I’m using all the shortcuts and hacks to get the prep time down to 10 minutes for this Tiramisu recipe. Then it sits in the fridge until you’re ready to serve.
There’re no raw eggs and I’m using a simplified method with a secret ingredient for the ultimate make-ahead dessert.
I LOVE Tiramisu, it’s one of my favourite desserts, It’s is heavenly blend of rich, velvety mascarpone and delicate coffee-soaked ladyfingers, creating a perfect balance of sweetness, creaminess and textures with the bitterness of the coffee and rum.
Table of Contents
📋 Ingredients
For this easy tiramisu we need 6 ingredients:
- Ladyfingers (these are sugar coated sponge fingers that soak up the boozy coffee)
- Rum
- Strong coffee or espresso
- Custard. You can make your own homemade custard or shop bought is just fine, just make sure you get high quality white custard.
- Mascarpone
- Dark Chocolate – I like the 55% Dark Milk
Note on the Rum
Dark rum gives a lovely warming quality to the tiramisu. You can swap for Kalua (a coffee liqueur) if you like. Marsala wine (dry, not sweet) is also a popular choice. You can use any of these in the same quantity as the rum. If you don’t want alcohol in your tiramisu, leave it out entirely. The coffee will still give it a great flavour.
📺 Watch how to make it
***Full recipe with detailed steps in the recipe card at the end of this post***
- Start by making the creamy filling.
- Whisk the marscapone cheese until smooth.
- Gradually add in the custard. Once fully combined put to one side.
Pro Tip
Make sure you whisk the marscapone thoroughly to loosen it up then gradually add in the custard to ensure the creamy layers are smooth and not lumpy
- Mix together the rum and cold coffee. Then it’s time to assemble the Tiramisu.
- Soak the lady fingers in the coffee, rum mixture. NOTE: turn them 2-3 times in the mixture to they soak up the flavour but don’t go too soft.
- Arrange a layer of the coffee soaked ladyfingers in the bottom of your baking dish
- Add in half the creamy mascarpone mixture on top of the ladyfingers.
- Repeat with the remaining lady fingers and creamy mixture.
- Top with a dusting of grated chocolate.
- Chill in the fridge for 5 hours (up to overnight) until you’re ready to serve.
Pin this now to find it later
Pin ItNow before people come after me in the comments, I know it’s not a traditional way of making a tiramisu! But these shortcuts save so much time and its still got that iconic, traditional, tiramisu flavour.
This tiramisu recipe is, in my opinion, super impressive, amazingly tasty and so easy. Each bite melts in your mouth, leaving a luxurious, creamy aftertaste with hints of chocolate and espresso. My mouth is watering just thinking about making another one whilst writing this 😋
🍨 More Delicious Desserts
? Frequently Asked Questions
If you don’t want alcohol in your tiramisu, you can leave the rum out entirely. The coffee will still give it a great flavour and will still be impressive for your guests.
If you can’t find lady fingers then you can substitute with other sponge fingers or at a push think layers of plain vanilla sponge cake. If you’re not using ladyfingers then you’ll need to be careful when soaking the sponge with the coffee and rum mixture as it might fall apart more easily.
Yes, you can make a gluten free tiramisu by using a gluten free sponge fingers and checking that the custard and chocolate you’re using are also gluten free.
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Easy Tiramisu Recipe
Ingredients
- 480 ml (2 cups) mascarpone
- 800 ml (3 cups + 1/3 cup) ready-made Madagascan white vanilla custard – you’re looking for the white custard in tubs in the refrigerator section.
- 240 ml (1 cup) cold espresso of very strong coffee
- 5 tablespoons dark rum see swaps
- 44 (approx 300g/10.5oz) ladyfingers these are firm, sugar-coated sponge fingers
- 85 g (3 oz) dark milk chocolate, finely grated – I don’t go too dark as it can be too bitter. If you can find dark milk chocolate – which is about 50-60% cocoa, that’s perfect.
Instructions
- Put your tiramisu dish to one side ready. I use a 23cm/9inch x 30cm/12inch dish. Approx 6cm/2.4 inches deep.
- Whisk the mascarpone in a large bowl for 2 minutes, until softened.480 ml (2 cups) mascarpone
- Add in one quarter of the custard and whisk it in so it's incorporated with the mascarpone and free from lumps, then add the remaining custard and whisk until fully combined. Put to one side.800 ml (3 cups + 1/3 cup) ready-made Madagascan white vanilla custard
- To medium-sized bowl, add the cold expresso and rum and mix together.240 ml (1 cup) cold espresso of very strong coffee, 5 tablespoons dark rum
- One at a time, briefly dip 22 of the ladyfingers in the coffee mixture. Just dip for a couple of seconds turning 2-3 times but don’t soak, or they’ll fall apart.44 (approx 300g/10.5oz) ladyfingers
- Add them to the bottom of the tiramisu dish in a single layer.
- Spoon half of the custard mixture over the top and smooth out evenly.
- Dip and layer the remaining 22 ladyfingers on top.
- Spoon the remaining custard on top and smooth out evenly.
- Sprinkle the finely grated chocolate on top.85 g (3 oz) dark milk chocolate, finely grated
- Cover the dish with clingfilm (plastic wrap) and refrigerate for 5-6 hours (up to 24 hours). Then serve.
Video
Notes
Ingredients swaps for rum
Dark rum gives a lovely warming quality to the tiramisu. You can swap for Kalua (a coffee liqueur) if you like. Marsala wine (dry, not sweet) is also a popular choice. You can use any of these in the same quantity as the rum. If you don’t want alcohol in your tiramisu, leave it out entirely. The coffee will still give it a great flavour. Nutritional information is estimated per portion assuming it serves 10 people.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I’m in the states and there is no custard in the stores here. Anything else I could use? Or maybe a recipe to make the custard myself?
This Tiramisu recipe looks amazing! I love how simple and quick it is to make, and the tips for substitutions are super helpful.