Imagine the flavors of coffee, chocolate, and a hint of rum all dancing in your mouth. Yes, you’ll get that harmony of flavors in my tiramisu cake recipe.

Best of all, this Italian dessert requires no baking, making it easy to serve at your next special gathering or family dinner if you want to impress!

A square of tiramisu served on a white plate, sprinkled with cocoa powder. In the background, a larger dish of tiramisu is visible, along with a strainer filled with cocoa powder. The scene is set on a light surface.
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Tiramisu cake is a standout dessert because it provides a unique flavor that no other standard cake can offer. There are quite a few steps when making this recipe, but trust me, it’s totally worth the work! The combination of mascarpone cream, coffee, and chocolate provides that rich yet balanced flavor. With the layers of ladyfingers and cream, the texture feels rich and indulgent yet airy and light.

There’s no baking required, making this delightful dessert easy to serve on any occasion when you’re in a pinch.  Preparation also becomes easy since the creamy layers of the cake give you an excuse not to make extra frosting. 

If you want to ditch the standard birthday cake, try making a tiramisu cake. It will provide a unique and enjoyable dessert that will make someone feel extra special.

Looking for some good cake dessert ideas? Try the Effortless Cherry Dump Cake or the Dreamy No-Bake Strawberry Angel Food Cake.

gina cooking in the kitchen

Ingredients Need To Make This Recipe

Before we make the tiramisu cake, here are some ingredients that you need to gather!

Ingredients for tiramisu laid out, including eggs, mascarpone, ladyfingers, cocoa powder, sugar, heavy cream, espresso, vanilla extract, Grand Marnier, coffee extract, and a pinch of salt, all arranged on a white surface.
  • Espresso: The strong coffee flavor of espresso helps bring the signature taste of the cake. You’ll need about one to 1-1/2 cups of this coffee to dip your ladyfingers in. You can brew whole espresso beans for that fresh flavor or look for coffee brands that say “espresso at the grocery store.
  • Grand Marnier liqueur: You’ll need about three tablespoons of this orange-flavored liqueur to complement the coffee flavor in the ladyfinger dip. This ingredient is available at the liquor section of your nearest grocery store.
  • Ladyfingers: These oval-shaped, light sponge cakes provide the structure of your cake, absorbing the coffee flavor and holding the mascarpone cream in every layer. They’re typically available at grocery stores’ baking aisles or dedicated dessert aisles. If you’re looking for high-quality ladyfinger brands like Savoiardi, check your nearest Italian or specialty food store.
  • Mascarpone: The creamy texture of the mascarpone makes the cake feel rich, which pleasantly contrasts the ladyfingers’ airy texture. The mascarpone’s mild sweetness balances the boldness of the coffee while providing a stable structure of the cream layers. You can find this ingredient in the grocery store’s dairy section or specialty stores.
  • Rum: This ingredient adds more depth to the cream and balances the overall flavors of the cake. Check the liquor section of your nearest grocery store. Choose dark rum for that richer flavor or light rum for that milder taste.
  • Eggs: You’ll need egg yolks to make a creamy mascarpone mixture and egg whites to add an airy texture. Choose fresh eggs at your grocery store’s dairy section to ensure quality.
  • White sugar: This ingredient is often whisked with egg yolks and egg whites to make the mixture creamier, more stable, and fluffier. Look for granulated white sugar in the grocery store’s baking aisle because it dissolves more easily than brown sugar. 
  • Salt: For this recipe, I add a pinch of salt to the egg whites for better volume and structure. I recommend looking for table salt or fine sea salt in the seasoning section or baking aisle of the grocery store.
  • Heavy Cream: This ingredient adds more richness and creaminess to the mascarpone mixture. At the dairy section of your grocery store, look for heavy cream with high fat content to whip easily.
  • ​​​​​Vanilla extract: This flavorful liquid adds a hint of aroma to the heavy cream, further enhancing the total taste. Visit your nearest grocery store and look for pure vanilla extract to ensure the best flavor.
  • Unsweetened cocoa powder: You’ll need this ingredient to dust the top layer of your tiramisu cake for that visual appeal. Look for unsweetened cocoa powder because it provides a chocolatey flavor without making the cake taste too sweet. You can find this item in the grocery store’s baking aisle.

Can I Substitute the Rum?

Yes, you can use other flavorings or extracts in replacement for the rum. Such options include almond extract, fruit juices, and nut-flavored syrup.

What is Mascarpone?

Mascarpone is an Italian soft cheese made from cow’s milk cream. It has a creamy texture with a mild sweet flavor, perfect for tiramisu and other classic desserts like cheesecake.

What are Ladyfingers?

Also known as Savoiardi, ladyfingers are Italian light, delicate sponge cakes shaped like fingers. They can soak the liquids and flavors well, hence a key ingredient for tiramisu.

Can I Substitute the Coffee?

Yes, you can substitute coffee with other ingredients in tiramisu. Choose hot chocolate for something chocolatey or strongly brewed tea for that unique flavor without the caffeine.

📝 Note: You can find the full recipe with ingredients and measurements in the recipe card located at the bottom of this post.

How To Make Tiramisu Cake

Now that you have the ingredients, let’s start making tiramisu cake!

number one
  • Mix the espresso and Grand Marnier in a shallow bowl.
  • Quickly dip each ladyfinger, one at a time, into the espresso mixture. Just a quick dip on both sides—don’t let them get too soggy or they will fall apart.
  • Arrange the dipped ladyfingers in the bottom of the baking dish, forming a solid layer. If needed, cut some ladyfingers to fit.
number two
  • In a large bowl, use a mixer to briefly beat the mascarpone and rum together on medium speed until combined. Be careful not to overmix. Set aside.
number three
  • Set up a double boiler by placing a heatproof bowl over a small pot of simmering water (medium-low heat). Make sure the water doesn’t touch the bowl.
  • In the bowl, whisk the egg yolks and 1/4 cup of sugar together until light and foamy (about 5 minutes). Remove from heat and pour the yolk mixture into the mascarpone. Mix on medium speed until smooth.
A white bowl filled with creamy, yellow cake batter. An electric hand mixer with batter-coated beaters rests on the rim. The background is a light, textured surface.
number four
  • In a separate bowl, use a mixer to whip the heavy cream and vanilla extract on medium-high speed until medium peaks form (about 3 minutes). Medium peaks will be soft but hold their shape.
  • Gently fold the whipped cream into the mascarpone mixture.
A mixing bowl with yellow and white batter. A pair of electric mixer beaters rests on the side, ready to blend the ingredients. The bowl is placed on a light-colored surface.
A white mixing bowl filled with creamy, smooth, whipped frosting. A striped cloth is partially visible beside the bowl on a light surface.
number 5
  • In another clean bowl, use a mixer to beat the egg whites and salt on medium-high speed until foamy (about 1 minute).
  • Gradually add the remaining 1/4 cup of sugar, then increase the speed to high and beat until stiff peaks form (about 4-5 minutes). Stiff peaks stand up straight when you lift the whisk.
  • Gently fold the egg whites into the mascarpone mixture.
A close-up of a mixer with beaters in a bowl of fluffy whipped cream. The cream is smooth and glossy, and the mixer is partially wrapped in a beige cloth. The background is a light, textured surface.
A bowl of fluffy whipped cream sits next to a whisk on a light-colored countertop.
A whisk with a light blue handle rests in a white mixing bowl filled with creamy batter. The batter is smooth and has a pale yellow color, swirling around the utensil. The background is a light, textured surface.
number 6
  • Spread half of the mascarpone mixture evenly over the first layer of ladyfingers.
  • Dip the remaining ladyfingers in the espresso mixture, as before, and arrange them on top of the mascarpone layer. Press them down gently.
  • Spread the remaining mascarpone mixture evenly on top of the second layer of ladyfingers.
A white rectangular baking dish filled with smooth, creamy cheesecake batter. A striped cloth partially visible at the bottom left adds a cozy touch. The dish is set on a light gray textured surface.
A white rectangular dish containing a layer of coffee-soaked ladyfinger biscuits, partially covering a layer of cream. A striped cloth napkin is visible at the edge. The surface is a textured light gray.
A rectangular white dish filled with smooth, creamy frosting, placed on a light-colored surface. A beige cloth is partially visible on the left side of the dish.
number seven
  • Refrigerate the tiramisu, uncovered, for 2-3 hours. After that, sift a thick layer of unsweetened cocoa powder over the top.
  • Cover the dish with plastic wrap or foil and refrigerate for at least 8-9 more hours (or up to 1 day).
A white rectangular dish filled with tiramisu, topped with a generous dusting of cocoa powder. A small sieve filled with more cocoa powder is placed nearby, along with a leaf-shaped coaster on a light surface.

Tips for the Best Tiramisu

  • Quickly Dip the Ladyfingers: Don’t soak the ladyfingers for too long in the espresso mixture. A quick dip on each side is enough to avoid soggy layers. The ladyfingers should still hold their shape after being dipped.
  • Use Cold Mascarpone: Keep your mascarpone cheese cold until you’re ready to mix it. This helps the mixture stay thick and creamy without becoming runny.
  • Whisk the Egg Yolks Properly: When whisking the egg yolks and sugar over heat, make sure the water in the double boiler doesn’t touch the bowl. Whisk until the mixture is light and foamy, which will give the mascarpone cream a smooth texture.
  • Gently Fold the Whipped Cream: When adding the whipped cream to the mascarpone mixture, fold it in gently to keep the cream light and fluffy. This ensures your tiramisu has a soft, airy texture.
  • Chill for Best Flavor: Let your tiramisu chill in the fridge for at least 8 hours, or ideally overnight. This gives the flavors time to meld together and the dessert to set properly, resulting in a richer taste.
Slices of tiramisu on white plates, dusted with cocoa powder, sit on a light table. A fork with a piece of tiramisu rests on the nearest plate. A larger dish of tiramisu is visible in the background.

Storing Leftovers

Refrigerating Leftovers: Tiramisu is best when stored in the refrigerator. Cover it tightly with plastic wrap or aluminum foil to prevent it from drying out. It will stay fresh for up to 3 days in the fridge.

Freezing Tiramisu: If you plan to freeze, it’s a good idea to portion the tiramisu into individual servings before freezing. This makes it easier to thaw and serve later. Wrap each portion tightly in plastic wrap and place it in an airtight container or a freezer-safe bag. Freeze for Up to 3 Months: Tiramisu can be frozen for up to 3 months. The texture may change slightly, especially with the cream, but it will still be delicious!

Thawing: When ready to serve, thaw the tiramisu overnight in the refrigerator. Avoid thawing at room temperature for the best texture.

Note: While freezing is possible, tiramisu is best enjoyed fresh or after being refrigerated for a day, as the flavors develop beautifully when chilled. However, I had frozen some of this recipe when I made this post. When Helena hit our area, we lost power for a week and a half, and my freezer started to thaw. This tiramisu was an amazing treat during a very difficult time.

A slice of creamy tiramisu on a white plate, dusted with cocoa powder. A silver fork is placed on top, and a beige cloth napkin is in the background.

✝️ Biblical Reflections Table Talk

Tiramisu Cake is a beautiful combination of delicious layers, with each one adding to the richness and flavor of the dessert. This layering process can remind us of how God works in our lives, renewing us daily through His grace. In 2 Corinthians 4:16, it says, “Therefore we do not lose heart. Though outwardly we are wasting away, yet inwardly we are being renewed day by day.” Just as this cake’s layers come together to create a delightful whole, God is constantly renewing us, layer by layer, through His love and mercy. As you enjoy this dessert, reflect on the ways God is transforming your life and how you can share His renewing grace with others through acts of hospitality.

⚖️ Need a big batch to feed a crowd? You can easily change the number of servings in the recipe card below by tapping 2x or 3x. The ingredient measurements will automatically double or triple. You can then tap print and there you have it, a recipe for a crowd.

Do you have a question about the recipe? Feel free to ask in the comments below. I’m here to help!

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A slice of tiramisu on a stack of white plates, dusted with cocoa powder. A fork rests beside the dessert. A second plate with another slice is visible in the background, set on a light-colored tablecloth.

Tiramisu Cake Step-By-Step

Prep Time: 30 minutes
Chill: 12 hours
Total Time: 12 hours 30 minutes
Servings: 12 servings
The combination of delicate, coffee-soaked ladyfingers and creamy mascarpone mixture provides every layer of tiramisu cake a delightful dessert treat that everybody loves.

Note: Be sure to read through the recipe’s post for tips and details about this recipe.

Ingredients
 

  • 1 cup espresso, strong
  • 5 tablespoons Grand Marnier
  • 40-45 ladyfingers
  • 16 ounces mascarpone, cold
  • 2 tablespoons spiced rum, you could also use dark rum if you prefer
  • 4 egg, whites
  • 4 egg, yolks
  • 1/2 cup granulated sugar, divided
  • 2 cups heavy cream or heavy whipping cream, cold
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1/3 cup unsweetened dark cocoa powder, for dusting

Instructions
 

Prep Baking Dish

  • You’ll need a 9×13-inch baking dish or something similar with a capacity of at least 12-14 cups. Set it aside.

Dip First Layer of Ladyfingers

  • Mix the espresso and Grand Marnier in a shallow bowl.
    1 cup espresso, 5 tablespoons Grand Marnier
  • Divide the ladyfingers in half and set the other half aside for later. Quickly dip each ladyfinger, one at a time, into the espresso mixture. Just a quick dip on both sides—don’t let them get too soggy or they will fall apart.
    40-45 ladyfingers
  • Arrange the dipped ladyfingers in the bottom of the baking dish, forming a solid layer. If needed, cut some ladyfingers to fit.

Make Mascarpone Cream

  • In a large bowl, use a mixer to briefly beat the mascarpone and rum together on medium speed until combined. Be careful not to overmix. Set aside.
    16 ounces mascarpone, 2 tablespoons spiced rum

Prepare Egg Yolks

  • Set up a double boiler by placing a heatproof bowl over a small pot of simmering water (medium-low heat). Make sure the water doesn’t touch the bowl.
  • In the bowl, whisk the egg yolks and 1/4 cup of sugar together until light and foamy (about 5 minutes). Remove from heat and pour the yolk mixture into the mascarpone. Mix on medium speed until smooth.
    4 egg, 1/2 cup granulated sugar

Whip the Heavy Whipping Cream

  • In a separate bowl, use a mixer to whip the heavy cream and vanilla extract on medium-high speed until medium peaks form (about 3 minutes). Medium peaks will be soft but hold their shape.
    2 cups heavy cream or heavy whipping cream, 1/2 teaspoon vanilla extract
  • Gently fold the whipped cream into the mascarpone mixture.

Whip Egg Whites

  • In another clean bowl, use a mixer to beat the egg whites and salt on medium-high speed until foamy (about 1 minute).
    4 egg, 1/8 teaspoon salt
  • Gradually add the remaining 1/4 cup of sugar, then increase the speed to high and beat until stiff peaks form (about 4-5 minutes). Stiff peaks stand up straight when you lift the whisk.
  • Gently fold the egg whites into the mascarpone mixture.

Assemble the Tiramisu

  • Spread half of the mascarpone mixture evenly over the first layer of ladyfingers.
  • Dip the remaining ladyfingers in the espresso mixture, as before, and arrange them on top of the mascarpone layer. Press them down gently.
  • Spread the remaining mascarpone mixture evenly on top of the second layer of ladyfingers.

Chill and Add Cocoa Powder:

  • Refrigerate the tiramisu, uncovered, for 2-3 hours.
  • After the terimisu has chilled 3 hours, sift a thick layer of unsweetened cocoa powder over the top.
  • Cover the dish with plastic wrap or foil and refrigerate for at least 8-9 more hours (or up to 1 day).

Serve

  • When ready to serve, use a sharp knife to slice the tiramisu. Wipe the knife between cuts for neat slices.
  • Use a small spatula to lift the pieces out of the dish.

Notes

Tips for the Best Tiramisu
  • Quickly Dip the Ladyfingers: Don’t soak the ladyfingers for too long in the espresso mixture. A quick dip on each side is enough to avoid soggy layers. The ladyfingers should still hold their shape after being dipped.
  • Use Cold Mascarpone: Keep your mascarpone cheese cold until you’re ready to mix it. This helps the mixture stay thick and creamy without becoming runny.
  • Whisk the Egg Yolks Properly: When whisking the egg yolks and sugar over heat, make sure the water in the double boiler doesn’t touch the bowl. Whisk until the mixture is light and foamy, which will give the mascarpone cream a smooth texture.
  • Gently Fold the Whipped Cream: When adding the whipped cream to the mascarpone mixture, fold it in gently to keep the cream light and fluffy. This ensures your tiramisu has a soft, airy texture.
  • Chill for Best Flavor: Let your tiramisu chill in the fridge for at least 8 hours, or ideally overnight. This gives the flavors time to meld together and the dessert to set properly, resulting in a richer taste.
Refrigerating Leftovers
Tiramisu is best when stored in the refrigerator. Cover it tightly with plastic wrap or aluminum foil to prevent it from drying out. It will stay fresh for up to 3 days in the fridge.
Freezing Tiramisu
If you plan to freeze, it’s a good idea to portion the tiramisu into individual servings before freezing. This makes it easier to thaw and serve later.
Wrap each portion tightly in plastic wrap and then place it in an airtight container or a freezer-safe bag.
Freeze for Up to 3 Months: Tiramisu can be frozen for up to 3 months. The texture may change slightly, especially with the cream, but it will still be delicious!
Thawing: When ready to serve, thaw the tiramisu overnight in the refrigerator. For the best texture, avoid thawing at room temperature.
Note: While freezing is possible, tiramisu is best enjoyed fresh or after being refrigerated for a day, as the flavors develop beautifully when chilled. However, I had frozen some of this recipe when I made this post. When Helena hit our area, we lost power for a week and a half, and my freezer started to thaw. This tiramisu was an amazing treat during a very difficult time.
Serving: 1serving, Calories: 545kcal, Carbohydrates: 36g, Protein: 12g, Fat: 38g, Saturated Fat: 22g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.01g, Cholesterol: 273mg, Sodium: 155mg, Potassium: 181mg, Fiber: 1g, Sugar: 12g, Vitamin A: 1475IU, Vitamin C: 0.3mg, Calcium: 116mg, Iron: 2mg
Course: Dessert
Author: Gina Dickson
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