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Tiramisu is a no-bake dessert layered with sweet coffee-soaked ladyfingers and a creamy filling that always feels indulgent. This recipe with cream cheese brings the same richness you’d expect from mascarpone while keeping things simple and smooth.
For more delicious dessert recipes, try my Pudding Pops, Sweet Potato Pudding, and Jamaican Black Cake.
I honestly think this might be the best homemade tiramisu recipe. The espresso-dipped ladyfingers turn soft, and every bite has that creamy, luscious texture I can’t get enough of.
With a simple technique and quality ingredients, it’s easier to make than most people expect. I love topping it with whipped cream and a good dusting of cocoa, because it looks beautiful and tastes even better. This is great for birthdays, anniversaries, or anytime you want a sweet pick-me-up!
What is tiramisu?
Tiramisu is a classic Italian no-bake dessert made with layers of espresso-dipped ladyfingers, creamy mascarpone or cream cheese filling, and a dusting of cocoa powder. Its name means “pick me up” in Italian, referring to the boost from the strong coffee and sugar. Known for its rich yet light texture, it’s one of the most popular desserts worldwide.
Can I substitute cream cheese for mascarpone in tiramisu?
Cream cheese can be used in place of mascarpone. It’s easier to find, more affordable, and still creates a creamy, luscious filling with a slightly tangy flavour that balances the sweet layers of the dessert.
Does tiramisu have alcohol in it?
Traditional tiramisu often includes a splash of liqueur, such as Marsala wine, rum, or coffee liqueur, mixed into the espresso for added depth. However, not all recipes use alcohol, and this one keeps it alcohol-free while still delivering rich coffee flavour.
Ingredients
Espresso Mixture
- Strong Brewed Espresso: Provides the bold coffee flavour that soaks into the ladyfingers, giving tiramisu its signature taste and aroma.
- Granulated White Sugar: Sweetens the espresso mixture, balancing the bitterness of the coffee.
Cream Cheese Custard (Filling)
- Egg Yolks: Create the rich, custard-like base for the filling, adding body and creaminess once whipped with sugar.
- Granulated White Sugar: Sweetens the egg yolk mixture and whipped cream, ensuring balance in the filling.
- Philadelphia Original Brick Cream Cheese: Replaces mascarpone with a tangy, creamy texture that still blends smoothly into the custard.
- Heavy Whipping Cream: Whipped into soft peaks, it adds lightness and a mousse-like texture to the filling.
Topping
- Heavy Whipping Cream: Whipped to stiff peaks, it creates a fluffy topping that finishes the dessert with a creamy layer.
- Ladyfingers (savoiardi style): The sponge-like cookies absorb the espresso quickly without falling apart, forming the layered structure of the dessert.
- Unsweetened Cocoa Powder: Dusting the top with cocoa adds a slightly bitter contrast that balances the creamy sweetness below.
How to Make Tiramisu
Make the Espresso Mixture
I start by dissolving the sugar into the hot espresso so it melts completely. Once it’s mixed through, I set it aside to cool while I work on the filling. This step makes sure the ladyfingers soak up all that bold coffee flavour.
Prepare the Egg Yolk Custard
In a heatproof bowl, I whisk the egg yolks with sugar, then place it over gently simmering water using the double boiler method. I whisk until the mixture thickens, turns pale yellow, and feels creamy. After removing it from the heat, I give it a quick whisk to help it cool slightly.
Whip the Cream
Next, I whip the cold heavy cream with sugar until I get medium to stiff peaks. This gives the filling a light, airy texture that balances the richness of the custard. I pop it in the fridge to stay chilled while I prep the rest.
Make the Topping Cream
For the topping, I whip another batch of heavy cream to stiff peaks. I transfer it to a piping bag or a freezer bag so it’s ready to go when I’m assembling the layers. This will be the finishing touch for the tiramisu.
Mix the Cream Cheese Filling
I beat the softened cream cheese until it’s smooth and lump-free. Then I slowly add the cooled egg yolk mixture and stir until it’s fully combined. Finally, I fold in the whipped cream in two parts, keeping it light and creamy without deflating it.
Assemble the Tiramisu
I quickly dip each ladyfinger into the cooled espresso mixture, making sure not to soak them too long. I arrange them in a single layer on the bottom of my dish.
Then I spread a layer of the cream cheese filling over top. I repeat with another layer of dipped ladyfingers, more filling, and then finish by piping the whipped cream and dusting generously with cocoa powder.
Chill and Serve
The tiramisu needs to rest in the fridge for at least 4 to 6 hours, but overnight is best. This gives the layers time to set and the flavours to really come together. When it’s ready, I slice, serve, and enjoy every creamy bite.
Recipe Tip
Don’t soak the ladyfingers. Quickly dipping them into the espresso mixture is enough to give that bold coffee flavour without making them soggy. If they absorb too much liquid, the layers can collapse and lose that light, creamy texture tiramisu is known for.
How to Store Tiramisu
Make Ahead: Tiramisu is one of those desserts that actually tastes better the longer it sits. I recommend making it at least a day ahead to let the flavours blend and the filling firm up.
Storing: Once assembled, it can be covered and stored in the refrigerator for up to 3–4 days, and the texture stays moist and creamy.
To Freeze It: Prepare the tiramisu without the final dusting of cocoa, wrap it tightly in plastic and foil, and freeze for up to 3 months. Let it thaw overnight in the fridge, then finish with cocoa powder before serving for the best presentation.
Frequently Asked Questions (FAQs)
Yes, use savoiardi-style ladyfingers since they’re firm enough to hold their shape when dipped. Softer varieties can get mushy too quickly and won’t layer as well.
It needs at least 4–6 hours in the fridge, but overnight is best. This allows the layers to set and gives the flavours time to meld together.
The egg yolks are gently heated over a double boiler until they thicken, which makes them safe to eat and creates a stable base for the filling. Skipping this step can leave the custard runny.
More Dessert Recipes
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The Best Tiramisu Recipe
Equipment
- Heatproof mixing bowls
- Saucepan
- Whisk
- Hand mixer or stand mixer
- Rubber Spatula
- Measuring Cups and Spoons
- Shallow dish
- 9×13-inch baking dish or trifle dish
- Piping bag or freezer bag
- Fine-mesh sieve
Ingredients
Espresso Mixture
- 1 1/2 cups Strong Brewed Espresso, cooled
- 2 tbsp Granulated White Sugar
Cream Cheese Custard (Filling)
- 6 Egg Yolks
- 3/4 cups Granulated White Sugar, divided
- 1 250g Philadelphia Original Brick Cream Cheese
- 2 cups Cold Heavy Whipping Cream, chilled
Topping
- 2 cups Cold Heavy Whipping Cream
- 24-36 Ladyfingers, sugar-topped, savoiardi style
- 4 tbsp Unsweetened Cocoa Powder
Instructions
Espresso Mixture
- Dissolve 2 tbsp sugar in the hot espresso mixture, then set aside to cool.
Egg Yolk/Sugar Custard
- In a heatproof bowl, whisk together egg yolks and 1/2 cup sugar. Place over a pot with gently simmering water (double boiler method). Whisk continuously until sugar dissolves, mixture thickens, and turns pale yellow. Remove from heat and whisk a little more to cool down.
Whipped Cream for Base
- In a separate bowl, whip 2 cups cold whipping cream with 1/4 cup sugar until medium/stiff peaks form and set aside to chill in fridge.
Whipped Cream for Topping
- Whip 2 cups whipping cream to stiff peaks. Transfer to a piping bag or freezer bag for later.
Cream Cheese Filling
- Beat softened cream cheese until smooth and lump-free. Gradually add cooled egg yolk mixture and mix until combined. Fold in half of the whipped cream (for the base) until nearly combined, then gently fold in the rest until fully incorporated.
Assemble
- Quickly dip both sides of the ladyfingers in the cooled espresso mixture (do not soak). Arrange in one even layer on the bottom of the serving dish. Spread a layer of cream cheese mixture over the ladyfingers. Repeat with another layer of dipped ladyfingers, then top with more cream cheese mixture.
- Pipe the whipped cream (for the topping) on top. Dust generously with cocoa powder. Refrigerate for at least 4–6 hours (overnight is best) before serving and enjoy!
Notes
- Whip yolks + sugar to ribbon stage (pale yellow, creamy and thick) over gentle heat for a thick, stable base.
- Whip cream to medium-stiff peaks so it folds in smoothly without deflating.
- Chill overnight to let the custard fully firm and slice cleanly.
