I perfected a mascarpone-filled cake using homemade lady fingers for tiramisu soaked in rum and espresso, finished with a dusting of cocoa and one unconventional step that sets it apart.

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I still get surprised how a simple mascarpone cheese filling can turn a few humble components into something slightly dangerous, and yes I mess up timings but it always tastes bold. I fold in vanilla extract because tiny things change everything, and sometimes that small choice makes people stop mid bite and ask what is this.

If you’ve ever typed What To Do With Lady Fingers into search then you know the curiosity this dessert sparks, and folks keep typing How To Make Tiramisu Recipes like it holds some secret. This is my Best Tiramisu Recipe, not perfect but it keeps people coming back.

Ingredients

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Lady fingers: light, crunchy sponge cookies, mainly carbs, give structure and gentle sweetness.
Egg yolks: rich in fat and protein, add silkiness and custard like depth.
Egg whites: mostly protein, lighten texture, can be whipped for airy lift.
Mascarpone: high fat creamy cheese, gives richness and smooth mouthfeel, not that light.
Sugar: simple carbs, provides sweetness and structure to custard, use sparingly if your worried.
Espresso: bitter and aromatic, low calories, gives tiramisu it’s coffee backbone, strong works best.
Cocoa powder: mostly bitter, low sugar, adds chocolate finish and nice visual contrast.

Ingredient Quantities

For the lady fingers

4 large eggs, separated (yolks and whites)

2/3 cup granulated sugar (about 135 g), divided

1 tsp vanilla extract

3/4 cup all purpose flour (about 95 g)

2 tbsp cornstarch

Pinch of salt

Confectioners sugar for dusting (about 2 tbsp)

For the mascarpone filling

6 large egg yolks

3/4 cup granulated sugar (150 g)

1 lb mascarpone cheese (about 450 g), room temp

1 cup heavy cream (240 ml), cold (optional instead of whipping egg whites)

Optional 3 large egg whites, beaten to soft peaks (if not using heavy cream)

1 tsp vanilla extract

For the coffee soak and finish

2 cups very strong brewed espresso or strong coffee, cooled (480 ml)

3 to 4 tbsp dark rum or Marsala wine

1 tbsp coffee liqueur (optional)

Unsweetened cocoa powder for dusting (about 3 tbsp, more for serving)

Optional pinch of fine salt (if you like a tiny contrast in the filling)

How to Make this

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1. Preheat oven to 375 F (190 C). Line a baking sheet with parchment, sift together 3/4 cup all purpose flour, 2 tbsp cornstarch and a pinch of salt, set aside. Separate the 4 large eggs for the lady fingers; divide the 2/3 cup granulated sugar into two equal portions.

2. Beat the 4 egg yolks (for lady fingers) with 1/3 cup of the sugar and 1 tsp vanilla until thick and pale. In a separate bowl beat the 4 egg whites with the remaining 1/3 cup sugar until glossy stiff peaks form. Fold the whites into the yolk mixture gently, then fold in the sifted flour mixture just until combined.

3. Transfer batter to a piping bag or a zip top bag with a corner snipped and pipe 3/4 inch wide fingers about 3 inches long on the prepared sheet, leaving space to spread. Dust lightly with about 2 tbsp confectioners sugar. Bake 10 to 12 minutes or until lightly golden and springy, then cool on a wire rack.

4. Make the coffee soak: mix 2 cups very strong brewed espresso or coffee (cooled) with 3 to 4 tbsp dark rum or Marsala and 1 tbsp coffee liqueur if using. Taste, adjust rum amount if you want it boozier. Set aside.

5. For the mascarpone filling, in a heatproof bowl whisk 6 large egg yolks with 3/4 cup granulated sugar (and an optional pinch of fine salt) over a simmering pot of water until thick, pale and ribbon-like and warm to the touch, about 5 to 8 minutes. This cooks the yolks a bit for safety and makes a zabaglione. Remove from heat and let cool slightly.

6. Whisk about 1 lb (450 g) room temperature mascarpone and 1 tsp vanilla into the warm yolk mixture until smooth, don’t overmix or the mascarpone can become runny.

7. Lighten the filling: whip 1 cup cold heavy cream to soft peaks and fold into the mascarpone mix, or if you prefer not to use cream, gently fold in the optional 3 large egg whites beaten to soft peaks. Folding in slowly keeps the filling airy.

8. Assemble quickly: dip each cooled lady finger into the coffee mixture for just a second or two per side, don’t soak them or they’ll get soggy. Arrange a single layer in a 9×13 or similar dish, spread half the mascarpone filling evenly, add another soaked lady finger layer, and top with the rest of the filling.

9. Dust generously with unsweetened cocoa powder (about 3 tbsp) and cover. Chill at least 4 hours but preferably overnight for the best texture and flavor. Before serving dust with more cocoa if you like. Keeps in the refrigerator for 1 to 2 days, maybe 3 if you’re careful.

Equipment Needed

1. Rimmed baking sheet lined with parchment (for piping and baking the lady fingers, dont skip the rimmed kind or they’ll slide off)
2. Mixing bowls, medium and large (one for yolks, one for whites, one for mascarpone)
3. Stand mixer or electric hand mixer (or a strong whisk if you wanna work for it)
4. Rubber spatula and a metal whisk (spatula for folding, whisk for the zabaglione)
5. Sifter or fine mesh sieve (for flour/cornstarch and dusting confectioners sugar and cocoa)
6. Piping bag with a plain round tip or a zip top bag with corner snipped (pipe uniform fingers)
7. Heatproof bowl and saucepan for a double boiler (to gently cook the egg yolks into a zabaglione)
8. Wire cooling rack (cool the lady fingers so they dont steam and get soggy)
9. 9×13 inch baking or serving dish (or similar shallow pan for assembling)
10. Measuring cups and spoons plus a kitchen scale if you got one (keeps things consistent, trust me)

FAQ

Q: Can I make this tiramisu ahead of time? A: Yes, make it a day ahead, it actually gets better as the flavors meld. Cover and chill at least 6 hours but overnight is ideal. Wait to dust with cocoa until right before serving so it stays pretty.

Q: The recipe uses raw eggs, is that safe? A: Raw eggs can be risky for some people, so either use pasteurized eggs or cook the yolks with the sugar over a simmering water bath until thick and 160 F to make a zabaglione. Or skip the raw whites and use whipped heavy cream instead.

Q: How long should I dip the lady fingers in the coffee so they don't get soggy? A: Quick dunk, about one second per side, just long enough to soak the surface. Use cooled strong espresso or coffee, and do not let them sit in the liquid or they will go mushy.

Q: Should I use heavy cream or beaten egg whites in the filling? A: Either works, pick one. Whipped heavy cream folded in gives a rich, creamy texture. Beaten egg whites folded to soft peaks gives a lighter, airier filling. Don’t overmix the mascarpone or it can become runny.

Q: My mascarpone filling looks curdled or too loose, what can I do? A: Often that happens if the cheese was too cold or you overbeat it. Chill the bowl, gently fold in a little more mascarpone or some softly whipped cream to loosen and smooth it, then chill so it firms up.

Q: Can I freeze tiramisu? A: Yes you can, but texture changes a bit. Freeze tightly covered for up to a month, thaw in the fridge overnight, then dust with cocoa before serving. It’s still tasty, just not quite the same as fresh.

Best Tiramisu Recipe Substitutions and Variations

Lady fingers: if you cant find savoiardi, use sliced sponge cake or store bought pound cake cut into fingers; they soak faster so dip only a second or two.
Mascarpone (1 lb): swap with full fat cream cheese plus heavy cream — use 16 oz cream cheese and about 1/2 cup heavy cream, beat until silky (add 1 tsp vanilla to mellow the tang).
Raw egg yolks (for the filling): use pasteurized yolks or cook them into a zabaglione by whisking yolks with the sugar over simmering water until thick and 160F, cool then fold into the cheese — safer than totally raw.
Espresso and rum: for no booze or less caffeine use strong decaf or cold brew plus 1 tbsp coffee syrup or 1 tsp vanilla; or swap the rum with Marsala, dark rum, or a splash of coffee liqueur.

Pro Tips

– Keep the zabaglione warm not hot, and add mascarpone slowly. If the yolk mixture is too hot the mascarpone will seize and get runny, so let the saucy yolks cool until just warm to the touch then whisk in the cheese a spoonful at a time. Dont overmix once combined or the filling will go too loose.

– Be gentle folding in the whites or whipped cream. Use a big spatula, cut down through the center then scoop from the bottom and fold up, turning the bowl as you go. Stop when most streaks are gone, you want air not smooth batter. Overfolding kills the lift and makes everything dense.

– Make your ladyfingers uniform for even soaking. Put a template under the parchment and pipe steady, same size each time, dust with powdered sugar right before you bake for that crackly top. Pull them out when theyre just springy and pale golden, they firm up as they cool so dont overbake.

– Taste and time the coffee soak. Keep the coffee very cold and add the booze after it cools so the aroma stays bright. Dip each finger very quickly, test one first, you want moist not soggy. For super clean slices chill the whole tiramisu in the freezer for 20 to 30 minutes before cutting and serving, and dust cocoa powder right before serving so it stays dry and pretty.

Best Tiramisu Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I perfected a mascarpone-filled cake using homemade lady fingers for tiramisu soaked in rum and espresso, finished with a dusting of cocoa and one unconventional step that sets it apart.

Servings

servings

Calories

654

kcal

Equipment: 1. Rimmed baking sheet lined with parchment (for piping and baking the lady fingers, dont skip the rimmed kind or they’ll slide off)
2. Mixing bowls, medium and large (one for yolks, one for whites, one for mascarpone)
3. Stand mixer or electric hand mixer (or a strong whisk if you wanna work for it)
4. Rubber spatula and a metal whisk (spatula for folding, whisk for the zabaglione)
5. Sifter or fine mesh sieve (for flour/cornstarch and dusting confectioners sugar and cocoa)
6. Piping bag with a plain round tip or a zip top bag with corner snipped (pipe uniform fingers)
7. Heatproof bowl and saucepan for a double boiler (to gently cook the egg yolks into a zabaglione)
8. Wire cooling rack (cool the lady fingers so they dont steam and get soggy)
9. 9×13 inch baking or serving dish (or similar shallow pan for assembling)
10. Measuring cups and spoons plus a kitchen scale if you got one (keeps things consistent, trust me)

Ingredients

For the lady fingers
4 large eggs, separated (yolks and whites)
2/3 cup granulated sugar (about 135 g), divided
1 tsp vanilla extract
3/4 cup all purpose flour (about 95 g)
2 tbsp cornstarch
Pinch of salt
Confectioners sugar for dusting (about 2 tbsp)
For the mascarpone filling
6 large egg yolks
3/4 cup granulated sugar (150 g)
1 lb mascarpone cheese (about 450 g), room temp
1 cup heavy cream (240 ml), cold (optional instead of whipping egg whites)
Optional 3 large egg whites, beaten to soft peaks (if not using heavy cream)
1 tsp vanilla extract
For the coffee soak and finish
2 cups very strong brewed espresso or strong coffee, cooled (480 ml)
3 to 4 tbsp dark rum or Marsala wine
1 tbsp coffee liqueur (optional)
Unsweetened cocoa powder for dusting (about 3 tbsp, more for serving)
Optional pinch of fine salt (if you like a tiny contrast in the filling)

Directions

Preheat oven to 375 F (190 C). Line a baking sheet with parchment, sift together 3/4 cup all purpose flour, 2 tbsp cornstarch and a pinch of salt, set aside. Separate the 4 large eggs for the lady fingers; divide the 2/3 cup granulated sugar into two equal portions.
Beat the 4 egg yolks (for lady fingers) with 1/3 cup of the sugar and 1 tsp vanilla until thick and pale. In a separate bowl beat the 4 egg whites with the remaining 1/3 cup sugar until glossy stiff peaks form. Fold the whites into the yolk mixture gently, then fold in the sifted flour mixture just until combined.
Transfer batter to a piping bag or a zip top bag with a corner snipped and pipe 3/4 inch wide fingers about 3 inches long on the prepared sheet, leaving space to spread. Dust lightly with about 2 tbsp confectioners sugar. Bake 10 to 12 minutes or until lightly golden and springy, then cool on a wire rack.
Make the coffee soak: mix 2 cups very strong brewed espresso or coffee (cooled) with 3 to 4 tbsp dark rum or Marsala and 1 tbsp coffee liqueur if using. Taste, adjust rum amount if you want it boozier. Set aside.
For the mascarpone filling, in a heatproof bowl whisk 6 large egg yolks with 3/4 cup granulated sugar (and an optional pinch of fine salt) over a simmering pot of water until thick, pale and ribbon-like and warm to the touch, about 5 to 8 minutes. This cooks the yolks a bit for safety and makes a zabaglione. Remove from heat and let cool slightly.
Whisk about 1 lb (450 g) room temperature mascarpone and 1 tsp vanilla into the warm yolk mixture until smooth, don’t overmix or the mascarpone can become runny.
Lighten the filling: whip 1 cup cold heavy cream to soft peaks and fold into the mascarpone mix, or if you prefer not to use cream, gently fold in the optional 3 large egg whites beaten to soft peaks. Folding in slowly keeps the filling airy.
Assemble quickly: dip each cooled lady finger into the coffee mixture for just a second or two per side, don’t soak them or they’ll get soggy. Arrange a single layer in a 9×13 or similar dish, spread half the mascarpone filling evenly, add another soaked lady finger layer, and top with the rest of the filling.
Dust generously with unsweetened cocoa powder (about 3 tbsp) and cover. Chill at least 4 hours but preferably overnight for the best texture and flavor. Before serving dust with more cocoa if you like. Keeps in the refrigerator for 1 to 2 days, maybe 3 if you're careful.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.