Cook Like a Pro: 12 Best Tiramisu Recipes to Try This Week

Written by Clara Bennett in Dessert

Most tiramisù recipes call for mascarpone, but the texture actually hinges on how you whip the eggs and sugar—get that right and you’ll have a cloudlike cream. You’ll find classics and bold twists here, each with clear steps, timing tips, and sensory cues so you won’t guess when it’s ready. Imagine espresso-soaked ladyfingers, cocoa dusting, or a bright lemon lift—pick a version that fits the moment and keep going to master it.

Classic Italian Mascarpone Tiramisu

A dreamy, coffee-soaked classic with silky mascarpone layers — pure Italian comfort in every bite.

Ingredients:

  • 6 large egg yolks
  • 3/4 cup (150 g) granulated sugar
  • 1 cup (240 ml) strong brewed espresso or very strong coffee, cooled
  • 2–3 tablespoons coffee liqueur (optional)
  • 1 1/4 cups (300 g) mascarpone cheese, room temperature
  • 1 1/2 cups (360 ml) heavy cream, cold
  • 1 teaspoon pure vanilla extract
  • About 24–30 ladyfinger biscuits (savoiardi)
  • Unsweetened cocoa powder, for dusting
  • Dark chocolate shavings (optional)

How to Make:

  1. Brew the espresso and let it cool; stir in coffee liqueur if using and set aside.
  2. In a heatproof bowl, whisk together the egg yolks and sugar until smooth.
  3. Place the bowl over a pan of barely simmering water (double boiler) and whisk constantly until the mixture is pale and slightly thickened, about 6–8 minutes; remove from heat and let cool slightly.
  4. Whisk the mascarpone into the slightly cooled yolk mixture until smooth and lump-free.
  5. In a separate bowl, whip the cold heavy cream with vanilla until soft peaks form.
  6. Gently fold the whipped cream into the mascarpone-yolk mixture until fully combined and airy.
  7. Quickly dip each ladyfinger into the cooled espresso for 1–2 seconds (don’t soak) and arrange a single layer in a 9×9-inch (or similar) dish.
  8. Spread half of the mascarpone mixture over the soaked ladyfingers in an even layer.
  9. Repeat with another layer of espresso-dipped ladyfingers and top with the remaining mascarpone mixture.
  10. Smooth the top, cover the dish, and refrigerate for at least 4 hours, preferably overnight, to set and develop flavor.
  11. Just before serving, dust the top generously with unsweetened cocoa powder and add chocolate shavings if desired.

Serve chilled and enjoy — a slice of Italian bliss that’s worth the wait!

Espresso-Soaked Ladyfinger Tiramisu

A classic Italian dessert of coffee-soaked ladyfingers layered with creamy mascarpone—rich, silky, and utterly irresistible.

Ingredients:

  • 6 large egg yolks
  • 3/4 cup (150 g) granulated sugar
  • 1 cup (240 ml) strong espresso, cooled
  • 2 tbsp coffee liqueur (optional)
  • 16–20 ladyfingers (savoiardi)
  • 1 1/4 cups (300 g) mascarpone cheese, room temperature
  • 1 1/4 cups (300 ml) heavy cream, cold
  • 1 tsp vanilla extract
  • Unsweetened cocoa powder, for dusting
  • Dark chocolate shavings (optional)

How to Make:

  1. Brew strong espresso, let it cool, and stir in coffee liqueur if using.
  2. Whisk egg yolks and sugar over a warm water bath (double boiler) until thick, pale, and ribbon-like, about 5–7 minutes; remove from heat and let cool slightly.
  3. Fold mascarpone into the cooled yolk mixture until smooth and lump-free.
  4. In a separate bowl, whip cold heavy cream with vanilla to soft peaks.
  5. Gently fold the whipped cream into the mascarpone mixture until evenly combined.
  6. Quickly dip each ladyfinger into the cooled espresso (don’t soak—just a quick dunk) and arrange a single layer in a 9×9-inch (or similar) dish.
  7. Spread half of the mascarpone cream over the soaked ladyfingers, smoothing gently.
  8. Repeat with another layer of espresso-dipped ladyfingers and the remaining mascarpone cream.
  9. Cover and refrigerate for at least 4 hours, preferably overnight, to let flavors meld and texture set.
  10. Just before serving, dust the top generously with cocoa powder and add chocolate shavings if desired.

Serve chilled and enjoy every creamy, coffee-soaked bite!

Chocolate Lover’s Double Cocoa Tiramisu

A chocolate-lover’s dream: rich, creamy, and double the cocoa in every bite.

Ingredients:

  • 6 large egg yolks
  • 3/4 cup (150 g) granulated sugar
  • 1 cup (240 ml) mascarpone cheese, room temperature
  • 1 cup (240 ml) heavy cream, cold
  • 1/2 teaspoon vanilla extract
  • 1/4 cup (25 g) unsweetened cocoa powder, plus extra for dusting
  • 1/4 cup (25 g) Dutch-process cocoa powder (for deeper chocolate flavor)
  • 1 cup (240 ml) strong brewed coffee or espresso, cooled
  • 2 tablespoons coffee liqueur or dark rum (optional)
  • 24–30 ladyfingers (savoiardi)
  • 3 ounces (85 g) bittersweet chocolate, finely chopped or grated
  • Pinch of salt

How to Make:

  1. Whisk the cooled strong coffee with the coffee liqueur or rum (if using) in a shallow bowl; set aside.
  2. In a heatproof bowl, whisk the egg yolks and granulated sugar until smooth.
  3. Place the bowl over a barely simmering pot of water (double boiler) and whisk constantly for about 5–7 minutes until the mixture is warm and slightly thickened; remove from heat.
  4. Whisk in the mascarpone, pinch of salt, and vanilla until smooth and well combined.
  5. Sift in the unsweetened cocoa and Dutch-process cocoa into the mascarpone mixture and fold gently until evenly incorporated.
  6. In a separate chilled bowl, whip the cold heavy cream to soft peaks.
  7. Fold about one-third of the whipped cream into the chocolate-mascarpone mixture to lighten it, then gently fold in the remaining cream until fully combined and smooth.
  8. Quickly dip each ladyfinger into the coffee mixture for 1–2 seconds — don’t soak them — and arrange a single layer in the bottom of a 9×9-inch (or similar) dish.
  9. Spread half of the chocolate mascarpone mixture evenly over the ladyfingers.
  10. Sprinkle half of the chopped or grated bittersweet chocolate over the first cream layer.
  11. Repeat with another layer of dipped ladyfingers, then the remaining mascarpone mixture.
  12. Smooth the top, cover tightly, and refrigerate for at least 4 hours, preferably overnight, to set and deepen flavors.
  13. Just before serving, dust the top generously with extra cocoa powder and sprinkle the remaining chopped bittersweet chocolate.
  14. Slice and serve chilled.

Finish: Indulge in a slice — every bite is silky, chocolatey bliss.

Lemon Zest Mascarpone Tiramisu

Bright, creamy lemon-mascarpone layers give classic tiramisu a sunny, invigorating twist.

Ingredients:

  • 8 oz (225 g) mascarpone cheese, room temperature
  • 1 cup (240 ml) heavy cream, chilled
  • 1/3 cup (65 g) granulated sugar
  • 1 tsp pure vanilla extract
  • Zest of 2 lemons (about 1-2 tbsp), plus extra for garnish
  • 2 tbsp fresh lemon juice
  • 1 cup strong brewed tea (e.g., chamomile or black), cooled
  • 2–3 tbsp Limoncello or light rum (optional)
  • 24–28 ladyfinger cookies (savoiardi)
  • Powdered sugar for dusting (optional)
  • Fresh berries or mint for garnish (optional)

How to Make:

  1. Whisk together mascarpone, granulated sugar, vanilla, lemon zest, and lemon juice until smooth and slightly thickened.
  2. In a separate bowl, whip the chilled heavy cream to soft peaks.
  3. Gently fold the whipped cream into the mascarpone mixture until fully combined and airy.
  4. Mix the cooled tea with Limoncello or rum if using, tasting to balance brightness and sweetness.
  5. Quickly dip each ladyfinger in the tea mixture for 1–2 seconds—don’t soak them; they should be moist but intact.
  6. Arrange a single layer of dipped ladyfingers in the bottom of an 8×8-inch (20×20 cm) dish or similarly sized serving dish.
  7. Spread half of the lemon-mascarpone cream evenly over the ladyfingers.
  8. Add a second layer of dipped ladyfingers, then spread the remaining cream on top.
  9. Smooth the surface, cover tightly, and refrigerate for at least 4 hours or overnight to set and let flavors meld.
  10. Before serving, dust lightly with powdered sugar, sprinkle extra lemon zest, and garnish with berries or mint if desired.

Enjoy a bright, velvety slice that tastes like sunshine in every bite!

Berry-Infused Mascarpone Tiramisu

A bright, fruity twist on classic tiramisu that layers mascarpone with fresh berries for a light, indulgent dessert.

Ingredients:

  • 8 oz (225 g) mascarpone cheese, chilled
  • 1 cup (240 ml) heavy cream, cold
  • 1/3 cup (65 g) granulated sugar
  • 1 tsp vanilla extract
  • 1 cup mixed berries (strawberries, raspberries, blueberries), plus extra for garnish
  • 2 tbsp berry jam or preserves (optional, for extra flavor)
  • 1 package ladyfingers (about 24–30)
  • 1/2 cup (120 ml) berry juice or strong berry tea, cooled (or diluted berry liqueur)
  • Zest of 1 lemon (optional)
  • Fresh mint leaves for garnish (optional)
  • Cocoa powder or powdered sugar for dusting (optional)

How to Make:

  1. Whip the cold heavy cream with half the sugar until soft peaks form; set aside.
  2. In a separate bowl, beat mascarpone with the remaining sugar and vanilla until smooth and slightly fluffy.
  3. Fold the whipped cream into the mascarpone gently until fully combined and smooth.
  4. Chop most of the berries into bite-sized pieces; reserve a handful for garnish.
  5. If using jam, warm it slightly and stir into the berry juice or tea to make a dipping syrup.
  6. Quickly dip each ladyfinger into the berry liquid for 1–2 seconds — don’t soak them — and line the bottom of an 8×8-inch (20×20 cm) dish.
  7. Spread about half the mascarpone mixture over the soaked ladyfingers.
  8. Scatter half the chopped berries and a sprinkle of lemon zest over the mascarpone layer.
  9. Repeat with another layer of dipped ladyfingers, the remaining mascarpone, and the rest of the chopped berries.
  10. Cover and chill the tiramisu for at least 4 hours, preferably overnight, to let flavors meld.
  11. Just before serving, garnish with reserved whole berries, mint leaves, and a light dusting of cocoa powder or powdered sugar if you like.

Enjoy a spoonful of this bright, creamy berry tiramisu — perfect for summer gatherings or anytime you want a rejuvenating dessert!

Matcha Green Tea Tiramisu

A delicate, creamy twist on the classic — earthy matcha brightens this elegant tiramisu.

Ingredients:

  • 4 large egg yolks
  • 1/2 cup (100 g) granulated sugar
  • 8 oz (225 g) mascarpone cheese, room temperature
  • 1 cup (240 ml) heavy cream, chilled
  • 2–3 teaspoons culinary-grade matcha powder, divided
  • 1/4 cup (60 ml) hot water (for dissolving matcha)
  • 1/4 cup (60 ml) sweetened condensed milk (optional, for extra sweetness and silkiness)
  • 1 package (about 24) ladyfingers (savoiardi)
  • 1/2 cup (120 ml) brewed green tea, cooled (or chilled matcha latte, unsweetened)
  • 1–2 tablespoons sugar (to sweeten the tea, optional)
  • White chocolate shavings or extra sifted matcha for garnish

How to Make:

  1. Whisk egg yolks and 1/2 cup sugar in a heatproof bowl until pale.
  2. Place the bowl over a pot of barely simmering water (double boiler) and whisk constantly for 5–7 minutes until thickened and warm; remove and let cool slightly.
  3. Whisk in the mascarpone until smooth and lump-free.
  4. In a small cup, dissolve 1–2 teaspoons matcha in 1/4 cup hot water; set aside to cool.
  5. In a chilled bowl, whip the heavy cream to soft peaks, folding in the optional sweetened condensed milk if using.
  6. Gently fold the whipped cream into the mascarpone mixture until uniform and airy.
  7. Stir the cooled dissolved matcha into the filling, reserving a little for garnish if you like a layered look.
  8. Sweeten the cooled brewed green tea to taste with 1–2 tablespoons sugar, then let it cool completely.
  9. Quickly dip each ladyfinger into the cooled tea (don’t soak — a second or two per side) and arrange a single layer in an 8×8-inch dish or similar serving dish.
  10. Spread half the matcha mascarpone filling over the soaked ladyfingers evenly.
  11. Repeat with another layer of dipped ladyfingers, then spread the remaining filling on top.
  12. Smooth the surface, then chill the tiramisu for at least 4 hours or overnight to set and let flavors meld.
  13. Before serving, sift a light dusting of matcha over the top and add white chocolate shavings if desired.

Enjoy a slice of this green-tea-kissed tiramisu — creamy, slightly bitter, and utterly irresistible!

Baileys Irish Cream Tiramisu

Baileys Irish Cream Tiramisu — boozy, creamy, and utterly irresistible.

Ingredients:

  • 1 cup strong brewed coffee, cooled
  • 1/4 cup Baileys Irish Cream (plus extra for drizzling, optional)
  • 3 large egg yolks
  • 1/2 cup granulated sugar
  • 8 oz (225 g) mascarpone cheese, room temperature
  • 1 cup heavy cream, cold
  • 1 tsp vanilla extract
  • About 24-30 ladyfinger cookies (savoiardi)
  • Unsweetened cocoa powder, for dusting
  • Dark chocolate shavings (optional)

How to Make:

  1. Stir the cooled coffee and 1/4 cup Baileys together in a shallow dish; set aside.
  2. Whisk the egg yolks and sugar in a heatproof bowl until pale.
  3. Place the bowl over a pot of simmering water (double boiler) and whisk until thickened, about 5–7 minutes; remove and let cool slightly.
  4. Fold the mascarpone into the cooled yolk mixture until smooth.
  5. In a separate bowl, whip the cold heavy cream with vanilla until stiff peaks form.
  6. Gently fold the whipped cream into the mascarpone mixture until fully combined and airy.
  7. Quickly dip each ladyfinger into the coffee-Baileys mix (don’t soak—just a quick dip) and line the bottom of an 8×8-inch dish.
  8. Spread half of the mascarpone mixture over the soaked ladyfingers in an even layer.
  9. Repeat with another layer of dipped ladyfingers and the remaining mascarpone mixture.
  10. Cover and refrigerate for at least 4 hours, preferably overnight, to set and let flavors meld.
  11. Before serving, dust the top generously with cocoa powder and sprinkle chocolate shavings; drizzle a little extra Baileys if you like.
  12. Slice and serve chilled.

Enjoy every boozy, creamy bite — it’s dessert time with a grown-up twist!

Vegan Coconut Cream Tiramisu

Light, airy layers of coconut cream and coffee-soaked ladyfingers — a dairy-free tiramisu that’s pure tropical indulgence.

Ingredients:

  • 2 cups full-fat coconut cream (chilled, scoop solid part)
  • 1 cup canned coconut milk (well shaken)
  • 1/2 cup powdered sugar (or to taste)
  • 1 tsp vanilla extract
  • 1 tbsp maple syrup (optional, for extra sweetness)
  • 1 cup strong brewed coffee or espresso, cooled
  • 2–3 tbsp coffee liqueur or dark rum (optional)
  • 20–24 vegan ladyfingers (store-bought) or 24–30 vegan sponge cake pieces
  • 2–3 tbsp unsweetened cocoa powder, for dusting
  • Toasted shredded coconut, for garnish (optional)
  • Pinch of salt

How to Make:

  1. Chill a mixing bowl and beaters in the fridge for 10 minutes to help whip the coconut cream.
  2. Scoop the solid part of the chilled coconut cream into the cold bowl; reserve the liquid for another use.
  3. Add powdered sugar, vanilla, maple syrup (if using), and a pinch of salt.
  4. Whip the coconut cream until smooth and slightly fluffy, about 2–3 minutes; fold in 1/4 cup of the coconut milk if needed to loosen the texture.
  5. Combine the cooled coffee and coffee liqueur or rum in a shallow dish.
  6. Quickly dip each vegan ladyfinger into the coffee mixture (don’t soak — just a 1–2 second dunk) and lay a single layer in an 8×8-inch or similar dish.
  7. Spread about half of the coconut cream mixture evenly over the soaked ladyfingers.
  8. Repeat with a second layer of dipped ladyfingers and the remaining coconut cream.
  9. Smooth the top, cover, and refrigerate at least 4 hours or overnight to set and let flavors meld.
  10. Before serving, dust generously with cocoa powder and sprinkle toasted shredded coconut if you like.
  11. Slice, serve chilled, and enjoy the creamy, coffee-kissed vegan delight.

A final bite of tropical coffee heaven — enjoy every spoonful!

Pumpkin Spice Autumn Tiramisu

A cozy, autumnal twist on classic tiramisu — think pumpkin, warm spices, and layers of creamy goodness.

Ingredients:

  • 8 oz (225 g) mascarpone cheese, room temperature
  • 1 cup (240 ml) heavy cream, cold
  • 1/2 cup (100 g) granulated sugar
  • 1/2 cup (120 g) pumpkin puree (not pumpkin pie filling)
  • 1 tsp vanilla extract
  • 1 1/2 tsp pumpkin pie spice, plus extra for dusting
  • 1/4 tsp salt
  • 1 cup strong brewed coffee or espresso, cooled
  • 2–3 tbsp coffee liqueur or rum (optional)
  • 24–30 ladyfingers (savoiardi)
  • Unsweetened cocoa powder, for dusting (optional)
  • Toasted chopped pecans or a few whole cinnamon sticks for garnish (optional)

How to Make:

  1. Whisk together cooled coffee and coffee liqueur (if using) in a shallow bowl; set aside.
  2. In a large bowl, beat mascarpone with sugar, pumpkin puree, vanilla, pumpkin pie spice, and salt until smooth and well combined.
  3. In a separate chilled bowl, whip cold heavy cream to medium-stiff peaks.
  4. Gently fold the whipped cream into the mascarpone pumpkin mixture until light and airy.
  5. Quickly dip each ladyfinger into the coffee mixture (1–2 seconds per side) so they’re soaked but not soggy.
  6. Arrange a single layer of dipped ladyfingers in the bottom of an 8×8-inch (20×20 cm) dish or similar serving dish.
  7. Spread half of the pumpkin-mascarpone filling evenly over the ladyfingers.
  8. Repeat with another layer of dipped ladyfingers, then spread the remaining filling on top.
  9. Smooth the top, cover, and refrigerate at least 4 hours or overnight to set and let flavors meld.
  10. Just before serving, dust the top lightly with pumpkin pie spice and/or cocoa powder and sprinkle with toasted pecans or garnish with cinnamon sticks if desired.

Serve chilled and enjoy the warm fall flavors in every creamy bite!

Almond Amaretto Tiramisu

Almond Amaretto Tiramisu — a boozy, nutty twist on the classic that’s silky, fragrant, and impossibly indulgent.

Ingredients:

  • 6 large egg yolks
  • 3/4 cup granulated sugar
  • 1 cup mascarpone cheese, room temperature
  • 1 1/2 cups heavy cream, cold
  • 1 tsp pure vanilla extract
  • 1/3 cup Amaretto liqueur (adjust to taste)
  • 1 cup strong brewed espresso or very strong coffee, cooled
  • 1/4 cup almond liqueur or additional Amaretto (optional for extra almond flavor)
  • 24–30 ladyfingers (savoiardi)
  • 1/2 cup sliced or slivered almonds, toasted
  • Cocoa powder, for dusting
  • Whole toasted almonds or chocolate shavings, for garnish (optional)

How to Make:

  1. Whisk the egg yolks and granulated sugar in a heatproof bowl until pale and slightly thick.
  2. Set the bowl over a pot of simmering water (double boiler) and whisk constantly for about 5–7 minutes until the mixture is warm and a bit thickened; remove and let cool slightly.
  3. Fold the mascarpone into the cooled egg-sugar mixture until smooth and lump-free.
  4. In a separate chilled bowl, whip the heavy cream with vanilla until stiff peaks form.
  5. Gently fold the whipped cream into the mascarpone mixture until fully combined and airy.
  6. Combine the cooled espresso with Amaretto (and almond liqueur if using) in a shallow dish.
  7. Quickly dip each ladyfinger into the coffee mixture (do not soak — just a 1–2 second dip per side) and arrange a single layer in an 8×8-inch or similar baking dish.
  8. Spread half of the mascarpone mixture evenly over the soaked ladyfingers.
  9. Sprinkle half of the toasted sliced almonds over the mascarpone layer.
  10. Repeat with another layer of dipped ladyfingers and the remaining mascarpone mixture.
  11. Smooth the top, cover, and refrigerate for at least 4 hours or ideally overnight to set and develop flavor.
  12. Just before serving, dust the top generously with cocoa powder, sprinkle the remaining toasted almonds, and add chocolate shavings or whole toasted almonds if desired.
  13. Slice and serve chilled.

Enjoy the almond-kissed, boozy delight — it’s tiramisu with a nutty twist that disappears fast!

Nutella Hazelnut Tiramisu

A decadent, chocolate-hazelnut twist on classic tiramisu — creamy, layered, and impossible to resist.

Ingredients:

  • 1 cup heavy cream, cold
  • 8 oz mascarpone, room temperature
  • 1/2 cup Nutella (plus extra for drizzling)
  • 1/3 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup strong brewed coffee or espresso, cooled
  • 2 tbsp coffee liqueur (optional)
  • 24–30 ladyfingers (savoiardi)
  • 1/3 cup toasted hazelnuts, chopped
  • Unsweetened cocoa powder, for dusting
  • Chocolate shavings (optional)

How to Make:

  1. Whip the cold heavy cream in a bowl until soft peaks form.
  2. In a separate bowl, beat mascarpone with powdered sugar and vanilla until smooth.
  3. Fold whipped cream gently into the mascarpone mixture until combined.
  4. Warm the Nutella slightly (10–15 seconds in microwave) to loosen, then fold most of it into the mascarpone mixture, leaving a little for drizzling.
  5. Mix cooled coffee with the coffee liqueur in a shallow dish.
  6. Quickly dip each ladyfinger into the coffee mixture (1–2 seconds each) and arrange a single layer in an 8×8-inch or similar dish.
  7. Spread half of the Nutella-mascarpone cream over the ladyfingers evenly.
  8. Sprinkle half of the chopped toasted hazelnuts over the cream.
  9. Repeat with another dipped ladyfinger layer, then spread the remaining cream on top.
  10. Drizzle remaining Nutella over the top, dust with cocoa powder, and add chocolate shavings if using.
  11. Refrigerate for at least 4 hours or overnight to set and let flavors meld.
  12. Before serving, sprinkle remaining chopped hazelnuts and give one last light dusting of cocoa.

Enjoy a slice — rich, nutty, and utterly indulgent!

No-Bake Mini Jar Tiramisu

A perfectly portioned, no-bake mini jar tiramisu that’s creamy, coffee-kissed, and ready in minutes — great for parties or sweet solo treats.

Ingredients:

  • 8 oz (225 g) mascarpone cheese, room temperature
  • 1 cup (240 ml) heavy cream, cold
  • 1/2 cup (60 g) powdered sugar
  • 1 tsp vanilla extract
  • 1 cup strong brewed coffee or espresso, cooled
  • 2–3 tbsp coffee liqueur (optional)
  • 18–24 mini ladyfingers (or regular ladyfingers broken to fit jars)
  • Unsweetened cocoa powder, for dusting
  • Dark chocolate shavings (optional)
  • 6–8 small jars or ramekins (4–6 oz / 120–180 ml each)

How to Make:

  1. In a bowl, whisk mascarpone with powdered sugar and vanilla until smooth and lump-free.
  2. In a separate bowl, whip cold heavy cream to soft peaks, then gently fold into the mascarpone mixture until light and creamy.
  3. Combine cooled coffee and coffee liqueur (if using) in a shallow dish.
  4. Quickly dip each ladyfinger into the coffee mixture for 1–2 seconds — don’t soak them or they’ll get soggy.
  5. Place a layer of dipped ladyfingers in the bottom of each jar to cover the base.
  6. Spoon or pipe a generous layer of the mascarpone cream over the ladyfingers.
  7. Repeat with another layer of dipped ladyfingers and finish with a top layer of mascarpone cream.
  8. Smooth the tops, cover the jars, and chill in the refrigerator for at least 2 hours (overnight is best for melded flavors).
  9. Before serving, dust each jar with cocoa powder and add chocolate shavings if desired.

Enjoy these cute, creamy mini tiramisus — grab a spoon and immerse yourself!

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