Tiramisu is one of those desserts that feels indulgent and elegant, yet it can be surprisingly easy to make at home. This 10-Minute Easy Tiramisu recipe is eggless, foolproof, and perfect for when you want a decadent dessert without spending hours in the kitchen.
With layers of coffee-soaked ladyfingers, rich mascarpone cream, and a dusting of cocoa powder, this no-bake Italian classic is ready in minutes and perfect for summer entertaining, dinner parties, or simply treating yourself.
Why You’ll Love This Tiramisu
- No-bake and ready in just 10 minutes
- Eggless, making it safe and simple for everyone
- Perfect balance of creamy, sweet, and coffee flavors
- Can be made ahead and chilled for convenience
- Authentic Italian flavors with minimal effort
Ingredients
- 1½ cups (360ml) cold heavy whipping cream
- ⅔ cup (65g) powdered sugar (or ⅓ cup granulated sugar)
- 1 teaspoon vanilla extract
- 1 package (8 oz) mascarpone, at room temperature
- 1 cup (237ml) strongly brewed coffee (or espresso, or instant coffee mixed with water)
- ½ package ladyfingers (Savoiardi), or more if needed
- 2 tablespoons (15g) unsweetened cocoa powder, for dusting
Instructions
Step 1: Make the Cream
In a large mixing bowl, whip the heavy cream on medium speed for 1 minute. Sift in the powdered sugar, add vanilla extract, and continue to whip until soft peaks form. Add the mascarpone and whip again until stiff peaks form.
Step 2: Dip the Ladyfingers
Pour the coffee or espresso into a shallow bowl. Quickly dip each ladyfinger into the liquid (do not soak too long or they will fall apart). Arrange them in a single layer in an 8×8-inch pan.
Step 3: Layer the Dessert
Spread half the mascarpone mixture over the ladyfingers. Repeat with another layer of dipped ladyfingers and top with the remaining cream. Smooth or pipe the cream evenly across the top.
Step 4: Chill and Serve
Refrigerate for at least 3–4 hours, or overnight, to set. Just before serving, dust generously with cocoa powder using a fine mesh strainer. Slice and enjoy.
Notes
- To freeze: Wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge and dust with cocoa before serving.
- Make ahead: Tiramisu can be prepared 1–2 days in advance and keeps well in the fridge for up to 5 days.
Frequently Asked Questions
Can I use cream cheese instead of mascarpone?
Yes, cream cheese can work, though mascarpone gives the most authentic flavor and creaminess.
What if I don’t have espresso?
You can use strong brewed coffee or instant coffee dissolved in water.
Do ladyfingers have to be used?
For authenticity, yes—but sponge cake, vanilla wafers, or even graham crackers can be substituted.
Can I make this alcohol-free?
Absolutely. Some recipes add liqueurs like Marsala or Kahlua, but this one is non-alcoholic and kid-friendly.
Final Thoughts
This 10-Minute Easy Tiramisu is proof that you don’t need to be a professional baker to enjoy a world-class dessert at home. With just a handful of ingredients and simple steps, you’ll have a creamy, dreamy Italian treat that’s always a crowd-pleaser.
Whether you’re preparing it for a holiday, dinner party, or as a midweek indulgence, this tiramisu delivers elegance with ease.
Share Your Creations
Did you make this tiramisu? Share your version online with #EasyTiramisuLove and inspire others to whip up this quick and decadent dessert at home.
The Goods
10-Minute Easy Tiramisu
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Recipes
- 1½ cups 360ml cold heavy whipping cream
- ⅔ cup 65g powdered sugar (or ⅓ cup granulated sugar)
- 1 teaspoon vanilla extract
- 1 package 8 oz mascarpone, at room temperature
- 1 cup 237ml strongly brewed coffee (or espresso, or instant coffee mixed with water)
- ½ package ladyfingers Savoiardi, or more if needed
- 2 tablespoons 15g unsweetened cocoa powder, for dusting
Instructions
Step 1: Make the Cream
- In a large mixing bowl, whip the heavy cream on medium speed for 1 minute. Sift in the powdered sugar, add vanilla extract, and continue to whip until soft peaks form. Add the mascarpone and whip again until stiff peaks form.
Step 2: Dip the Ladyfingers
- Pour the coffee or espresso into a shallow bowl. Quickly dip each ladyfinger into the liquid (do not soak too long or they will fall apart). Arrange them in a single layer in an 8×8-inch pan.
Step 3: Layer the Dessert
- Spread half the mascarpone mixture over the ladyfingers. Repeat with another layer of dipped ladyfingers and top with the remaining cream. Smooth or pipe the cream evenly across the top.
Step 4: Chill and Serve
- Refrigerate for at least 3–4 hours, or overnight, to set. Just before serving, dust generously with cocoa powder using a fine mesh strainer. Slice and enjoy.
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