By   March 9, 2016

Tiramisu/ Italian Tiramisu/ Vera's Cooking/ Verasooking.com/

I don’t know who invented Tiramisu, but whoever did, that person is an absolute genius. This Italian cake is like heaven on earth, out of all cakes, is a pure perfection. It is the most elegant, definitely a special occasion cake. In addition, it requires no baking, and  takes 15 minutes to assemble. If you ever have unexpected guests, or you need to bring something to a potluck, Tiramisu is your cake, especially if you love coffee as much as I do.

Traditionally, Tiramisu is made out of rum and coffee soaked lady fingers. If you prefer not to use alcohol, you can just use strong coffee instead. Some time ago, I came across Coffee Liqueur, and decided to get it, especially for making Tiramisu. That’s what I’ve been using ever since. Mascarpone, a fresh, double-cream cheese, is one of the great Italian cheeses available in deli departments of many supermarkets, and is essential ingredient of traditional Tiramisu.  If mascarpone cheese is not available when making Tiramisu, substitute with 8-ounce package softened cream cheese.


  • 28 Lady Fingers cookies
  • 1+1/2 cup heavy whipping cream
  • 8 oz. mascarpone
  • 1/3 cup powdered sugar
  • 1/4 cup coffee liqueur
  • 3/4 cup cold water (not pictured)
  • unsweetened cocoa powder for sprinkling over the top

You will also need 8×11 glass dish.

Tiramisu (1 of 13)

Start with making the cream. In a large bowl, at medium speed, beat heavy whipping cream with powdered sugar, until soft peaks form. Add mascarpone, and continue beating until well incorporated. Set aside until ready to use.

Tiramisu (2 of 13) Tiramisu (3 of 13)

In a separate bowl, combine coffee liqueur and water. Prepare to assemble the cake. Take one cookie at a time, and dip it in coffee mixture. Don’t soak cookies for more than one second or else they’ll become soggy. Arrange in a single layer in your 8×11 dish.  Spoon 1/2 of your cream, and spread it over cookies. Repeat with Lady Fingers and cream to create one more layer.

Tiramisu (4 of 13) Tiramisu (6 of 13)

Sprinkle some cocoa powder over the top of the cake. You can decorate with coffee beans, if you’d like. It is the best to refrigerate Tiramisu for couple of hours to let the flavors blend, but it can totally be served right away with the cup of delicious espresso. Yum!

Easy Tiramisu/ Italian Tiramisu/ Vera's Cooking/ Verascooking.com/




  1. cheri

    Hi Vera, I think that person is genius too, who would of ever thought to create such a lovely treat for us all to enjoy. Your tiramisu looks absolutely delicious! happy Wednesday to you!

    1. Vera Post author

      Who would’ve thought that cake could be made in just under 30 minutes? Genius indeed! Have a lovely day, Cheri!

  2. Fae's Twist & Tango

    I love tiramisu and your simple, step-by-step and recipe is fantastic.
    There is some debate regarding the origin of Tiramisù (‘pick me up’ or ‘lift me up’, metaphorically, ‘make me happy’).
    Most accounts of the origin of tiramisu date its invention to the 1960s in the region of Veneto, Italy, at the restaurant “Le Beccherie” in Treviso, Italy. Specifically, the dish is claimed to have first been created by a confectioner named Roberto Linguanotto, owner of “Le Beccherie” and his apprentice, Francesca Valori, whose maiden name was Tiramisu. The restaurant have closed just a few years ago. I was surprised to discover that the dessert was created only a little over 30 years ago!

    1. Vera Post author

      Wow! That is so interesting! Thank you Fae!! This cake is a crowd pleaser, that for sure makes me happy:)

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