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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:

4.3 from 177 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
Ingredients
  • 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
Instructions
  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!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

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281 Comments

Write a Comment and Review

  1. Samjan on October 11, 2018 at 6:30 pm

    Hi Gemma,
    I want to try this recipe, but there’s no video😔 Watching a video really helps.

    • Gemma Stafford on October 13, 2018 at 2:44 pm

      Hi! You can find the video for my Tiramisu at the top and bottom of the post. I hope you enjoy!

  2. Fliss on October 10, 2018 at 3:44 am

    Hi Gemma, is this recipe good to scale up and down?

    • Gemma Stafford on October 10, 2018 at 9:02 am

      Hi Fliss,
      Yes! perfect for this, and easy to serve too. Just make sure to increase ALL of the components. I find that writing the recipe out really helps me to make sure I adjust everything.
      Happy baking,
      Gemma 🙂

  3. deena on October 7, 2018 at 12:07 am

    Hello – love your recipes! I tried making this recipe, and after adding the mascarpone cream the mixture was still runny and not a mousse type consistency, why would this be? Many thanks

    • Gemma Stafford on October 7, 2018 at 3:24 pm

      Hi Deena,

      What type of cream did you use? was it heavy whipping cream? do you know fat percentage?

      You know it will actually thicken up in the fridge so I think you can still use it.
      Best,
      Gemma.

  4. Roz on October 6, 2018 at 1:01 pm

    Don’t know what happened when I added the mascarpone cheese, but it separated & it became butter–made it anyway.Do you think it will be edible?. I spread it over the lady fingers as best I could & sprinkled the cocoa over it. Maybe I’ll add whipped cream from the can when I serve it. Any suggestions.?
    Good thing I have an apple pie for a back up,dessert!

    • Gemma Stafford on October 8, 2018 at 5:58 am

      Hi Roz,
      That is really very strange, I think you over whipped it! I am presuming you use fresh dairy heavy cream? I do not know why it would whip up into a butter after you add the cheese, I am sorry, I am confused by this, I would not expect this to happen.
      Gemma 🙂

  5. randi on October 2, 2018 at 5:15 pm

    Really appreciate if you can tell me how to make espresso. I can buy grind espresso from supermarket but have no idea how to make espresso for this recipe.

    Please let me know.

    PS: I’m not a coffee drinker and know nothing about coffee . 🙂

    • Gemma Stafford on October 3, 2018 at 3:03 am

      Hi Randi,
      To make a good espresso coffee, from ground coffee you will need a coffee machine of some sort.
      There are now a number of good quality instant coffee powders, and these are really useful for baking. That is what I suggest you use here.
      Make up the coffee according to the pack. One teaspoon to 200ml of hot water. 2 1/2 teaspoon to the recipe amount, though I make it a touch stronger for my taste.
      I hope this will help you to enjoy this dessert,
      Gemma 🙂

      • randi on October 3, 2018 at 2:15 pm

        Thank you Gemma ! Can’t wait to try this out 🙂

        • Gemma Stafford on October 4, 2018 at 2:50 am

          randi, I expect to see the photo!
          Gemma 🙂

          • randiNZ on October 7, 2018 at 2:06 pm

            Hi Gemma,
            Thank you very much for this great recipe. Indeed it took 10 minutes to make this. I was afraid as it was my first time whipping fresh cream and I live in New Zealand and here heavy cream comes as fresh cream. I put the beaters and the bowl in fridge one day before for the safe side 😀 So happy cream whipped up and recipe was a success. I didn’t have brandy, so used brandy essence and chocolate liquor in whipped cream and cheese mixture.

            I uploaded the photos. Thanks again.

            • Gemma Stafford on October 7, 2018 at 3:04 pm

              I’m delighted to hear that!!! Thanks for trying it.

              i just saw the photos! with the stars? it’s incredible 🙂
              Best,
              Gemma.



  6. Jessie on October 2, 2018 at 10:20 am

    Hi Gemma 😊
    So I plan on making this for Thanksgiving, but also want to make a pumpkin variation minus the coffee for the pumpkin pie lovers and kids. Can you recommend what I might dip the lady fingers into? With out alcohol or coffee I’m at a loss lol
    Thank you,
    Jessie

    • Gemma Stafford on October 3, 2018 at 3:32 am

      Hi Jessie,
      let us get our thinking hats on!
      What about a ‘mulled apple juice’. Pour the apple juice into a saucepan, add maple syrup, cinnamon stick and zest of orange and lemon, all spice berries too, bring to the boil, turn off the heat and cover. Allow to stand until cool, strain and use as your dip.
      This will make this a very seasonal thing, and the spice is more or less what is in pumpkin pie.
      You will need about 1 pint of fresh apple juice, maple syrup to taste depending on the apple juice, two sticks of cinnamon, and the thinly pared zest of 1/2 a well washed lemon and orange. About 6 all spice berries if you can get them. I am not sure where you want to go from there but take a look at this recipe (https://www.biggerbolderbaking.com/egg-substitutes-for-baking/) for guidance. A grating of nutmeg would be delicious too, but keep it as simple as possible. Remember we made this up as we went along, we are in this together 😉
      Gemma 🙂

      • Jessie on October 3, 2018 at 7:17 am

        Thank you Gemma,
        That sounds delicious! What a wonderful solution, I can’t wait toget baking! My house is going to smell so lovely with all of those aromas. Your the best!
        Forever grateful,
        Jessie

        • Gemma Stafford on October 4, 2018 at 5:54 am

          Hi Jessie,
          Yes, now get into the kitchen! We are happy to have you with us,
          Gemma 🙂

  7. Tia on September 29, 2018 at 4:06 pm

    Can i freeze this?

    • Gemma Stafford on September 29, 2018 at 5:04 pm

      Hi Tia,

      I don’t recommend freezing it. The cream won’t like that too much.

      Best,
      Gemma.

  8. JyotikaThapa on September 29, 2018 at 1:08 pm

    The outcome was excellent. I just took another tip from another recipe for making mascarpone cheese at home …..hereaftee followee this recipe. Tiramisu made was super duper hit.

    • Gemma Stafford on October 1, 2018 at 12:40 pm

      Hi there,
      good for you! well done #boldbaker. very Bold to make your own cheese too, you should be really proud of yourself.
      Thank you for this lovely review,
      Gemma 🙂

  9. Naimah on September 28, 2018 at 4:56 am

    Hello,
    Might be a silly question but when you make the coffee (to dip in the lady fingers) should you add sugar to it and if so how much? (I don’t drink tea or coffee so am at a loss!)
    Thanks

    • Gemma Stafford on September 30, 2018 at 8:13 pm

      Hi Naimah,

      that’s a good question. There is not need to add sugar to it. Because of the sugar in the cream mix there is no need for it in the coffee.

      Best,
      Gemma.

  10. David on September 26, 2018 at 9:50 am

    Hi Gemma. Near the end of the video, you mention the layers of flavor and the “sweet cocoa powder on top”. I usually only find unsweetened cocoa powder in the stores. Are you using sweetened or unsweetened cocoa powder? Thanks!

    • Gemma Stafford on September 26, 2018 at 9:59 am

      Hi David,
      Always unsweetened! The cocoa picks up the sweetness from the other ingredients, or just adds a little contrast!
      Try it! At home my mum used to grate a bar of dark chocolate on top, and actually between the layers too! Very delicious. I hope you enjoy this recipe,
      Gemma 🙂

  11. Bev Sherwin on September 25, 2018 at 8:30 pm

    The cocoa powder you sift on at the end… sweetened or unsweetened cocoa powder ?
    Thanks, Gemma!

    • Gemma Stafford on September 26, 2018 at 10:18 am

      Hi Bev,
      Always unsweetened. Good to have you with us,
      Gemma 🙂

  12. Lavina on September 23, 2018 at 1:08 am

    Hie
    What can be the subsitute of lady fingers ?

    • Gemma Stafford on September 23, 2018 at 2:24 am

      Hi Lavina,
      you can make your own: https://www.biggerbolderbaking.com/homemade-ladyfingers/
      This recipe will give you the idea. You can use a vanilla sponge too, slice it up and sprinkle with the coffee mix. Experiment a little with this, do not over wet the sponge and all will be well,
      Gemma 🙂

  13. Shazia on September 20, 2018 at 5:38 am

    Hi gemma. Pleease help me out… what are the measurement of making the coffee with instant coffee?

    • Gemma Stafford on September 20, 2018 at 7:20 pm

      I usually do a big teaspoon of granules to every cup of water 🙂

      Best,
      Gemma.

  14. Vera on September 8, 2018 at 6:10 pm

    My mascarpone cheese and whip cream do not blend together at all I wonder why

    • Gemma Stafford on September 9, 2018 at 8:21 pm

      I’m not sure why they wouldn’t blend together. That seems very odd. Did it separate or something?

      Gemma.

    • Grace on September 22, 2018 at 2:14 pm

      I think the two ingredients must be at least 6 chilled in order to achieve the right consistency. 😃

      • Gemma Stafford on September 23, 2018 at 4:53 am

        Hi Grace,
        Yes, and these ingredients are dairy, and so should always be used from the fridge, good point,
        Gemma 🙂

  15. Sara H. on September 5, 2018 at 12:35 pm

    Sorry if someone has commented this before, but I have tried to make this recipe twice with no success! Once I start beating after I add the mascarpone cheese into the whipped heavy cream with soft peaks the mixture almost immediately separates and my cream loses it’s volume and reverts back to liquid form. Then the cheese is sitting there as if I’ve made butter. Even after beating it profusely it still never becomes like a mousse.

    I’ve looked it up and found that if the cream and cheese are two different temperatures it can cause separation, and I figured that was what happened the first time. But this second time I made sure that they were both room temperature, and the same thing happened! The only thing I can think of is that I am using a stainless steal bowl that might be a little cold, but I’m really at a loss. Do you have any advice, Gemma?

    • Gemma Stafford on September 6, 2018 at 2:24 am

      Hi Sara,
      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 accept another ingredient, such as condensed milk, or cream cheese without collapsing.
      I am wondering if this is what you are using? Do let me know, it is my best guess,
      Gemma 🙂

  16. Donna McIntyre on August 31, 2018 at 4:32 pm

    I made the first one in the winter it turned out perfect… now in the middle a hot August… I am making one right now and it wont stiff peaks…Almost a consistency of a cake mix it smells wonderful but won’t
    thicken what did I do wrong followed recipe but used the heavy whipping cream instead… but could it be the weather?? it’s like 80 degree now …I put it in the refrigerator thought maybe the colder the better I put the beaters in there too I will try it again in about 20 minutes… what can I do to thicken it?? ugh

    • Gemma Stafford on September 1, 2018 at 8:29 am

      Oh Donna!
      I have never had this happen to me with fresh dairy cream. When it is cold it whips up really quickly, and I do not think the temperature will matter.
      I am mystified!
      I presume this is fresh dairy cream! I am a bit lost, because I think it is, and that you will solve it! Do let me know,
      Gemma 🙂

      • Donna McIntyre on September 1, 2018 at 9:05 am

        I learned my lesson I bought the store brand I will always go with the best I can find always lol

        • Gemma Stafford on September 1, 2018 at 11:03 am

          Donna, I have been there 😉
          Gemma <3

  17. Dilek on August 30, 2018 at 8:59 am

    Can this be done the night before, or would it get too soggy?

    • Gemma Stafford on August 31, 2018 at 4:18 am

      Hi there,
      Good question!
      Yes, the secret is to dunk the sponge fingers really quickly, in and out in a second, then it will not be too wet to start with. The other way to do this is to lay the sponges out in the dish and sprinkle on the coffee mix, lightly.
      I hope you love this recipe, it is actually better when refrigerated overnight,
      Gemma 🙂

  18. Linda Keintz on August 26, 2018 at 9:25 am

    This was so easy to make, and absolutely delicious! Although somehow I must not have read the directions properly and I only did two layers! I didn’t have the alcohol to add, but still was absolutely fantastic, ty so for the easy and quick recipe! I actually doubled the recipe and made it in a 13 by 9 dish. I gave some to my neighbor a friend and my dad and then my husband and I had a lot definitely going to make it again and do the three layers next time.

    • Gemma Stafford on August 27, 2018 at 4:11 am

      Hi Linda,
      good job! yes, it is rich, so it goes a long way. Well done you,
      Gemma 🙂

  19. Vanessa on August 24, 2018 at 11:06 pm

    Hi Miss Gemma, for how long can I store tiramisu in the fridge?

    • Gemma Stafford on August 26, 2018 at 5:01 am

      Haha! Vanessa, it depends on who knows it is there!
      Seriously though, about 3 days. Remember this is made with dairy, and dairy will spoil over time.
      I hope you enjoy this recipe,
      Gemma 🙂

  20. Gerdn on August 19, 2018 at 1:31 pm

    Hello again! I just wanted to say that I tried the recipe and it turned out great, my family was amazed by it! Thank you for the tasty PLUS simple recipes, I have learned a lot about baking from your videos!

    • Gemma Stafford on August 19, 2018 at 1:53 pm

      Thank you for letting me know. I’m delighted everyone enjoyed my Tiramisu recipe. Have you tried my 10-Minute Berry Tiramisu?

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