Homemade Tiramisu Recipe
A timeless Italian dessert made with layers of espresso-soaked ladyfingers, creamy mascarpone, and a dusting of rich cocoa. Light, velvety, and irresistibly indulgent. Perfect for coffee lovers and sweet endings.
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Ingredients
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Coffee soak
Mascarpone cream
Assembly & garnish
Method
Coffee soak
- 1
Brew 1 cup very strong espresso or coffee and let it cool to room temperature. Stir in 1 teaspoon granulated sugar until dissolved, then add 2 tablespoons dark rum or Marsala (optional). Transfer to a shallow dish wide enough to dip ladyfingers comfortably. Chill while you prepare the cream so soak is cool but not icy.
Mascarpone cream
- 2
Make zabaglione (egg yolk custard)
Set a medium heatproof bowl over a pot of simmering water (double boiler) making sure the bowl doesn't touch the water. Whisk together 4 large egg yolks and 1 cup granulated sugar until combined. Place the bowl over the simmering water and whisk constantly until the mixture is pale, thickened and ribbons form when you lift the whisk, about 6–8 minutes. Remove from heat and let cool slightly (about 5 minutes).
- 3
Incorporate mascarpone
Gently fold 16 oz room-temperature mascarpone into the warm (not hot) zabaglione a few spoonfuls at a time until smooth and fully combined. Ensure the mixture is not too hot to avoid breaking the mascarpone.
- 4
Whip cream
In a chilled bowl, whip 1 cup cold heavy cream with 1 teaspoon vanilla extract and a pinch of salt to soft-medium peaks. Be careful not to overwhip; the cream should be light and spreadable.
- 5
Combine
Fold one-third of the whipped cream into the mascarpone mixture to loosen it, then gently fold in the remaining whipped cream until homogeneous and airy. This yields a smooth, light mascarpone cream. Taste and adjust sweetness if desired.
Assembly & chill
- 6
Select a 9x9-inch (or similar 8x10) baking dish. Quickly dip each ladyfinger (about 24) one at a time into the coffee soak for 1 second per side — do not soak; they should be moist but not soggy. Arrange a single even layer of soaked ladyfingers in the bottom of the dish, trimming to fit if necessary.
- 7
Spread about half of the mascarpone cream evenly over the ladyfingers using a spatula, smoothing the top. Repeat with a second layer of dipped ladyfingers, then spread the remaining mascarpone cream on top, smoothing into an even layer.
- 8
Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, preferably 8–12 hours or overnight. This lets the flavors meld and the texture set; longer chilling improves texture.
- 9
Just before serving, sift 2 tablespoons unsweetened cocoa powder evenly over the top. Optionally garnish with 1 tablespoon dark chocolate shavings for extra texture and bitterness.