Tiramisu, the beloved Italian dessert known for its exquisite blend of flavours and textures. Layers of homemade ladyfingers soaked in coffee, hugged by creamy mascarpone, and topped with a sprinkle of cocoa. It’s like a flavour explosion in every bite! Follow the recipe step-by-step, so you can whip up your batch of heavenly tiramisu that’ll have everyone begging for more. Let’s get baking and make some sweet memories together!
Try my Classic Eclair or Cream Puffs for classic french desserts.
Tiramisu means “pick me up” or “lift me up” in Italian. Just like the name suggests every bite of this indulgent dessert is a mood-lifting experience. The savoiardi or ladyfinger are also made from scratch in this recipe. Therefore, the entire process is a little time-consuming. But it is easy and the result is super rewarding.
Ingredients required
This is a preview, for the detailed list find the recipe card below
Savoiardi biscuits/ladyfinger
Eggs
Sugar
Salt
Vanilla
All-purpose flour
Cornstarch/cornflour
Coffee dipping mixture
Instant coffee
Water
Sugar
Tiramisu Cream
Mascarpone
Heavy cream
Egg yolks
Sugar
Water
Gelatin
How to make tiramisu?
Following is a preview of the recipe, for the detailed recipe find the recipe card below.
Savoiardi Cookies
Prep: Preheat your oven and line the baking sheets with parchment paper.
Egg whites: Beat the egg whites and granulated sugar until stiff peaks form. Set aside.
Egg Yolks: Beat the egg yolks, sugar, and vanilla extract until thick and pale in colour.
Combining egg whites and yolks: Gently fold the beaten egg whites into the egg yolk.
Dry ingredients: Sift the flour, cornstarch, and salt.Gradually fold until just incorporated.
Piping: Transfer the batter to a piping bag and pipe the batter onto the prepared baking sheets in long strips.
Baking and cooling: Bake in the preheated oven until the cookies are lightly golden and firm to the touch.Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool.
TIRAMISU CREAM
Coffee dipping mixture: In a shallow dish, combine the instant coffee, sugar, and hot water. Set aside.
Mascarpone Mix: In a bowl, beat the mascarpone cheese until smooth. Add the heavy/whipping cream. Beat until combined, smooth, and fluffy. Place it in the fridge till further use.
Egg Yolks: Place the bowl containing egg yolks, sugar, and water over a pot of simmering water. Cook the egg mixture, whisking constantly, until it thickens and reaches a custard-like consistency. Remove from heat and let it cool slightly.
Blooming Gelatine: In a small bowl mix gelatine with warm water. Set aside.
Combining: Combine egg mixture, mascarpone mixture, and gelatine mixture, until well combined.
Assembly
- Dip each ladyfinger into the coffee mixture.
- Arrange a layer of dipped ladyfingers in the bottom serving dish.
- Spread the mascarpone mixture over the ladyfingers, smoothing it out with a spatula.
- Repeat with another layer of dipped ladyfingers and the remaining mascarpone mixture.
- Dust the top of the tiramisu with cocoa powder.
- Refrigerate for overnight. Slice and serve chilled. Enjoy your homemade tiramisu!
How to store tiramisu?
Cover tiramisu with foil paper or plastic wrap and store in the fridge for 2-3 days.
Tiramisu is not great for freezing as the texture of both cream and biscuits gets affected.
Savoiardi/ladyfingers can be stored at room temperature for 2-3 weeks.
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Tiramisu
Ingredients
Savoiardi biscuits/ladyfinger
- 3 large eggs, room temperature
- 100 g granulated sugar (divided) ⅜ cup
- ½ teaspoon Vanilla extract
- 15 g Cornstarch/Cornflour 1½ tbsp
- 120 g All-purpose flour 1 cup
- ¼ tsp Salt
- Powdered sugar for dusting (optional)
Coffee dipping Mixture
- 15 g instant coffee 2 tbsp
- 240 ml Hot water 1 cup
- 40 g Sugar 3 tbsp
Tiramisu Cream
- 2 Large egg yolks
- 60 g Fine sugar ½ cup
- 40 g Water 2½ tbsp
- 365 g Mascarpone cheese softened 1½cup
- 180 g Heavy cream ¾cup
- 10 g Gelatin
- 40 g Water (warm) 2½ tbsp
- Cocoa powder for dusting
Instructions
Savoiardi/ Ladyfinger
- Preheat your oven to 350°F/180°C. Line baking sheets with parchment paper or silicone baking mats.
- Separate the egg whites and yolks. In a large mixing bowl, beat the egg whites with an electric mixer on medium speed until foamy.
- Gradually add 50g of the granulated sugar (1/4 cup) to the egg whites while continuing to beat. Beat until stiff peaks form. Set aside.
- In another mixing bowl, beat the egg yolks with the remaining granulated sugar (2½ tbsp) and vanilla extract until thick and pale in colour.
- Gently fold the beaten egg whites into the egg yolk mixture until just combined using a spatula.
- Sift the cake flour, all-purpose flour, and salt together into a separate bowl.
- Gradually fold the sifted flour mixture in 2-3 parts into the egg mixture until just incorporated. Be gentle to avoid deflating the batter.
- Transfer the batter to a piping bag fitted with a round tip.
- Pipe the batter onto the prepared baking sheets in 3 to 4-inch long strips, leaving space between each cookie.
- Dust the tops of the cookies with powdered sugar, if desired.
- Bake in the preheated oven for 12-15 minutes, or until the cookies are lightly golden and firm to the touch.
- Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Coffee Dipping Mixture
- In a shallow dish, combine the instant coffee, sugar, and hot water. Set aside.
TIRAMISU CREAM
- In a bowl, beat the mascarpone cheese until smooth. Add the heavy/whipping cream. Beat until combined, smooth, and fluffy. Place it in the fridge till further use.
- In a heatproof bowl, whisk together the egg yolks and sugar until pale and creamy.
- Place the bowl over a pot of simmering water (double boiler method), making sure the bottom of the bowl doesn’t touch the water. Cook the egg mixture, whisking constantly, until it thickens and reaches a custard-like consistency, about 8-10 minutes. Remove from heat and let it cool slightly.
- In a small bowl mix gelatine with warm water. Set aside.
- Take the mascarpone mixture from the fridge. Then, gradually add the cooled egg mixture to the mascarpone as well as the gelatine mixture, beating until well combined.
Assembly
- Quickly dip each ladyfinger into the coffee mixture, making sure not to soak them too long, as they can become soggy.
- Arrange a layer of dipped ladyfingers in the bottom of a 6.5-inch diameter dish or a similar-sized serving dish.
- Spread half of the mascarpone mixture over the ladyfingers, smoothing it out with a spatula.
- Repeat with another layer of dipped ladyfingers and the remaining mascarpone mixture.
- Dust the top of the tiramisu with cocoa powder using a fine-mesh sieve.
- Refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the tiramisu to set.
- Before serving, Slice and serve chilled. Enjoy your homemade tiramisu!