Homemade Tiramisu
Indulge in this classic Italian dessert featuring layers of coffee-soaked ladyfingers and rich, creamy mascarpone.
Ingredients
- •6 large egg yolks
- •3/4 cup granulated sugar (150g)
- •2/3 cup whole milk (160ml)
- •1 lb mascarpone cheese (450g), at room temperature
- •1 1/2 cups heavy whipping cream (360ml)
- •1 tsp pure vanilla extract
- •1 1/2 cups strong brewed espresso or coffee, cooled
- •2 tbsp dark rum or coffee liqueur (optional)
- •36 to 40 Italian ladyfingers (savoiardi)
- •2 tbsp unsweetened cocoa powder, for dusting
Instructions
- 1
In a medium saucepan, whisk together the egg yolks and granulated sugar until well blended.
- 2
Whisk in the milk and cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon and reaches 160F.
- 3
Remove the custard from the heat, transfer it to a bowl, and let it cool completely to room temperature.
- 4
In a large bowl, beat the heavy whipping cream and vanilla extract until stiff peaks form; set aside.
- 5
In another large bowl, beat the mascarpone cheese until smooth, then gently fold in the cooled egg custard until smooth and combined.
- 6
Gently fold the whipped cream into the mascarpone mixture until no streaks remain and the cream is light and fluffy.
- 7
Combine the cooled espresso and rum (if using) in a shallow dish.
- 8
Quickly dip each ladyfinger into the coffee mixture on both sides for just a second so they are moistened but not soggy, then arrange them in a single layer in a 9x13-inch baking dish.
- 9
Spread half of the mascarpone cream evenly over the layer of ladyfingers.
- 10
Repeat with a second layer of dipped ladyfingers and top with the remaining mascarpone cream, smoothing the top.
- 11
Cover the dish and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the dessert to set.
- 12
Just before serving, dust the top generously with unsweetened cocoa powder.
💡 Chef tips
- Do not soak the ladyfingers for too long in the coffee or the tiramisu will become watery.
- Make this dessert a day in advance for the best flavor and firmest texture.
- Store covered in the refrigerator for up to 3 days.
✅ How it should turn out
The finished tiramisu should be luxuriously creamy and velvety with a delicate balance of robust espresso flavor and rich, sweet mascarpone, topped with a velvety dusting of cocoa.