recipe you’re making– or, more specifically, which grandma you’re getting the recipe from. I’ve included some popular substitutions at the end of this post. This tiramisu is made with:
- Fresh Mascarpone Cheese: You can usually find this at an Italian market or international food market. It can also be found at Whole Foods!
- Eggs: Because the eggs are not cooked in this recipe, you may want eggs that have been pasteurized in the shell. Some eggs sold in American grocery stores are automatically pasteurized. See more details below. You do not want to use farm fresh eggs!
- Dry Marsala Wine: Many Tiramisu recipes call for Sweet Marsala Wine, but I like this recipe better with Dry Marsala!
- Espresso: I order 5 shots of espresso at Starbucks, which gets me exactly ½ cup. If you want to make your espresso at home without an espresso machine, you can also buy instant espresso. It’s not great for drinking, but works well for cooking!
- Ladyfingers: It is possible to buy ladyfingers at home, but for ease, I prefer to buy mine. You can buy ladyfingers at any Italian market or buy them on Amazon.
- Cocoa Powder: Sweetened or unsweetened works. Pick whatever you prefer. You can also use dark chocolate cocoa powder if you like dark chocolate!
Tools
- 8×8 Square Baking Dish
- Standing Mixer or Electric Hand Mixer
How to Make this Easy Tiramisu Recipe
Step 1: Create Your Whipped Topping
Separate the yolks from the white of each egg and place in two different bowls. Set the raw egg whites aside.
Add the granulated sugar to the egg yolks and beat in an electric mixer with a whisk attachment for about 2 minutes until light and fluffy.
Add the marsala wine to the yolks and beat again to combine.
Add the mascarpone into the yolk mixture and beat until smooth, firm, and fluffy. Set aside momentarily.
Use a stand mixer or an electric hand mixer to beat the egg whites on high until stiff peaks form like whipping cream.
Slowly fold the stiff egg whites into the mascarpone mixture. Be very gentle so as not to deflate the egg whites. Set aside.
Step 2: Prepare the biscuits
Pour your coffee and water in a shallow bowl and mix to combine.
Very quickly dip each side of the ladyfingers in the coffee mixture to allow them to soak up some coffee flavor. For the best results I dip each side for about 1 second. Do not allow them to soak for too long or they will get soggy and fall apart.
Step 3: Assemble the Tiramisu
In an 8×8 pan, place a single layer of coffee-soaked lady fingers across the bottom of the tray. Then top with half of the mascarpone cream. Repeat with another layer of coffee-soaked lady fingers and the rest of the mascarpone filling.
Use a sifter to dust a thin layer of unsweetened cocoa powder over the top of the cream layers.
Step 4: Let it Rest
Allow to sit for at least 2-3 hours in the fridge before serving. This allows time for the mascarpone mixture to set and the ladyfingers to soften.
Cut into slices and serve. Enjoy!
Expert Tips
- Because this is the traditional Italian way to make easy, no-bake tiramisu, the eggs are not cooked into a custard. To ensure safety with eating raw eggs, make sure to buy eggs pasteurized in the shell. This will reduce the risk of salmonella and can be found at some specialty grocery stores (do not use farm fresh eggs).
- If you need Espresso and can’t make some at home, you can order 5 espresso shots at Starbucks or your local coffee shop for about $3.50 and this will equal exactly ½ of a cup.
- If you have a stand mixer, you can leave the whites to beat on high while you are assembling the egg yolk mixture.
- You can buy ladyfingers or make your own but be aware of the texture. If the lady fingers you use are soft and moist, I don’t recommend dipping them in your coffee. Instead, brush them lightly with the espresso to add that flavor.
- Some chefs like to add a thin dusting of cocoa powder to the bottom of the pan before assembling. You can do this for some extra flavor
Popular Substitutions
This version of tiramisu is very traditional, but many American recipes use some substitutions. If you have concerns about any of the ingredients, here are some common substitutions:
- Raw Eggs: Substitute the egg and sugar mixture for whipped cream. Whipped cream made with heavy cream may not end up as rich as the egg mixture, but it is a decent substitution. Be aware that this does add some extra fat to the recipe.
- Dry Marsala Wine: You can use a coffee liqueur like kahlua, dark rum, or skip the alcohol altogether. If you want a non-alcoholic version of Tiramisu, try this Strawberry Tiramisu recipe!
- Ladyfingers: Pound cake, sponge cake, panettone or Margherita cookies can be used in a pinch.
- Espresso: Any strong coffee will do.
- Mascarpone Cheese: If you have any trouble finding mascarpone cheese, you can substitute cream cheese. Mix it with some cream to get the right texture. Mix 8 ounces of cream cheese to ¼ cup cream.
Safety Precautions for this Recipe
Yes, this recipe has raw eggs in it. However, if you take the right safety precautions, this recipe is completely safe!
First of all, making this recipe in Europe is normally fine, even without pasteurized eggs. This risk of salmonella in Europe is almost nonexistent in comparison to America.
If you are making this recipe in America and are worried about food safety, you can use eggs that have been pasteurized in the shell, which can be found at some grocery stores. This will reduce any small chance of food-bourne illness that may have existed.
Pasteurized whole eggs are stamped with a red “P” on the shell. The shell is coated in a layer of food-safe wax, and the package is labeled as pasteurized. If you are worried about salmonella, make sure you either buy eggs labeled as pasteurized, or go through the extra step of pasteurizing your eggs at home.
I must admit, however, that in the same way I eat raw cookie dough, I sometimes make this recipe with unpasteurized eggs (sorry, food-safety fanatics!).
FAQs
Mascarpone is a delicious, fresh cheese made from cream. If you can’t find any in your local grocery store you could try making some at home.
Yes! Your tiramisu will be best if it can have some time to rest after you make it. This will give the lady fingers the time to truly soak up the coffee and soften from the cream.
If you cut into your tiramisu and the ladyfingers are still crunchy, it’s not ready. Similarly, if you cut into the tiramisu and the cream begins to slide and can’t hold its own shape, your tiramisu may need to chill for longer in the fridge.
The amount of coffee and alcohol in each serving is minimal, but it may not be appropriate for young children.
You may want to taste this yourself to see if you think it is appropriate and consider the amount of caffeine and alcohol in the mixture. The alcohol in this recipe is not cooked off, so the tiramisu does have some slight alcoholic properties.
Because of the raw eggs in this recipe, I’d recommend trying to enjoy your tiramisu within about 3 days. Take care to always immediately place the tiramisu in the fridge when you’re done cutting a slice.
This Easy No Bake Tiramisu Recipe will last in the freezer for about three months. Make sure to cover it well and defrost in the fridge the night before you’d like to enjoy your tiramisu.
And that’s it! Your tiramisu is safe and the BEST tiramisu I have ever had. Thank you Italy for teaching me this one!
Did you like this Easy Tiramisu Recipe? If so, you may also like these other recipes I picked out just for you:
Easy Tiramisu Recipe
Equipment
- Sifter
Ingredients
- 3 eggs, pasteurized in the shell
- 3 tbsp granulated sugar
- ¼ cup dry Marsala wine
- 9 oz fresh mascarpone, 250 grams or about 1 ¼ cup, softened to room temperature
- ½ cup espresso coffee
- ½ cup water
- 18 savoiardi, lady finger biscuits
- 1-2 tbsp cocoa powder
Instructions
- Separate the yolks from the white of each of the 3 eggs and place in two different bowls. Set the whites aside.
- Add 3 tbsp granulated sugar to the egg yolks and beat with an electric mixer for about 2 minutes until light and fluffy.
- Add ¼ cup marsala wine to the yolks and beat again to combine.
- Add 9 oz mascarpone into the yolk mixture and beat until smooth, firm, and fluffy. Set aside momentarily.
- Use a stand mixer or an electric hand mixer to beat the egg whites on high until stiff peaks form.
- Slowly fold the stiff egg whites into the mascarpone mixture. Be very gentle so as not to deflate the egg whites. Set aside.
- Pour ½ cup coffee and ½ cup water in a shallow bowl and mix to combine.
- Very quickly dip each side of the 18 ladyfingers in the coffee mixture. I dip each side for about 1 second. Do not allow them to soak for too long or they will get soggy and fall apart.
- In an 8×8 pan, place a layer of coffee-soaked lady fingers across the bottom of the tray. Then top with half of the cream. Repeat with another layer of coffee-soaked lady fingers and the rest of the cream.
- Use a sifter to dust a thin layer of cocoa powder over the top of the tiramisu.
- Allow to sit for at least 3 hours in the fridge before serving. This allows time for the mascarpone mixture to set and the ladyfingers to soften. Cut into slices and serve. Enjoy!
Notes
- Fresh Mascarpone Cheese: You can usually find this at an Italian market or international food market. It can also be found at Whole Foods!
- Eggs: Because the eggs are not cooked in this recipe, you may want eggs that have been pasteurized in the shell for better food safety. You do not want to use farm fresh eggs!
- Dry Marsala Wine: Many Tiramisu recipes call for Sweet Marsala Wine, but I like this recipe better with Dry Marsala!
- Espresso: I order 5 shots of espresso at Starbucks, which gets me exactly ½ cup. If you want to make your espresso at home without an espresso machine, you can also buy instant espresso. It’s not great for drinking, but works well for cooking!
- Ladyfingers: It is possible to buy ladyfingers at home, but for ease, I prefer to buy mine. You can buy ladyfingers at any Italian market or buy them on Amazon.
- Cocoa Powder: Sweetened or unsweetened works. Pick whatever you prefer. You can also use dark chocolate cocoa powder if you like dark chocolate!
- Because this is the traditional Italian way to make easy, no-bake tiramisu, the eggs are not cooked into a custard. To ensure safety with eating raw eggs, you may want to buy eggs pasteurized in the shell. This will reduce the risk of salmonella. I will admit, however, that in the same way that I eat cookie dough raw, I will sometimes use regular eggs from the grocery store (sorry food safety sticklers!). It is all up to your preference.
- If you need Espresso and can’t make some at home, you can order 5 espresso shots at Starbucks or your local coffee shop for about $3.50 and this will equal exactly ½ of a cup.
- If you have a stand mixer, you can leave the whites to beat on high while you are assembling the egg yolk mixture.
- You can buy ladyfingers or make your own but be aware of the texture. If the lady fingers you use are soft and moist, I don’t recommend dipping them in your coffee. Instead, brush them lightly with the espresso to add that flavor.
- Some chefs like to add a thin dusting of cocoa powder to the bottom of the pan before assembling. You can do this for some extra flavor
Nutrition
Stephanie says
I made this is the egg mixtures collapsed on me and didn’t set. I ended up with soggy cookies dusted with cocoa powder. I’m going to try a recipe that’s a bit more stable.
The Foreign Fork says
Hi Stephanie, Im sorry to hear that you had trouble. If you whipped the egg whites enough and added the correct amount of mascarpone cheese, the filling has no choice but to set! Did you allow the tiramisu to chill in the fridge for a few hours before enjoying? This is what allows the filling to set 🙂
Brian says
Hello Alexandria,
In the video you say, “you would not suggest using Marsala cooking wine because cooking wines have salt added to them…”, but in the written recipe it says to use Marsala wine for cooking.???
The Foreign Fork says
Whoops Brian, you are so right! I made the recipe and the video about a year apart from each other and learned some new info in the process. I removed the “for cooking” part from the recipe instructions. Thanks so much for pointing it out. Hope you have a great day!
Alli says
I love this recipe! I’m so glad you shared it, I’ve been wanting to try to make this forever.
Alexandria Drzazgowski says
Yay I’m so glad you like it! Tiramisu is one of my favorite easy desserts to make 🙂 Let me know how you like it!
Ria says
Hello, American whole eggs are NOT all pasteurized in shell. All egg products (cartons of egg whites, meringue powders, etc) are required to be pasteurized, but whole eggs are not. The phrasing from the FDA can be confusing, but as an American with an organ transplant who cannot eat any raw foods, I promise I’ve gone through the egg journey too!
Pasteurized whole eggs are stamped with a red “P” on the shell, the shell is coated in a layer of food-safe wax, and the package is labeled as pasteurized. They also cost more than standard unpasteurized eggs, and they are harder to find, given that the demand for them is low and production is limited. It isn’t surprising that they were difficult to spot. If anyone wants to make this recipe, make sure you either buy eggs labeled as pasteurized, or go through the extra step of pasteurizing your eggs at home.
Pasteurizing eggs is sort of similar to tempering. For this recipe, it can be done by using a rubber spatula to continuously mix your 3 yolks, 1/4 c marsala, and 3 Tbsp sugar together over a bain marie til they reach 160°F(~71°C). Let cool and proceed with recipe directions/whipping. Do the same with the 3 egg whites, adding 3/8 tsp cream of tartar, and 3 tsp water to help with stability and the pasteurization process.
Be safe everyone!
The Foreign Fork says
Thank you so much for that helpful information Ria! I will make sure to update the article to reflect that 🙂