Tiramisu is an easy Italian dessert made with coffee-soaked ladyfingers and a whipped, creamy filling. My version also includes a rich chocolate ganache layer before dusting with cocoa for garnish.
My easy tiramisu recipe is not exactly traditional, but I think you will like the few upgrades I made to the classic. For starters, I use brown sugar to sweeten the filling, instead of white sugar. A darker sweetener complements the rich cocoa and coffee components. I got this idea from Fuzz and Buzz, who uses turbinado sugar in their recipe.
Another twist is the chocolate ganache layer. If you find smoothing the cream perfectly flat to be difficult, pouring the warm ganache over top will ensure you get a smooth top without the fuss. It also creates a lower moisture barrier between the cream and the cocoa powder dusting, which is great if you’re planning to prepare this dessert ahead of serving. I have found the cocoa layer is undisturbed even a few days later after sitting in the fridge.
Before I made this tiramisu, I actually thought I wasn’t a big tiramisu fan. But after having so much fun making this quick dessert and adding my own touches, like the ganache layer, I took a bite and fell in love.
If you like a more punchy coffee flavor beyond the quick dip the ladyfingers get, a talented culinary friend of mine suggested adding espresso powder to the ganache. I think this would be a great addition if you or those you’re serving this tiramisu to love coffee.
What do you need to make tiramisu?
Tiramisu calls for a few simple ingredients, most of which you may already have on hand.
- Ladyfinger biscuits
- Mascarpone
- Heavy whipping cream
- Brown sugar
- Brandy or rum
- Coffee
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Tips:
I like using homemade ladyfingers, rather than store bought. My ladyfinger recipe is so easy, they are worth making fresh instead of buying.
I used a 9-inch springform pan, but you could use an 8×8 casserole dish or any other small pan.
📖 Recipe
Easy Tiramisu
Ingredients
Tiramisu
- 1 cup mascarpone (8 oz)
- 1 ¼ cup heavy whipping cream chilled
- ¼ teaspoon kosher salt
- ⅜ cup light brown sugar (85 grams) not packed
- 2 teaspoon vanilla extract
- 1 tablespoon brandy or rum
- 20-25 ladyfingers
- 1 ¼ cup strong brewed coffee cooled
Ganache layer
- 200 grams semisweet chocolate chips
- 100 grams heavy whipping cream
- Dutch process cocoa powder for dusting
Instructions
- Prepare a 9-inch springform pan with a strip of acetate or parchment around the outside. I used a 4-inch wide acetate strip.
- Beat mascarpone and ¼ cup of the heavy cream with a hand mixer until smooth. Add vanilla, brandy and salt. Beat until combined.
- In the bowl of a stand mixer fitted with a whisk attachment, combine remaining heavy cream with the brown sugar. Beat until medium peaks.
- Add the mascarpone mixture to the whipped cream mixture and beat until combined.
Assemble
- Quickly dip half of the ladyfingers into the coffee to create a single layer in the bottom of the pan. Top with half of the cream mixture. Dip the rest of the ladyfingers into the coffee and create another layer. Top with remaining cream mixture and smooth top.
Make the ganache
- Melt chocolate and cream together over a bain-marie. Remove from heat and cool for 5 minutes. Pour over top of tiramisu.
- Chill for at least 3 hours or overnight.
- Just before serving, dust the top of the tiramisu with cocoa powder.
