Easy Christmas Tiramisu
No-bake coffee-soaked layers with mascarpone cream and cocoa, chilled overnight for Christmas.
Updated: Nov 9, 2026
Why you'll like it
- Ready in about 4 hr 30 min.
- Serves 12 — easy to halve or double.
- Easy level — everyday equipment only.
- Storage, freezing and reheating covered below.
This Easy Christmas Tiramisu recipe takes 4 hours 30 minutes including chilling and serves 12. Tiramisu is the Italian no-bake dessert of espresso-dipped ladyfingers layered with mascarpone cream, and a holiday version with a dusting of cocoa and crushed peppermint or cranberries fits a Christmas table without turning on the oven.
Helpful guides
Instructions
Whip cold cream to soft peaks in a chilled bowl, then set aside so it stays cold while you mix the base.
Beat mascarpone, powdered sugar, and vanilla just until smooth and thick. Do not overbeat or the cheese turns grainy.
Fold whipped cream into mascarpone in three gentle additions until no streaks remain, keeping as much air as possible.
Mix espresso with liqueur in a shallow dish. Dip each ladyfinger 1 second per side and line the bottom of a 9 by 13 inch dish without gaps.
Spread half the cream, repeat dip-and-layer once more, and smooth the top. Cover and chill at least 4 hours or overnight so layers set for slicing.
Dust generously with cocoa through a sieve just before serving and scatter cranberries if using.
Troubleshooting — fixes, not repeats
- If mascarpone turns grainy, it was overbeaten or too cold; beat briefly and use room-temperature cheese.
- If layers slide, ladyfingers soaked too long; one fast dip per side is enough.
- If cream weeps, it was under-whipped or under-chilled; chill the full time before slicing.
- If cocoa looks blotchy, dust right before serving, not ahead.
Make it your way
- For a peppermint version, add 1/4 teaspoon peppermint extract to the cream and top with crushed candy canes.
- For a chocolate version, add 2 tablespoons cocoa to the filling.
- For individual servings, layer in glasses using broken ladyfingers because small portions set faster.
Storage & reheating
Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).
Do not freeze, because mascarpone cream turns grainy after thawing.
FAQ
Do I need raw eggs?
No, this recipe uses no eggs at all. The mascarpone and whipped cream set firmly when chilled. Start with the suggested amount, then adjust to suit your taste and equipment.
Can I make it without coffee?
Yes, dip in hot chocolate or cranberry juice for a kid-friendly version. The structure works with any flavorful liquid. Start with the suggested amount, then adjust to suit your taste and equipment.
Why is mine runny?
It needs the full chill, at least 4 hours. Warm cream or over-soaked ladyfingers also cause runniness. Start with the suggested amount, then adjust to suit your taste and equipment.