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.
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
Topping
- 1 tablespoon unsweetened cocoa powder
Instructions
- 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.
- 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.
- 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.
- Combine Mixtures: Gently fold the egg yolk mixture into the beaten egg whites on low speed.
- 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.
- 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.
- 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.
- 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.
- Whip Cream: Beat the heavy whipping cream with powdered sugar until stiff peaks form. Transfer to a separate bowl.
- 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.
- Fold in Cream: Gently fold the whipped cream into the custard mixture until fully incorporated and smooth.
- 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.
- 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.
- 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
