Best Tiramisu Recipe (Classic and Easy to Make!)
Make this homemade, authentic tiramisu and never buy from a store again. Easy to make, even easier to devour.
Equipment
- 1 medium baking dish or casserole dish
- 1 hand mixer
- 1 spatula
- 2 mixing bowls
- measuring cups and spoons
- 1 small sieve
Ingredients
- 8 oz mascarpone cream
- 1 cup heavy cream
- 4 whole egg yolks
- 100 grams sugar ½ cup; divided
- 1 tablespoon vanilla
- 1 ½ cups cold espresso or coffee
- 3 tablespoon coffee liquor
- 1 pkg ladyfinger cookies
- ½ cup espresso or cocoa powder for dusting
Instructions
- Using an electric mixer or stand mixer, whisk together ¼ of the sugar and egg yolks together until the mixture forms a pale yellow, becomes thick, and leaves thick runny ribbons when the whisk is lifted.
- In a separate bowl, add in the cream, rest of the sugar together until they double in volume and form stiff peaks when lifted from the whisks.
- To the whipped cream, add in the mascarpone cream and vanilla extract: whisk until combined.
- Fold the egg yolk/sugar mixture until combined and become spreadable. Set aside.
- In a small bowl, pour together the coffee and kahlua.
- Spread a dusting of the cocoa/espresso powder to the bottom of an 8x8” pan. Quickly, dip each ladyfinger into the liquid mixture and place the rounded side up into the baking pan. Repeat until the area is filled with ladyfingers.
- Take a scoop or two of the mascarpone mixture and layer into the ladyfingers and smooth out using an offset spatula.
- Repeat with more dipped ladyfingers and mascarpone cheese. Finish off with the remainder of mascarpone, smoothing out the top with the spatula. Cover and let sit for at least 6 hours in the fridge before serving.
- Once you’re ready to serve the next day, sprinkle an even dusting of espresso powder and cocoa powder across the top of the tiramisu and serve.
Tried this recipe?Let us know how it was!