Tiramisu 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
Scale
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.