Simple Tiramisu Recipe

4.82 from 22 votes

Layers of coffee and liqueur-soaked ladyfingers mingle with layers of vanilla whipped cream and a custard made of eggs, milk, and mascarpone cheese. Top it all off with a sprinkle of cocoa powder and chocolate curls, and you have the dreamiest dessert under the heavens. But don't let it intimidate you, this easy recipe for Tiramisu can be made in no time.

Prep Time15

Cook Time1

Additional Time8

Total Time8 16

Course: Desserts

Cuisine: Italian

Keyword: dessert, easy, how to make tiramisu, Italian, no bake, simple, tiramisu recipe

Servings: servings

Calories: 360kcal

Author: Michaela Kenkel

Ingredients

6 large egg yolks
3/4 cup sugar
2/3 cup whole milk
2 cups heavy whipping cream
2 teaspoons pure vanilla extract
2 8 ounce containers of mascarpone cheese, softened
2/3 cup strong coffee room tempurature
4 Tablespoons rum I used dark
2 3 ounce packages lady fingers
1 Tablespoon unsweetened cocoa powder for dusting
For serving: chocolate curls or chocolate syrup optional

Instructions

Whisk sugar and egg yolks together in a medium saucepan until incorporated. Whisk in milk. Place on the stovetop over medium heat, and bring to a gentle boil, stirring constantly. Boil for one minute, continuing to stir. Remove from the heat, cool for 10 minutes. The custard will be thick and will coat the back of a spoon.
While the mixture cools, whip your cream and vanilla together until stiff peaks form.
Place the whipped cream and the custard in the refrigerator. Cover the custard with plastic wrap, letting the wrap rest on top of the custard. Chill in the fridge for at least one hour. Longer if it's not cold yet.
Mix coffee and rum together. Set aside.
After the custard is cooled, whisk in mascarpone cheese just until it's smooth. Set aside. *mixture should NOT be runny.
Fill the bottom of either an 8x8 or a 9x9 baking dish with a single layer of the ladyfingers.
Drizzle them with 1/2 of the coffee/rum mixture. Give your dish a swirl to ensure that the ladyfingers are evenly coated but not soggy.
In a separate shallow dish, repeat the same method with the ladyfingers and coffee/rum mixture to soak the other half of the ladyfingers.
To assemble the tiramisu, using an offset spatula, layer half of the custard mixture over the ladyfingers in the baking dish, making sure the custard gets in between the ladyfingers. Next, spread half of the whipped cream over the top of the custard. Then, carefully top with the other half of the ladyfingers. Finish with another layer of custard and finally the remaining whipped cream.
Cover and for refrigerate about 5-6 hours.
To serve, top with a dusting of unsweetened cocoa.
Top with chocolate curls or chocolate syrup if desired.

Notes

Why is my Tiramisu runny? First and foremost, make sure that you have cooked your custard long enough. Use full-fat Mascarpone, and take care not to mix it too much, as to separate the cheese curd and water. I used a whisk and gave mine a quick stir before adding in the custard. Make sure to refrigerate it long enough so it all sets up. I left mine in the fridge overnight. Not necessary, but I wanted to make sure I didn't have any problems.

Can Tiramisu be made ahead? Yes! In fact, as I just mentioned, I made mine and left in the fridge overnight, before finishing off with the cocoa powder and chocolate curls. You can store your tiramisu dessert in the fridge, covered for about 4 to 5 days. (if it lasts that long!)

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