Today I excitedly share my Homemade Tiramisu Recipe that perfectly blends rich mascarpone, crisp ladyfingers, and freshly brewed espresso. I whip egg yolks with sugar and heavy cream to create a luscious, layered dessert. A gentle dusting of cocoa gives this classic Italian treat an irresistible charm. I savor every bite.

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I have always been fascinated by the magic of traditional Italian recipes, and my homemade Tiramisu is one of my favorites to whip up on special nights. This version of the Best Tiramisu Recipe is made completely from scratch, using six large egg yolks, 3/4 cup granulated sugar and one cup of mascarpone cheese to create a rich, velvety cream that pairs perfectly with a layer of ladyfingers.

I also add 1 1/2 cups of heavy whipping cream and freshly brewed espresso which is cooled before mixing in; its robust flavor contrasts beautifully with the sweet, creamy texture. Dusted with a light sprinkle of unsweetened cocoa powder, this dessert is my go-to when I want to impress friends at holiday parties or when I’ve got a craving for a delightful homemade dessert.

It reminds me that simplicity can turn everyday moments into unforgettable treats.

Why I Like this Recipe

I really love this recipe for a bunch of reasons. First, I appreciate that its made from scratch using fresh ingredients like mascarpone cheese and heavy whipping cream, which makes it feel genuine and homemade. Second, I like how the combination of the rich coffee-soaked ladyfingers and the sweet, creamy mascarpone creates a really unique flavor that just hits the spot every time. Third, I enjoy that it doesn’t use any alcohol, so it’s perfect for everyone and feels more authentic to the original Italian style. Lastly, I love how easy it is to put together even if you’re not a pro in the kitchen, which makes it a fun and satisfying recipe that I can whip up for holiday gatherings or when I just need a treat.

Ingredients

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Egg yolks are loaded with protein and healthy fats, but don’t overdo it.
Sugar adds sweetness and carbs though its not exactly healthy in big amounts.
Mascarpone brings a creamy texture with a mild taste that gives the tiramisu its charm.
Heavy cream provides a smooth, airy feel but it is pretty high in calories.
Espresso gives a bitter kick and caffeine boost that balances out the dessert.
Ladyfingers are sponge like cookies that soak up coffee, improving texture contrast.
Cocoa dusted on top adds a slight bitterness and a rich chocolate aroma.

Ingredient Quantities

6 large egg yolks

3/4 cup granulated sugar

1 cup mascarpone cheese (about 8 ounces)

1 1/2 cups heavy whipping cream

1 1/2 cups freshly brewed espresso or strong coffee, cooled

1 package ladyfingers (roughly 24 pieces)

Unsweetened cocoa powder for dusting

How to Make this

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1. In a large bowl, whisk together 6 egg yolks and 3/4 cup granulated sugar until the mixture gets a pale, creamy consistency.

2. Add 1 cup of mascarpone cheese to the egg mixture and stir until smooth and well combined.

3. In another bowl, whip 1 1/2 cups of heavy whipping cream until stiff peaks form.

4. Gently fold the whipped cream into the mascarpone mixture so that it stays light and airy.

5. Pour 1 1/2 cups of freshly brewed espresso or strong coffee into a shallow dish and let it cool completely.

6. Dip each ladyfinger (from about 24 pieces) quickly into the coffee, being careful they don’t soak too long or they might fall apart.

7. Arrange a single layer of dipped ladyfingers at the bottom of your serving dish.

8. Spread half of the mascarpone cream evenly over the ladyfingers.

9. Add another layer of dipped ladyfingers on top, and then finish with the rest of the mascarpone cream.

10. Dust the top lightly with unsweetened cocoa powder, cover, and let chill in the fridge for at least 4 hours before serving for best flavor.

Equipment Needed

1. Large mixing bowl for whisking the egg yolks and sugar
2. Whisk for mixing the ingredients until its pale and creamy
3. Measuring cups for accurately measuring mascarpone, sugar and cream
4. Electric mixer or hand mixer to whip the heavy cream into stiff peaks
5. A second mixing bowl to whip and hold the heavy cream
6. Shallow dish to pour and dip the ladyfingers in the coffee
7. A serving dish to layer the dipped ladyfingers and mascarpone cream
8. A spatula to gently fold the whipped cream into the mascarpone mixture
9. A small sieve (or fine mesh strainer) to dust the cocoa powder on top

FAQ

Is it safe to use raw egg yolks in this recipe?

Yes, traditional tiramisu uses raw egg yolks. But if you're worried about that, you can look for pasteurized eggs or try a recipe that gently heats them to a safer temperature.

What kind of coffee should I use?

Use a strong brewed espresso or coffee so that it really brings out the rich flavor of the tiramisu. It gives it that authentic italian taste.

Can i make the tiramisu ahead of time?

Definitely, it’s best if you chill it overnight. This allows the flavors to meld really well and makes the ladyfingers soak in the coffee just right.

What if I cant find mascarpone cheese?

Mascarpone gives tiramisu its unique creamy texture. If you cant get it, you can mix cream cheese with a bit of heavy cream, though it won’t taste exactly the same.

How do i dip the ladyfingers without making them too soggy?

Dip them just quickly in the coffee on each side. That way they absorb enough flavor but still keep some of that structure.

Traditional Italian Tiramisu Recipe Substitutions and Variations

Mascarpone cheese: try mixing cream cheese with a bit of heavy cream as a substitute
Heavy whipping cream: you can use coconut cream if you’re aiming for a dairy-free twist
Espresso: if you arent a caffeine fan, decaf coffee or a very strong brewed coffee works well
Ladyfingers: feel free to swap with a light sponge cake or even thick slices of pound cake cut into fingers

Pro Tips

1. When you whisk the egg yolks and sugar, do it just until they turn a light and creamy color. Don’t overdo it because if you beat it too much the flavor can get a bit off.

2. Always gently fold in the whipped cream to the mascarpone mix. Use a spatula and fold slowly so you don’t lose the airy texture that makes it all light and delicious.

3. Be super careful when dipping the ladyfinger cookies in coffee. Dip them fast so they dont get too soggy, otherwise they might fall apart when you layer them.

4. Let the dessert chill for as long as you can, even overnight if possible. The extra time in the fridge really helps the flavors blend and improves the overall taste.

Traditional Italian Tiramisu Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

448

kcal

Equipment: 1. Large mixing bowl for whisking the egg yolks and sugar
2. Whisk for mixing the ingredients until its pale and creamy
3. Measuring cups for accurately measuring mascarpone, sugar and cream
4. Electric mixer or hand mixer to whip the heavy cream into stiff peaks
5. A second mixing bowl to whip and hold the heavy cream
6. Shallow dish to pour and dip the ladyfingers in the coffee
7. A serving dish to layer the dipped ladyfingers and mascarpone cream
8. A spatula to gently fold the whipped cream into the mascarpone mixture
9. A small sieve (or fine mesh strainer) to dust the cocoa powder on top

Ingredients

6 large egg yolks
3/4 cup granulated sugar
1 cup mascarpone cheese (about 8 ounces)
1 1/2 cups heavy whipping cream
1 1/2 cups freshly brewed espresso or strong coffee, cooled
1 package ladyfingers (roughly 24 pieces)
Unsweetened cocoa powder for dusting

Directions

In a large bowl, whisk together 6 egg yolks and 3/4 cup granulated sugar until the mixture gets a pale, creamy consistency.
Add 1 cup of mascarpone cheese to the egg mixture and stir until smooth and well combined.
In another bowl, whip 1 1/2 cups of heavy whipping cream until stiff peaks form.
Gently fold the whipped cream into the mascarpone mixture so that it stays light and airy.
Pour 1 1/2 cups of freshly brewed espresso or strong coffee into a shallow dish and let it cool completely.
Dip each ladyfinger (from about 24 pieces) quickly into the coffee, being careful they don’t soak too long or they might fall apart.
Arrange a single layer of dipped ladyfingers at the bottom of your serving dish.
Spread half of the mascarpone cream evenly over the ladyfingers.
Add another layer of dipped ladyfingers on top, and then finish with the rest of the mascarpone cream.
Dust the top lightly with unsweetened cocoa powder, cover, and let chill in the fridge for at least 4 hours before serving for best flavor.

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.