Homemade Tiramisu Recipe
Make Homemade Tiramisu Recipe in just 8h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Mascarpone Cream
Coffee Soak & Assembly
Method
Mascarpone Cream
Prepare a double boiler
Bring a small pot of water to a gentle simmer. Place a heatproof bowl over the pot (bowl bottom should not touch the water) to create a double boiler.
Whisk yolks and sugar
Combine 4 large egg yolks and 3 tablespoons granulated sugar in the heatproof bowl. Whisk continuously for 6–8 minutes over the simmering water until the mixture is pale, thickened and slightly ribboning when the whisk is lifted. Temperature should reach about 70–75°C (160–167°F) if using a thermometer (this pasteurizes the yolks).
Cool the zabaglione base
Remove the bowl from the double boiler and continue whisking off the heat for 1–2 minutes to prevent residual cooking. Set aside to cool to room temperature (about 10 minutes).
Beat heavy cream
In a separate chilled bowl, whip 1 cup heavy cream with a pinch of salt and 1 teaspoon vanilla extract to medium-stiff peaks. Take care not to overwhip.
Fold mascarpone
Gently fold 500 g mascarpone into the cooled egg yolk mixture in two additions until smooth and homogenous, avoiding overmixing. Then fold one-third of the whipped cream to loosen the mixture, followed by the remaining whipped cream until fully combined and light. The final cream should be smooth and spreadable.
Coffee Soak & Assembly
Prepare coffee soak
Mix 1 cup cooled strong brewed espresso with 3 tablespoons coffee liqueur (or omit alcohol and use additional coffee). Taste and adjust: the soak should be strong but not overly sweet. Pour into a shallow dish suitable for quickly dipping ladyfingers.
Assemble first layer
Working quickly to prevent soggy ladyfingers, dip each ladyfinger briefly (1–2 seconds per side) into the coffee mixture — they should be moistened but not falling apart. Line the bottom of an 8x8-inch (or similar 2-quart) baking dish with a single layer of soaked ladyfingers, trimming to fit if necessary.
Add mascarpone layer
Spread half of the mascarpone cream evenly over the first layer of soaked ladyfingers using a spatula. Smooth the top, taking care not to press down excessively.
Repeat layers
Repeat dipping and arranging the remaining ladyfingers to form a second layer over the cream. Spread the remaining mascarpone cream evenly over the top layer and smooth.
Chill
Cover the assembled tiramisu tightly with plastic wrap and refrigerate for at least 6 hours, preferably overnight (8–12 hours) to let flavors meld and texture set. Overnight yields best texture.
Finish and serve
Just before serving, dust the top generously with about 2 tablespoons unsweetened cocoa powder using a fine-mesh sieve. Optionally grate 20 g bittersweet chocolate over the cocoa for extra flavor and texture. Slice with a hot, dry knife for clean pieces. Serve chilled.