Tiramisu | Easy No-Bake Recipe

Some desserts satisfy a craving. Tiramisu transports you straight to Italy—one creamy, coffee-soaked spoonful at a time.

Tiramisu is a “semifreddo”, meaning it is a dessert that is served cold but not frozen. The Italian delicacy consists of ladyfingers topped with mascarpone cream and coffee.

Tirami sù means “pick me up” (metaphorically, “make me happy”). The phrase is a combination of three distinct Italian words:

Tira: Derived from tirare, meaning “to pull” or “pick”.
Mi: Meaning “me”.
Sù: Meaning “up”.

It alludes to the energizing effects of sugar, alcohol, and coffee. No wonder it is known as one of Italy’s most romantic desserts.

Interestingly, the first Tiramisu recipe was published in the spring 1981 issue of Vin Veneto magazine, with no alcohol in the ingredients. The recipe was featured in an article on coffee-based desserts by Giuseppe Maffioli. Giuseppe was a member of the Italian Academy of Cuisine and a well-known food critic.

Since then, Marsala wine has become a popular add-on ingredient. Marsala is a strong dessert wine with a high alcohol content of around 15-20% ABV, compared to the average wine, which hovers at around 12% ABV. It is best served in smaller portions.

6 Servings • 30 Minutes • Italian Cuisine

Ingredients

500ml strong espresso coffee, cooled
50ml Marsala wine
2 eggs, separated
50g caster sugar
225g mascarpone cheese
225ml double cream
16 large Savoiardi (sponge finger
biscuits)
2 tablespoons dark cocoa powder

Make Tiramisu, Step by Step: Watch on TikTok.

Instructions: How to make Tiramisu

Combine the coffee and Marsala in a bowl and set aside.
Beat the egg yolks and sugar in a bowl with an electric mixer for 3 minutes or until thick and pale.
Add the mascarpone and mix. Transfer to a large bowl.
Whisk the cream in a separate bowl until soft peaks form, then fold into the mascarpone mixture.
Whisk the egg whites in a small, clean, dry bowl until soft peaks form.
Fold quickly and lightly into the cream mixture.
Dip half of the biscuits into the coffee mixture, drain off any excess, and arrange them in a large glass serving dish.
Spread half of the mascarpone cream mixture over the biscuits.
Dip the remaining biscuits into the remaining coffee mixture and repeat layering.
Smooth the surface, and dust liberally with the cocoa powder.
Chill in the refrigerator overnight before serving.

Two Italian Essentials for Authentic Tiramisu

A splash of Marsala wine adds the rich, unmistakably Italian flavor that makes tiramisu so special. These bottles of Marsala wine are essential in my kitchen.
Authentic Savoiardi ladyfingers create those beautifully soft, coffee-soaked layers. Use them for your tiramisu—or enjoy one with a cup of coffee.

From Your Kitchen to Italy

Tiramisu may be easy to recreate at home, but tasting it in Italy adds a little magic of its own. Treviso, a charming city in the Veneto region, is widely regarded as the birthplace of this much-loved dessert. Here, tiramisu feels less like something ordered after dinner and more like a delicious piece of local history.

Treviso also sits within easy reach of Venice and the beautiful Prosecco Hills. So, if this recipe has stirred your appetite for Italy, let it inspire your next journey too.

Where did you enjoy your most memorable tiramisu? Tell us about it.

Travel and Home Tip: Taste Italy on your travels. Then bring a little of its sweetness home.