I’m sharing my Easy 10 Minute Tiramisu Recipe that captures authentic Italian inspiration with a lazy girl twist perfect for coffee lovers.

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I’ll be honest, most tiramisu recipes feel like small baking exams, but this one is my lazy fix that actually tastes like the real deal. I call it my Easy 10 Minute Tiramisu Recipe because it captures that bold, bittersweet pull of strong brewed coffee while keeping the filling decadently smooth with mascarpone cheese.

It’s rough around the edges, sometimes my layers look like a hot mess, yet somehow it always gets devoured. You’ll get curious about which steps I skip and which tricks make it sing.

Make it when you want an impressive dessert with almost zero drama.

Ingredients

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Mascarpone: rich, creamy Italian cheese, lots of fat and some protein, makes filling silky.
Heavy whipping cream: adds volume and richness, mostly fat, whips to airy peaks.
Powdered sugar: makes it sweet and smooth, mostly carbs, can be cloying if overused.
Espresso or strong coffee: gives bitter coffee punch, low calories, adds depth and balance.
Ladyfingers: airy, low-fat biscuits that soak up coffee, mostly carbs, texture is key.
Cocoa powder: unsweetened dusting adds bitter chocolate aroma, very low in calories, antioxidant.
Dark chocolate: grated for garnish, adds richness and slight bitterness, small amounts go far.

Ingredient Quantities

8 oz mascarpone cheese (225 g)

1 cup (240 ml) heavy whipping cream

1/2 cup (60 g) powdered sugar thats about right

1 tsp vanilla extract

1 1/4 cups (300 ml) strong brewed coffee or espresso

2 tbsp coffee liqueur (Kahlua or Marsala), optional

about 24-30 ladyfingers (200-250 g), they vary

unsweetened cocoa powder for dusting (about 2 tbsp)

grated dark chocolate, optional for garnish

pinch of salt

How to Make this

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1. Chill a medium bowl and the beaters in the fridge for 10 minutes so the cream whips better. Pour in 1 cup heavy whipping cream, add 1/2 cup powdered sugar, 1 tsp vanilla extract and a pinch of salt. Whip until soft to medium peaks.

2. Scoop 8 oz mascarpone into another bowl, loosen it with a quick whisk if it’s stiff. Fold the whipped cream into the mascarpone gently until smooth and homogenous, dont overmix or it will get runny.

3. Brew 1 1/4 cups strong coffee or espresso and let it cool to room temp. Stir in 2 tbsp coffee liqueur if you want that boozy kick.

4. Pour the coffee into a shallow dish for dipping the ladyfingers. Working quickly, dip each ladyfinger about 1 to 2 seconds per side — you want them moist but not soggy.

5. Arrange a single layer of about 24 to 30 dipped ladyfingers in an 8×8 or similar sized dish to cover the bottom. Trim a few to fit if needed.

6. Spread half of the mascarpone mixture evenly over the ladyfingers, smoothing with a spatula. Try not to press hard, just a gentle even layer.

7. Make a second layer of dipped ladyfingers the same way, then spread the remaining mascarpone mixture on top.

8. Dust the top generously with about 2 tbsp unsweetened cocoa powder using a fine sieve for an even finish. Sprinkle grated dark chocolate on top if using.

9. Refrigerate for at least 4 hours, preferably overnight, so it firms up and the flavors meld. Right before serving, give it one more light dusting of cocoa or extra chocolate if you like.

Equipment Needed

1. Electric hand mixer with beaters (chill them first, it’ll help the cream whip)
2. Medium mixing bowl, chilled for the whipping cream
3. Large mixing bowl for the mascarpone folding
4. Rubber or silicone spatula for gentle folding and smoothing
5. Whisk to loosen the mascarpone if it’s stiff
6. Shallow dish or wide plate for dipping the ladyfingers into coffee
7. 8 by 8 inch baking dish or similar for assembling
8. Fine mesh sieve for dusting cocoa evenly
9. Measuring cups and spoons, plus a small grater for chocolate (optional)

FAQ

Q: Can I make this tiramisu ahead of time? A: Yes, absolutely. Make it the day before, chill 6 to 12 hours (overnight is perfect) so flavors meld. Take it out 15 to 20 minutes before serving so it softens a bit.

Q: How should I store leftovers and can I freeze it? A: Keep covered in the fridge up to 3 days. For longer keep, freeze in an airtight container up to 1 month, thaw in fridge 12 to 24 hours. Texture changes a bit after freezing but it's still tasty.

Q: Can I use instant coffee or decaf instead of espresso? A: Yes. Dissolve strong instant coffee in hot water to taste or use decaf if you want no caffeine. Just make it strong so the ladyfingers get big coffee flavor.

Q: I don't have mascarpone, any substitutes? A: You can use full fat cream cheese beaten with a few tablespoons of heavy cream to soften it (about 8 oz cream cheese plus 2 to 4 tbsp cream). Not exactly the same but works in a pinch. Ricotta can be used too but changes texture.

Q: Does this recipe use raw eggs or alcohol? A: No raw eggs here, this is an egg-free lazy version. Alcohol is optional – the 2 tbsp coffee liqueur adds depth but you can skip it or use extra coffee instead.

Q: How many ladyfingers do I need and any assembly tips? A: About 24 to 30 depending on size, enough to cover a 8×8 or 9×9 pan. Dip each ladyfinger very briefly 1 to 2 seconds per side so they don't get soggy, and dust cocoa right before serving for the best look.

The Lazy Girl Super Easy Tiramisu Recipe Substitutions and Variations

Mascarpone (8 oz): swap with 8 oz softened cream cheese + 2 tbsp heavy cream, beat till silky, or use 1 cup ricotta blitzed smooth for a lighter version, add a pinch of salt.
Heavy whipping cream (1 cup): use chilled full fat coconut cream (scoop the solid part and whip with a little powdered sugar) for dairy free, or plain whipping cream (30% fat) if thats what you have.
Ladyfingers (about 24-30): replace with thin slices of pound cake or store bought sponge cake, or use brioche slices; if you want crunch try crisp biscotti or graham crackers, just watch soaking time.
Coffee liqueur (2 tbsp), optional: omit and add 2 tbsp extra strong espresso or coffee syrup for non alcoholic, or swap for 1 tbsp rum or brandy if you want different boozy notes.

Pro Tips

1. Chill your bowl and beaters before whipping the cream, it really helps get stiffer peaks faster. If you forget, set the mixing bowl over a bigger bowl with ice while you whip, that trick saves you when youre in a rush.

2. Handle the mascarpone like a fragile friend, let it warm up just enough to loosen, whisk out any lumps first, then fold in the whipped cream gently. Overmixing will make the filling runny, and adding one tablespoon of extra sifted powdered sugar can give a bit more body if it seems soft.

3. Be fast when wetting the ladyfingers and keep the coffee at room temperature. Work in small batches so you dont end up with soggy ones, and if some do get too soaked just replace them or brush coffee on with a pastry brush instead of dunking.

4. Chill long enough, overnight is ideal for flavor and texture. Dust cocoa right before serving so it stays pretty, and when you cut slices run a knife under hot water, dry it, then slice for cleaner edges, wiping the blade between cuts.

The Lazy Girl Super Easy Tiramisu Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I’m sharing my Easy 10 Minute Tiramisu Recipe that captures authentic Italian inspiration with a lazy girl twist perfect for coffee lovers.

Servings

servings

Calories

383

kcal

Equipment: 1. Electric hand mixer with beaters (chill them first, it’ll help the cream whip)
2. Medium mixing bowl, chilled for the whipping cream
3. Large mixing bowl for the mascarpone folding
4. Rubber or silicone spatula for gentle folding and smoothing
5. Whisk to loosen the mascarpone if it’s stiff
6. Shallow dish or wide plate for dipping the ladyfingers into coffee
7. 8 by 8 inch baking dish or similar for assembling
8. Fine mesh sieve for dusting cocoa evenly
9. Measuring cups and spoons, plus a small grater for chocolate (optional)

Ingredients

8 oz mascarpone cheese (225 g)
1 cup (240 ml) heavy whipping cream
1/2 cup (60 g) powdered sugar thats about right
1 tsp vanilla extract
1 1/4 cups (300 ml) strong brewed coffee or espresso
2 tbsp coffee liqueur (Kahlua or Marsala), optional
about 24-30 ladyfingers (200-250 g), they vary
unsweetened cocoa powder for dusting (about 2 tbsp)
grated dark chocolate, optional for garnish
pinch of salt

Directions

Chill a medium bowl and the beaters in the fridge for 10 minutes so the cream whips better. Pour in 1 cup heavy whipping cream, add 1/2 cup powdered sugar, 1 tsp vanilla extract and a pinch of salt. Whip until soft to medium peaks.
Scoop 8 oz mascarpone into another bowl, loosen it with a quick whisk if it's stiff. Fold the whipped cream into the mascarpone gently until smooth and homogenous, dont overmix or it will get runny.
Brew 1 1/4 cups strong coffee or espresso and let it cool to room temp. Stir in 2 tbsp coffee liqueur if you want that boozy kick.
Pour the coffee into a shallow dish for dipping the ladyfingers. Working quickly, dip each ladyfinger about 1 to 2 seconds per side — you want them moist but not soggy.
Arrange a single layer of about 24 to 30 dipped ladyfingers in an 8×8 or similar sized dish to cover the bottom. Trim a few to fit if needed.
Spread half of the mascarpone mixture evenly over the ladyfingers, smoothing with a spatula. Try not to press hard, just a gentle even layer.
Make a second layer of dipped ladyfingers the same way, then spread the remaining mascarpone mixture on top.
Dust the top generously with about 2 tbsp unsweetened cocoa powder using a fine sieve for an even finish. Sprinkle grated dark chocolate on top if using.
Refrigerate for at least 4 hours, preferably overnight, so it firms up and the flavors meld. Right before serving, give it one more light dusting of cocoa or extra chocolate if you like.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.