Easy Classic Tiramisu

This is my go-to make-ahead dessert. A proper tiramisu needs no baking and no fancy technique – just coffee, mascarpone and patience while it chills.

I keep the ingredients deliberately simple: mascarpone, whipped cream, espresso and ladyfingers. No egg yolks to cook, no gelatine. The texture still comes out silky and sliceable.

It always tastes better the next day, which makes it perfect for dinner parties. I make it the night before, and by the time I dust it with cocoa, the layers have melted into each other beautifully.

Ingredients

• 500 g (2 cups) mascarpone, at room temperature
• 250 ml (1 cup) double cream (heavy cream), cold
• 70 g (1/3 cup) caster sugar
• 1 tsp vanilla extract

For the coffee soak and layers

• 250 ml (1 cup) strong espresso or coffee, cooled
• 3 tbsp coffee liqueur (optional)
• 24 savoiardi ladyfingers (about 200 g / 7 oz)
• 2 tbsp unsweetened cocoa powder, for dusting

Instructions

1. Whip the mascarpone cream: Beat the mascarpone, sugar and vanilla until smooth. In a separate bowl, whip the cold cream to soft peaks, then gently fold it into the mascarpone until thick and billowy. It is ready when it holds soft, glossy swirls.
2. Mix the coffee soak: Combine the cooled espresso and the coffee liqueur, if using, in a shallow dish.
3. Layer: Quickly dip each ladyfinger in the coffee – no more than 2 seconds per side, or they will go soggy – and arrange a single layer in a 20 cm (8-inch) square dish. Spread over half the mascarpone cream, add a second layer of dipped ladyfingers, then the remaining cream, smoothing the top.
4. Chill: Cover and refrigerate for at least 6 hours, preferably overnight. It is done when it slices cleanly and holds its shape. Dust with cocoa powder just before serving.

Tips for the best result

• Room-temperature mascarpone mixes smoothly; cold mascarpone turns lumpy.
• Dust with cocoa only right before serving so it stays fresh and dark.
• Serve with a warm, dry knife – wipe it between slices for clean cuts.

Storing and reheating

Keep covered in the refrigerator for up to 3 days. Tiramisu does not need reheating – serve it chilled. It also freezes for up to 1 month; thaw overnight in the fridge before serving.

Frequently asked questions

Can I make tiramisu without alcohol?

Yes – simply leave out the coffee liqueur. The espresso soak still gives plenty of flavour.

Why did my tiramisu not set?

It needs at least 6 hours in the fridge. Over-mixing the cream can also deflate it, so fold gently.

Can I use cream cheese instead of mascarpone?

You can, but the flavour is tangier and less authentic. Use full-fat cream cheese and beat it very smooth first.