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Easy Tiramisu Recipe
5 from 105 votes

Easy Tiramisu Recipe

This Easy Tiramisu Recipe layers ladyfingers soaked quickly in a coffee-chocolate mixture with a smooth, rich cream made of mascarpone, whipped cream, and an egg and sugar base flavored with amaretto. The resulting dessert is creamy and lightly boozy, with balanced bitterness from coffee and sweetness from sugar and chocolate. The texture contrasts between the soft soaked ladyfingers and airy cream make it a classic Italian treat.

Prep Time
40 mins
Additional Time
8 hrs
Total Time
8 hrs 40 mins
Servings: 1 pan (9x13)
Course: Dessert
Cuisine: Italian

Ingredients

  • 9 large egg yolks, 160 grams
  • 1/2 cup (99g) granulated sugar
  • 1/3 cup (74ml) Amaretto liqueur
  • 16 ounces (460g) mascarpone room temperature
  • 2 and 1/4 cups (511ml) heavy cream cold
  • 2 Tablespoons (22g) confectioners’ sugar
  • 2 cups (454ml) coffee freshly brewed, strong
  • 1 ounce (28g) dark chocolate
  • 1/3 cup (28g) cocoa powder dutch-process, plus more for dusting
  • 1/4 cup (68ml) Kahlua liqueur
  • 1 teaspoon vanilla extract
  • 48 ladyfingers hard

Instructions

    Cup of Yum
  1. Place a large heatproof bowl over a pot of simmering water. Make sure the bowl fits snugly on top of the pan and the bottom of the bowl isn't touching the water.
  2. Add the yolks and sugar into the bowl and cream together with a whisk. Add amaretto and continue to whisk until the mixture is very thick and almost doubled in volume, about 10 minutes. 
  3. Remove from heat and stir in the mascarpone, a little bit at a time, until the mixture is smooth and the cheese is completely combined. Set aside.
  4. In a chilled bowl, whip heavy cream and confections’s sugar with a handheld electric mixer on medium-speed. Whip until medium-soft peaks form. Then fold the whipped cream into mascarpone mixture, and stir well to combine.
  5. In a small saucepan, combine hot coffee, chocolate, and cocoa powder. Whisk well to melt the chocolate and combine the ingredients. Stir in the Kahlua and vanilla. Cool for 5 minutes. 
  6. Quickly dip each ladyfinger into the coffee mixture and arrange in a single layer on the bottom of a . Be careful not to soak the lady fingers too long, or they'll become soggy.
  7. Spread half the mascarpone cream mixture on top of the lady fingers, and smooth the top with a spatula.
  8. Repeat with a second layer of dipped ladyfingers, then top with the remaining mascarpone cream.
  9. Refrigerate for at least 8 hours before serving. Or up to 24 hours. Dust with cocoa powder before serving!