This is the only tiramisu recipe you need.
Light, creamy, and irresistibly rich, there’s a reason tiramisu is one of the most classic desserts out there. This Italian treat layers espresso-soaked ladyfingers with a luscious mascarpone cream, all topped with a dusting of cocoa for the perfect bittersweet finish. The best part? It’s surprisingly easy to make and even more delicious the next day. Once you try this recipe, you may never go back to store-bought or restaurant versions again!
A few notes:
- How to set up a double boiler: Add an inch or two of water to the bottom of a pot and then place a glass or metal bowl on top. The bottom of the bowl should just about reach the water but the water should not touch. Heat until the water begins to simmer.
- There is a right kind of lady finger: When making this recipe, make sure you use Savoiardi style lady fingers. This type of lady finger is crunchy which helps them retain some texture once soaked in the coffee. Cakey lady fingers will disintegrate and you will lose the classic tiramisu layers.
- Do not over soak: That being said, make sure you do not over soak the lady fingers in general. They only need to be dipped in the coffee for a few seconds on each side before they can be placed in the pan.
- Don’t skimp on the coffee: Make more coffee than you think you need. It is incredibly inconvenient to have to make another cup halfway through building the tiramisu. So do yourself a favor and just make extra. If you really want to amp up the coffee flavor, add espresso powder to the coffee so it’s extra punchy.
- Be patient: Letting the tiramisu set over night makes sure the cream is firm and lets the flavors really meld together. It can be made up to two days in advance and last up to six days in the fridge so plan ahead!
Easy Homemade Tiramisu
This homemade tiramisu is the ultimate no-bake Italian dessert! Layers of espresso-soaked ladyfingers, rich mascarpone cream, and a dusting of cocoa powder create a dreamy, melt-in-your-mouth treat.
Equipment
- 9×9 Baking Pan
- Hand or Stand Mixer
- Double boiler
Ingredients
- 6 Egg yolks
- 1 Cup Sugar superfine or caster
- 1¼ Cups Mascarpone room temperature (10 oz)
- 1¾ Cups Heavy cream
- 28 Italian ladyfingers (about 1 ½ of a Savoiardi style package)
- 2 Cups Espresso or very strong coffee cold
- Unsweetened cocoa powder for dusting
- Optional: ½ Cup Coffee flavored liqueur
Instructions
- Brew your espresso or coffee and then cool to at least room temperature. Set aside.2 Cups Espresso or very strong coffee
- Set up your double boiler. To do this, add an inch or two of water to the bottom of a pot and then place a glass or metal bowl on top. The bottom of the bowl should just about reach the water but the water should not touch. Heat until the water begins to simmer.
- Add the egg yolks to the bowl and then gradually whisk in the sugar. Whip constantly for about 10 minutes until the mixture reaches 165℉. In this time, it should have also doubled in volume and be pale yellow in color. This is the sabayon.6 Egg yolks, 1 Cup Sugar
- Remove the bowl from the heat and let cool for 5 minutes, whisking occasionally.
- Add the mascarpone, whisking until smooth. Set aside.1¼ Cups Mascarpone
- In a large bowl or the bowl of a stand mixer, whip the heavy cream to stiff peaks.1¾ Cups Heavy cream
- Fold together the mascarpone sabayon and the whipped cream being careful not to knock all of the air out. The final mixture should be light and fluffy. Refrigerate until ready to assemble the tiramisu.
- Pour the coffee or espresso into a shallow bowl. Dip the lady fingers into the coffee, letting them sit for 2-3 seconds on each side, and then arrange in a 9×9 pan. There should be ~14 lady fingers per layer.28 Italian ladyfingers, Optional: ½ Cup Coffee flavored liqueur
- Spread half of the mascarpone cream over the ladyfingers, smoothing it out in an even layer so reaches the edges of the pan.
- Repeat the process with the remaining lady fingers and other half of the cream.
- Cover and refrigerate for at least 4 hours, preferably overnight.
- Once set, dust with cocoa powder, slice, and enjoy!Unsweetened cocoa powder for dusting
Notes
- How to set up a double boiler: Add an inch or two of water to the bottom of a pot and then place a glass or metal bowl on top. The bottom of the bowl should just about reach the water but the water should not touch. Heat until the water begins to simmer.
- There is a right kind of lady finger: When making this recipe, make sure you use Savoiardi style lady fingers. This type of lady finger is crunchy which helps them retain some texture once soaked in the coffee. Cakey lady fingers will disintegrate and you will lose the classic tiramisu layers.
- Do not over soak: That being said, make sure you do not over soak the lady fingers in general. They only need to be dipped in the coffee for a few seconds on each side before they can be placed in the pan.
- Don’t skimp on the coffee: Make more coffee than you think you need. It is incredibly inconvenient to have to make another cup halfway through building the tiramisu. So do yourself a favor and just make extra. If you really want to amp up the coffee flavor, add espresso powder to the coffee so it’s extra punchy.
- Be patient: Letting the tiramisu set over night makes sure the cream is firm and lets the flavors really meld together. It can be made up to two days in advance and last up to six days in the fridge so plan ahead!
