If there’s one dessert that screams “Italy” in every bite, it’s Tiramisu. And not just any Tiramisu—Homemade Tiramisu Recipe perfection: creamy, soft, coffee-kissed, and just sweet enough to make you swoon. Whether you’re planning a cozy night in, a dinner party, or just craving something indulgent, this is the Best Tiramisu Recipe that actually lives up to the hype.
I’ve tinkered, tasted, and tested this Tiramisu Recipe until it was flawless—mascarpone creamy, ladyfingers just soaked right, and layers that hold their shape. Yep, I even took a Tiramisu class in Italy for research purposes (totally worth it, FYI). From egg debates to alcohol options, this guide covers it all so you can confidently whip up Homemade Tiramisu that impresses every time.
Why This Tiramisu Recipe Is a Game Changer
So, why should you stop scrolling and start baking this Homemade Tiramisu Recipe today? Well, here’s why:
- Authentic Italian flavor: Coffee shines without being overpowered by sugar.
- Creamy, airy, and soft: Yet it holds perfect slices.
- Step-by-step simplicity: Even if baking intimidates you, I’ve got visuals and tips.
- Customizable: Egg whites or whipped cream, cooked or raw eggs, alcohol-free or boozy—you choose!
- Top-notch mascarpone: Using the right cheese makes a HUGE difference.
People rave about it. One tester said: “Absolutely delicious. I’ve made this several times, and it’s the best tiramisu I’ve ever had!”
The Mascarpone Factor
The secret weapon in every Homemade Tiramisu? Quality mascarpone. Seriously, skip the cheap stuff—it can turn your dreamy cream into a grainy disaster. My personal favorite: Galbani. Smooth, rich, and whip-friendly. Compared to some other brands (looking at you, Belgioioso), it’s like night and day.
Pro tip: Always use mascarpone straight from the fridge but give it a gentle whisk before folding into your egg mixture. No lumps allowed!
Egg Whites vs Whipped Cream – The Great Debate
Here’s the deal: traditional Italian tiramisu often uses whipped egg whites for a light, airy texture. But if you’re like me and prefer a creamy, foolproof version, whipped cream works beautifully.
- Egg Whites: Airy and authentic, but more technical. Not ideal if you’re impatient or wary of flavor nuances.
- Whipped Cream: Easier, quicker, creamier. The only downside? A few extra egg whites sitting in your fridge, but hey, omelets exist for a reason.
Rule of thumb: 4 egg whites ≈ 1.5 cups of heavy whipping cream when whipped. Boom.
Raw or Cooked Eggs?
Another debate: raw vs cooked eggs.
- Raw eggs: Traditional, faster, and totally fine if pasteurized.
- Cooked eggs: I prefer this method. Using a double boiler gently heats the egg yolks, making them safe while keeping the flavor intact. No wobbly texture, no eggy taste, and zero regrets.
Boozy or Alcohol-Free?
Classic tiramisu often has rum or coffee liqueur. I personally love it alcohol-free, but feel free to add up to ¼ cup of rum split between your coffee soak and mascarpone mix. Taste as you go—you don’t want it to punch you in the taste buds.
Ingredients for the Perfect Tiramisu
Here’s what you’ll need for a batch of Homemade Tiramisu Recipe magic:
- Mascarpone cheese – high quality, cold from fridge
- Egg yolks – cooked or raw
- Sugar – balances the coffee bitterness
- Heavy cream – whipped for fluff
- Egg whites – optional for airy texture
- Ladyfingers – delicate, coffee-ready sponges
- Coffee – freshly brewed espresso is best
- Rum or coffee liqueur – optional
- Cocoa powder – for dusting before serving
Step-By-Step Guide
- Prep the yolks: Whisk sugar and egg yolks in a heat-safe bowl over a double boiler until light, fluffy, and “ribbony.”
- Whip mascarpone: Blend until creamy, then gently fold in yolk mixture with vanilla and salt.
- Whip cream or meringue: Achieve medium peaks and fold into mascarpone mixture. Don’t overmix!
- Assemble layers: Quickly dip ladyfingers in coffee (1–2 seconds per side), layer at the bottom, spread half the mascarpone cream, repeat.
- Chill: Refrigerate at least 6 hours, preferably overnight. Dust with cocoa powder before serving.
Pro tips:
- Avoid oversoaking ladyfingers—they should be coffee-kissed, not swimming.
- Use a rectangular glass dish for perfect layers and easy slicing.
- Patience is key—Tiramisu tastes better after marinating overnight.
Serving Suggestions
- Classic: dusted with cocoa, straight from the fridge
- Elevated: serve with chocolate shavings or espresso drizzle
- Fun twist: layer with chocolate ganache for an indulgent touch
Storage & Leftovers
- Refrigerate: up to 3 days, covered
- Freeze: assemble without cocoa powder, wrap tightly, thaw in fridge overnight
FAQs
Can I make it without alcohol?
Absolutely! The coffee flavor shines on its own.
Can I use raw eggs?
Yes, if pasteurized. For safety, cook if unsure.
How do I know when the cream is properly whipped?
Medium peaks hold shape but are still soft and foldable.
Why This Tiramisu Is Irresistible
It hits the sweet spot between Baked Dessert Recipes, Sweet Dishes Recipes, and Easy Baking Recipes Desserts. Each layer is creamy, coffee-laced, and light enough to serve after dinner or as a snack. Whether you’re a tiramisu newbie or a seasoned baker, this Homemade Tiramisu will quickly become your signature dessert.
Fun fact: This recipe is essentially a Recette Patisserie Facile—French-style precision with Italian flavor, a true treat for those who love Quick Recipes Snacks and Baked Dessert Recipes.
Whether for a dinner party, holiday, or just because, this tiramisu is a showstopper. You’ll be serving slices and watching them disappear faster than you can say “Ciao bella!”
PrintTiramisu Recipe – Rich & Creamy Homemade Italian Dessert for Sweet Lovers
This Tiramisu is the ultimate Homemade Tiramisu Recipe for anyone who loves rich, silky layers of mascarpone and perfectly coffee-soaked ladyfingers. Light, fluffy, and indulgent, it’s customizable for either whipped cream or egg whites, and you can make it with or without a splash of rum.
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Cuisine: Italian
Ingredients
Mascarpone Cream
- 16 oz (450 g) mascarpone cheese, chilled – I recommend Galbani
- 4 large egg yolks
- ⅔ cup (133 g) granulated sugar* (if using egg whites, split into two portions of ⅓ cup each)
- 1 tsp vanilla extract
- ¼ tsp salt
- 1 ½ cups (360 g) heavy cream, cold OR 4 egg whites
Assembly
- 30–36 ladyfingers (savoiardi)
- 1 ½ cups (360 g) strong black coffee, cooled to room temperature
- 2 tbsp cocoa powder for dusting
Instructions
- Making the Mascarpone Cream
- Option 1: With Heavy Cream (Recommended)
- Beat the mascarpone on medium speed for 30–60 seconds until smooth. Scrape down the bowl and set aside.
- In a heatproof bowl, combine egg yolks and sugar. Place over a double boiler (bowl above simmering water, not touching it) and whisk on medium-high for 2 minutes until the mixture is light, fluffy, and ribbon-like. Do not overheat or it may become grainy.
- Fold the egg yolk mixture into the mascarpone along with vanilla and salt. Mix gently until combined, scraping the bowl halfway.
- In a separate bowl, whip the chilled heavy cream to medium peaks. Carefully fold the whipped cream into the mascarpone mixture in 2–3 additions, keeping it light and airy.
- Option 2: With Egg Whites
- Beat the mascarpone as above.
- Whisk egg yolks and ⅓ cup sugar over a double boiler for 2 minutes until fluffy.
- Fold yolk mixture into mascarpone with vanilla and salt.
- In a clean, fat-free bowl, whisk egg whites with the remaining ⅓ cup sugar over a double boiler until the mixture reaches ~160°F (71°C). Continue whisking until stiff, glossy peaks form.
- Gently fold the meringue into the mascarpone mixture in 2–3 additions for a light, airy cream.
- Option 1: With Heavy Cream (Recommended)
- Assembling Your Tiramisu
- Pour cooled coffee into a shallow bowl. Quickly dip each ladyfinger for 1–2 seconds per side—just enough to soak without sogging.
- Arrange a layer of soaked ladyfingers in the bottom of an 8×9.5” rectangular dish. Trim as needed to fit.
- Spread half of the mascarpone cream evenly over the ladyfingers.
- Add a second layer of coffee-dipped ladyfingers.
- Spread the remaining mascarpone cream on top.
- Cover and refrigerate for at least 6 hours, preferably overnight.
- Before serving, sift cocoa powder over the top. Slice and enjoy!
Notes
- Sugar: ⅔ cup works better than ¾ cup for balanced sweetness.
- Ladyfingers: Also called savoiardi, these spongy biscuits soak coffee beautifully. Make them at home or find them in stores/Amazon.
- Coffee strength: Brewed espresso, French press, or strong instant coffee works. I like double-strength coffee for a robust flavor.
- Egg safety: Double boiler ensures the yolks are safe, but pasteurized eggs can be whisked directly.
- Whipping egg whites: Ensure all equipment is fat-free; even a little oil prevents stiff peaks.
- Dipping ladyfingers: 1–2 seconds per side is ideal. Test one first if unsure.
- Serving dish: Use 8×9.5”, 7×11”, 9×9”, or similar-sized oval/circular dishes. Adjust trimming accordingly.
- Optional rum: Up to ¼ cup total between coffee soak and mascarpone cream. Taste as you go.
- Make-ahead: Prepare up to 1 day in advance. Dust with cocoa just before serving to prevent sogginess.
- Storage: Keep refrigerated up to 5 days; best in the first 2–3 days.
