This luscious, no-fuss tiramisu comes together in just 10 minutes and delivers all the indulgence of the classic Italian dessert. Made with a creamy mascarpone filling, espresso-soaked ladyfingers, and a dusting of cocoa, it’s the perfect last-minute treat for entertaining or satisfying a sudden dessert craving.
Why You’ll Love This Recipe
This tiramisu offers all the elegance of the traditional version without the lengthy preparation. By skipping the custard step and using whipped cream and mascarpone instead, the dessert remains rich, light, and luxurious. It’s ideal when you need a crowd-pleasing dessert that feels impressive yet requires minimal effort. The flavors meld beautifully in the refrigerator, making it a fantastic make-ahead option as well.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup (8 fl oz / 225 ml) heavy whipping cream
1 cup (8 oz / 225 g) mascarpone cheese, at room temperature
1/3 cup (2 1/2 oz / 71 g) sugar
1 teaspoon vanilla extract
2 cups (16 oz / 450 ml) espresso or strong coffee, cooled
1 pack ladyfingers (Boudoir biscuits/Savoiardi; choose egg-free if needed)
Cocoa powder, for dusting
Directions
In a mixing bowl, beat the whipping cream, sugar, and vanilla until soft peaks form.
Add the mascarpone cheese and continue whipping until stiff peaks form.
Briefly dip each ladyfinger into the cooled espresso. Avoid soaking, as the cookies will break apart.
Arrange 7–9 dipped ladyfingers in a single layer in an 8×8-inch dish.
Spread half of the mascarpone cream mixture evenly over the first layer.
Repeat with a second layer of dipped ladyfingers and the remaining cream.
Dust the top generously with cocoa powder.
Refrigerate for 2–4 hours before serving to allow the flavors to develop.
Servings and timing
This recipe yields 6 servings.
Prep time: 10 minutes
Chill time: 2–4 hours
Total time: approximately 2 hours 10 minutes to 4 hours 10 minutes, including chilling.
Variations
Chocolate Tiramisu: Fold 2–3 tablespoons of cocoa powder into the mascarpone mixture or add a thin layer of chocolate ganache between the ladyfinger layers.
Berry Tiramisu: Replace the coffee with berry puree for dipping and layer fresh berries between the cream.
Coffee-Free Version: Dip the ladyfingers in hot chocolate or a mild syrup flavored with vanilla or almond extract.
Mascarpone Substitute: Blend 6 oz softened cream cheese, 2 tablespoons sour cream, and 3 tablespoons heavy cream until smooth and use in place of mascarpone.
Storage/Reheating
Store the tiramisu covered in the refrigerator for up to 3 days.
To freeze, wrap tightly and store for up to 1 month; thaw in the refrigerator before serving.
Do not reheat tiramisu, as it is a chilled dessert and warming will damage its texture.
FAQs
Can I make this tiramisu the day before?
Yes, it actually improves overnight as the flavors meld and the texture becomes creamier.
Can I use instant coffee instead of espresso?
Yes, as long as it is made strong. A rich, bold flavor works best.
What can I use instead of ladyfingers?
You may use sponge cake cut into strips or an egg-free sponge alternative.
How do I prevent the ladyfingers from getting soggy?
Dip them very quickly. A fast dunk—not a soak—is key.
Can I use homemade mascarpone?
Yes, homemade mascarpone works beautifully and adds great flavor.
Can I double the recipe?
Yes, double all ingredients and assemble in a larger dish such as 9×13 inches.
How long should it chill before serving?
A minimum of 2 hours, though 4 hours or overnight yields the best texture.
Can I add chocolate chips or shavings?
Yes, sprinkle them between layers or on top for added richness.
Is this recipe suitable for kids?
Yes, especially since no spirits or flavorings of that kind are used.
Can I add flavor extracts to enhance the cream?
Yes, almond, vanilla, or chocolate extracts work well in small amounts.
Conclusion
This easy 10-minute tiramisu proves that a show-stopping dessert doesn’t have to be complicated. With simple ingredients, effortless assembly, and luxurious flavor, it’s a go-to recipe for gatherings, celebrations, or any time you crave a quick yet elegant treat. Enjoy its creamy layers and refined presentation with minimal work and maximum reward.
This Easy 10-Minute Tiramisu is a no-cook, no-fuss version of the classic Italian dessert. Made with espresso-dipped ladyfingers and a rich mascarpone cream, it’s elegant, indulgent, and perfect for last-minute entertaining.
Ingredients
1 cup (8 fl oz / 225 ml) heavy whipping cream
1 cup (8 oz / 225 g) mascarpone cheese, at room temperature
1/3 cup (2 1/2 oz / 71 g) sugar
1 teaspoon vanilla extract
2 cups (16 oz / 450 ml) espresso or strong coffee, cooled
1 pack ladyfingers (Boudoir biscuits/Savoiardi)
Cocoa powder, for dusting
Instructions
In a mixing bowl, beat whipping cream, sugar, and vanilla until soft peaks form.
Add mascarpone and continue whipping until stiff peaks form.
Briefly dip each ladyfinger into cooled espresso—do not soak.
Arrange 7–9 dipped ladyfingers in a single layer in an 8×8-inch dish.
Spread half of the mascarpone cream mixture evenly over the layer.
Repeat with a second layer of dipped ladyfingers and remaining cream.
Dust the top with cocoa powder.
Refrigerate for 2–4 hours before serving.
Notes
Use instant coffee if espresso isn’t available—just make it strong.
Quickly dip ladyfingers to avoid sogginess.
Can be made a day ahead—flavor improves overnight.
Substitute cream cheese blend if mascarpone is unavailable.
Top with chocolate shavings or chips for added richness.
