Dessert

Homemade Tiramisu Recipe

This Homemade Tiramisu Recipe is such a deliciously comforting classic Italian dessert. It’s one of my absolute favourites combining sweet, creamy mascarpone cream and slightly bitter, coffee dipped ladyfingers and a generous dusting of cocoa powder on top. This recipe has been adapted from the Tiramisu Recipe by NYTimes. I tweaked just a few small things in the ingredients and the method. The original recipe uses raw egg yolks where I have opted to cook them. In my opinion, it helps firm up the mascarpone cream a little and helps anyone with an aversion to eating uncooked egg yolks. This recipe uses sponge ladyfingers, which can be bought or made at home. If you opt for making them yourself you can check out my Homemade Sponge Ladyfingers Recipe.

So how do I make this Homemade Tiramisu from scratch?

As this recipe does include cooking the egg yolks, it does have a couple extra steps than usual but it is still pretty easy and so worth it!

  • Mascarpone Cream
  • Tiramisu Assembly

Mascarpone Cream

To begin, in a large heat safe mixing bowl, add the yolks and caster sugar and whisk together immediately. Fill a medium saucepan up about 1/5 full of hot water. Place the heat safe bowl over the saucepan, making sure that the water doesn’t touch the bowl. Place the bain marie on a low heat. Continuously whisk the yolks until they are pale and fluffy and the sugar has dissolved completely. If the water starts to boil, remove the whole thing from the heat for a few minutes. To check if the yolks are cooked, rub a small amount of the mix between your fingers. if you cannot feel any granules of sugar, it’s ready.

Remove the yolks from the heat and allow to cool a little. Add the mascarpone and vanilla to the cooked yolks and whisk briskly until completely combined and smooth. Add the cream and continue whisking for 3-4 minutes until the mix has thickened. It will be about the texture of a soft whipped cream.

Tiramisu Assembly

Place the cooled black coffee and rum or coffee liqueur into a bowl. Dip some of the ladyfingers into the coffee one by one, making sure to soak each side for 1-2 seconds. Transfer the soaked ladyfingers into the base of the dish, making one even layer. Place about 1/3 of the mascarpone cream on top of the soaked ladyfingers and spread around evenly. Repeat the above processes with alternating layers of soaked ladyfingers and mascarpone cream until all the cream has been used or the dish is full.

Ensure the top layer is finished with just mascarpone cream. Dust the top of the last layer with cocoa powder.

For best results, cover and place into the fridge overnight for the flavours to all infuse with each other but it can also be eaten immediately. Leftovers may be stored in the fridge for up to 3 days.

Frequently Asked Questions

Can I make this Tiramisu alcohol free?

Absolutely, just remove the alcohol in the coffee dip completely for an alcohol free tiramisu.

I can’t get mascarpone, what else can I use?

If you can’t get your hands on mascarpone cheese, you can always use a 50/50 mix creme fraiche and cream cheese instead. Make sure to taste the cream before you assemble it as you may need to add a little more sugar to balance the sour creme fraiche.

Does tiramisu have to sit overnight?

While I do advise allowing the tiramisu to sit in the fridge overnight to really make sure the flavours all marinte together, you can also serve it immediately.

Can I use hot coffee? Does it need to be cold?

The coffee has to be cold or at least room temperature for this recipe. Hot coffee will make the cream start to melt and split which can result in an unpleasant texture.

For more No Bake Recipes, you can check out my No Bake Category, here.

Maybe you’re interested in more Dessert Recipes? You can take a peek at my Dessert Category, here.

Print

Homemade Tiramisu

A classic Italian dessert made with coffee soaked sponge ladyfingers layered between a sweet mascarpone cream.
Course Dessert
Cuisine Italian
Keyword Coffee soaked ladyfingers, Easy tiramisu, Egg yolk tiramisu, Homemade Triamisu, Layered dessert, Mascarpone Cream, No Bake Dessert recipe, Tiramisu, vanilla mascarpone cream
Prep Time 30 minutes
Total Time 30 minutes
Servings 6 serings
Calories 532kcal
Author pinkhairedpastrychef

Equipment

  • 1 deep rectangle baking dish 22cm x 18cm
  • 1 heat safe large mixing bowl
  • 1 medium saucepan
  • 1 Whisk
  • 1 Bowl
  • 1 Small palette knife or spoon
  • 1 Small sieve

Ingredients

  • 1 batch or packet sponge ladyfingers
  • 4 whole egg yolks about 75-80grams
  • 100 grams caster sugar
  • 1 tbsp vanilla paste
  • 250 grams mascarpone cheese
  • 180 grams cream
  • 300 grams black coffee cold
  • 20 grams coffee liqueur or dark rum optional
  • 20 grams cocoa powder

Instructions

  • In a large heat safe mixing bowl, add the yolks and caster sugar and whisk together immediately.
  • Fill a medium saucepan up about 1/5 full of hot water. Place the heat safe bowl over the saucepan, making sure that the water doesn't touch the bowl.
  • Place the bain marie on a low heat. Continously whisk the yolks until they are pale and fluffy and the sugar has dissolved completely. If the water starts to boil, remove the whole thing from the heat for a few minutes. To check if the yolks are cooked, rub a small amount of the mix between your fingers. if you cannot feel any granules of sugar, it's ready.
  • Remove the yolks from the heat and allow to cool a little.
  • Add the mascarpone and vanilla to the cooked yolks and whisk briskly until completely combined and smooth.
  • Add the cream and continue whisking for 3-4 minutes until the mix has thickened. It will be about the texture of a soft whipped cream.
  • Place the cooled black coffee and alcohol (if using) into a bowl. Dip some of the ladyfingers into the coffee one by one, making sure to soak each side for 1-2 seconds. Transfer the soaked ladyfingers into the base of the dish, making one even layer.
  • Place about 1/3 of the mascarpone cream on top of the soaked ladyfingers and spread around evenly.
  • Repeat the above processes with alternating layers of soaked ladyfingers and mascarpone cream untill all the cream has been used or the dish is full.
  • Ensure the top layer is finished with just mascarpone cream.
  • Dust the top of the last layer with cocoa powder.
  • For best results, cover and place into the fridge overnight for the flavours to all infuse with each other but it can also be eaten immediately.
  • Leftovers may be stored in the fridge for up to 3 days.

Notes

The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.
pinkhairedpastrychef

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