20 Decadent Tiramisu Recipes Perfect for Dessert Lovers

Calling all dessert lovers—if you’re obsessed with the rich, coffee-kissed layers of tiramisu, you’re in for a treat! Whether you’re craving a classic version or eager to try a fun twist (hello, chocolate hazelnut or pumpkin spice!), we’ve rounded up 20 decadent recipes that’ll satisfy every sweet tooth. From no-bake shortcuts to showstopping homemade creations, these tiramisu delights are guaranteed to impress. Dig in!

Classic Italian Tiramisu with Mascarpone Cream

This dreamy tiramisu is all about balance—silky mascarpone cream, bitter espresso, and a dusting of cocoa that ties it all together.

Ingredients:

• 6 large egg yolks
• 3/4 cup granulated sugar
• 1 cup heavy cream
• 16 oz mascarpone cheese, room temperature
• 1 1/2 cups strong brewed espresso or coffee, cooled
• 2 tbsp coffee liqueur (optional)
• 24 ladyfinger cookies (savoiardi)
• 2 tbsp unsweetened cocoa powder

Instructions:

1. Make the cream: Whisk 6 egg yolks and 3/4 cup sugar in a heatproof bowl over a double boiler until pale and thickened (8–10 minutes). Remove from heat, then fold in 16 oz mascarpone until smooth.
2. Whip the cream: In a separate bowl, beat 1 cup heavy cream to stiff peaks. Gently fold into mascarpone mixture.
3. Prep the coffee: Stir 2 tbsp coffee liqueur (if using) into 1 1/2 cups cooled espresso.
4. Layer: Quickly dip 12 ladyfingers into the espresso (1–2 seconds per side) and arrange in a 9×9″ dish. Spread half the mascarpone cream over top. Repeat with remaining ladyfingers and cream.
5. Chill: Cover and refrigerate for at least 6 hours (or overnight). Just before serving, dust with 2 tbsp cocoa powder.

The magic here? The cream stays luxuriously light thanks to the whipped heavy cream—no raw egg whites needed.

Tip: For tidy slices, run a knife under hot water before cutting.

Chocolate Lover’s Tiramisu with Cocoa Dusting

This decadent twist on classic tiramisu swaps coffee for rich chocolate, making it a dreamy dessert for anyone who can’t get enough cocoa.

Ingredients:

• 1 1/2 cups heavy cream
• 8 oz mascarpone cheese, softened
• 1/3 cup granulated sugar
• 1 tsp vanilla extract
• 1 1/2 cups strong chocolate milk (cooled)
• 24 ladyfinger cookies
• 1/4 cup unsweetened cocoa powder (for dusting)
• 1/2 cup dark chocolate shavings

Instructions:

1. In a large bowl, whip 1 1/2 cups heavy cream until soft peaks form. Add 8 oz mascarpone, 1/3 cup sugar, and 1 tsp vanilla extract, then whip until smooth and thick.
2. Pour 1 1/2 cups chocolate milk into a shallow dish. Quickly dip 12 ladyfingers (one at a time) into the milk for 2 seconds per side, then arrange them in a single layer in an 8×8″ dish.
3. Spread half the mascarpone mixture over the ladyfingers. Repeat with the remaining 12 ladyfingers and mascarpone mixture.
4. Cover and chill for at least 4 hours (or overnight). Before serving, dust with 1/4 cup cocoa powder and sprinkle with 1/2 cup chocolate shavings.

The double chocolate layers and airy mascarpone make this dessert irresistibly light yet indulgent—perfect for impressing guests without baking!

Tip: For extra depth, add 1 tbsp espresso powder to the chocolate milk—it enhances the cocoa flavor without overpowering it.

Strawberry Tiramisu with Fresh Berry Layers

This twist on classic tiramisu swaps coffee for juicy strawberries and layers in fresh berries for a bright, summery dessert that’s as stunning as it is simple.

Ingredients:

• 1 lb fresh strawberries, hulled and sliced
• 1/4 cup granulated sugar
• 1 tbsp lemon juice
• 1 1/2 cups heavy cream
• 8 oz mascarpone cheese, room temperature
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 24 ladyfingers
• 1/2 cup strawberry jam, warmed
• 1 cup mixed fresh berries (blueberries, raspberries, blackberries)

Instructions:

1. Macerate strawberries: Toss sliced strawberries with granulated sugar and lemon juice; let sit 15 minutes until syrupy.
2. Make filling: Whip heavy cream to stiff peaks. In another bowl, beat mascarpone, powdered sugar, and vanilla until smooth. Fold whipped cream into mascarpone mixture.
3. Assemble: Dip ladyfingers briefly in warmed strawberry jam and layer half in an 8″ dish. Top with half the macerated strawberries, half the cream mixture, and 1/2 cup mixed berries. Repeat layers.
4. Chill: Cover and refrigerate at least 4 hours (or overnight) to set.

The jam-dipped ladyfingers soak up just enough sweetness without becoming soggy, while the fresh berries add pops of texture. Serve chilled with extra berries on top!

Tip: For a boozy kick, brush ladyfingers with 1-2 tbsp strawberry liqueur instead of jam.

Matcha Green Tea Tiramisu for a Unique Twist

This elegant dessert swaps coffee for earthy matcha, giving classic tiramisu a vibrant, modern upgrade that’s as pretty as it is delicious.

Ingredients

• 1 1/2 cups heavy cream, cold
• 8 oz mascarpone cheese, room temperature
• 1/2 cup granulated sugar, divided
• 1 tsp vanilla extract
• 1 cup hot water
• 2 tbsp matcha powder (culinary grade)
• 24 ladyfinger cookies (savoiardi)
• Extra matcha powder for dusting

Instructions

1. Whip the cream: In a large bowl, beat heavy cream with 1/4 cup sugar until stiff peaks form, about 3 minutes. Gently fold in mascarpone and vanilla until just combined.
2. Prep matcha soak: Whisk remaining 1/4 cup sugar and matcha powder into hot water until dissolved. Let cool to room temperature.
3. Layer: Quickly dip each ladyfinger into the matcha mixture (1–2 seconds per side—don’t oversoak!) and arrange in a single layer in an 8×8″ dish. Spread half the cream mixture over top. Repeat with remaining ladyfingers and cream.
4. Chill: Cover and refrigerate for at least 4 hours (or overnight) to set. Dust with matcha powder just before serving.

The matcha’s subtle bitterness balances the sweet cream perfectly, while those airy layers make every bite feel luxurious. Tip: For cleaner slices, dip your knife in hot water before cutting.

Vegan Tiramisu with Cashew Cream and Coffee Soaked Ladyfingers

This dreamy dairy-free tiramisu swaps mascarpone for luscious cashew cream, delivering the same rich, coffee-kissed layers you crave—no compromise needed.

Ingredients

• 1 cup raw cashews, soaked in hot water for 1 hour
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/4 tsp sea salt
• 1/2 cup strong brewed coffee, cooled
• 1 tbsp cocoa powder (plus extra for dusting)
• 12 vegan ladyfinger cookies

Instructions

1. Blend the cream: Drain cashews and blend with maple syrup, vanilla, and sea salt until ultra-smooth (about 3 minutes), scraping the bowl as needed.
2. Prep the coffee: Pour cooled coffee into a shallow dish and sift in 1 tbsp cocoa powder, whisking to dissolve.
3. Layer: Quickly dip each ladyfinger into the coffee mixture (1–2 seconds per side—don’t oversoak!) and arrange in a single layer in an 8×8″ dish. Spread half the cashew cream over top. Repeat with remaining ladyfingers and cream.
4. Chill & serve: Refrigerate for at least 4 hours (or overnight). Dust with cocoa powder just before serving.

The magic? Soaking the cashews creates a velvety cream that mimics traditional tiramisu’s luxurious texture—without a hint of dairy.

Tip: For a deeper coffee flavor, add 1/2 tsp instant espresso powder to the soaking liquid.

Pumpkin Spice Tiramisu for a Fall-Inspired Treat

This twist on classic tiramisu swaps coffee for spiced pumpkin goodness, layering velvety mascarpone with cozy autumn flavors.

Ingredients

• 1 1/2 cups heavy cream
• 8 oz mascarpone cheese, room temperature
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 cup pumpkin puree
• 1 tsp pumpkin pie spice
• 1/4 tsp cinnamon
• 1/4 cup bourbon (or apple cider for non-alcoholic)
• 24 ladyfinger cookies
• 1/4 cup powdered sugar (for dusting)

Instructions

1. In a large bowl, beat heavy cream until stiff peaks form. In another bowl, whisk mascarpone, granulated sugar, vanilla extract, pumpkin puree, pumpkin pie spice, and cinnamon until smooth. Gently fold whipped cream into mascarpone mixture.
2. Pour bourbon into a shallow dish. Quickly dip each ladyfinger (1 second per side) and arrange in a single layer in an 8×8″ dish.
3. Spread half the mascarpone mixture over ladyfingers. Repeat with another layer of dipped ladyfingers and remaining cream.
4. Cover and refrigerate for at least 4 hours (or overnight). Dust with powdered sugar before serving.

The magic here? The bourbon-soaked cookies soften just enough to mimic tiramisu’s signature melt-in-your-mouth layers, while the pumpkin filling stays luxuriously light.

Tip: For extra spice, sprinkle extra cinnamon between layers!

Eggless Tiramisu with Whipped Cream and Coffee Syrup

This dreamy, egg-free tiramisu skips the raw eggs but keeps all the rich coffee flavor and cloud-like texture you crave.

Ingredients

• 1 1/2 cups heavy whipping cream, chilled
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup strong brewed coffee or espresso, cooled
• 2 tbsp granulated sugar
• 24 ladyfinger cookies (about 7 oz)
• 1/4 cup unsweetened cocoa powder, for dusting
• 8 oz mascarpone cheese, softened

Instructions

1. Make the whipped cream: In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer on high speed until stiff peaks form, about 3–4 minutes. Fold in the softened mascarpone cheese until just combined.
2. Prep the coffee syrup: Stir the cooled coffee and granulated sugar in a shallow bowl until the sugar dissolves.
3. Layer the tiramisu: Quickly dip each ladyfinger into the coffee syrup (1–2 seconds per side) and arrange them in a single layer in an 8×8″ dish. Spread half the whipped cream mixture over the cookies. Repeat with another layer of dipped ladyfingers and the remaining cream.
4. Chill and serve: Cover and refrigerate for at least 4 hours (or overnight). Just before serving, dust the top with cocoa powder using a fine-mesh sieve.

The whipped cream-mascarpone blend makes this tiramisu impossibly light, while the double layer of coffee-soaked cookies ensures every bite is packed with flavor.

Tip: For a boozy twist, add 1 tbsp of coffee liqueur or rum to the coffee syrup!

Baileys Irish Cream Tiramisu for a Boozy Dessert

This boozy twist on classic tiramisu swaps coffee liqueur for Baileys, adding a creamy, indulgent kick that’s perfect for adult gatherings.

Ingredients:

• 1 ½ cups heavy cream
• 8 oz mascarpone cheese, room temperature
• ½ cup granulated sugar
• 1 tsp vanilla extract
• ¾ cup Baileys Irish Cream, divided
• 1 ½ cups strong brewed coffee, cooled
• 24 ladyfinger cookies (savoiardi)
• 2 tbsp unsweetened cocoa powder

Instructions:

1. In a large bowl, beat heavy cream with an electric mixer until stiff peaks form. In another bowl, whisk mascarpone, ½ cup sugar, 1 tsp vanilla, and ¼ cup Baileys until smooth. Gently fold the whipped cream into the mascarpone mixture.
2. Stir together cooled coffee and ½ cup Baileys in a shallow dish. Quickly dip each ladyfinger into the mixture (1–2 seconds per side) and arrange in a single layer in an 8×8-inch dish.
3. Spread half the mascarpone cream over the ladyfingers. Repeat with another layer of dipped ladyfingers and remaining cream. Cover and chill for at least 4 hours (or overnight).
4. Just before serving, dust the top evenly with 2 tbsp cocoa powder.

The Baileys infuses every layer with a velvety richness, while the cocoa adds a bittersweet contrast that’ll have everyone asking for seconds.

Tip: For a stronger coffee flavor, reduce the Baileys in the dipping liquid to ¼ cup and add an extra ¼ cup of coffee.

Raspberry and White Chocolate Tiramisu with a Sweet Finish

This dreamy twist on classic tiramisu swaps coffee for tart raspberries and creamy white chocolate—perfect for impressing guests or treating yourself!

Ingredients:

• 1 ½ cups heavy cream
• 8 oz mascarpone cheese, room temperature
• ⅓ cup granulated sugar
• 1 tsp vanilla extract
• 24 ladyfingers (savoiardi)
• 1 ½ cups fresh raspberry puree (about 12 oz raspberries blended and strained)
• ½ cup white chocolate chips, melted
• Fresh raspberries and mint leaves for garnish

Instructions:

1. Whip the cream: In a large bowl, beat heavy cream with ⅓ cup sugar and 1 tsp vanilla until stiff peaks form. Gently fold in mascarpone until just combined.
2. Layer the base: Quickly dip half the ladyfingers one at a time into raspberry puree (don’t oversoak—they should hold shape). Arrange in a single layer in an 8×8″ dish.
3. Add the filling: Spread half the mascarpone mixture over the ladyfingers, then drizzle with ¼ cup melted white chocolate. Repeat layers with remaining ladyfingers, puree, filling, and chocolate.
4. Chill: Cover and refrigerate for at least 4 hours (or overnight) to set. Before serving, top with fresh raspberries and mint.

The raspberry puree cuts through the richness of the white chocolate, while the mascarpone keeps every bite luxuriously light—no one will guess how simple it is to make!

Tip: For extra texture, sprinkle crushed freeze-dried raspberries between layers.

Gluten-Free Tiramisu with Almond Flour Ladyfingers

This dreamy tiramisu skips the gluten but keeps all the rich coffee-kissed flavor, thanks to delicate almond flour ladyfingers.

Ingredients:

• For the ladyfingers: 1 1/2 cups almond flour, 1/4 cup granulated sugar, 3 large eggs (separated), 1/2 tsp vanilla extract, 1/4 tsp salt
• For the filling: 1 1/2 cups mascarpone cheese, 3/4 cup heavy cream, 1/3 cup powdered sugar, 1 tsp vanilla extract
• For the soak: 1 cup strong brewed coffee (cooled), 2 tbsp coffee liqueur (optional), 1 tbsp cocoa powder (for dusting)

Instructions:

1. Make the ladyfingers: Preheat oven to 350°F. Line a baking sheet with parchment. Whisk almond flour, sugar, egg yolks, vanilla, and salt until smooth. In another bowl, beat egg whites to stiff peaks. Fold into almond mixture. Pipe 3-inch fingers; bake 12-15 minutes until golden. Cool completely.
2. Whip the filling: Beat mascarpone, cream, powdered sugar, and vanilla until thick and spreadable.
3. Assemble: Mix coffee and liqueur (if using). Briefly dip half the ladyfingers into the coffee and layer in a 8×8 dish. Spread half the filling, then repeat layers. Chill 4+ hours.
4. Serve: Dust with cocoa powder just before serving.

The almond flour ladyfingers add a nutty depth that pairs perfectly with the creamy mascarpone—no one will guess it’s gluten-free!

Tip: For a booze-free version, swap the liqueur with 1 tsp vanilla in the coffee.

Caramel Tiramisu with a Rich Buttery Flavor

This decadent twist on classic tiramisu swaps coffee for caramel, layering silky mascarpone with buttery, caramel-soaked ladyfingers for a dessert that’s pure indulgence.

Ingredients:

• 1 ½ cups heavy cream
• 1 cup (8 oz) mascarpone cheese, room temperature
• ½ cup granulated sugar, divided
• 1 tsp vanilla extract
• 24 ladyfinger cookies (savoiardi)
• 1 cup caramel sauce (store-bought or homemade), warmed
• 2 tbsp unsalted butter, melted
• Pinch of salt
• Cocoa powder, for dusting

Instructions:

1. In a large bowl, beat the heavy cream with ¼ cup sugar until stiff peaks form. In another bowl, whisk the mascarpone, remaining ¼ cup sugar, vanilla, and salt until smooth. Gently fold the whipped cream into the mascarpone mixture.
2. Stir the melted butter into the warm caramel sauce. Quickly dip each ladyfinger into the caramel mixture (about 1 second per side) and arrange them in a single layer in an 8×8-inch dish.
3. Spread half the mascarpone cream over the ladyfingers. Repeat with another layer of dipped ladyfingers and remaining cream. Cover and refrigerate for at least 4 hours (or overnight).
4. Before serving, dust with cocoa powder. Slice and serve chilled.

The caramel infuses every bite with a deep, buttery sweetness, while the mascarpone keeps it light—perfect for impressing guests without fuss.

Tip: For extra texture, sprinkle crushed toffee bits between layers!

Lemon Tiramisu with a Citrusy Zing

This twist on classic tiramisu swaps coffee for bright lemon flavors, creating a dessert that’s light, creamy, and downright refreshing.

Ingredients:

• 1 1/2 cups heavy cream
• 8 oz mascarpone cheese, room temperature
• 1/3 cup granulated sugar
• 2 tsp vanilla extract
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1 tbsp lemon zest
• 24 ladyfinger cookies
• 1/2 cup limoncello or lemonade (for dipping)
• Extra lemon zest or thin slices, for garnish

Instructions:

1. Whip the cream: In a large bowl, beat the heavy cream with an electric mixer until stiff peaks form, about 3–4 minutes. Set aside.
2. Make the filling: In another bowl, whisk together the mascarpone, 1/3 cup sugar, 2 tsp vanilla, 1/4 cup lemon juice, and 1 tbsp lemon zest until smooth. Gently fold in the whipped cream until just combined.
3. Assemble: Quickly dip each ladyfinger into limoncello (or lemonade) and layer half in an 8×8″ dish. Spread half the mascarpone mixture over the top. Repeat with remaining ladyfingers and filling.
4. Chill: Cover and refrigerate for at least 4 hours (or overnight) to let flavors meld.
5. Serve: Garnish with extra lemon zest or thin slices before slicing.

The tangy lemon cuts through the richness of the mascarpone, while the boozy (or kid-friendly) soak keeps the ladyfingers tender but not soggy.

Tip: For extra zing, add a sprinkle of finely grated lemon zest between layers!

Chocolate Hazelnut Tiramisu with Nutella Layers

This decadent twist on classic tiramisu swaps coffee for rich Nutella and crunchy hazelnuts—perfect for satisfying your sweet tooth without an espresso kick.

Ingredients:

• 1 ½ cups heavy cream
• 8 oz mascarpone cheese, room temperature
• ½ cup granulated sugar
• 1 tsp vanilla extract
• 24 ladyfinger cookies
• ¾ cup Nutella, divided
• ½ cup chopped toasted hazelnuts
• 2 tbsp unsweetened cocoa powder

Instructions:

1. In a large bowl, beat heavy cream with an electric mixer until stiff peaks form. In another bowl, whisk mascarpone, ½ cup sugar, and vanilla extract until smooth. Gently fold the whipped cream into the mascarpone mixture.
2. Spread ¼ cup Nutella onto the bottom of an 8×8-inch dish. Dip 12 ladyfingers briefly in warm water (just to soften, about 2 seconds each), then layer them over the Nutella.
3. Spread half the mascarpone cream over the ladyfingers, then drizzle with ¼ cup Nutella and sprinkle with ¼ cup hazelnuts. Repeat with remaining ladyfingers, cream, Nutella, and hazelnuts.
4. Dust the top evenly with cocoa powder. Cover and refrigerate for at least 4 hours (or overnight) to set.

The magic here? The hazelnuts add a buttery crunch against the silky layers, while the Nutella keeps every bite luxuriously fudgy—no coffee required!

Tip: For cleaner slices, chill the tiramisu overnight and use a hot knife to cut.

Coconut Tiramisu with Toasted Coconut Flakes

This tropical twist on classic tiramisu swaps coffee for coconut milk and adds a crunchy toasted coconut topping for extra flair.

Ingredients:

• 1 (14 oz) can full-fat coconut milk, chilled overnight
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy cream
• 24 ladyfinger cookies
• 1/2 cup sweetened shredded coconut, toasted
• 1/2 cup coconut water
• 2 tbsp dark rum (optional)

Instructions:

1. Scoop the solid coconut cream from the chilled can into a bowl (discard remaining liquid). Beat with 1/2 cup powdered sugar and 1 tsp vanilla until smooth.
2. In another bowl, whip 1 cup heavy cream to stiff peaks. Fold into coconut mixture.
3. Mix 1/2 cup coconut water and 2 tbsp rum (if using) in a shallow dish. Quickly dip each ladyfinger in the liquid (1 second per side) and layer in an 8″ square dish.
4. Spread half the coconut cream over ladyfingers. Repeat layers, ending with cream. Cover and chill 4+ hours.
5. Before serving, sprinkle with 1/2 cup toasted coconut flakes.

The toasted coconut adds a nutty contrast to the pillowy layers, while the coconut milk mascarpone substitute stays luxuriously light.

Tip: For deeper flavor, toast the coconut flakes at 350°F for 5 minutes until golden, stirring halfway.

Peanut Butter Tiramisu for a Nutty Indulgence

If you love the creamy richness of tiramisu but crave a nutty twist, this peanut butter version is your new go-to dessert—no espresso required!

Ingredients

• 1 ½ cups heavy cream
• 8 oz mascarpone cheese, softened
• ¾ cup creamy peanut butter
• ½ cup powdered sugar
• 1 tsp vanilla extract
• 24 ladyfinger cookies
• 1 cup cold whole milk
• ¼ cup unsweetened cocoa powder (for dusting)

Instructions

1. In a large bowl, whip the heavy cream until stiff peaks form, about 3–4 minutes. Set aside.
2. In another bowl, beat the mascarpone cheese, peanut butter, powdered sugar, and vanilla extract until smooth and fluffy, about 2 minutes.
3. Gently fold the whipped cream into the peanut butter mixture until fully combined.
4. Quickly dip each ladyfinger into the cold milk (1–2 seconds per side) and layer them in an 8×8-inch dish.
5. Spread half the peanut butter cream over the ladyfingers, then repeat with another layer of dipped cookies and remaining cream.
6. Cover and refrigerate for at least 4 hours (or overnight). Just before serving, dust with cocoa powder.

The magic here? The peanut butter cream stays luxuriously thick, while the milk-dipped ladyfingers keep it light—no soggy layers in sight!

Tip: For extra crunch, sprinkle chopped peanuts between the layers or on top with the cocoa.

Espresso Tiramisu with a Strong Coffee Kick

This twist on classic tiramisu packs a bold espresso punch, perfect for coffee lovers who want their dessert to keep them buzzing.

Ingredients:

• 1 1/2 cups heavy cream
• 8 oz mascarpone cheese, room temperature
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1 1/2 cups strong brewed espresso, cooled
• 2 tbsp coffee liqueur (optional)
• 24 ladyfinger cookies
• 2 tbsp unsweetened cocoa powder

Instructions:

1. In a large bowl, beat heavy cream with an electric mixer until stiff peaks form, about 3 minutes. In another bowl, whisk together mascarpone, 1/2 cup sugar, and vanilla extract until smooth. Gently fold the whipped cream into the mascarpone mixture until combined.
2. Stir together espresso and coffee liqueur (if using) in a shallow dish. Quickly dip each ladyfinger into the coffee mixture (1-2 seconds per side) and layer them in an 8×8″ dish.
3. Spread half the mascarpone cream over the ladyfingers. Repeat with another layer of dipped ladyfingers and remaining cream. Cover and refrigerate for at least 4 hours (or overnight).
4. Just before serving, dust the top evenly with cocoa powder using a fine-mesh sieve.

The magic here? The double-hit of espresso in both the soak and the creamy layers makes every bite taste like your favorite coffee shop in dessert form.

Tip: For extra texture, sprinkle chocolate shavings on top with the cocoa powder.

Berry Bliss Tiramisu with Mixed Berries and Cream

This twist on classic tiramisu swaps coffee for juicy berries and layers them with creamy mascarpone for a dessert that’s as vibrant as it is indulgent.

Ingredients:

• 1 ½ cups heavy cream, chilled
• ¾ cup granulated sugar, divided
• 1 tsp vanilla extract
• 8 oz mascarpone cheese, softened
• 1 ½ cups mixed fresh berries (strawberries, raspberries, blueberries), plus extra for garnish
• 24 ladyfinger cookies
• ½ cup berry jam (seedless)
• 2 tbsp lemon juice

Instructions:

1. Whip the cream: In a large bowl, beat heavy cream, ¼ cup sugar, and vanilla extract with a hand mixer until stiff peaks form, about 3–4 minutes. Fold in mascarpone until just combined.
2. Macerate the berries: Toss mixed berries with 2 tbsp sugar and lemon juice; let sit for 10 minutes to release juices.
3. Assemble: Spread a thin layer of berry jam on each ladyfinger. Arrange half in a 9×9″ dish. Top with half the cream mixture, then half the macerated berries. Repeat layers.
4. Chill: Cover and refrigerate for at least 4 hours (or overnight) to let flavors meld.
5. Serve: Garnish with fresh berries and a dusting of powdered sugar if desired.

The tangy berries cut through the rich cream, while the jam-soaked ladyfingers add a subtle chew—no baking required!

Tip: For a boozy twist, brush ladyfingers with ¼ cup berry liqueur (like Chambord) before layering.

Almond Joy Tiramisu with Almonds and Dark Chocolate

This decadent twist on classic tiramisu layers coconut-kissed mascarpone, espresso-soaked ladyfingers, and a generous crunch of almonds and dark chocolate—just like your favorite candy bar, but fancier!

Ingredients:

• 1 cup heavy cream
• 8 oz mascarpone cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1/2 cup sweetened shredded coconut
• 1 cup strong brewed espresso or coffee, cooled
• 24 ladyfinger cookies
• 1/2 cup chopped toasted almonds
• 1/2 cup dark chocolate shavings

Instructions:

1. In a large bowl, whip 1 cup heavy cream to stiff peaks. In another bowl, beat 8 oz mascarpone, 1/2 cup powdered sugar, and 1 tsp vanilla extract until smooth. Fold in the whipped cream and 1/2 cup shredded coconut.
2. Quickly dip 24 ladyfingers one at a time into 1 cup cooled espresso (don’t oversoak—just 1–2 seconds per side). Arrange half in a single layer in an 8×8″ dish.
3. Spread half the mascarpone mixture over the ladyfingers, then sprinkle with 1/4 cup chopped almonds and 1/4 cup chocolate shavings. Repeat layers with remaining ingredients.
4. Cover and chill for at least 4 hours (or overnight) to set. Before serving, dust with extra cocoa powder if desired.

The magic here? Toasted almonds and dark chocolate add a satisfying crunch against the creamy coconut filling—no baking required!

Tip: For a boozy kick, add 1 tbsp coconut rum to the espresso.

Orange Blossom Tiramisu with a Floral Aroma

This dreamy twist on classic tiramisu swaps coffee for fragrant orange blossom water, creating a delicate, floral dessert that feels like a spring afternoon in every bite.

Ingredients:

• 1 ½ cups heavy cream
• 8 oz mascarpone cheese, room temperature
• ½ cup granulated sugar, divided
• 1 tsp vanilla extract
• 2 tbsp orange blossom water
• 1 cup warm water
• 24 ladyfinger cookies (Savoiardi)
• 1 orange, zested (for garnish)
• 1 tbsp unsweetened cocoa powder (for dusting)

Instructions:

1. Whip the cream: In a large bowl, beat heavy cream with ¼ cup sugar until stiff peaks form, about 3 minutes. Gently fold in mascarpone, vanilla, and 1 tbsp orange blossom water until just combined.
2. Prepare the soak: Stir remaining ¼ cup sugar and 1 tbsp orange blossom water into warm water until dissolved.
3. Layer the tiramisu: Quickly dip each ladyfinger into the orange blossom mixture (1 second per side) and arrange in a single layer in an 8×8″ dish. Spread half the cream mixture over the cookies. Repeat with remaining ladyfingers and cream.
4. Chill and finish: Cover and refrigerate for at least 4 hours (or overnight). Before serving, dust with cocoa powder and sprinkle with orange zest.

The magic here? The orange blossom water’s subtle perfume lingers beautifully against the rich mascarpone—elegant enough for a dinner party but simple to assemble ahead.

Tip: For extra floral depth, add a pinch of ground cardamom to the cream mixture.

Mini Tiramisu Cups for Individual Servings

These adorable mini tiramisu cups are perfect for parties or when you’re craving a fuss-free, single-serving dessert with all the classic flavors.

Ingredients:

• 1 cup heavy cream
• 1/4 cup granulated sugar, divided
• 8 oz mascarpone cheese, softened
• 1 tsp vanilla extract
• 1/2 cup strong brewed coffee, cooled
• 2 tbsp coffee liqueur (optional)
• 24 ladyfinger cookies (about 6 oz)
• 1 tbsp unsweetened cocoa powder

Instructions:

1. Whip the cream: In a large bowl, beat the heavy cream and 2 tbsp of the sugar with an electric mixer until stiff peaks form, about 3 minutes.
2. Make the filling: In another bowl, whisk the mascarpone, remaining 2 tbsp sugar, and vanilla until smooth. Gently fold in the whipped cream until just combined.
3. Prep the coffee dip: Stir together the cooled coffee and coffee liqueur (if using) in a shallow bowl.
4. Assemble: Quickly dip each ladyfinger into the coffee mixture (1–2 seconds per side), then break into pieces to fit into 6 small cups or jars. Layer with the mascarpone cream, repeating once more.
5. Chill & serve: Refrigerate for at least 4 hours (or overnight). Dust with cocoa powder just before serving.

The best part? These mini cups let the coffee-soaked layers meld perfectly without the mess of slicing a whole tray. Plus, they look effortlessly elegant!

Tip: For a kid-friendly version, swap the coffee for hot chocolate and skip the liqueur.

Conclusion

With 20 luscious tiramisu recipes to choose from, there’s something here for every dessert lover! Whether you’re craving classic flavors or creative twists, these recipes are sure to impress. Don’t forget to try one (or a few!) and let us know your favorite in the comments. Loved this roundup? Share the sweet inspiration on Pinterest for fellow tiramisu enthusiasts. Happy baking!