Easy Tiramisu Recipe

Tiramisu is a classic Italian dessert made with coffee-dipped ladyfingers layered with light mascarpone cream. This version is vanilla-flavored, so it’s family-friendly, and the eggs are gently cooked to 160°F, so it’s safe to serve to everyone 

Instructions for making the Tiramisu

1. Cook the yolks. Whisk yolks, vanilla, 3 tbsp sugar and the salt in a bowl over barely simmering water until thick, pale and 160°F (about 5 minutes). Cool 10 minutes.
2. Make the meringue. Whisk the egg whites with the remaining 3 tbsp sugar over simmering water until warm (160°F). Beat off the heat to stiff, glossy peaks.
3. Whip the cream to medium-stiff peaks.
4. Build the filling. Stir the mascarpone until smooth. Fold in the yolks, then the cream, then the meringue.
5. Layer. Dip each ladyfinger in coffee for 1 to 2 seconds per side. Line the dish, spread half the filling, then repeat.
6. Chill at least 6 hours, ideally overnight.
7. Dust with sifted cocoa just before serving.

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Easy Tiramisu Recipe

This easy tiramisu recipe uses gently cooked eggs and mascarpone for a silky, sliceable dessert. Ready in 30 minutes plus chilling.

Prep Time 30 minutes minutes

chill 6 hours hours

Servings 8

Equipment

• Dish: 8-inch square

Ingredients

• 8 oz mascarpone room temperature
• 1 cup cold heavy cream
• 1 tsp vanilla extract
• 3 large egg yolks
• 3 large egg whites
• 6 tbsp caster sugar divided
• Pinch of salt
• 1½ cups strong coffee or espresso cooled
• 24 crisp ladyfingers savoiardi
• 2 tbsp unsweetened cocoa powder

Instructions

• Cook the yolks. Whisk yolks, vanilla, 3 tbsp sugar and the salt in a bowl over barely simmering water until thick, pale and 160°F (about 5 minutes). Cool 10 minutes.
• Make the meringue. Whisk the egg whites with the remaining 3 tbsp sugar over simmering water until warm (160°F). Beat off the heat to stiff, glossy peaks.
• Whip the cream to medium-stiff peaks.
• Build the filling. Stir the mascarpone until smooth. Fold in the yolks, then the cream, then the meringue.
• Layer. Dip each ladyfinger in coffee for 1 to 2 seconds per side. Line the dish, spread half the filling, then repeat.
• Chill at least 6 hours, ideally overnight.
• Dust with sifted cocoa just before serving.

Notes

Tips for the Best Tiramisu

• Dip ladyfingers briefly. Longer makes them soggy.
• Use room-temperature mascarpone to avoid lumps.
• Fold gently to keep the filling airy.

FAQ

What kind of coffee is best for tiramisu? Strong brewed coffee or espresso, cooled completely. Hot coffee will melt the cream.

Is this tiramisu safe to eat? The yolks and whites are heated to 160°F, so there are no raw eggs.

How long does tiramisu keep? Up to 3 days, covered, in the fridge.

Can I make it ahead? Yes, it tastes better after an overnight chill.