Classic Homemade Tiramisu

This classic tiramisu is one of those desserts that feels truly special but is surprisingly approachable in a home kitchen. It’s built with tender ladyfingers soaked in coffee and rum, then layered with a rich, silky mascarpone custard made gently on the stovetop—so no raw eggs to worry about. A fluffy layer of whipped cream lightens everything up, and a final dusting of cocoa adds just the right hint of bitterness to balance the sweetness.

I’ve made this many times for family celebrations, and it’s always the dessert everyone sneaks back to the fridge for “just one more bite.” It slices beautifully, tastes even better the next day, and works just as well for holidays as it does for birthdays or anniversaries. If you want a dessert that looks impressive but feels comforting and familiar, this tiramisu absolutely earns a permanent spot in your recipe box.

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Classic Homemade Tiramisu

Recipe by Bell BrittanyCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

hours

Ingredients

6 large egg yolks
¾ cup white sugar
⅔ cup milk
1 ¼ cups heavy cream
½ tsp vanilla extract
1 lb mascarpone cheese, at room temperature
¼ cup strong brewed coffee, at room temperature
2 tbsp rum
2 (3 oz) packages ladyfinger cookies
1 tbsp unsweetened cocoa powder

Directions

In a medium saucepan, whisk the egg yolks and sugar until pale and well blended.
Whisk in the milk, then cook over medium heat, stirring constantly, until the mixture just comes to a gentle boil. Let it boil softly for 1 minute.
Remove from the heat and let cool slightly. Cover tightly and refrigerate for 1 hour, until chilled.
In a separate bowl, beat the heavy cream and vanilla until stiff peaks form. Set aside.
Once chilled, whisk the mascarpone into the custard until completely smooth.
In a small bowl, stir together the coffee and rum.
Split the ladyfingers in half lengthwise. Quickly drizzle or brush them with the coffee mixture.
Arrange half of the soaked ladyfingers in the bottom of a 7×11-inch dish.
Spread half of the mascarpone mixture over the ladyfingers, then gently spread half of the whipped cream on top.
Repeat the layers once more.
Dust the top evenly with cocoa powder.
Cover and refrigerate for at least 4 hours, or up to overnight, before serving.

Notes

Don’t rush the chilling time—the tiramisu sets and slices best after several hours.
Quickly soak the ladyfingers; too much liquid can make the dessert soggy.
For a slightly sweeter dessert, add 1–2 tbsp powdered sugar to the whipped cream while beating.
This tiramisu tastes even better the next day as the flavors meld.

Nutrition

Estimated per serving (1 of 12):

Calories: ~420
Protein: ~6 g
Carbs: ~34 g
Fat: ~29 g

FAQ

Can I make this ahead of time?
Yes. Tiramisu is best when made at least 6 hours ahead and can be refrigerated for up to 2 days.

Can I skip the alcohol?
Absolutely. Just replace the rum with extra coffee or a splash of coffee-flavored syrup.

What if I don’t have ladyfingers?
Sliced pound cake works well and absorbs the coffee mixture nicely.

How do I know it’s set?
The top should feel firm but creamy when gently pressed with a spoon.

Can I freeze tiramisu?
Freezing isn’t recommended, as the texture of the cream can change once thawed.

Review

Veronica: This looked easy so I decided to give it try for Thanksgiving. I didn’t understand cutting the cookies in half so I didn’t but ran out of the coffee and rum mixture halfway through (I missed all the suggestions about doubling it). Also my pan was a little bit bigger than suggested so I used more ladyfingers. I struggled a bit and started doubting everything and honestly thought about not taking it. I warned everyone before eating I didn’t know how it turned out but it was a smash hit! So so good and the whole tray was licked clean. Definitely try this but double the coffee and rum!

Korri Stubenrauch: Super easy and hands down the best we’ve had. I did double the coffee and liquor as suggested and I used a coffee flavored liquor instead of rum. And I always make my own ladyfingers while I’m waiting for the custard to chill. They are soft and so yummy! My kids beg for this on a regular basis. It’s a keeper!

The Kitchen Alchemist: I was unable to find ladyfingers at the store and didn’t feel like making them from scratch, so I used sfogliatine, an Italian puff pastry biscuit. I was worried that the texture would be wrong, but after sitting in my fridge for 2 days, everybody loved it! We had all eaten a large dinner and people went back for seconds on this dessert! I used some coffee liqueur and some Grand Marnier along with the rum and espresso, and I also topped it with macerated raspberries before serving. Had I known it was so easy and so rewarding, I would have made this many moons ago.

ARMY WIFE: I made this as directed but doubled the coffee and rum. It was still delicious! It was really easy to make too! Will make it again and again.Update: I’ve made this numerous times. I now double the coffee and one airplane bottle of rum does the trick. I also quickly dip my lady fingers in the coffee/rum mix instead of drizzling. It really needs 1 1/2 cups of whipping cream. It’s difficult to spread such a thin layer. But it’s going to be delicious no matter what you do!

BravePizza9769: We have made it several times and it has been perfect if you follow the directions. After making it NBC a few times we increases the amount of egg mixture and whipped cream. It just made for thicker more defined layers. Amazingly it is better than an we have ever had in a restaurant. And that is in Venice, Rome, Naples and London!

JollySoda4318: I’ve made this a numerous times over the past few years – always when I’ve prepared a Valentine’s Day dinner for my wife. She’s not a big dessert person but she loves this recipe.It’s easy to make and is great as is – no tweaks. Only issue is the local grocery being out of ladyfingers.