• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Foreign Fork logo

  • Home
  • Recipe Box
    • Search by Interactive Map
    • Africa
      • Algeria
      • Angola
      • Benin
      • Botswana
      • Burkina Faso
      • Burundi
      • Cabo Verde
      • Cameroon
      • Central African Republic
      • Chad
      • Comoros
      • Cote d’Ivoire
      • Democratic Republic of the Congo
      • Djibouti
      • Egypt
      • Equatorial Guinea
      • Eritrea
      • Eswatini
      • Ethiopia
      • Gabon
      • The Gambia
      • Ghana
    • Asia
      • Afghanistan
      • Armenia
      • Azerbaijan
      • Bangladesh
      • Bhutan
      • Brunei
      • Cambodia
      • China
      • East Timor
      • Georgia
      • India
      • Thailand
    • Caribbean
      • Antigua and Barbuda
      • The Bahamas
      • Barbados
      • Cuba
      • Dominica
      • Dominican Republic
      • Grenada
      • Haiti
    • Central America
      • Belize
      • Costa Rica
      • El Salvador
      • Guatemala
      • Honduras
    • Europe
      • Albania
      • Andorra
      • Belarus
      • Bosnia and Herzegovina
      • Croatia
      • Iceland
    • European Union
      • Austria
      • Belgium
      • Bulgaria
      • Cyprus
      • Czech Republic
      • Denmark
      • Estonia
      • Finland
      • France
      • Germany
      • Greece
      • Hungary
    • Middle East
      • Bahrain
    • North America
      • Canada
    • Oceania
      • Australia
      • Fiji
    • South America
      • Argentina
      • Bolivia
      • Brazil
      • Chile
      • Colombia
      • Ecuador
      • Guyana
  • Spice Cabinet
  • Product Pantry
  • About
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipe Box
  • Spice Cabinet
  • Product Pantry
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Dessert » The Easy Tiramisu Recipe I Learned While Living in Italy

    The Easy Tiramisu Recipe I Learned While Living in Italy

    Published on Oct 9, 2019 Modified: Aug 7, 2020 by The Foreign Fork This post may contain affiliate links which won’t change your price but will share some commission.

    Jump to Recipe Print Recipe
    Italian Tiramisu Dessert Pinterest Image Bottom Black Banner
    Christmas Tiramisu Dessert Top Black Banner
    Christmas Tiramisu Dessert Middle Black Banner
    Christmas Tiramisu Dessert Top Banner with Brown Stripe

    This easy tiramisu recipe was taught to me during a cooking class while I was a student in Rome. 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. 

    Photo of tiramisu on a plate with a golden fork

    Easy No Bake Tiramisu Recipe

    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 recipe from and Italian chef while I was studying abroad in Rome. This is the traditional way that many tiramisu recipes are made in Italy, mostly because in Europe it is less common to cook the eggs into a custard.

    Instead, the raw (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 tiramisu recipe is SO easy because it includes literally no baking time. All you need to do is assemble, let it rest for about an hour, and viola! A perfect, sophisticated dessert. Did someone say date night? 

    Fork scooping bite of tiramisu

    What Does Tiramisu Mean and Where Does It Come From? 

    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. Many credit the creation of tiramisu to an Italian restaurant named La Beccherie after the owner wanted a “pick me up” after the birth of her son. 

    However, 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. 

    What Ingredients are in this Tiramisu? 

    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. This tiramisu is made with: 

    • Fresh mascarpone
    • Eggs, pasteurized in the shell
    • Granulated sugar
    • Dry Marsala wine
    • Espresso or another strong coffee
    • Savoiardi biscuits AKA ladyfingers
    • Cocoa powder

    For exact measurements, make sure to check the recipe card at the end of this post!

    the best tiramisu recipe card

    How to Make this Easy Tiramisu Recipe

    In two separate bowls, separate the egg whites from the egg yolks. Beat the egg whites on high until very firm. This is easiest if you can use a stand-mixer, but an electric hand mixer will also do. 

    Add the sugar to the egg yolks and beat with a mixer, then add the Marsala and mix again. Add the mascarpone and mix one more time.

    Gently fold the whipped egg whites into the mascarpone mixture, taking care to mix very carefully so as not to deflate the egg whites. Store in the fridge. 

    Very quickly dip the ladyfingers in coffee. Coat both sides for only about 1 second each. Lay in one layer across the bottom of an 8×8 pan. Spread ½ of the cream on top.

    Place another layer of coffee-soaked ladyfingers and one more layer of cream. Use a sifter to sprinkle cocoa powder on top of the tiramisu. 

    Allow the tiramisu to rest for about an hour before you serve. 

    Can Tiramisu Be Made the Day Before? 

    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 best tiramisu pinterest graphic

    Safety of Easy, No Bake Tiramisu and Raw Eggs

    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, just make sure to use eggs that have been pasteurized in the shell, which can be found at most specialty grocery stores. This will eliminate any small chance of food-bourne illness that may have existed. 

    How Long Will Tiramisu Keep in the Fridge? 

    I’d recommend trying to enjoy your tiramisu within about 3 days. Because of the raw eggs in this recipe, I wouldn’t eat it much longer than that. Take care to always immediately place the tiramisu in the fridge when you’re not eating it as well. 

    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 (is it rude to say that about my own recipe? lol). Make sure to follow me on Instagram and Facebook at @TheForeignFork and if you make this recipe, share a photo with the hashtag #TheForeignFork.

    Please also leave a review if you make this recipe! I want to know what you think! 

    Did you like this recipe? Click below for more global cake recipes: 

    • Banana Cake with Cream Cheese Frosting
    • Johnny Cake from The Bahamas
    • Sacher Torte from Austria

    Easy No Bake Tiramisu

    This easy tiramisu recipe was taught to me during a cooking class while I was a student in Rome. 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.
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: Italian
    Prep Time: 20 minutes
    Cook Time: 0 minutes
    Resting Time: 3 hours
    Total Time: 3 hours 20 minutes
    Servings: 8 servings
    Calories: 294kcal
    Author: The Foreign Fork

    Ingredients

    • 250 g fresh mascarpone, (about 9 ounces)
    • 3 eggs, pasteurized in the shell
    • 3 tbsp granulated sugar
    • ¼ cup dry Marsala wine
    • ½ cup espresso coffee
    • ½ cup water
    • 18 savoiardi (ladyfinger) biscuits
    • 1-2 tbsp cocoa powder

    Instructions

    • Separate the yolk from the white of each egg and place in two different bowls.
    • Beat the white of the eggs on high until very stiff. Refrigerate while you complete the other steps (if you have a stand mixer, you can leave the whites to beat on high while you are assembling the rest of the dessert).
    • In a separate bowl, add the sugar to the egg yolks and beat with an electric mixer to mix 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 and firm.
    • Slowly fold the stiff egg whites into the mascarpone mixture. Be very gentle so as not to deflate the egg whites. Allow to chill in the fridge while you assemble the next step.
    • 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. I dip each side for about 1 second. Do not allow 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 2 hours before serving (it will be ready before, but the longer it sits, the softer the ladyfingers will get when soaked in the cream).

    Notes

    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 eliminate the risk of salmonella and can be found at most specialty grocery stores.

    Nutrition

    Serving: 1serving | Calories: 294kcal | Carbohydrates: 26g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 83mg | Potassium: 54mg | Fiber: 1g | Sugar: 13g | Vitamin A: 527IU | Calcium: 72mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @TheForeignFork or tag #TheForeignFork!

    Related Recipes

    • Strawberry Tiramisu Recipe To Make From Home
      Strawberry Tiramisu Recipe To Make From Home
    • 5 Italian Christmas Cookie Recipes
      5 Italian Christmas Cookie Recipes
    • How to Make Espumillas from Ecuador at Home
      How to Make Espumillas from Ecuador at Home
    • Easy Pasta Sauce Recipe
      Easy Pasta Sauce Recipe
    « What to Do in Portland Oregon For a Weekend
    How to Make Homemade Pasta »

    Sharing is caring!

    260 shares

    Reader Interactions

    Comments

    1. Brian says

      January 30, 2021 at 11:56 am

      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.???

      Reply
      • The Foreign Fork says

        February 04, 2021 at 7:27 pm

        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!

        Reply
    2. Alli says

      November 10, 2019 at 6:04 am

      5 stars
      I love this recipe! I’m so glad you shared it, I’ve been wanting to try to make this forever.

      Reply
      • Alexandria Drzazgowski says

        November 11, 2019 at 2:10 am

        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!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    What are you looking for?

    About the Head Chef

    Foreign Fork Founder Alexandria
    Hi there! My name is Alexandria. Thanks for stopping by! Spices, ingredients, utensils, techniques… we’ll learn it all, together. Join me for me for struggles and laughs and some crazy concoctions. Learn More...
    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    My Latest Recipes

    Easy Cocadas (Coconut Macaroons) Recipe

    Pan con Pollo Salvadoreño Recipe

    Hibiscus Tea with Dried Flowers

    What To Serve with Ratatouille

    Instant Pot Pesto Chicken

    Mango Pico de Gallo

    Vegetable Recipes

    Instant Pot Rutabaga Mash (+ Stovetop Instructions!)

    Pikliz Recipe from Haiti

    Creamed Peas Recipe (Stovetop & Instant Pot)

    Instant Pot Beets

    Instant Pot Green Bean Casserole

    Instant Pot Brussels Sprouts

    Footer

    • Home
    • About
    • Contact
    • Privacy Policy
    • Accessibility Statement

    Copyright © 2022 The Foreign Fork

    260 shares