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Homemade Tiramisu

This is the BEST homemade tiramisu recipe for creamy, delicious, rich and surprisingly light tiramisu! You won't believe how simple it is to make from scratch.
Prep Time8 hours 20 minutes
Total Time8 hours 20 minutes
Course: No Bake Desserts, No-Bake Treats
Cuisine: Dessert, Italian
Servings: 8 servings

Ingredients

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

Instructions

  • 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.

Notes

Since you do not cook the egg yolks, I recommend using pasteurized eggs for this recipe.