This Easy Tiramisu Recipe made with ladyfingers, espresso, amaretto and sweetened mascarpone whipped cream (no raw eggs!) is pure decadence.
Tiramisu is one of those desserts that is always going to have a special place in my heart. You see, my wedding cake was a tiramisu flavored cake and then we spent our honeymoon eating tiramisu throughout Italy. Here we are 16 years later and when I take a bite of the creamy bliss that is Tiramisu, I’m transported right back.
And it is a wonder that I’ve never shared a recipe for this classic dessert until today.
Traditionally Tiramisu is made with raw eggs but this recipe I use mascarpone cheese and whipped cream instead. That way there is no need for any of the worries that come with eating raw eggs.
Let’s talk about what else you’re going to need to make it.
Easy Tiramisu Ingredients:
- MASCARPONE CHEESE: Mascarpone cheese is an Italian soft cream cheese made with cream. While it is similar to cream cheese, it has a higher fat content thus has a creamier texture.
- AMARETTO: An Italian almond flavored liqueur.
- SUGAR: To sweeten the mascarpone cheese.
- HEAVY CREAM: To make a thick, rich whipped cream to stir into the mascarpone cheese. It is important to use heavy whipping cream. Whipping cream will have less fat and won’t work as well.
- ESPRESSO: To dunk the lady fingers in. You can also use strong brewed coffee.
- LADY FINGERS: Also called Savoiardi, these are dry, egg-based biscuits, You should be able to find them in the cookie aisle of your local grocery store. I use the Delallo Brand.
- COCOA POWDER: To decorate the top.
Step by Step Photos and Instructions:
Tiramisu is in general a pretty easy dessert to make, and the fact that there are no eggs in this recipe makes it even easier to make. Follow along with these step by step photos and instructions.
- STEP #1: Use a hand mixer to beat together mascarpone cheese, 1 tablespoon Amaretto, and sugar until creamy and smooth. This should take a couple minutes.
- STEP #2: In another bowl use a hand mixer to beat heavy cream until soft-peaks form. Soft peaks mean that when you lift the beater out of the cream, the peaks will bend slightly.
- STEP #3: Add the whipped cream to the mascarpone cheese mixture and whip until stiff peaks form.
- STEP #4: Combine the espresso and another tablespoon of Amaretto in a bowl. Quickly dip the lady fingers one at a time into the espresso. Do not let them soak.
- STEP #5: Place 8 – 9 espresso dipped lady fingers into an 8×8 pan or other similarly sized casserole dish. Top with 1/3 of the mascarpone whipped cream. Repeat two more times ending with whipped cream. Cover and refrigerate for at least 6 hours or overnight.
- STEP #6: Top with cocoa powder. Cut and serve.
Storage and Leftovers:
Tiramisu will last about 4 days. It needs to be kept covered in the refrigerator.
While similar, they are not the same. Mascarpone cheese has a much higher fat content because it is made with cream (rather than whole milk). This gives it a richer, creamier texture than cream cheese.
For this recipe, I use amaretto because I love the sweet almond flavor that it adds. You can also use marsala wine, dark rum or a coffee flavored alcohol like Kahlúa.
If you loved this Tiramisu, check out these other dessert recipes:
Strawberry Icebox Cake is a delicious no bake dessert that is perfect for summer!
If you can’t decide which type of chocolate you want, why not put them all in one cake? This Black and White Cake is just that!
Raspberry Peach Crisp is an easy dessert made with raspberries, peaches and a buttery crisp topping. Serve warm with whipped cream.
- 8 ounces mascarpone cheese
- 2 tablespoons Amaretto divided
- 1/3 cup sugar
- 1 cup heavy whipping cream
- 1 1/2 cups espresso or strong brewed coffee
- 24 ladyfinger cookies
- 2 tablespoons cocoa powder
- Beat together mascarpone cheese, 1 tablespoon Amaretto and sugar until smooth.
- In another bowl beat heavy whipping cream until soft peaks form.
- Add mascarpone mixture to whipped cream and beat until stiff peaks form.
- Dip the lady fingers into the brewed espresso 1 at a time. Do this quickly, do not let them soak.
- Place 8 – 9 lady fingers in the bottom of an 8×8 (or similarly size) pan. Top with 1/3 of the mascarpone whipped cream. Repeat 2 more times ending with whipped cream. Cover and refrigerate for at least 6 hours.
- After the tiramisu has chilled, sprinkle with 2 – 3 tablespoons cocoa powder. I like to use a mesh sieve for this.
Keep any leftovers in the refrigerator.
Nutrition information for estimation purposes only.