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Easy 10-Minute Tiramisu - the perfect last minute dinner party dessert!!!

Easy 10 Minute Tiramisu Recipe

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My easy 10 Minute Tiramisu recipe takes all the fuss out of a classic Tiramisu by simplifying the method while delivering you maximum delicious results!

Hi Bold Bakers!

You’ve requested Tiramisu a lot, and you’ve asked for desserts you can make when you don’t have a lot of time, so by popular demand I’m bringing you my easy 10 Minute Tiramisu recipe!

What is Tiramisu?

One of my favorite Italian desserts is classic tiramisu. Rich and creamy in texture with hints of espresso, almond and chocolate. What’s not to like? As a professional chef, I’ve made my share of classic Tiramisu recipes but I always thought it took a few more steps than it should. So, I decided to revamp a classic tiramisu recipe to include all the flavor but less of the fuss.

It will be our secret, nobody needs to know this easy 10 Minute Tiramisu took you less than half the time to prepare. The few steps I’ve simplified mean I can really enjoy entertaining and not just end up stuck in the kitchen when I make this recipe as something special to enjoy with family and friends.

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My Bold & Easy Secret

What makes this 10 Minute Tiramisu different from the rest? Well, usually this dessert requires you to separate eggs, make a custard then fold that into another mixture with whipped cream and mascarpone cheese…and that is just the first step. Bottom line, all you need to make a killer tiramisu is fresh heavy dairy cream, mascarpone cheese, sugar and good vanilla. Now all you have to do is whip these ingredients together, and layer with classic lady fingers. I swear to you no one will be saying “I really miss the eggs,” especially because they’ll be too busy swooning over how gorgeous your tiramisu is. And be sure to give my Homemade Ladyfingers recipe a try.

To finish off my 10 Minute Tiramisu recipe I put a little extra love into the presentation and this too is a cinch. I simply pipe little mounds of the sweet mascarpone mixture all across the top of my tiramisu and sprinkle with cocoa powder. This dessert is a show stopper!

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This recipe is really meant to impress your friends and family, while keeping things sweet, and easy on you. Maximum impact, for minimal effort!

Get more great desserts you can make in no time including my:

4.48 from 89 votes
Easy 10-Minute Tiramisu - the perfect last minute dinner party dessert!!!
Easy 10-Minute Tiramisu
Prep Time
10 mins
Total Time
10 mins

My 10-Minute Tiramisu recipe takes all the fuss out of a classic Tiramisu by simplifying the method while delivering you maximum delicious results!

Course: Dessert
Cuisine: Italian
Servings: 6 servings
  • 1 cup (8floz/225ml) heavy whipping cream
  • 1 cup (8oz/225g) mascarpone cheese, room temperature (see substitute idea below)
  • 1/3 cup (2 1/2 oz/71g) sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon Amaretto liquor or Brandy (optional but yummy!)
  • 2 cups (16oz/450ml) espresso or STRONG coffee at room temperature
  • 1 pack Lady Fingers (Boudoir biscuits/Savoiardi. Look for eggless if needed)
  • Cocoa powder for dusting the top
  1. Beat whipping cream, sugar, and vanilla until soft peaks form.
  2. Add in mascarpone cheese and amaretto (if using) and continue to whip to stiff peaks.
  3. Dip ladyfingers in coffee (and brandy if using) and place in an 8×8 pan to make the first layer – you can fit about 7 cookies in each layer. Don't let them soak as the will fall apart, just a quick dunk in the coffee is enough.

  4. Spread half of the whipped cream mixture on top of first layer of lady fingers. Repeat process with second layer of lady fingers and cream mixture.
  5. Dust the top of dessert with cocoa powder using a sieve. Refrigerate for about 2-4 hours (it gets even better in the fridge and is a perfect make-ahead dessert).

Watch the Recipe Video!

Recipe Notes

1 cup Mascarpone Cheese Substitution: Cream together 6 oz. softened cream cheese, 2 Tablespoons sour cream, and 3 Tablespoons heavy cream.
you can make an egg free sponge cake for this using my egg substitute chart.
If using alcohol, add the Amaretto to the whipped cheese and cream mix, and the brandy, or rum, to the coffee mix. Use one or the other, or both!



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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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Write a Comment and Review

  1. linda on August 15, 2018 at 6:01 am

    Hi! I bought all the ingredients for this recipe and have two questions! #1 what size package of lady fingers do i need to make this? I bought the only package i saw at shop rite, and its a biggish one so i thought maybe i could double this recipe.#2 does this freeze well?

    • Gemma Stafford on August 15, 2018 at 7:07 am

      Hi Linda,
      Remember that this dessert is in three layers of biscuits, so it will take between 24 – 30 biscuits/cookies for your dish, depending on the size and shape of the pan. that is the best guide i cam give you. when the lady fingers are dipped they soften, don’t let then soften too much, then the sit together well in the pan.
      I hope this is of help,
      Gemma 🙂

  2. chris tempero on August 12, 2018 at 9:46 am

    We just recently moved to Italy from America and my wife’s birthday is the first week. She asked my 9 year old son and I to make a home made desert for her. We know nothing about baking. Ha ha fun adventures.

    This recipe was perfect! It was so easy and we had a lot of fun making it. My son especially loved trying to pipe the little peaks on the top and finish off the extra whipped cream. I did not have amaretto so I put a dash of cheery liquor in it instead. It made the whip cream pink and delicious.

    It’s in the fridge now. We are all excited to try it after it cools.

    Thank you so much for the easy recipe. It saved the birthday day for sure.

    • Gemma Stafford on August 15, 2018 at 8:05 am

      Hi Chris,
      and appropriate for Italy too, your two are going to be flavor of the month! Well done you, and a lovely picture you paint of your little boy with the piping bag, made me smile, thank you,
      Gemma 🙂

  3. Julie on July 31, 2018 at 4:29 am

    Hey Gemma,
    Can I use coffee instead of brandy? I wanted an extra coffee flavor?

    • Gemma Stafford on August 1, 2018 at 11:00 am

      Yes, that’s a lovely idea!

  4. Wendy Wu on July 30, 2018 at 9:12 am

    Hi Gemma!

    Watching your videos and reading your recipes has made me more confident about baking. I honestly was very scared of doing any thing baking wise, but the way you explain things is so calming and reassuring that I can do it too 😁 I just made this tiramisu and I can’t wait to try it! I made your key lime pie a few weeks ago & that was a hit! So delicious, thank you for the recipes!

    • Gemma Stafford on July 30, 2018 at 6:15 pm

      Thanks so much, Wendy. I’m delighted to hear that 🙂


  5. Courtney on July 29, 2018 at 2:44 pm

    Hey going to make this now is it better to to whisk cream and mars opine seperate and then fold them together I’m scared they will curdle like others suggest

    • Gemma Stafford on July 30, 2018 at 6:35 pm

      Hi Courtney,

      you can do it that way too. Either way will work well 🙂


  6. RR on July 28, 2018 at 5:07 pm

    This is my first ever time commenting on a recipe and first attempt at tiramisu..awesome!! I would say you can’t go wrong with this recipe. Thanks.

    • Gemma Stafford on July 29, 2018 at 4:43 pm

      I’m really delighted to hear you had success!!!


  7. Johnny ohanian on July 23, 2018 at 7:21 pm

    I made both versions with marscapone and with the cream cheese substitute. I must say I like your substitute much better than the marscapone. I find the marscapone tastes a wee bit chalky. Just a poor old buggar’s opinion! 👨‍🌾

    • Gemma Stafford on July 24, 2018 at 3:47 am

      Hi Johnny,
      Haha! I am sure what really matters is what suits our taste, so good for you, I am happy you found a way to make it just for you.
      I am amused at you description of yourself, self deprecation is a great skill!
      Gemma 🙂

  8. Ellen on July 15, 2018 at 11:16 pm

    Gemma, thank you so much for this recipe. I made it for my friends birthday. She’s pregnant and has been craving it and I didn’t feel comfortable making it with eggs. So your recipe fit perfectly. And let me say it’s delicious. Fluffy and light. I whipped the cream gradually and folded in the sugar, marscapone, and vanilla with a spatula. I think that helped keep it from getting “curdled” as some people mentioned. I used the soft lady fingers though, because my local grocery stores didn’t have the kind you used. And I doubled the cream portion because my dish was larger and deeper. Thank you so much! Appreciate your recipe and you replying to all the comments, even some of the nasty ones, you handled with grace. Blessings.

    • Gemma Stafford on July 16, 2018 at 8:18 pm

      Delighted to hear that, Ellen! Thanks for your comment.


  9. Tara on July 12, 2018 at 7:25 pm

    Hi Gemma, I just attempted to make this and I had the same problem as a few others states. I live in the US and bought heavy whipping cream. I let the marscapone atbeoom temp. Followed the instructions exactly. It’s when I added the marscapone it separated and looks curdled. Do you have any idea what else could have happened besides the cream, as I bought the highest content whipping cream available. Could it be because the marscapone is at room temp? I was trying to make this for my mom’s birthday as it’s her favorite dessert. Thanks.

    • Gemma Stafford on July 13, 2018 at 2:02 am

      Hi Tara,
      I am not clear about the cream you used. Here in the US Heavy Whipping Cream is usually dairy, in the chill cabinet, and 35% fat content.
      Did it whip up well for you? The mascarpone should not be left at room temperature too long, just for an hour or so in a warm room.
      I really do not know how did did not work for you, I am mystified.
      I am sorry that you were disappointed in this recipe, it has been a success for so many, and the only thing I can think of is that there was something off with the cream, this should not have happened.
      Gemma 🙁

  10. Love to bake on July 10, 2018 at 10:13 pm

    Hi Gemma!! I’ve been dying to make this awesome dessert- so i finally got all the ingredients. But when i added the mascarpone to my soft cream mixture- it looked like cottage cheese when i mixed it!! What did i do wrong??? Please help. It broke my heart!! Thanks so much!!

    • Gemma Stafford on July 12, 2018 at 5:06 am

      Hi there,
      I think this was to do with the cream, the type you used. you will get away with using a full fat cream cheese for this recipe, but the cream has to be fresh dairy cream.
      The cream which I use for most of my recipes is fresh dairy cream. This needs to be at least 35% fat content to whip well. This is from cows milk. It is a liquid product found in the chill cabinet in your store. It will spoil in a few days, even when refrigerated. It has no additives, it is just natural cream, skimmed from milk.
      In some places, where there is no dairy industry, there are manufactured products, usually made with milk powders and fats. These are good for some applications, but they are not fresh cream, and will not work well in this recipe.
      I hope this helps you to understand this, and I am really sorry you were upset with your results,
      Gemma 🙂

  11. Gloria Alkins on July 7, 2018 at 5:27 am

    Looks like a great recipe and I prefer no eggs. Will try when there is company. Can’t imagine eating this just my husband and I. Yes, I’ve had issues with whipping Bulla cream here in Oz. We do have cream specifically for whipping though… just have to read the packaging. Bulla packaging wasn’t clear at the time. Hopefully that’s changed since. Made your toffee cake in a mug last night. Very nice!

    • Gemma Stafford on July 7, 2018 at 10:01 am

      Good tips, Gloria. I always try to stay ahead on the different types of ingredients around the world but I appreciate your insight.

  12. Shauna on July 3, 2018 at 9:28 pm

    Hello. I used heavy whipping cream and mascarpone.
    I combined sugar and whipping cream. Upon beating the cream and sugar..peaks did not form. I added ascarpine anyway. The mixture broke…became luke granules.
    Ummm… I tried this recipe and trusted that it was ok.
    From y knowledge and experience, the cream should be whipped sans the sugar!!! The mascarpone should be beat sepratately and then FOLDED INTO THE CREAM OR VICE VERSA!! THEN FOLD THE SUGAR INTO CREAM AND MASCARPONE MIXTURE!!!
    Then you will e able to maintain a more firm consistency. YOUR RECIPE SUCKS!!

    • Gemma Stafford on July 4, 2018 at 2:14 am

      Hi Shauna,
      Sadly, I think you used the wrong cream!
      If you use the cream as called for in this recipe, that is real, pure, dairy cream, this recipe will work, it is as easy as that!
      However if you change the ingredients, and it seems that you did that, then it will not work.
      Real dairy cream, with a fat content of 35% or above, nothing added to it, nothing taken away, no thickeners, not milk powders, just pure fresh dairy cream.
      I think you are being a touch rude here Shauna, and I am surprised.
      Let me know what cream you used, that was the problem,
      Gemma 🙂

  13. Alexa on July 2, 2018 at 6:02 am

    I failed my first attempt. The cream increased fluidity upon whipping. I’m not sure what went wrong.

    I used Bulla Thickened Cream instead of Heavy Cream, because the latter was not available in my country.

    Does the mascarpone need to be drained before adding to the mix? Must the mascarpone be at room temperature? It was slightly cold when I added into the mix.

    • Gemma Stafford on July 3, 2018 at 3:28 am

      Hi Alexa,
      I contacted the Bulla company as I am not familiar with this cream. Here is their response: Thank you for your enquiry. All Bulla products are made from 100% Australian Milk and Cream.Our thickened cream is an all-purpose cream that includes gelatine to assist the whipping process and ensure a stable hold.
      Alternatively, you could try our Pure Cream that does not include any additives.
      This sounds to me like it is a mix of cream and milk, though I am not too sure.
      When you select a Dairy Cream do take a look at the label, it should have nothing added, this is a set cream, use the PURE one, this will give you the right result,
      Gemma 😉

  14. rio on July 1, 2018 at 8:43 pm

    Hello Gemma, I have a few questions (also apply to your 10-minute berry tiramisu) :
    1. Do you have any tips to make the mixture firmer by using gelatin since I live in a hot and humid place?
    2. Can I freeze this after assembling? If so, how long will it last?

    • Gemma Stafford on July 2, 2018 at 3:36 am

      Hi Rio,
      for no bake cheesecakes here is a tip, my mum uses this when she cannot get a firm cream cheese.
      Take two sheets of gelatin, or two teaspoons of gelatin or agar agar. Sponge the gelatin according to the pack, in a little cold water. When it is softened drain off the water. Then, if you have a microwave pop the gelatin in for about 10 secs, or until the gelatin has turned to liquid.
      You can do this over a pan of hot water too.
      Then, take a little of the cream, warm it and combine with the gelatin. Start whipping up the cheesecake mixture, and as it is forming add the gel/cream mix. Then straight into the pan.
      *Do prepare the base before you start mixing.
      *Do not overheat the cream.
      *Do follow the instructions on your gelling agent pack.
      This is easy when you try it!
      I hope this is of help to you,
      Gemma 🙂

  15. Darlene Fabrizi on June 30, 2018 at 4:21 am

    Absolutely delishious. I have made it 3times already and beginning my 4th this morning in a trifle bowl this morning for a dinner party. Sometimes after each cream layer, I sprinkle a bit of the cocoa. Yumm! Love your videos. Question….why the yogurt in the bread recipe. Curious. My Italian mom in law would probably not like that 😔.

    • Gemma Stafford on June 30, 2018 at 4:06 pm

      Hi there,
      Good for you, that sounds delightful, I hope you have a great party.
      The yogurt in any bread is usually there to add an acid ingredient, which works against an alkaline ingredient to rise a dough, to soften the crumb etc. This depends on the other ingredients too. you will not taste it in the bread, but it gives a lovely moist result,
      Gemma 🙂

  16. Carol on June 24, 2018 at 6:49 am

    Hi Gemma,
    Thank you for this great recipe. It tasted delicious but was a bit dry. I’m trying to figure out if I used too much marscapone cheese (the container was 8:8 oz so I used the whole thing) and /or I used a glass 9×7 dish which might not have been the correct size. I had enough filling but not extra for the top. Or maybe I whipped the cream too long? It was hit though – love your video 😀

    • Gemma Stafford on June 25, 2018 at 5:18 am

      Hi Carol,
      The dish I use is 8×8 inch, 64 sq inches. Yours is slightly smaller in capacity at 56 sq inches so that is not the issue.
      The mascarpone and cream are balanced, 1:1 proportionally, so 8.8ozs of mascarpone, 8.8ozs of cream, but really it is not a big difference.
      Perhaps you did over whip the cream, and this would make this harder to spread, and this sounds like the difficulty you had. I really do not know! You may also have been too generous with the filling, not leaving enough for the top. You have learned a lot, the ingredients sound right so try again.
      I hope this helps, and thank you for the question,
      Gemma 🙂

  17. Sandy on June 21, 2018 at 10:05 am

    We are hosting an Italian family reunion dinner for 27 at our home. After googling tiramisu & seeing how complicated the recipes were, I reluctantly considered buying it from Costco, Gordons, or Sam’s Club to make life simple that weekend. Then I happened upon your “10 minute” recipe & was curious. The amazing reviews & so many helpful hints changed my mind! I have 2 Questions:
    1. I read that you should double the recipe for a 13×9″ pan. I’m thinking I’ll need to make 3 pans. For those that made it in a 13×9″ pan—how many servings did it make? (If anyone has a suggestion for another way to make 30 servings–please let me know.)
    2. Our dinner gathering is on a Sunday. Saturday is a busy day filled with other activities. Could I make this on Friday, or possibly on Thursday, & refrigerate til Sunday without it getting soggy. Would appreciate any suggestions.
    Thank you…I should say “Grazie”!

    • Gemma Stafford on June 23, 2018 at 1:54 am

      Hi there,
      You can certainly make this dessert on Friday, cover it down well, and refrigerate. You can add the sieved cocoa to the top before serving.
      Tip: Do not over wet the sponges, a bare dip of each will do it.
      I think for 30 people, if this is the only dessert being served, you will need 3 – 4 times the recipe. People often eat less than you think they will. If there are more desserts then portion the servings, mark them out to the size that will fit the bill. That is what I would do, and it is easy to serve it too when it has set, and cut through with a knife.
      This is also rich, so a little goes a long way,
      Gemma 🙂

  18. Rabia on June 19, 2018 at 9:10 pm

    I tried this for a family dinner and it came out perfect! Thank you for an amazingly easy and tasty recipe. I double the recipe and have a lot of the cream mixture left over, can you suggest another dessert or use for it?

    • Gemma Stafford on June 20, 2018 at 12:04 am

      Hi Rabia,
      Good! I am really happy you liked this recipe, it give a lot of bang for your buck, as they say!
      The cream mixture can be used readily for other cheesecake type recipes. Try this one ( or you could make your own version of a tiramisu using summer berries. Frozen berries, simmered for a few minutes with a little sugar, very gently, will provide you with a lovely flavored fruit compote, and lots of juice to soak the sponge too. This will also keep well in the fridge in a sterile jar for about a week.
      I hope these ideas help, whatever you decide do not waste it!
      Gemma 🙂

  19. Shehla on June 8, 2018 at 9:47 pm

    Lovely recipe I am gonna try this thank you for sharing. Just a quick question about the coffee do we have to mix coffee in water at room temperature ?

    • Gemma Stafford on June 9, 2018 at 1:57 am

      Hi Shehla,
      Do try this. I mix the coffee in a little hot water then add the alcohol, which cools it down. If you are not using alcohol then allow the coffee to stand for a few minutes to cool, or dissolve it it hot water then add a little cold. Make it good and strong too for best flavor.
      I hope you enjoy every mouthful!
      Gemma 🙂

  20. Huma Sajjad on June 7, 2018 at 8:05 pm

    Hi . I have a question , can we use whipped cream like Cool Whip instead of whipping the cream with sugar ?

    • Gemma Stafford on June 8, 2018 at 3:21 pm

      Hi, you can yes, but I think the flavor and texture of sweetened whipped cream really can’t be beat. I hope you give the recipe a try, let me know how you like it 🙂

  21. Paula on June 7, 2018 at 6:14 pm

    Hi. Do you have a recipe/video for making homemade savoiardi and homemade mascarpone? In some countries, these are super expensive and/or rare, which means making Tiramisu becomes super expensive.
    I know there might be lots of videos on YouTube but I really like your recipes, so if you do have them I’d rather try yours.
    Thank you.

    • Gemma Stafford on June 9, 2018 at 4:21 am

      Hi Paula,
      Mascarpone is a fresh/farmers cheese which is made with cream. It is very rich as you know. It is actually on my list to show you, and it is easy. You will find a recipe for this online.
      Savoiardi are a different matter. They are tricky to make as it is a really delicate thing, the precise baking tray is important. It is an easy sponge though, an egg sponge, which can be baked in a sheet. We made this at home all the time, 3 eggs, 3ozs sugar, three ozs flour, vanilla, and in the case of savoiardi a little lemon juice and zest.
      The important part is to have the eggs at room temperature, whip them with the sugar, until they are a thick foam, the fold in the other ingredients without knocking the air out. Have the oven ready at 180C/350F. This will bake in about 20 mins. You can slice it when cold and dry it out a bit in a warm oven before you use it. You can lay it into the dish and sprinkle on the coffee and alcohol mix too, manage it somehow. All will be well,
      Gemma 🙂

      • Paula on June 9, 2018 at 6:42 pm

        Oh thank you! I can’t wait to see your Mascarpone video. I’m originally from Indonesia, where Mascarpone is always imported and really expensive. I then lived in US for 11 years and even though it is easy to find mascarpone everywhere in US, I wouldn’t call it cheap. But now I’m in UK and I cannot believe how cheap mascarpone are here, so I can easily buy them in the store. But I’d still like to know how to make it myself so I can do it when I go to places where they aren’t cheap and easy to find. And besides, I always prefer homemade everything.
        And as for the Savoiardi, I always knew it had lots of eggs in it but somehow never thought of it as something like a “dried” Sponge Cake, and I’ve made sponge cakes several times… how did I never think of this?
        So, when making sponge cakes, I separate the eggs and beat just the whites with the sugar, and then fold the yolks and the other ingredients in. This is what you mean, right? Or do you mean whip whole eggs, with the yolks and whites together?

        • Gemma Stafford on June 10, 2018 at 2:56 am

          Hi Paula,
          Yes, mascarpone is really not expensive in Ireland either, so it is easy to buy. You get around! Great to have such a varied life and experience.
          Yes, you make a light sponge cake, your own way, that will work well for you too. Think about it, how deliciously light this is, and how it would easily absorb the coffee and alcohol mix. In the UK you can too get trifle sponges, and these are useful too. If you have a Lidl store you can often find 400g packs of lady fingers/savoiardi at really good value. This I know, as I was home recently and there they were!
          Good to have you with us, happy baking,
          Gemma 🙂

  22. Nidhi Luharuwalla on June 7, 2018 at 5:18 am

    You have mentioned 1 pack Lady Fingers. Is it a 200 or a 400 gm pack. Thanks

    • Gemma Stafford on June 9, 2018 at 4:50 am

      Hi Nidhi,
      200g will work ell in this recipe. That is what I use,
      Gemma 🙂

  23. Nidhi on June 7, 2018 at 5:16 am

    You have mentioned 1 pack Lady fingers. Is it a 200 gm or a 400 gm pack. Thanks

    • Gemma Stafford on June 7, 2018 at 5:01 pm

      Hi, great questions, it’s a 200g package. Enjoy!

  24. Waj Shabir on June 6, 2018 at 10:43 pm

    Hi , what substitutes the lady fingers. Can you use shortbread biscuits instead.
    Thanks .

    • Gemma Stafford on June 9, 2018 at 4:55 am

      Hi there,
      You can use a sponge cake of any sort really. Cut it into fingers, dry it in the oven if you wish, lay it in the dish and sprinkle on the coffee mix.
      That will do it for you,
      Gemma 🙂

  25. Jonnymejia95 on June 4, 2018 at 6:00 pm

    Hi Gemma! I made your tiramisu. It was so easy and it taste great. Loved it😍😋

    • Gemma Stafford on June 5, 2018 at 3:01 am

      Hi Jonny,
      Good! I am happy you liked this recipe. I hope you are doing well!
      Gemma 🙂

  26. Mita Majumdar on June 1, 2018 at 8:13 am

    Hi Gemma, what size pan did you use for the cake? It is for 6 servings, so would a 9×9″ pan work? I see some pictures where people have used oval bake ware too.

    • Gemma Stafford on June 2, 2018 at 4:18 am

      Hi Mita,
      I used an 8×8 inch pan, but you can use a 9×9 inch one too.
      Increase the ingredients by about 30% for best results.
      Gemma 🙂

  27. Jackie on June 1, 2018 at 7:50 am

    I like the recipe – tasty and easy – and have tried twice in past week. First over whipped the mixture but didn’t get to butter. Second time was more careful but didn’t get to the lighter fluffier consistency. What suggestions would you have on timing for the whipping process? Thanks!

    • Gemma Stafford on June 2, 2018 at 4:22 am

      Hi Jackie,
      What cream did you use?
      The cream which I use for most of my recipes is fresh dairy cream. This needs to be at least 35% fat content to whip well. This is from cows milk. It is a liquid product found in the chill cabinet in your store. It will spoil in a few days, even when refrigerated. It has no additives, it is just natural cream, skimmed from milk.
      In some places, where there is no dairy industry, there are manufactured products, usually made with milk powders and fats. These are good for some applications, but they are not fresh cream.
      have I hit the spot?
      Gemma 🙂

  28. Christie on May 28, 2018 at 11:48 am

    I was very scared to make this recipe because I have had problems in the past when it comes to whipping cream. But because I love Tiramisu so much I just had to try it. I also doubled the recipe. I took my time and it turned out great. I think I always used my mixer on to high of a speed so this time it took longer to form the peaks but it was well worth it. I felt so good to finally get it right. Thank You so much for this recipe.

    • Gemma Stafford on May 29, 2018 at 3:10 am

      Hi Christie,
      The cream which I use for most of my recipes is fresh dairy cream, at least 35% fat content. This is from cows milk. It is a liquid product found in the chill cabinet in your store. It will spoil in a few days, even when refrigerated. It has no additives, it is just natural cream, skimmed from milk. This will whip up really quickly for you.
      In some places, where there is no dairy industry, there are manufactured products, usually made with milk powders and fats. These are good for some applications, but they are not fresh cream.
      I am happy you managed this recipe well, but do take a few moments to read the labels on the cream in your store chill cabinet. Then it will be easy,
      Gemma 🙂

  29. adila on May 28, 2018 at 10:03 am

    Hi Gemma! I have tried the recipe and it was amazing! I used both 250ml for mascarpone and heavy cream and 1/3 cup of caster sugar. its a perfect amount of sweet for me. Thanks 🙂

    • Gemma Stafford on May 29, 2018 at 3:40 am

      Hi Adila,
      thank you for this lovely review of this recipe, I appreciate your input,
      Gemma 🙂

  30. Alicja on May 28, 2018 at 9:36 am

    I rarely leave comments but I used this recipe 3 times in 1 week: everybody was going on and on how good it was. Everybody actually said that was the best Tiramisu they’ve every had, including me and I am very picky about the Tiramisu. The guy that is 100% Italian said it, his wife who doesn’t even like Tiramisu loved it and many others kept asking for the reciepe.
    I used Mascarpone Cheese Substitution all three times. I also added Kahula liquor instead of Amaretto and I poured it into coffee before dipping. I feel like it added a lot of “coffeeness” to it. The whole operation took 15 minutes with washing the dishes. It would be very unfair of me not to post this review since I only followed this recipe. Thank you for sharing.

    • Gemma Stafford on May 29, 2018 at 3:46 am

      Hi Alicja,
      Thank you indeed! Mascarpone is a really lovely thing, and as for Kahlua, what is not to like? a perfect thing for this recipe.
      Thank you for this really lovely review, I appreciate it,
      Gemma 🙂

  31. Faisha on May 28, 2018 at 4:52 am

    Hi Gemma.
    What could you substitute the alcohol with?
    or can we leave out completely?

    • Gemma Stafford on May 28, 2018 at 8:09 am

      Hi there,
      Yes, do leave it out, it is not essential. You can make the coffee a bit stronger too, all will be well,
      Gemma 🙂

  32. Jerri M. on May 27, 2018 at 3:35 pm

    Excellent. I love how easy this is to make. I cut this into pieces and freeze for a treat on a hot day!

    • Gemma Stafford on May 28, 2018 at 8:22 am

      Hi Jerri,
      That is a great idea, I can do this too! Thank you for letting me know,
      Gemma 🙂

  33. Pamela Slee on May 24, 2018 at 6:29 am

    Hi Gemma,
    I want to try your recipe, but i have historically had troubles with hand whipping the cream to a good consistency (literally it never peaks!). So i thought I would cheat and buy the traditional American style Whipped cream in a can that i can literally just squeeze out…can I go a head and do that will it still be good you think? thanks for this easy and beautifully looking recipe . cheers Pamela

    • Gemma Stafford on May 25, 2018 at 4:59 am

      Hi Pamela,
      NO! This can of whipped cream is all promise! Air, and it collapses when it is added to other ingredients, don’t do it!
      Check the carton in your store. Read the contents/nutritional information. A cream which will hold stiff peaks needs to be 35% fat content or more. That is what matters. In the US this is called Heavy whipping cream in many places, but it is the fat which matters, I hope thi helps,
      Gemma 😉

  34. Sarah on May 20, 2018 at 6:57 am

    Hello !
    Thank you so much for sharing. This recipe looks so easy, and Im so excited to try it myself, my mom made it and she loved it ! Thank you so much for making it so realistic and simple. Love it !

    • Gemma Stafford on May 20, 2018 at 7:51 am

      I’m thrilled to hear that, Sarah. Thanks for trying out my recipe.


  35. Jackie on May 18, 2018 at 9:21 am

    I’m not sure what I did wrong (and yes I know it was my fault)… but I carefully measured out 8oz of heavy whipping cream and 8 oz of mascarpone cheese and rest of ingredients but there wasn’t nearly enough to cover both layers and definitely not enough for piping. so I hurried to the store to buy another 8oz of cheese and cream. still not enough for piping. but on another even more important note it tasted wonderful. I’ll just double the recipe…

    • Gemma Stafford on May 19, 2018 at 12:28 am

      OH I’m sorry Jackie. Did you use a small 8 x 8 dish like I did?

      Just note I did two thin layers, they were not incredibly thick. But I’m glad it tastes great 🙂


  36. Kathleen on May 11, 2018 at 10:10 am

    Hi Gemma! Thanks for sharing this terrific recipe. I didn’t have enough of the mousse to make the pretty little mounds of the sweet mascarpone mixture across the top after using it to cover the two layers of lady fingers. Also, do you use unsweetened cocoa powder fr the dusting? That is all I had so this is what I used. Thanks! Kathleen

    • Gemma Stafford on May 12, 2018 at 4:11 am

      Hi Kathleen,
      Good! This is a goodie, quick to make, and really satisfying.
      I always use unsweetened cocoa, the sugars in a recipe will sweeten this, and it gives a good chocolate hit.
      Thank you for your kind words, and for finding your way with this one,
      Gemma 🙂

  37. Karen Cannistraro on May 10, 2018 at 5:48 am

    Would it be ok to make this recipe the night before or do you think its best 3 hours before your going to serve it ?

    • Gemma Stafford on May 10, 2018 at 11:53 am

      Hi Karen,
      Yes, it will be ideal the night before, three hours is minimum setting time.
      Gemma 🙂

    • Curiouscook on May 11, 2018 at 6:54 pm

      Hi I was just wondering if the 1/3 cup of sugar was correct. In the video you show that you put in one tablespoon?? Thanks

      • Gemma Stafford on May 12, 2018 at 3:20 am

        Hi there,
        I think sometimes in the editing the ingredients look to be different to the recipe.
        Follow the recipe for best results. In this recipe you can reduce the sugar if you wish, it will not harm it.
        I hope you enjoy it now!
        Gemma 🙂

  38. Ju on May 6, 2018 at 9:04 pm

    Thank you very much for such a great recipe. I’m always a big fan of Tiramisu but never attempted to make it since the recipes I have are so complicated. I came across your recipe and love how simple and easy it is. I even substituted the mascarpone with cream cheese and sour cream per your instructions.
    The tiramisu came out so creamy and delicious. One bad thing is I ate most of it within a couple days. lol

    • Gemma Stafford on May 7, 2018 at 3:11 am

      Hi Ju,
      Thank you for this lovely review of this recipe, and for your tips too!
      The idea is to enjoy it, and the lovely thing is that you can make this smaller or larger to suit the occasion, so enjoy!
      Gemma 🙂

  39. Leena on May 3, 2018 at 7:21 pm

    Hey Gemma! i’ve been following your videos on youtube for ages now. They’ve been so helpful and delicious! I’m planning on making this for a family dinner tomorrow and I was wondering, if I wanted to make this in a 13×9 pan would doubling the recipe be enough?

    • Gemma Stafford on May 4, 2018 at 3:13 am

      Hi Leena,
      I am not a scholar, but I have worked out a simple way to calculate this, based on the sq inches of the pan, now don’t laugh!
      8 x 8inch + 64 sq inches.
      13 x 9inch = 117 sq inches.
      I am ignoring the depth for this type of bake, but you can see that it will be just right at twice the recipe (128 sq inches) 😉
      It will be great,
      Gemma 🙂

  40. Krystal Osheanna on May 1, 2018 at 3:10 pm

    Absolutely wonderful recipe and super quick and easy to follow! But sad that I had to sub the ladyfingers with Biscoff cookies (Lotus Biscoff since our local stores were out 😭) BUT it’s a worthy sub, I will say! I’d use a couple pkgs of the Biscoff as opposed to my 1 pkg since they’re rather thin and just doesn’t give it quite the right fluff that Ladyfingers do. Overall though super good and defs comparable to the Tiramisu I buy at the Italian restaurant I frequent. ^w^ Thank you so much for sharing this!

    • Gemma Stafford on May 2, 2018 at 3:58 am

      Great Krystal, Good job with the sub, I would not have thought of Biscoff, though I love this little cookie.
      One of the Bold Bakers used a plain sponge cake/pound cake, cut in slices and dried in the oven, which I think is a genius tip too.
      thanks for the input it is great to have you with us,
      Gemma 🙂

  41. Julie Wanko on April 29, 2018 at 8:43 am

    I had never made nor tried tiramisu before so was skeptical as to how it would come out. Also, could not find any lady fingers around anyof the local stores and shops. So I wound up substituting a pound cake that I had sliced into fingers and dried in a 350 degree Fahrenheit oven for about 20 minutes. Well let me tell you, it was delicious and a big hit. Hubby said to me I was definitely going to have to make this one more often!

    Thanks for this easy recipe Gemma!

    • Gemma Stafford on April 30, 2018 at 3:58 am

      Hi Julie,
      You Bold Bakers are really inventive. well done you, a great suggestion re the pound cake, I did not think to dry it, but that would be perfect! I am stealing this idea.
      I am happy you liked this recipe, and you are right, this is a big hit with the husbands, not too sweet I think.
      Thank you for this very kind review, and tip,
      Gemma 🙂

  42. April on April 25, 2018 at 11:55 pm

    Hi Gemma, after add in mascarpone and continue whipping it doesnt become stiff peaks…it gets watery and lumpy. 🙁

    • Gemma Stafford on April 26, 2018 at 4:52 pm

      Hi April,

      So it sounds like your cream was whipped too much before you added in the mascarpone. You are supposed to whip to soft peaks. The fact that you said it got watery and lumpy I’m guessing the cream split.

      Sorry to hear that. Hope this clears things up.

  43. karenne on April 25, 2018 at 12:47 am

    Ive never made this but an Italian friend made it for my birthday for eleven years then I left the company. It was so good
    so I’m hoping my tiramisu is as good as hers ………………..I will let you know

    • Gemma Stafford on April 25, 2018 at 1:44 pm

      I hope you like it. It’s one of my favorites.


  44. Michael B on April 22, 2018 at 12:34 pm

    This recipe is amazing. Its so simple but delicious and the recipe uses all the ingredients listed without any wasteage! couldn’t recommend this recipe anymore! its amazing!!!

    Quick question! does anyone know how long it will keep in the fridge for?

    • Gemma Stafford on April 23, 2018 at 2:32 am

      Michael, thank you for this lovely review of this recipe.
      To answer your question, a few days, if nobody finds it!
      I am really happy you liked this one,
      Gemma 🙂

  45. Noura on April 22, 2018 at 12:07 pm


    Thanks for the recipe
    Try forno bonomi lady fingers, it’s an italian brand and I think you will like it

    • Gemma Stafford on April 23, 2018 at 2:39 am

      Hi Noura,
      Thank you for this suggestion. This cookie does originate in Italy, usually called Savoyardi, so that would be great.
      Thank you for being in touch,
      Gemma 🙂

  46. Christian Stubø on April 21, 2018 at 3:22 pm

    I have never made tiramisu before, or whipped cream (recipes I’ve done before are all without just that), but yesterday I tried your recipe, to bring to a meeting in a club. It went very well – people really liked it, to the point of second and third helpings, and no leftovers to bring home. Definitely a success.

    For my next attempt, though, I will try to up the amount of cream and cheese – I realised a bit too late (shops all closed) that the smallest form I have is 9 by 9 inches, so about 25% bigger surface area than your form. The layers of cream were a bit thin, and I barely managed to cover the top (but enough cocoa powder will cover a multitude of sins). I had used 250 grams mascarpone (the size of the container) and 2.5 dl cream – I think I’ll add 50 grams neutral cream cheese and 0.5 dl cream next time.

    • Gemma Stafford on April 22, 2018 at 3:58 am

      hi Christina,
      well done you, I am happy this worked out well for you. It is easily adjusted, so write it out, add 1/3 or so, a little difference will not matter, then you will have it for future use.
      You are right though, cocoa covers a multitude of sins!
      Gemma 🙂

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