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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.

Ingredients

Scale

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

Find it online: https://cheflenacooks.com/classic-homemade-tiramisu-recipe/