This is truly the BEST Homemade Tiramisu I have EVER had. Made with the most insane homemade mascarpone cream, coffee-soaked ladyfingers + cocoa powder, it is rich yet surprisingly light, simple, and so satisfying.
I realllllllly popped off with this recipe today. So much so that I’m coming to you live from a Friday when I normally only post once a week.
I just really had to share it. It could not wait. And on the release date of Barbie and Oppenheimer, no less! YOU’RE WELCOME!
If there’s one thing you should know about me, it’s that I never pass up a tiramisu. I am such a sucker for it. It’s so simple, yet so satisfying every single time. I have a couple tiramisu recipes on here, but none that are truly homemade from scratch and it was time that changed.
This recipe changes EVERYTHING. It is mind-blowingly good.
Making Homemade Tiramisu
Tiramisu essentially has just two components: the mascarpone cream filling and coffee-soaked ladyfingers. Yes, there’s a little more to it – like the addition of cocoa powder or chocolate shavings if you’re fancy, but really, it boils down to the coffee-soaked ladyfingers and cream filling.
This is a homemade tiramisu, but I didn’t go all Betty Crocker on you and make the ladyfingers from scratch. That sounds a little intense, ha. I picked up some from the supermarket which is what I recommend you do as well. You can find them in the cookie aisle, often next to other European cookies like stroopwafels.
Because tiramisu is so simple and has basic pantry ingredients, it’s important to use high-quality ingredients whenever possible. When I make recipes that are really simple and straightforward, I like to use really premium ingredients to let those flavors shine. This is no exception!
Some of the ingredients you’ll find in this tiramisu are:
- Egg yolks: the base of the mascarpone cream. Because they are not cooked, I recommend using pasteurized eggs.
- Sugar: for sweetness
- Mascarpone cheese: like a mix between cream cheese and ricotta, it’s sweetened and traditional in tiramisu. Find it either in the specialty cheese section at your grocer, or by the cream cheese.
- Heavy cream: part of the mascarpone cream filling.
- Good espresso or coffee: this is what you’ll dip your ladyfingers into, so make sure it is actually a good coffee you’d drink!
- Ladyfingers: you can buy these almost anywhere!
- Cocoa powder: unsweetened is best to balance out the sweetness of the dessert
The most laborious task (besides that of waiting for this to set in the fridge) is making the mascarpone cream, which I hardly consider difficult. I believe in you!
When it is assembled, and after taking a nap in the fridge for a few hours, you’ll get a beauty like this…
I mean, I’m practically drooling. She’s a beaut!
FOR THE MASCARPONE CREAM:
- 4 large egg yolks
- 1/2 cup granulated white sugar, divided
- 3/4 cup heavy whipping cream
- 8 oz (1 cup) mascarpone cheese
FOR THE ASSEMBLY PROCESS:
- 2 Tbsp unsweetened cocoa powder, divided
- 7 oz package ladyfinger cookies (approx 24 cookies)
- 2 cups strong black coffee or espresso, room temperature
- 1 Tbsp rum or cognac, optional
- Place the egg yolks and 1/4 cup of the granulated sugar in the bowl of a stand mixer fitted with the whisk attachment (likewise, you can also use a large mixing bowl with a handheld electric mixer). Beat the egg yolk/sugar mixture until very pale yellow in color and about tripled in volume - with a stand mixer this should take around 5 minutes at medium/medium-high speed. A little ribbon should fall from the whisk attachment when lifted from the bowl. Transfer the whipped yolk mixture to another medium bowl and wipe out the mixer bowl.
- Add the heavy cream and remaining 1/4 cup granulated sugar to the wiped out mixer bowl and whip until you get soft peaks, about 3-5 minutes. Add in the mascarpone and continue to whip on medium-high speed until the mixture is soft and spreadable with medium peaks. Gently fold the yolk mixture into the mascarpone mixture, making sure no streaks of yolk remain.
- Add the coffee (and rum if you're using) to a shallow dish or loaf pan; set aside. Using a sifter, sift 1 Tbsp cocoa powder evenly over the bottom of a 8x8 or 9x9 square baking dish.
- Quickly dip one ladyfinger at a time into the coffee and place them in the baking dish. Repeat, using about half of the ladyfingers until you have an even layer, breaking the ladyfingers as needed to fill any obvious gaps. Spread half of the mascarpone cream over the top in an even layer. Repeat with another layer of coffee-soaked ladyfingers and another layer of the mascarpone cream.
- Dust the top of the tiramisu with the remaining 1 Tbsp cocoa powder. Cover and refrigerate for at LEAST 6 hours, preferably overnight, before cutting into slices to serve.
This tiramisu is LIFE CHANGING! I hope you’ll try it soon!
Have a super sweet day!