Skip to Content

Easy Tiramisu Recipe

Easy Tiramisu Recipe

Sharing is caring!

When I say Easy you know I mean it, right. I am sure you trust me enough by now, have I ever let you down…haha! Jokes aside, this is really an Easy Tiramisu Recipe. No raws eggs and no fuss and tastes amazing. 

You can thank me later. I love coffee so it’s why I love this Tiramisu. Well I have a reason to love coffee. My thyroid doesn’t allow me to function without coffee. I think my poor hubby is so tired of my morning tantrums. I refuse to get out of bed unless he first brings me a cup of coffee.

Well I didn’t ask for an autoimmune condition that gives me so much fatigue! I promise only if you are dealing with an autoimmune condition you can fully empathise.

We look so normal that people take it for granted that we’re ok. Sometimes even my family forgets that my struggle is real and there are days when I just want to collapse into bed and do nothing.

What is a Tiramisu?

Tiramisu is a coffee-flavored Italian dessert.  It is made with ladyfinger biscuits, or here the most common type of biscuits used is the Bakers Boudoir biscuits.

The coffee dipped biscuits are then layered with the whipped cream and mascarpone mixture.  Tiramisu means “pick me up” and trust me this is definitely that kind of dessert.

Easy Tiramisu Recipe

This is definitely not an authentic or classic Tiramisu Recipe, just my easy version of it.  The authentic Tiramisu uses raw eggs and I really am not a fan of using raw eggs in any of my desserts. 

I believe the raw eggs gives the Tiramisu it’s light and airy texture. You definitely can use the eggs if you wish.

This recipe can also be kept totally egg free if you get the biscuits in an egg free version. There are loads of biscuits that are egg free. 

Ingredients Required

Fortunately you require just a few simple ingredients. I used Baker’s Boudouir Biscuits, fresh cream, mascarpone cheese, vanilla essence, cocoa, castor sugar and espresso. 

If you don’t have Espresso any strong black coffee will work. Some Tiramisu Recipes also have alcohol in it, like brandy, rum or marsala but I prefer to keep mine alcohol free.

I love the flavors, coffee, cream, mascarpone…all of my favorite things.

How to make the Tiramisu

For this Easy Tiramisu Recipe the fresh cream is whipped together with the Castor Sugar. Once soft peaks form add the vanilla essence and Mascarpone and whip some more until you have stiff peaks. 

You then dip the Boudoir Biscuits or Ladyfingers in some Espresso and layer them in a dish.  Be careful not to dip the lady fingers in the espresso too long or the biscuits will be totally soggy and melt into the liquid.

You can give it a sprinkle of cocoa powder and serve. How easy it that? If you want to try a recipe that has condensed milk in it there’s an easy recipe on BBC Goodfood that you can try.

Easy Tiramisu Recipe

There are a whole lot of variations for Tiramisu. You can totally leave out the coffee and add some fruity flavors or turn into a chocolate flavored one.

How long does Tiramisu last in the fridge

I would say not more than a week, especially due to the fact that it is made with cream.  It can also be made in advance and refrigerated.

When I made this Tiramisu I kept it in the fridge for 2 days before serving it. That really intesfied the flavors. 

If you do try this recipe please drop me a comment and leave a star rating. It is always appreciated.

More Dessert Recipes to try:

Decadent No Bake Chocolate Cheesecake

Lemon Cheesecake Trifle

Easy Tiramisu Recipe
Print Pin
5 from 1 vote

Easy Tiramisu Recipe

This is such a simple but delicious Tiramisu, quick and easy to make too
Course Dessert
Cuisine Italian
Keyword easy tiramisu, tiramisu
Prep Time 10 minutes
Refrigeration Time 4 hours
Servings 8


  • 200 gram boudoir biscuits
  • 250 ml/1 cup fresh cream
  • 250 gram mascarpone
  • 1/3 castor sugar
  • 5 ml vanilla essence
  • 1 cup espresso made with 2 tbsp espresso
  • 2 tbsp cocoa powder


  • Add whipping cream and castor sugar to a mixing bowl and whip until soft peaks are formed
  • Mix in the vanilla essence and the mascarpone cheese until stiff peaks form
  • Add the cool espresso to a shallow bowl and dip in the boudoir biscuits, don't let it soak too much and remove
  • Place a layer at the bottom of a dish. Spread half the cream mixture on top. Repeat with another layer of biscuits and spread the other half of the cream mixture on top. You can use a piping bag if you wish.
  • Refrigerate for 3-4 hours. Sprinkle the cocoa powder on top, using a fine mesh strainer, just before serving


  1. If you don't have espresso you can use a strong coffee
  2. The biscuits can be replaced with a plain firm cake. I have tried this before and it works
  3. Do not let your biscuits soak too long in the espresso or it will become mushy


Join my newsletter and never miss a recipe!

Sharing is caring!

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Tuesday 9th of March 2021

if there is a a different word to describe easy, this recipe is it. I made it twice now and everyone loved it. i have friends asking me to make it again. I have some crazy coffee people in my circle so i made the coffee extra strong. I have been asked to make it again but i'm going to make one of the cheesecake recipes instead.


Wednesday 10th of March 2021

Thank you so much Charleen. I am really happy that you are enjoying my recipes. The white chocolate cheesecake is to die for so hope you get to try it. Take Care:-)

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Copyright © 2021 Tamarind & Thyme