Name: Classic Tiramisu
Prep time: 20 min
Total time: 4 h 20 min
Yield: 9 (8x8-inch pan)
Cuisine: Italian
Ingredients: 1 1/2 cups (360 ml) heavy whipping cream, cold; 8 oz (225 g) mascarpone cheese, room temperature; 3/4 cup (90 g) powdered sugar, sifted; 1 tsp pure vanilla extract; 1 1/2 cups (360 ml) strong espresso or very strong coffee, cooled; 3 tbsp coffee liqueur (optional, but classic); 24 crisp ladyfingers (savoiardi), about 7 oz / 200 g; Unsweetened cocoa powder, for dusting

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By Tasty Loom | 20 min hands-on + 4 hr chill | Serves 9 (8×8-inch pan)

Silky mascarpone cream, espresso-soaked ladyfingers, a snowfall of cocoa — this is the tiramisu that tastes like a Roman café in a dish. Nine pantry staples, 20 minutes of actual work, zero baking, and the long chill does all the magic. It’s the ultimate make-ahead party dessert: assemble today, wow everyone tomorrow. And if you’re building a full dessert spread, our No-Bake Pumpkin Cheesecake and Salted Caramel Apple Bars were made to sit next to it — or keep the no-bake train rolling with a Chocolate Lava Mug Cake for instant gratification. For something savory before dessert, The Creamiest Baked Mac and Cheese is pure comfort, and the Chewy Chocolate Chip Cookies never last a day.

What You Need

1 1/2 cups (360 ml) heavy whipping cream, cold
8 oz (225 g) mascarpone cheese, room temperature
3/4 cup (90 g) powdered sugar, sifted
1 tsp pure vanilla extract
1 1/2 cups (360 ml) strong espresso or very strong coffee, cooled
3 tbsp coffee liqueur (optional, but classic)
24 crisp ladyfingers (savoiardi), about 7 oz / 200 g
Unsweetened cocoa powder, for dusting
Dark chocolate shavings, for topping (optional)

How To Make It

Whip the cold heavy cream in a large chilled bowl to firm peaks, 2–3 minutes. Set aside.
In a second bowl, beat the room-temperature mascarpone with the powdered sugar and vanilla until completely smooth and silky, about 1 minute — no lumps.
Fold the whipped cream into the mascarpone in 3 additions, using a spatula and gentle strokes, until you have one cloud-like cream. Don’t overmix.
Stir the cooled espresso and coffee liqueur (if using) in a shallow dish. Working one at a time, dip each ladyfinger for just 1–2 seconds per side — a quick in-and-out, never a soak — and line the bottom of an 8×8-inch (20 cm) dish in a single layer.
Spread half the mascarpone cream over the ladyfingers in an even layer. Repeat: one more quick-dipped ladyfinger layer, then the remaining cream, smoothed flat.
Cover and refrigerate at least 4 hours, overnight if you can. Dust generously with cocoa powder and scatter chocolate shavings just before serving. Slice with a hot dry knife for clean layers.

Tips & Variations

Room-temperature mascarpone is non-negotiable — cold mascarpone turns grainy when beaten. Leave it out 30–45 minutes first.
The #1 tiramisu mistake is soaking the ladyfingers. A true 1–2 second dip keeps them coffee-kissed, not mushy. Crisp savoiardi hold up; soft “cake-style” ladyfingers go soggy.
No espresso machine? Brew double-strength coffee or dissolve 2 tbsp instant espresso powder in 1 1/2 cups hot water, then cool completely.
Alcohol-free: skip the liqueur and add 1 tsp vanilla to the espresso — kids and everyone else will still love it.
Make-ahead magic: tiramisu is BETTER on day 2 and holds 3 days refrigerated, so it’s the smartest party dessert on the blog.
Flavor twist: fold 1 tbsp orange zest into the cream for a chocolate-orange tiramisu, or swap cocoa for grated white chocolate.

Estimated nutrition per serving: ~420 cal | protein 6g | carbs 38g | fat 29g.