Name: Easy Homemade Tiramisu Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 6 h 30 min
Cuisine: Italian
Ingredients: 6 large egg yolks; 3/4 cup white sugar; 2/3 cup milk; 1 1/4 cups heavy cream; 1/2 teaspoon vanilla extract; 1 pound mascarpone cheese, at room temperature; 1/4 cup strong brewed coffee, cooled; 2 (3 oz) packages ladyfinger cookies; 1 tablespoon unsweetened cocoa powder (for dusting)

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Tiramisu is a classic Italian dessert that feels fancy but is incredibly easy to make at home. With its soft layers of coffee-soaked ladyfingers, rich mascarpone filling, and a cloud of whipped cream dusted with cocoa, it’s the kind of treat I make when I want something cozy, creamy, and indulgent—without any fuss.

Easy Homemade Tiramisu Recipe

Why You’ll Love This Recipe

I love how this tiramisu delivers all the decadent flavor I expect from a bakery-style dessert without requiring any complicated steps. The custard is smooth and silky, the mascarpone makes every bite rich and satisfying, and the whipped cream brings the perfect lightness. It’s also a great make-ahead option that sets up beautifully in the fridge.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

6 large egg yolks
¾ cup white sugar
⅔ cup milk
1 ¼ cups heavy cream
½ teaspoon vanilla extract
1 pound mascarpone cheese, at room temperature
¼ cup strong brewed coffee, cooled
2 (3 oz) packages ladyfinger cookies
1 tablespoon unsweetened cocoa powder for dusting

Directions

Make the custard base
I start by whisking the egg yolks and sugar in a medium saucepan until smooth and pale. Then I gradually stir in the milk and place the pan over medium heat, whisking constantly. Once the mixture reaches a gentle boil, I let it cook for one minute before removing it from the heat. I transfer the custard to a bowl, press plastic wrap directly onto the surface, and refrigerate it for about an hour.
Whip the cream
While the custard chills, I whip the heavy cream with vanilla extract until stiff peaks form. This helps give the dessert its signature airy texture.
Prepare the mascarpone filling
Once the custard has cooled, I whisk in the mascarpone until the mixture is smooth and creamy. This becomes the rich, flavorful heart of the tiramisu.
Soak the ladyfingers
I pour the cooled brewed coffee into a shallow dish and quickly dip each ladyfinger. A quick dunk is all it takes—just enough to soften without turning soggy.
Assemble the layers
I start with a 7×11-inch dish and layer half of the soaked ladyfingers on the bottom. Then I spread half of the mascarpone mixture over them, followed by half of the whipped cream. I repeat the layers and finish with a generous dusting of cocoa powder on top.
Chill and set
I cover the dish with plastic wrap and refrigerate it for at least 4 to 6 hours. For the best texture and flavor, I let it chill overnight.

Servings and timing

Servings: 12
Prep time: 20 minutes
Cook time: 10 minutes
Chill time: 6 hours (or overnight)
Total time: 6 hours 30 minutes

Variations

Mocha version: I sometimes stir a bit of unsweetened cocoa into the brewed coffee to create a deeper mocha flavor.
Kid-friendly twist: I use decaf coffee when I’m serving this to kids so they can enjoy it too.
Chocolate chips: For added texture, I sprinkle mini chocolate chips between the layers.
Fruit layer: I occasionally add a layer of fresh strawberries or raspberries for a fruity contrast.

Storage/Reheating

I store leftovers covered in the refrigerator for up to 4 days. The flavors deepen as it sits, making it even better the next day. If I want to keep it longer, I slice it into individual portions, wrap them well, and freeze. When I’m ready to enjoy, I thaw the slices overnight in the fridge. There’s no need to reheat.

FAQs

Can I make tiramisu without using espresso?

Yes, I always use strong brewed coffee instead of espresso, and it works beautifully. Just make sure it’s cooled before dipping the ladyfingers.

How long should tiramisu chill before serving?

I let it chill for at least 4 to 6 hours, but I usually prepare it the night before so it can set overnight. The longer it rests, the better it tastes.

What’s the best way to layer tiramisu?

I start with a layer of soaked ladyfingers, followed by the mascarpone mixture, then whipped cream. I repeat those layers once more and top it off with cocoa powder.

Can I make tiramisu ahead of time?

Definitely. I always make it a day ahead, which makes it easier to serve when I need it. The texture improves with time in the fridge.

What should I serve with tiramisu?

I like serving it cold, straight from the fridge. Sometimes I add extra cocoa powder or chocolate shavings on top. A hot cup of coffee on the side complements it perfectly.

Conclusion

This easy homemade tiramisu has become one of my favorite desserts to make and share. It’s creamy, comforting, and packed with flavor—without needing any complicated ingredients or techniques. Whether I’m serving it for a holiday, a dinner party, or just because, it always delivers that wow factor with every bite.