Tiramisu Recipe

Recipe Comments Save

This post may contain affiliate links. Please read my

disclosure policy.

Tiramisu feels sophisticated but it’s really easy to make. This is the first Tiramisu recipe I ever tried.  My brother still claims that it’s his favorite Tiramisu.

This tiramisu recipe is probably the first ‘fancy’ dessert recipe that I learned to make. It is also mostly likely the first time I ever used a double boiler for anything.

easy tiramisu recipe by foodlogy geek

I found this recipe many years ago in an issue of Cooking Light magazine.  I’ve adapted it over the years to make it my own. The original recipe calls for “light cream cheese” and “Cool Whip”.  While these two ingredients might give you a few less calories, I’m a firm believer in keepin’ it real. I like to use full-fat cream cheese and real whipping cream.

Traditionally, tiramisu is made with a rich custard and marscapone cheese. This lighter version of tiramisu uses beaten egg whites folded into a little bit of whipped cream cheese. This approach yields a lighter and fluffier texture than the traditional recipe. Don’t get me wrong, they are both fantastically delicious and I have made them both.

A slice of tiramisu cake a no bake recipe by foodology geek

I’m sharing this version of the recipe because there is a lot of nostalgia attached to it.

‘Light’ or not, ‘nostalgic’ or not…every time I bring this to this to a party I get several requests for the recipe. It is much-loved by everyone that tastes it.

On a recent trip to San Diego, my brother and I were talking about this tiramisu. My husband and daughter were like, “What? Why have we never had this Tiramisu?” Then, they kept claiming that this infamous Tiramisu seemed to be merely a myth. In the spirit of proving its existence, I pulled this recipe out again. You could say that their harassment had the desired effect!

Leave A Review

Did you make this recipe? Leave a comment and a 5 ★ review. Your feedback helps other readers and helps me continue to offer recipes at no cost. Happy Cooking!!

A slice of tiramisu cake a no bake recipe by foodology geek

Laura’s Tiramisu

I’ve been making this recipe since high school. It was originally a Cooking Light recipe. I’ve adapted it over the years to make it my own. 
Prep Time 30 minutes
Refrigerate Before Serving 2 hours
Total Time 30 minutes
Course Dessert
Cuisine Italian
Servings 16
Calories 175 kcal



  • 2 cups Whipped Cream, divided
  • cup Powdered Sugar
  • 8 ounces Cream Cheese, room temperature
  • ½ cup Sugar (affiliate link)
  • ¼ cup Water
  • 3 Egg Whites


  • ½ cup Boiling Water
  • 1 tbsp Sugar (affiliate link)
  • 1 tbsp instant espresso powder
  • 2 tbsp Kahlua , or other coffee flavored liqueur
  • 20 lady fingers
  • ½ tsp unsweetened cocoa powder, or grated unsweetened chocolate


Start The Filling

  • Add cream cheese to mixer and beat until smooth.
  • Add powdered sugar and mix thoroughly.
  • Fold 1 cup of whipped topping into the mixture.
  • Set Aside.

In A Double Boiler:

  • Combine ½ cup of sugar, ¼ cup of water and the egg whites.
  • Place over simmering water.
  • Beat the mixture with a hand mixer until stiff peaks form.
  • Remove from heat.
  • Fold egg white mixture into the cream cheese, using ¼ of the mixture at a time.

Make espresso mixture.

  • Split lady fingers in half lengthwise.
  • Spread lady fingers in an 9x 13 inch baking dish.
  • Drizzle with ½ of espresso mixture.
  • Spread ½ of cream cheese filling over the first layer.
  • Repeat with remaining lady fingers and the remaining espresso and cream cheese mixture.
  • Top with a the remaining whipped cream. 
  • Dust with cocoa or grated unsweetened chocolate.
  • Place toothpicks in each corner.
  • Cover with plastic wrap and refrigerate for 2 hours before serving.


Sign In to add your own private notes


Calories: 175kcalCarbohydrates: 22gProtein: 3gFat: 7gSaturated Fat: 4gCholesterol: 51mgSodium: 76mgSugar: 13gCalcium: 28mgIron: 0.6mg
Keyword tiramisu, tiramisu recipe
DID YOU MAKE THIS RECIPE?Share your photos!!! Snap a 📸 and tag @foodologygeek and don’t forget to hashtag #foodologygeek!

Similar Posts


  1. 5 stars
    Laura, could you print the original recipe, PLEASE??? I have been searching for it for ever. My Cooking Light magazine with this in it was lost in our move. I love it, so does all of my family. So PLEASE, the original??? Or email it to me, thank you very much.

    1. Cheryl, I am pretty sure that this is the original recipe. I would have copied it from the magazine. I’m sure if you give it a try, it will bring you back. 😎

Leave a Reply

Your email address will not be published. Required fields are marked *

Review this recipe!

This site uses Akismet to reduce spam. Learn how your comment data is processed.