This Italian Tiramisu Recipe features homemade ladyfingers and a coffee‑scented mascarpone filling for an elegant, crowd‑pleasing dessert.
Classic Italian tiramisu is a labor of love, and the result is worth the effort. Taking the time to whisk and layer this dessert yields a light, silky dessert with balanced coffee and cocoa flavors.
Making tiramisu from scratch takes some time, but it’s an excellent choice for special occasions. You can make the ladyfingers at home or use store‑bought sponge cookies if you prefer.
This recipe includes a small amount of coffee liqueur for depth, but you can substitute very strong brewed coffee if you want to avoid alcohol.
How to make Italian Tiramisu
The process for this classic tiramisu breaks down into a few straightforward parts:
- Homemade ladyfingers: These delicate sponge biscuits are soft and absorb the coffee liqueur or coffee without becoming soggy.
- Mascarpone filling: A lightly sweetened mascarpone cream is made by combining cooked egg yolks with mascarpone and folding in whipped cream for an airy texture. Store‑bought ladyfingers are fine if you prefer.
- Assembly: Layer the ladyfingers, brush with coffee or coffee liqueur, spread the mascarpone filling, and dust with cocoa powder. Repeat to create three layers.
- Chill: Refrigerate the assembled tiramisu for several hours or overnight to let the flavors meld and the texture set.
How to store
Keep tiramisu refrigerated, loosely covered, for up to 3 days. Do not leave it at room temperature for extended periods.
You can freeze tiramisu for up to 3 months: wrap the dish well in plastic and foil to prevent freezer burn, and thaw in the refrigerator before serving.
Other recipes you may like:
- Flourless chocolate cake
- Banana cake
- Salted caramel
Italian Tiramisu Recipe
Amy Duska
Pin Recipe
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7
1 7
Dessert
Italian
9
460 kcal
Ingredients
Lady Fingers
- 5 egg whites
- ⅝ teaspoon cream of tartar
- 4 egg yolks
- ⅔ cups sugar separated
- ½ teaspoon vanilla extract
- 1 cup flour sifted
- ½ teaspoon baking powder
Mascarpone Filling
- 1 ½ cups heavy whipping cream
- 5 egg yolks
- ⅓ cup sugar
- 8 oz. mascarpone cheese
- 2 tablespoons coffee liqueur
- ¼ cup cocoa powder for dusting
Instructions
Lady Fingers
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Preheat oven to 350°F and line a baking sheet with parchment paper.
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Beat the egg whites with the cream of tartar until soft peaks form. Add 2 tablespoons of the sugar and beat to firm peaks. Chill the bowl to keep the whites cool.
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In another bowl beat the egg yolks with the remaining sugar and vanilla until smooth.
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Whisk together the flour and baking powder.
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Gently fold half the egg whites into the yolk mixture, then half the flour. Fold in the remaining egg whites and flour until fully combined.
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Fill a pastry bag with the batter and pipe 3‑inch lengths onto the parchment.
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Bake 7–8 minutes. Do not overbake—the ladyfingers should remain soft and moist. Cool while you prepare the mascarpone filling.
Mascarpone Filling
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In a chilled bowl beat the heavy cream to stiff peaks, then refrigerate.
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Combine the egg yolks and sugar in a heatproof bowl and whisk over lightly boiling water for about 12 minutes until thick (a double boiler works well).
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Remove the bowl from the heat and set it over a bowl of ice to cool the custard.
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Beat the cooled yolk mixture with the mascarpone until smooth, then fold in the whipped cream until just combined.
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Line the bottom of an 8″ x 8″ baking dish with ladyfingers. Brush them with coffee liqueur or strong coffee (if using store biscuits that are firm, briefly dip them in coffee first to soften).
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Spread one third of the mascarpone over the ladyfingers and dust with cocoa powder. Repeat for two more layers, finishing with cocoa on top.
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Chill at least 4 hours or overnight. Serve cold.
Notes
tiramisu