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Tagged:

  • cocoa powder
  • coffee
  • egg yolks
  • espresso powder
  • heavy cream
  • lady fingers
  • mascarpone
  • sugar
  • vanilla extract
Slice of homemade tiramisu on a dessert plate. - 1

Tiramisu

Ingredients

  • 2 cups (475ml) prepared strong coffee or espresso*
  • 1 1/2 Tbsp instant espresso powder, such as this
  • 7 large egg yolks
  • 1 cup (200g) granulated sugar
  • 1/8 tsp salt
  • 1 1/2 cups (355ml) heavy cream (well chilled)
  • 16 oz. mascarpone cheese
  • 1 tsp vanilla extract
  • 14 oz. lady fingers (about 44. Can buy online or near cookies in some grocery stores)
  • 3 1/2 Tbsp (22g) Dutch process cocoa powder

Instructions

  • In a shallow bowl whisk together coffee and espresso powder. Set aside to cool to room temperature.
  • Bring about 1-inch of water in medium saucepan to a simmer over medium-high heat, reduce heat to moderately low.
  • Add egg yolks, sugar and salt to heat proof bowl (one that will fit over saucepan without touching water). Whisk well then set over saucepan.
  • Let heat and whisk constantly until mixture registers 160 degrees on an instant read food thermometer, about 6 to 10 minutes (also occasionally scrape down sides with the whisk or a spatula so there’s no cooked eggs on sides of bowl).
  • Remove from heat and right away with an electric hand mixer set on medium speed beat until thick and pale, about 3 minutes. Let cool to 90 to 95 degrees, stirring occasionally, about 20 minutes.
  • Clean beater blades and dry (use cold water to clean!). Beat heavy cream in large mixing bowl on medium-low speed for a few minutes then increase to high and beat until very stiff peaks form.
  • Add mascarpone and vanilla to cooled egg mixture. Blend with hand mixer on low speed until just combined and mixture is smooth.
  • Fold egg yolk mixture into whipped heavy cream. Fold to combined mixtures. Chill.
  • Working with one at a time, very quickly dip each side of lady fingers in coffee mixture. Transfer to 13 x 9-inch pan, then repeat using up half of the lady fingers lining them up side by side and cutting to fit as needed.
  • Add half of the mascarpone mixture over lady fingers then use and offset spatula to spread into an even layer.
  • Dust entire top surface evenly with 1 1/2 Tbsp cocoa powder.
  • Repeat dipping and layering with remaining half of lady fingers. Top with remaining half of the mascarpone mixture.
  • Cover and refrigerate for 4 hours.
  • Dust with remaining 2 tbsp cocoa just before serving.** Cut into slices and serve. Keep chilled up to 3 days.

Notes

  • *If you prefer a slightly alcoholic tiramisu you can stir in 1/4 cup rum, brandy or sweet marsala wine in with the coffee. I just prefer the taste of the coffee, cocoa and mascarpone to shine through but make it just how you like.
  • **If you aren’t serving the entire tiramisu I recommend waiting to dust the remaining portion with cocoa until ready to serve for the best appearance.

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