This authentic Tiramisu Recipe is a coffee-flavored dessert perfect for any occasion. 

Tiramisu | Kita Roberts

Looking for the best tiramisu recipe?

This classic tiramisu recipe comes with a fun twist – Marsala wine. The wine contains hints of caramel, vanilla, and a gentle oakiness, making it perfect for this tiramisu recipe and our chicken marsala recipe. 

This easy tiramisu recipe is a boozy chocolatey treat, like our chocolate whiskey cake and chocolate whiskey pudding, but with layers of ladyfingers and a creamy filling. Every bite is a magical moment – simple, delicious, and a perfect treat for any occasion!

What Is Tiramisu? 

Tiramisu, also known as “Tuscan Trifle,” is a classic Italian dessert with a custard-like texture that originated in Treviso, Italy. It’s similar to our budino recipe but with coffee-soaked ladyfingers. 

While its precise origins are debated, research suggests it emerged in the late 1960s or early 1970s, refuting myths linking it to the 17th century. Some tales connect it to The Grand Duke Cosimo de’ Medici III, who encountered a similar dish called the “Duke’s Soup” in Tuscany and popularized it in Florence.

However, the Tiramisu we recognize today didn’t take shape until the 1970s when it was accidentally crafted at Le Beccherie, an Italian restaurant. Initially more custard than cake, variations over time led to the now-famous layered cake design. Tiramisu, translating to “pick me up” due to the addition of espresso, boasts a unique flavor profile.

Tiramisu gained widespread popularity in Italian establishments, eventually transcending borders and reaching global acclaim. By the early 1980s, it became a favored dessert in New York City’s Italian restaurants and bakeries, later spreading across the United States. 

The classic Italian tiramisu we all know and love today consists of layers of creamy mascarpone cheese, coffee-soaked ladyfingers, and raw eggs, finished with a dusting of cocoa powder. 

Why you’ll love this recipe

It’s the perfect sweet escape for those who crave a classic, no-fuss Italian delight. This easy indulgence can be made ahead of time, allowing you to enjoy a timeless classic any time you like! 

Tiramisu | Kita Roberts


  • Egg yolks
  • Sugar
  • Marsala wine – This is the secret ingredient to our tiramisu. Adds hints of caramel, vanilla, and a gentle oakiness. 
  • Heavy cream
  • Mascarpone cheese
  • Brewed very strong coffee
  • Vanilla
  • Packaged lady fingers – Savoiardi biscuits are the perfect Italian ladyfingers for this recipe. You could also make homemade ladyfingers if you have the time. 
  • Cocoa powder (for dusting) – Use unsweetened cocoa powder. 

How to Make Homemade Tiramisu 

To whip up this delicious tiramisu recipe, begin by whisking egg yolks and sugar in a double boiler until they turn a pale yellow. Set the bowl over simmering water, mix in wine, and cook until the mixture thickens, aiming for a curd-like consistency but not overly solid.

After removing it from the heat, cool the mixture with plastic wrap directly on top, then refrigerate until thoroughly chilled. In a big bowl, smoothly blend mascarpone cheese with the cooled egg mixture, creating a velvety texture that forms the base of your tiramisu.

With a stand mixer fitted with the whisk attachment, whip heavy whipping cream with sugar until soft peaks form, then gently fold this into the mascarpone mixture. Cover and refrigerate the blend for 1 to 2 hours to let the flavors meld and set. Assemble the tiramisu layers by placing ladyfingers in an even layer at the bottom of the baking dish, spooning a delicate coffee mixture over them, and alternating with layers of mascarpone until the dish is full.

Let the tiramisu set in the fridge for a minimum of 2 hours, allowing the flavors to meld and intensify. Before serving, dust the top with cocoa powder, adding the perfect finishing touch to this indulgent treat. Remember to savor it within 24 hours for the utmost freshness, especially with the ladyfingers.

Tiramisu | Kita Roberts

Expert Recipe Tips 

  • Instead of coffee-soaked ladyfingers, use espresso-soaked ladyfingers for a more intense flavor. 
  • Make sure you only whip the cream and sugar into soft peaks. Stiff peaks will make it harder for the mixture to incorporate. 

How to Store Leftovers & Reheat

Store leftover tiramisu in an airtight container or in the same baking dish you used to make the dessert. Store it in the fridge for up to 4 days.

Recipe FAQs

What’s the purpose of marsala wine in this recipe?

Marsala wine offers a rich and complex flavor profile that adds depth and warmth to dishes. It typically features notes of dried fruit, such as figs, dates, or raisins, along with a subtle nuttiness. The wine undergoes a unique aging process, often in wooden casks, which imparts additional layers of complexity, including hints of caramel, vanilla, and a gentle oakiness. The result is a versatile wine that balances sweetness with a touch of earthiness, making it an excellent choice for both savory and sweet recipes.

Do I have to use marsala wine?

Nope! You can use dark rum, the typical alcohol for tiramisu. Or, you can use coffee liqueur for even more coffee flavor. 

Can I make this recipe ahead of time?

Yes! Make it 1-2 days ahead of time, and allow the alcohol-soaked ladyfingers to soak into the creamy filling for a burst of boozy goodness. 

More No-Bake Recipes

With simple ingredients and intense flavors, this delicious tiramisu recipe will become your new favorite treat. If you try this recipe, please rate the recipe card and leave a comment down below to help out the next reader! 

Tiramisu | Kita Roberts

Tiramisu Recipe

The classic Italian tiramisu we all know and love today consists of layers of creamy mascarpone cheese, coffee-soaked ladyfingers, and raw eggs, finished with a dusting of cocoa powder.
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Author: Kita
3 hours 15 minutes
Serves: 12 servings


  • 5 egg yolks
  • 1/4 cup Sugar - plus 4 tbs, divided
  • 3/4 cups Marsala Wine - divided
  • 1 cup heavy cream
  • 1 lbs Mascarpone Cheese - room temp
  • 1-1/2 cup brewed very strong coffee
  • 1 tbsp vanilla
  • 24 packaged ladyfingers**
  • Cocoa Powder - For Dusting


  • In the bowl of a double boiler, whisk the egg yolks with 1/4 cup sugar until they are pale yellow. 
  • Place the bowl over a pot of simmering water. Whisk in the 1/2 cup wine, cooking until thick, stirring often until thick enough to coat a spoon (almost like curd but not quit that solid). Remove from heat. 
  • Lay plastic wrap directly on the surface of the egg mixture and let cool. Place in fridge to cool completely.
  • In a large bowl, stir together the mascarpone cheese and the egg mixture until smooth.
  • In the bowl of your stand mixer fitted with the whisk attachment, whip the heavy cream with the remaining 4 tbs sugar until soft peaks form. Fold the whipped cream into the mascarpone mixture. Cover with plastic wrap and place in fridge for 1 to 2 hours to set.
  • Arrange the first layer over lady fingers in a single row in one single 9 x 13 pan or in several smaller serving dishes (if desired). 
  • Mix 1 1/2 cups coffee with the remaining wine and the vanilla. 
  • Spoon a tiny bit over the lady fingers (too much and they will fall apart). Spread a layer of the mascarpone mixture over the lady fingers and repeat with another layer as needed until your dish is full. 
  • Let set in fridge a 2 hours before serving.
  • Dust with cocoa powder before serving. Serve withing 24 hours, as those lady fingers will start to become mushy if not eaten quickly.


Calories: 386kcal | Carbohydrates: 21g | Protein: 6g | Saturated Fat: 16g | Cholesterol: 194mg | Sodium: 65mg | Sugar: 5g

Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.

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  1. Wow! This sounds like an amazing weekend. My husband and I just got back from a couples weekend with our best friends. A 5 day weekend at a horse ranch in the rolling hills of Wisconsin. It was a perfect time to relax and recharge. “A few adventures here and there” a great quote and so incredibly true! Thanks for sharing all about your adventure. Maybe one of these days I will be brave enough to ski 😉

  2. WOW! What a weekend, you luckys! My husband would flip if I suggested a getaway like yours. And that gorgeous Tiramisu to go with it!

  3. I love your little getaway! That room sounds so worth it. I’ll try to talk my other half into taking me to visit! After all, we do need to get out of town for awhile. I’m going bonkers…

    I remember my first entire season snowboarding. Me and that lift did not get along. I’m surprised I didn’t break any bones.

    Your tiramisu is gorgeous by the way. I’d totally eat it.

  4. The Italian version of ladyfingers are called savoirdi, and are indeed different! There’s no confusing the two. This is one beautiful tiramisu, and a lovely post. I hope the hotel rebuilds.

  5. Michelle Vazquez says:

    I wish you had added a picture of that waterfall!!! It sounds like a wonderful weekend and one i would enoy:) Love the Tiramisu recipe. i will absolutely make it.

  6. Christiane ~ Taking On Magazines says:

    Ok, what I tried to tell you before and will retype because I love you so much is that I love the sound of that town. I’m going to check and see if it’s remotely close to where Hubby’s family lives. Maybe we can visit too. I also asked what making pizza was, other than the food thing. And finally, I told you that tiramisu is Hubby’s favorite dessert. He’d say that he doesn’t care what kind of ladyfingers are used to make it as long as it’s made. 🙂

  7. oh your pictures are making me want to drop everything and set out on an adventure. But I’ll need to pack this tiramisu in my bag, because I’m DYING over this!!

  8. What a great weekend!! Your pictures are beautiful. That sunset just makes me happy. I need to try making Tiramisu one of these days. Yours looks amazing!!

  9. You deserved that upgrade! It’s nice to treat yourself every now and again. Glad you had such a wonderful getaway…and brought home the inspiration for this beautiful tiramisu!

  10. Holy cow! That looks like an amazing weekend! Your photos as always, are breathtaking!

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