Classic Homemade Tiramisu Recipe

Introduction

Tiramisu is a classic Italian dessert known for its creamy texture and rich coffee flavor. This recipe features homemade lady fingers soaked in coffee and rum, layered with a luscious mascarpone custard. It’s a perfect treat to prepare ahead and impress your guests with an elegant, timeless dessert.

Ingredients

• 6 eggs, separated
• ¾ cup granulated sugar, divided
• 1 ½ cups all-purpose flour
• ¼ teaspoon fine sea salt
• 1 teaspoon pure vanilla extract
• 6 egg yolks
• 1 cup granulated sugar
• ½ cup whole milk
• 16 ounces mascarpone cheese
• 1 ½ cups heavy whipping cream
• ¼ cup powdered sugar
• 2 teaspoons pure vanilla extract
• 1 ¾ cups strong brewed coffee or espresso
• ⅓ cup rum
• 1 tablespoon unsweetened cocoa powder

Instructions

1. Step 1: Preheat oven to 350°F. Line three baking sheets with parchment paper and trace an 8×8”, 9×9” square, or 9” round pan shape on each sheet. Set aside.
2. Step 2: In a mixer bowl, whip egg yolks with ¼ cup sugar until thick and pale. Transfer to a clean bowl and rinse the whisk.
3. Step 3: In the same bowl, whisk egg whites until they begin to thicken. Gradually add remaining ½ cup sugar and continue until stiff peaks form. Add vanilla and beat to combine.
4. Step 4: Gently fold the egg yolk mixture into the egg whites on low speed. Add flour and salt, folding gently until the batter is thick and pale yellow.
5. Step 5: Pour about 1 cup of batter into each traced shape on parchment, spreading evenly to about ½ inch thick. Bake 10-12 minutes until set and lightly browned. Cool on wire racks, then carefully remove from parchment.
6. Step 6: Brew coffee and let cool. Whisk rum into coffee and pour into a large shallow dish that fits the lady finger layers. Set aside.
7. Step 7: In a saucepan, whisk egg yolks, milk, and 1 cup sugar. Cook over medium heat, whisking constantly until boiling. Boil for 1 minute over medium-low heat, then cool, whisking occasionally. Chill in the refrigerator for 1 hour.
8. Step 8: Whip heavy cream and powdered sugar until stiff peaks form. Set aside.
9. Step 9: Beat the chilled custard with mascarpone and vanilla until smooth. Gently fold in whipped cream.
10. Step 10: Quickly dip one lady finger layer into the soaking liquid for 5-10 seconds; avoid soaking too long. Place it in the bottom of the baking dish.
11. Step 11: Spread one-third of the filling evenly over the lady fingers. Repeat with the remaining layers, alternating soaked lady fingers and filling.
12. Step 12: Dust the top with cocoa powder. Chill the tiramisu for at least 8 hours or overnight before serving.

Tips & Variations

• For a non-alcoholic version, substitute rum with coffee or coffee-flavored syrup.
• Make the custard a day ahead to save time and enhance flavors.
• Use espresso for a stronger coffee flavor and deeper color.
• Be careful not to over-soak the lady fingers to prevent sogginess.

Storage

Store tiramisu covered in the refrigerator for up to 3 days. For best texture, consume within this time. Reheat is not recommended as it can break down the creamy layers. Serve chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought lady fingers?

Yes, store-bought lady fingers work well and are sturdier, but adjust soaking time accordingly as they absorb liquid more slowly.

Is it safe to use raw eggs in tiramisu?

This recipe cooks the egg yolks into a custard to reduce risk; however, if concerned, use pasteurized eggs for safety.

Classic Homemade Tiramisu Recipe

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4.8 from 137 reviews

This authentic homemade Tiramisu recipe features delicate lady fingers paired with a rich mascarpone custard and soaked in a coffee-rum mixture. The creamy layers are topped with unsweetened cocoa powder, creating a classic Italian dessert that’s perfect for special occasions or indulgent gatherings. With a combination of whipped cream, egg yolk custard, and espresso-soaked lady fingers, this tiramisu delivers a luscious texture and balanced flavor with every bite.

• Author: Lena
• Prep Time: 45 minutes
• Cook Time: 12 minutes
• Total Time: 5 hours 30 minutes
• Yield: 16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Lady Fingers

• 6 eggs, separated
• ¾ cup granulated sugar, divided
• 1 ½ cups all-purpose flour
• ¼ teaspoon fine sea salt
• 1 teaspoon pure vanilla extract

Soaking Liquid

• 1 ¾ cups strong brewed coffee or espresso, cooled
• ⅓ cup rum

Filling

• 6 egg yolks
• 1 cup granulated sugar
• ½ cup whole milk
• 16 ounces mascarpone cheese
• 1 ½ cups heavy whipping cream
• ¼ cup powdered sugar
• 2 teaspoons pure vanilla extract

Finishing

• 1 Tablespoon unsweetened cocoa powder

Instructions

1. Preheat and prepare baking sheets: Preheat your oven to 350°F (175°C). Line three baking sheets with parchment paper and trace the bottom of an 8×8, 9×9 square pan, or a 9-inch round cake pan onto each piece to guide shaping the lady fingers. Set aside.
2. Make egg yolk base: Using a standing mixer or hand-held mixer with a whisk attachment, whip the 6 egg yolks with ¼ cup sugar until the mixture is thick and pale. Transfer to a separate bowl and clean the mixer beater.
3. Whip egg whites: In the clean bowl, whip the 6 egg whites until they begin to thicken. Gradually add the remaining ½ cup sugar and continue whipping until stiff peaks form. Add 1 teaspoon vanilla extract and beat to combine.
4. Combine mixtures: Gently fold the egg yolk mixture into the whipped egg whites on low speed. Then carefully fold in the flour and sea salt with a spatula to maintain airiness. The batter should be thick and pale yellow.
5. Pipe and bake lady fingers: Spoon about 1 cup of batter into the center of each traced square on the parchment and spread evenly to about ½ inch thick, leaving a ¼ inch border. Bake for 10-12 minutes until set and lightly browned. Cool on wire racks, then carefully remove from parchment paper.
6. Prepare soaking liquid: Brew strong coffee or espresso and let cool completely. Whisk in ⅓ cup rum and pour into a large shallow dish for dipping lady fingers. Set aside.
7. Make custard base: In a medium saucepan, whisk together 6 egg yolks, 1 cup sugar, and ½ cup milk. Cook over medium heat, whisking constantly, until the mixture comes to a boil. Reduce heat to medium-low and boil gently for 1 minute. Remove from heat and let cool slightly while whisking occasionally. Chill in the refrigerator, covered, for 1 hour or longer.
8. Whip cream: Beat 1 ½ cups heavy whipping cream with ¼ cup powdered sugar until stiff peaks form. Transfer to a clean bowl.
9. Mix mascarpone custard: In the bowl used for whipping cream, beat the chilled custard, 16 ounces mascarpone cheese, and 2 teaspoons vanilla extract with the paddle attachment or mixer until smooth and combined.
10. Fold in whipped cream: Gently fold the whipped cream into the mascarpone custard mixture, preserving the light, airy texture.
11. Assemble tiramisu layers: Quickly dip each lady finger layer into the coffee-rum mixture for 5-10 seconds; avoid soaking to prevent falling apart. Place the first soaked lady finger layer into the prepared pan. Spread 1/3 of the filling evenly on top. Repeat with the second and third lady finger layers, interspersing with remaining custard layers.
12. Finish with cocoa: Sift 1 tablespoon unsweetened cocoa powder evenly over the top custard layer.
13. Chill and serve: Refrigerate the assembled tiramisu for at least 8 hours or overnight to set and allow flavors to meld. Cut into squares and serve chilled.

Notes

• Make the custard base ahead of time to allow ample chilling and smoother texture.
• Fresh homemade lady fingers are delicate and require brief soaking; store-bought lady fingers can absorb more liquid and last longer in soak.
• Use strong coffee or espresso for a robust coffee flavor.
• For a non-alcoholic version, omit rum or substitute with coffee liqueur flavoring.
• Chilling overnight enhances flavor development and texture.
• Handle egg whites gently when folding to maintain the lightness of lady fingers.

Keywords: Tiramisu, Italian Dessert, Mascarpone, Lady Fingers, Coffee, Espresso, Rum, Homemade Dessert