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+ servings
pulled back photo of tiramisu on white plates on marble surface with two forks, a bowl of chocolate curls, and glass mug of coffee behind

Homemade Tiramisu

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.
5 from 3 votes
Prep Time: 45 mins
Cook Time: 20 mins
Refrigeration Time 8 hrs
Author: Traci

Filling

  • 8 large egg yolks, room temperature
  • ¾ cup granulated sugar
  • 2 cups mascarpone cheese
  • 1 teaspoon vanilla extract
  • 1 ½ cups heavy cream, cold

Syrup

  • ½ cup espresso, or strong coffee
  • ½ cup coffee liqueur

Chantilly Cream

  • 3 cups heavy cream, cold
  • 3 Tablespoons powdered sugar
  • 1 ½ teaspoons vanilla

To Assemble

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° F and 158° F.
  • Remove from heat.
  • Wipe off bottom of bowl.
  • Cover with plastic wrap.
  • Refrigerate until cool, 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.

Chantilly Cream

  • In a large bowl, combine cream, powdered sugar and vanilla.
  • Beat with an electric mixer to stiff peaks.

Putting It Together

  • Dip ladyfingers, one at a time, into coffee mixture, making sure to coat entire cookie.
  • Place in bottom of 12"x12" 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.
  • Dust with cocoa powder.

Notes

  • The mascarpone needs to be about the same temperature as the sabayon (the cooked egg mixture). Be sure to remove the mascarpone from the refrigerator about 15-20 minutes before using it!
  • While you can whisk the egg yolk mixture by hand while it's cooking, it's best to use a hand mixer! This makes the process so much easier and less tiring.
  • Be careful to not over-beat the heavy cream OR the Chantilly cream.
  • Carefully fold the heavy cream into the filling. You don't want to deflate it!
  • Don't be afraid to soak the ladyfingers! You can always use one as a test to see how long you need to leave it in the coffee syrup. We found that around 1-2 seconds was a good amount. If you still feel like it's not enough, you can gently brush or drizzle the ladyfingers with the coffee syrup after placing them in the pan.
  • If you would like, you can use finely grated chocolate on top of the tiramisu!
  • This recipe NEEDS to be refrigerated before slicing and serving. 5-8 hours at least, but preferably overnight.

Nutrition

Serving: 1sliceCalories: 723kcalCarbohydrates: 43gProtein: 11gFat: 55gSaturated Fat: 33gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 334mgSodium: 101mgPotassium: 154mgFiber: 1gSugar: 22gVitamin A: 2184IUVitamin C: 1mgCalcium: 143mgIron: 2mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.