Tiramisu, a no-bake Italian dessert, has layers of ladyfingers delicately soaked in espresso, crowned by a velvety mascarpone cream, and elegantly dusted with cocoa powder. This classic tiramisu recipe offers a family-friendly twist, omitting alcohol and ensuring egg safety through double boiler cooking. It’s one of the best homemade tiramisu recipes. For a step-by-step guide, be sure to check out our video tutorial!
When I dine at an Italian restaurant, there's one dessert that I can't resist – tiramisu. Now, I'll admit, I used to have some reservations about it because of the raw eggs. But, oh, that creamy texture and that delightful burst of coffee flavor were just too tempting. Little did I know I could make that delicious tiramisu recipe with cooked eggs!
I've experimented with a few recipes, but Chef Dennis's tiramisu recipe blew me away. It had everything I ever wanted in the perfect tiramisu dessert. I have to give all the credit for the recipe to Chef Dennis.
❤️ WHY YOU’LL LOVE THIS RECIPE
Irresistible Flavor: Tiramisu has a pleasant blend of rich coffee-soaked ladyfingers and the creamy mascarpone cheese and custard mixture, creating a masterpiece.
Coffee Infusion: If you love coffee, the espresso-soaked ladyfingers add a delightful coffee kick.
Elegant Presentation: Tiramisu can be served in individual portions in beautiful glasses or as a layered dessert in a serving dish, making it visually appealing for any special occasion.
Easy to Make: Making homemade tiramisu is straightforward, and with this recipe, you can create a restaurant-quality dessert.
What is Tiramisu
Tiramisu is an Italian word and it means “Pick me up” or “Cheer me up.” but it is also a dessert consisting of ladyfingers, mascarpone cheese, eggs, sugar, and cream. On the internet, you will come across many recipes for tiramisu, but the main ingredients stay the same in every recipe.
🧾 TIRAMISU INGREDIENTS
You will be surprised how few ingredients can create a sophisticated and mind-blowing delicacy!
Ladyfingers, or in Italian savoiardi, are dry and egg-based biscuits.
Mascarpone cheese is an Italian cream cheese; it tastes slightly different from your regular cream cheese. However, you can substitute it with cream cheese.
Whipping cream. Do not mistake it for cooking cream. Cooking cream does not whip.
Unsweetened cocoa powder.
🔪 HOW TO MAKE TIRAMISU
Make sure that you have all the ingredients ready before you start making this tiramisu recipe. It is best to keep the whipping cream in the fridge until you are ready to whip it, but bring out the mascarpone cheese a few minutes earlier before mixing it with the egg yolks to make the mixing faster.
Prepare the espresso and keep it aside. You will not dip the ladyfingers in the espresso while it is hot; that will make them mushy, and the tiramisu will not firm properly.
Make sure you have enough ladyfingers to cover the bottom of the pan you are using and enough to cover the cream layer.
In a bowl, add the egg yolks and sugar, beat for three minutes, and then place it over a double boiler to cook the eggs for a few minutes on low heat. Keep the mixture aside to cool.
Add the mascarpone cheese and vanilla to the egg mixture and beat until smooth.
Whip the cream until stiff peak. Start beating at low speed and increase gradually every few minutes.
Fold the egg yolk and mascarpone mixture into the whipped cream.
Dip the ladyfingers in the espresso and place it at the bottom of the pan. Top the ladyfinger layer with a layer of mascarpone cream, and repeat this step again.
Refrigerate the tiramisu for up to six hours and dust with cocoa powder before serving.
Quality Ingredients: Always use high-quality ingredients, especially coffee, mascarpone cheese, and eggs. The better the ingredients, the better the tiramisu.
Right temperature: Ensure the mascarpone cheese and the egg yolks are at room temperature. It will make it easier for the ingredients to combine better.
Chill Time: Allow the tiramisu to chill in the refrigerator for 6 hours, but it’s better to leave it there overnight. This will give enough time for the flavors to blend and the tiramisu to set properly.
Serving: Dip a knife in hot water to cut a clean slice from the tiramisu.
Enjoy it Fresh: Tiramisu will taste fresh for 2-3 days. After that, the ladyfingers can get soggy. It's best to consume the tiramisu within three days.
💬 FREQUENTLY ASKED QUESTIONS
Most tiramisu recipes have raw eggs and alcohol, but the recipe I'm sharing here has cooked eggs and no alcohol, making it safe for kids.
You can achieve the same texture and flavor without using eggs if you follow my egg-free tiramisu recipe.
Unfortunately, we can't freeze tiramisu. The texture and flavor will change.
Always refrigerate tiramisu and keep it covered. Tiramisu will get soggy if left in the fridge for over two days. I don’t know anyone who can keep tiramisu for two days. Usually, it is gone the same day or the next in my house!
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⭐PLEASE RATE AND REVIEW
If you have tried this recipe and liked it, please give it a 5-star rating and leave a comment below with your experience!
- 3 large egg yolks
- ½ cup of sugar
- ½ cup + 2 tablespoon mascarpone cheese
- 1 cup whipping cream
- 1 teaspoon vanilla
- 1 tablespoon sugar to add to the whipping cream optional
- 2 ½ cup cold espresso
- 17 Italian ladyfingers
- 3 tablespoon unsweetened cocoa powder for dusting
- In a bowl, beat the egg yolks then add the sugar and beat for two to three minutes.
- Place the bowl over a double boiler and continue whisking for 10 minutes on low heat.
- The egg and sugar mixture should get lighter in color, and now it is called sabayon. Remove the sabayon from the heat and let it come to room temperature.
- Add to the previous mixture, mascarpone cheese, and vanilla. Beat the ingredients until combined.
- In a different bowl (it’s better to leave the mixing bowl in the fridge for 15 minutes before using it.) pour the cream and beat until stiff peaks. In this step you can add one tablespoon sugar, it is optional!
- Add half the whipped cream to the previous egg mixture and fold using a spatula. Add the other half and continue folding until combined. Do not overfold.
- Dip the ladyfingers in the coffee for a second or two, do not soak the ladyfingers or the tiramisu will collapse.
- Arrange the dipped ladyfingers at the bottom of a 7-inch baking pan.
- Spoon half the mascarpone mixture over the arranged ladyfingers. Spread the mixture evenly using a spatula or spoon.
- Repeat the previous step by arranging another layer of dipped ladyfinger and topping it with tiramisu cream.
- Cover and refrigerate for up to six hours.
- Dust the tiramisu with cocoa powder before serving.