Tiramisu: How To Make This Easy Recipe

I love having friends and family over. Sharing food with those dear to us has to be one of life’s best gifts, right? So today I’ll be showing you one of my most popular and fuss free desserts: I’m sharing my delicious tiramisu and how to make this easy recipe.

Every time I have made this delicious dessert, it has never failed to impress. Each time, I have been asked for the recipe, so be warned: you’ll be asked too!

Strong dark coffee, rich indulgent cocoa and sweet creamy mascarpone together make this Tiramisu a truly heavenly indulgence. Quite honestly, I couldn’t think of a better way to round off a meal with loved ones than with dessert.

Other dinner party favourites include this nutella cheesecake or even my snickerdoodle cheesecake. Just in case you needed further inspiration! 😉

Anyways, as if it weren’t enough how delicious this tiramisu recipe is, it is so simple to make that I’m excited to share with you how to make this easy recipe yourself.

To make it easier I always use shop bought sponge fingers (known as ladyfingers to those of you over Stateside). You can, of course, make your own, but I find shop bought work really well and suit my life as a busy working mama!

On a personal note, this recipe was shared with me by my beautiful mama. Another reason this is so very special a creation to me 😊

So next time you’re looking for a simple to make yet impressive Italian dessert for your friends or family, know you have one ready and waiting for you.

Now excuse me whilst I go hide in my kitchen to have a secret extra helping: writing this blog post has made me crave a little piece! 🤤

Thanks for stopping by friends! Enjoy!


Tiramisu: How To Make This Easy Recipe

Recipe by movers and bakers
4.5 from 6 votes
Course: DessertCuisine: ItalianDifficulty: Easy


Prep time


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A beautiful way to end your meal!

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  • 397 g (14oz) sweetened condensed milk (see note)

  • 500 g (2 cups + 3 tbsp) mascarpone cheese

  • 300 ml (1 cups + ¼ cup) double (heavy) cream

  • 150-160 ml (c. ⅔ cup) freshly brewed coffee

  • 1-1.5 tbsp Kahlua (optional)

  • 160-180 g (about 30-35) sponge fingers (ladyfingers in US)

  • Cocoa powder, for dusting


  • In a large bowl, tip in mascarpone and condensed milk and beat thoroughly until completely combined. In a separate large bowl, pour in your double cream and beat until you have stiff peaks. Gradually add in your mascarpone mixture into your whipped cream, beating to combine completely. Set aside.
  • In a shallow bowl, mix your coffee and Kahlua (if using). Dip your sponge fingers in the coffee mix, turning them in the liquid to cover all sides, before using them to line your (roughly 8″ x 6″) serving dish. Be sure to squish them together a little so there are no gaps.
  • Spoon and spread a generous layer of your mascarpone mixture on top of your coffee sponge layer, pushing it into the corners and making sure to level the top. My mascarpone layer is about the same thickness as the sponge fingers layer. Sprinkle a generous layer of cocoa powder over your mascarpone layer.
  • Repeat the coffee sponge and mascarpone layers. If you are leaving your top layer of mascarpone mixture smooth, dust generously with cocoa powder now. If, like me, you want to make the top look extra special, put the remaining mascarpone mixture into a piping bag fitted with a large round nozzle, and pipe blobs all over the top layer of your tiramisu. Finish with a beautiful dusting of cocoa powder. Leave to set in your fridge for at least 3 hours before serving. Enjoy!


  • Always use full fat condensed milk rather than light condensed milk. The light version will make your mascarpone mixture much more liquid. It will still work, but is much nicer with the regular (not light) version.
  • After completing each layer of sponge fingers, I will often use a spoon to dribble a little extra coffee liquid over them. I find this gives it a little extra moisture to absorb, making them wonderfully cakey. Just be careful not to get too carried away or you’ll end up with a soggy mess!
  • If you decide to pipe the top layer of your mascarpone as well, I find it helpful to start with a row of piped blobs along the length and width of your dish. This will allow you to know what size to make each blob, and create a lovely even looking top for your creation.

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One Comment

  1. made this many many times, such a crowd pleaser and so easy!!!

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