Tiramisu Recipe
Vanilla cake soaked with espresso and Kahlua. Fill with a sweet cream cheese and mascarpone mousse. Dusted with cocoa powder and topped with a chocolate bean.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cake and Soak
Cream Cheese–Mascarpone Mousse
Finishing and Garnish
Method
Cake and Soak
- 1
Prepare espresso soak
Brew 1 cup of strong espresso and while still hot stir in 3 tablespoons Kahlúa and 1 teaspoon granulated sugar (if using) until dissolved. Set aside to cool slightly — the liquid should be warm, not piping hot.
- 2
Slice cake
If not already sliced, cut the vanilla sponge cake into approximately 1-inch-thick slices or into fingers (for layering). Ensure slices will fit your chosen serving dish (8x8-inch pan or individual glasses).
- 3
Soak cake layers
Working quickly, arrange the bottom layer of cake slices in your dish. Lightly brush or quickly dip each cake slice into the warm espresso–Kahlúa mixture—do not soak until soggy; aim for even, moist coverage. Fill the bottom of the dish with a single layer of soaked cake.
Cream Cheese–Mascarpone Mousse
- 4
Beat cheeses
In a large bowl, beat the softened cream cheese until smooth and lump-free (use a mixer on medium). Add the mascarpone and continue beating just until combined and smooth; avoid overbeating mascarpone which can break down.
- 5
Add sugars and yolks
Beat in 2 tablespoons granulated sugar, 3 tablespoons confectioners' sugar, the vanilla extract, and the 2 egg yolks (if using). Mix until smooth and fully incorporated.
- 6
Whip cream
In a chilled bowl, whip 1 cup cold heavy cream to soft–medium peaks. Taste and add a little extra powdered sugar (up to 1 tablespoon) if you prefer sweeter cream.
- 7
Fold cream into cheese mixture
Gently fold the whipped cream into the cream cheese–mascarpone base in two additions, using a spatula and turning motion to keep the mousse light and airy. Scrape the bowl sides to combine fully. The mousse should be smooth, stable, and pipeable.
Assembly
- 8
Layering
Spoon or pipe about half of the mascarpone mousse evenly over the first soaked cake layer, smoothing the surface with an offset spatula. Arrange a second layer of soaked cake on top (briefly dip these pieces in the espresso mixture as well) to cover the mousse, then spread the remaining mousse to create a smooth top layer. If making individual servings, layer cake and mousse into each glass similarly.
- 9
Chill to set
Cover the assembled tiramisu with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This allows flavors to meld and the mousse to firm up for clean slices.
Finishing and Garnish
- 10
Dust with cocoa
Just before serving, sift unsweetened cocoa powder evenly over the top layer using a fine mesh sieve to create a thin, even dusting. Avoid dusting too early to prevent moisture from causing streaks.
- 11
Garnish with chocolate beans
Place one chocolate-covered coffee bean (or whole chocolate bean) on each serving for decoration and a crunchy, coffee-forward accent.
- 12
Serve
Slice into portions (if in a pan) with a warm, dry knife for clean cuts or serve individual cups directly. Keep leftovers refrigerated and consume within 3 days.
