Homemade Tiramisu

slice of tiramisu on white plate with second slice behind and mug of coffee.

The classic dessert that everyone loves...now made easily at home! This Homemade Tiramisu is layered with delicious flavors, while having the perfect balance between bitter coffee and sweet mascarpone filling. It's the perfect make-ahead dessert for any and every occasion! SO. GOOD.

Course: Desserts

Cuisine: Italian/American

Prep Time: 45

Cook Time: 20

Refrigeration Time: 8

Total Time: 5 5

Servings: slices

Calories: 445kcal

Ingredients

Filling

4 large egg yolks room temperature
⅜ cup granulated sugar
1 cup mascarpone cheese cold
½ teaspoon vanilla extract
¾ cups heavy cream cold

Syrup

1 cup espresso, or strong coffee
1 cup coffee liqueur

Assembly

26 ladyfingers or savoiardi
cocoa powder
Chantilly cream optional

Instructions

Filling

In a medium saucepan that will hold your mixing bowl, bring about an inch of water to a simmer.
In a medium, heat-proof bowl, whisk together egg yolks and sugar.
Place over top of simmering water, being careful not to let the bottom of the bowl touch the water.
Whisk continually until egg mixture is tripled in size and an instant read thermometer reads between 149℉ (65℃) and 158° F (70℃).
Remove from heat.
Wipe off bottom of bowl.
Cover with plastic wrap.
Refrigerate until cold, about an hour.
Stir in mascarpone and vanilla, mixing until smooth. Set aside.
Whip cream to stiff peaks.
Gently fold cream into mascarpone mixture.

Syrup

In a small bowl, mix together coffee and coffee liqueur.

Assembly

Dip half of ladyfingers, one at a time, into coffee mixture, turning once. The ladyfingers should be saturated but not falling apart.
Place in bottom of 9 inch x 9 inch pan.
Spoon half of filling over top of soaked ladyfingers.
Sift cocoa powder over the top of the filling.
Repeat with another layer.
Top with Chantilly cream, if desired.
Dust with cocoa powder.

Notes

Storing Your Tiramisu:

This tiramisu is best enjoyed chilled, but it's important to store it properly to maintain its freshness and texture. Here are some tips:

Refrigerate: Once assembled, store your tiramisu in an airtight container in the refrigerator for up to 3 days. This will help prevent it from drying out!
Plastic Wrap: If you don't have an airtight container, tightly wrap the entire casserole dish with plastic wrap to create a seal.
Best Within 3 Days: Tiramisu is best enjoyed within 3 days of assembly. The flavors will continue to develop during this time, but the texture may start to soften after that.
Freezing (Optional): While not ideal, you can freeze leftover tiramisu for up to a month. Wrap the assembled tiramisu tightly with plastic wrap and then place it in a freezer-safe container. Thaw overnight in the refrigerator before serving.

Tips for Freezing:

Freeze Before Setting: Freeze the tiramisu before the final dusting of cocoa powder. This helps prevent the cocoa powder from absorbing moisture during thawing.
Thaw Slowly: Allow the tiramisu to thaw completely in the refrigerator before serving. This minimizes the risk of a soggy texture.

Additional Notes:

Avoid storing tiramisu at room temperature for extended periods.
Don't refreeze leftover tiramisu.

Tips for The Perfect Tiramisu:

Transform your tiramisu from good to great with these helpful tips:

High Quality is Best: Use the highest quality ingredients possible, especially the mascarpone cheese, eggs, and cocoa powder. This will ensure the best flavor and texture.
Ingredient Temperature is Key: To avoid a split sabayon, make sure the mascarpone is not too cold and that your sabayon isn't too hot! They both need to be about the same temperature to keep from curdling. Also be sure that your heavy whipping cream is COLD before whipping!
Don't Overwork Yourself: While the sabayon can be whipped by hand with a whisk, it's much easier to use an electric hand mixer to do the work for you!
Coffee Considerations: Choose a strong coffee you enjoy drinking. The coffee flavor is a key component of tiramisu, so don't skimp here. If espresso isn't your thing, strong brewed coffee works well too. Let the coffee cool completely before dipping the ladyfingers!
Avoid Sogginess: Don't over-soak the ladyfingers! They should be dipped quickly, just enough to absorb some coffee without becoming soggy.
Chill Time is Crucial: Allow the assembled tiramisu to chill for at least 4-6 hours, preferably overnight. This allows the flavors to meld and the ladyfingers to soften, resulting in the perfect creamy texture.
Cocoa Coverage: Dust the top of your tiramisu with a generous, but even, layer of cocoa powder. A sifter is a handy tool for achieving a light and even dusting!
Have Fun with Presentation: Consider garnishing your tiramisu with a shaved chocolate, fresh berries, or even chocolate covered coffee beans for an extra touch of elegance.
Leftovers? No Problem! Tiramisu is best enjoyed within 3 days, but leftovers can be frozen for up to a month. See the "Storing Tiramisu" above for more info.

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