Classic Tiramisu Recipe

Introduction

Tiramisu is a classic Italian dessert known for its creamy layers and rich coffee flavor. This homemade recipe features delicate lady fingers, a smooth mascarpone filling, and a splash of rum, making it perfect for special occasions or a delightful treat any time.

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 your oven to 350°F. Line three baking sheets with parchment paper and trace an 8×8”, 9×9” square, or 9” round pan on each sheet. Set aside.
2. Step 2: In a mixer bowl, whip egg yolks with ¼ cup sugar until the mixture is thick and pale. Transfer to another bowl and clean the beater.
3. Step 3: Whip egg whites in a clean bowl. When soft peaks form, gradually add ½ cup sugar and continue whipping until stiff peaks form. Add vanilla and mix gently.
4. Step 4: Carefully fold the whipped egg yolk mixture into the egg whites on low speed, then add flour and salt. Fold gently until combined and the batter is thick and pale yellow.
5. Step 5: Pour about 1 cup of batter onto each traced shape on the parchment. Spread evenly, leaving a small border and about ½” thickness.
6. Step 6: Bake for 10-12 minutes until the lady fingers are set and lightly browned. Cool on wire racks, then remove from parchment and set aside.
7. Step 7: Brew coffee or espresso and let it cool. Mix in the rum, then pour into a shallow dish for soaking.
8. Step 8: In a saucepan, whisk egg yolks, milk, and 1 cup sugar. Cook over medium heat, stirring constantly until boiling. Boil gently for 1 minute, then transfer to a container and whisk regularly until slightly cooled. Cover and refrigerate for at least 1 hour.
9. Step 9: Beat heavy cream with powdered sugar until stiff peaks form and transfer to another bowl.
10. Step 10: Beat chilled custard, mascarpone cheese, and vanilla until combined. Fold in the whipped cream gently.
11. Step 11: Quickly dip each lady finger layer into the coffee-rum mixture for 5-10 seconds and layer them in the dish used for tracing.
12. Step 12: Spread a third of the filling onto the first soaked lady finger layer. Repeat the soaking and layering process two more times, ending with filling on top.
13. Step 13: Dust the top with unsweetened cocoa powder.
14. Step 14: Chill the tiramisu for at least 8 hours or overnight before serving. Cut into squares and enjoy.

Tips & Variations

• Use espresso for a stronger coffee flavor, or decaf if preferred.
• If using store-bought lady fingers, soak them slightly longer as they are firmer than homemade.
• For a non-alcoholic version, omit rum and add a splash of vanilla extract to the soaking liquid.
• Prepare the custard a day ahead to save time on serving day and develop deeper flavors.

Storage

Store tiramisu covered in the refrigerator for up to 3 days. Keep it chilled until ready to serve. Leftovers can be gently reheated at room temperature for a few minutes but are best enjoyed cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make tiramisu without raw eggs?

Yes, you can use pasteurized eggs or substitute with a cooked custard like pastry cream to avoid raw eggs.

How long should I soak the lady fingers?

Dip homemade lady fingers quickly for 5-10 seconds to prevent them from becoming soggy. Store-bought ones can soak a bit longer due to their firmer texture.

Classic Tiramisu Recipe

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★★★★★

4.6 from 137 reviews

• Author: Naomi
• Total Time: 5 hours 30 minutes
• Yield: 16 servings 1x

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Description

This classic Italian Tiramisu recipe features delicate homemade lady fingers layered with a rich mascarpone custard infused with coffee and rum, finished with a dusting of cocoa powder. Perfectly creamy and elegantly light, it requires some prep time and chilling but delivers unmatched flavor and texture for a timeless dessert.

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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

Topping

• 1 tablespoon unsweetened cocoa powder

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Instructions

1. Make the Lady Fingers: Preheat oven to 350°F and line three baking sheets with parchment paper. Trace the bottom of an 8×8”, 9×9” square, or 9” round pan onto the parchment paper to mark the shape. Set aside.
2. Whip Egg Yolks: Using a stand mixer with the whisk attachment or a hand mixer, whip the egg yolks with ¼ cup sugar until thick and pale. Transfer to a clean bowl and rinse the beater.
3. Whip Egg Whites: Whip the egg whites until they start to thicken, gradually add the remaining ½ cup sugar, and continue beating until stiff peaks form. Add 1 teaspoon vanilla extract and combine gently.
4. Combine Mixtures: Gently fold the egg yolk mixture into the beaten egg whites on low speed.
5. Add Dry Ingredients: Gently fold the flour and sea salt into the batter using a spatula until combined and thickened to a pale yellow batter.
6. Shape and Bake: Pour approximately 1 cup of batter into each traced shape on the parchment paper, spreading evenly to about ½ inch thickness. Bake for 10-12 minutes until set and lightly browned. Cool on wire racks.
7. Prepare Soaking Liquid: Brew coffee or espresso and allow it to cool. Whisk rum into the cooled coffee and pour into a shallow dish for dipping lady fingers. Set aside.
8. Make Custard: In a medium saucepan, whisk together 6 egg yolks, 1 cup sugar, and milk until combined. Cook over medium heat, whisking constantly, until boiling. Maintain a gentle boil for 1 minute, then remove from heat. Transfer to a container and whisk periodically as it cools slightly. Cover and refrigerate for at least 1 hour.
9. Whip Cream: Beat the heavy whipping cream with powdered sugar until stiff peaks form. Transfer to a separate bowl.
10. Combine Custard and Mascarpone: In the bowl used for whipping cream, beat the chilled custard with mascarpone cheese and 2 teaspoons vanilla extract until smooth.
11. Fold in Cream: Gently fold the whipped cream into the custard mixture until fully incorporated and smooth.
12. Assemble Tiramisu: Quickly dip each lady finger layer into the soaking liquid for 5-10 seconds, avoiding soaking too long to prevent sogginess. Layer soaked lady fingers in the bottom of the pan, then spread one-third of the filling evenly over them. Repeat this process two more times, alternating layers.
13. Finish and Chill: Sift 1 tablespoon cocoa powder evenly over the top layer of filling. Cover and refrigerate for at least 8 hours, preferably overnight, to allow flavors to meld and texture to set.
14. Serve: Cut chilled tiramisu into squares and serve chilled.

Notes

• For best results, prepare the custard ahead of time to allow it to chill thoroughly.
• Homemade lady fingers are more delicate than store-bought; soak them briefly to prevent falling apart.
• You can use instant espresso or coffee if preferred; ensure it’s strong and fully cooled before use.
• Use high-quality mascarpone cheese for authentic flavor.
• The tiramisu improves in flavor when allowed to rest overnight.

• Prep Time: 45 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Keywords: tiramisu recipe, homemade tiramisu, classic Italian dessert, mascarpone dessert, coffee dessert, lady fingers recipe