Tiramisu Recipe: From Scratch With Homemade Ladyfingers

Tiramisu is an Italian dessert layered with coffee-dipped ladyfingers and a rich mascarpone cream, then finished with cocoa. This from-scratch version makes the biscuits at home and uses a cooked egg-yolk cream, so the layers taste fresh and slice neatly after chilling.

Ingredients

For the ladyfingers: 4 large eggs, separated (about 200 g without shells), at room temperature; ⅔ cup (133 g) granulated sugar, divided; 1 teaspoon (5 ml) vanilla extract; 1 cup (125 g) all-purpose flour; 2 tablespoons (16 g) cornstarch; ¼ teaspoon (1 g) fine salt; and 2 tablespoons (15 g) powdered sugar, for dusting.
For the mascarpone cream: 5 large egg yolks (about 90 g); ½ cup (100 g) granulated sugar; ¼ cup (60 ml) sweet Marsala wine, optional; 16 ounces (454 g) mascarpone cheese, cold; 1½ cups (360 ml) heavy cream, cold; and 1 teaspoon (5 ml) vanilla extract.
For dipping and finishing: 1½ cups (360 ml) strong espresso or very strong coffee, cooled; 1 tablespoon (15 ml) coffee liqueur, optional; and 2 tablespoons (10 g) unsweetened cocoa powder, sifted.

Instructions

Prepare the oven and coffee. Heat the oven to 350°F (177°C). Line two baking sheets with parchment paper. Brew the espresso or strong coffee and set it aside to cool; stir in the coffee liqueur if using. Keep the eggs for the ladyfingers at room temperature so they whip to a fuller volume.
Make the ladyfinger batter. Sift the flour, cornstarch, and salt together. In a clean, dry bowl, beat the egg whites until foamy, then gradually beat in half of the granulated sugar. Continue until the whites hold glossy stiff peaks. In another bowl, beat the yolks with the remaining sugar and vanilla until thick, pale, and ribbon-like. Fold the yolk mixture gently into the whites, then sift the dry ingredients over the top in two additions and fold just until no dry streaks remain. Avoid stirring hard, which knocks out the air that makes the biscuits light.
Pipe and bake the biscuits. Spoon the batter into a piping bag or a sturdy zip-top bag with a corner cut off. Pipe about 28 to 30 strips, each roughly 3½ inches (9 cm) long, onto the prepared sheets, leaving space between them. Dust with powdered sugar. Bake for 15 minutes, rotating the sheets once, until the biscuits are pale gold and dry to the touch. Because these are egg-based biscuits, check the center of a thicker one with a food thermometer; USDA FSIS gives 160°F (71°C) as the safe minimum temperature for egg dishes. Cool the biscuits on the sheets for 20 minutes. They should be light and dry, not soft like cake.
Cook the yolk mixture. Put the egg yolks, sugar, and Marsala, if using, in a heatproof bowl. Set the bowl over a saucepan of gently simmering water, making sure its bottom does not touch the water. Whisk continuously for about 8 minutes, until the mixture is thick, pale, and reaches 160°F (71°C) on a food thermometer. USDA FSIS lists 160°F (71°C) as the safe minimum temperature for egg dishes. Transfer the mixture to a clean bowl and let it cool for 20 minutes, stirring occasionally.
Whip and finish the cream. Beat the cold mascarpone briefly in a large bowl just until smooth; prolonged beating can make it grainy. In a separate bowl, whip the cold heavy cream and vanilla to medium peaks. Fold the cooled yolk mixture into the mascarpone, then gently fold in the whipped cream in two additions. Stop as soon as the cream looks even and airy.
Layer the tiramisu. Pour the cooled coffee into a shallow dish. Dip each ladyfinger quickly, about 1 second per side, and arrange a snug layer across the bottom of an 8-inch (20 cm) square dish. Do not leave the biscuits soaking in the coffee: they continue to soften as the dessert chills. Spread half of the mascarpone cream over the first layer. Repeat with the remaining dipped biscuits and cream, smoothing the top.
Chill and finish. Cover the dish without letting the wrap touch the cream. Refrigerate for at least 6 hours so the layers set and the coffee flavor reaches the cream. Just before serving, sift the cocoa evenly over the top. For clean portions, use a sharp knife and wipe it between cuts.

Tips

Keep the dip brief. Homemade ladyfingers are dry and absorb coffee quickly. A quick dip on each side gives them a coffee flavor without turning the bottom of the dish soggy. If a biscuit seems especially crisp, dip it for a moment longer rather than leaving it submerged.
Use room-temperature eggs for the biscuits and cold dairy for the cream. Room-temperature eggs whip more readily, while cold cream and mascarpone are easier to whip and fold into a stable filling. Let the cooked yolk mixture cool before adding it so it does not melt the whipped cream.
Choose a substitute with the texture in mind. If you cannot find mascarpone, use full-fat cream cheese softened and mixed with 2 tablespoons (30 ml) heavy cream for every 8 ounces (227 g). It will be tangier and firmer than the mild, buttery original. Store-bought crisp ladyfingers can replace the homemade biscuits; use about 24 to 30, depending on your dish, and skip the baking steps.
Fold rather than beat the finished filling. Once the whipped cream goes in, use a spatula and broad, gentle strokes. Overmixing can deflate the cream or make the mascarpone grainy, while a few small streaks usually disappear as you finish folding.

Serving Suggestions

Serve tiramisu cold, straight from the refrigerator, with a light dusting of cocoa added at the last moment. A small portion is satisfying after a meal, and unsweetened espresso or coffee makes a natural pairing. For a dinner party, bring the whole dish to the table and cut portions there; the cocoa looks freshest before it has time to absorb moisture from the cream.

This recipe is made in an 8-inch square dish and yields eight portions. If you want tidy slices, chill it overnight and use a thin, sharp knife. For a more casual gathering, assemble it in individual glasses or small jars, breaking the biscuits to fit and dividing the cream evenly. Keep those portions refrigerated until it is time to serve.

Variations

Make it without alcohol: Leave the Marsala and coffee liqueur out. The cream will still be rich, and the coffee will remain the main flavor. If you like a wine-like note without alcohol, add ½ teaspoon (2.5 ml) almond extract to the cooled coffee, but use a light hand because it can quickly dominate.

Use a different coffee: Strong brewed coffee works when espresso is unavailable. Make it stronger than you would for drinking, then cool it completely before dipping. Decaffeinated espresso or coffee works as well and keeps the same roasted flavor.

Add chocolate: Sprinkle ¼ cup (40 g) finely grated dark chocolate between the two cream layers, or use it in place of some of the cocoa on top. It adds a firmer chocolate bite, so keep the amount modest if you want the coffee and mascarpone to stay at the forefront.

Make a gluten-free version: Use a reliable gluten-free ladyfinger recipe or packaged gluten-free ladyfingers in place of the homemade biscuits. A one-to-one flour swap in this delicate batter may not produce the same airy texture, so follow the flour blend’s instructions and expect some variation in the biscuits.

Storage and Reheating

Keep tiramisu covered and refrigerated at 40°F (4°C) or below. Return it to the refrigerator within 2 hours of serving, and use leftovers within 3 to 4 days; the biscuit layers soften as they sit, so the best texture is usually during the first 2 days. Tiramisu is served cold and should not be reheated.

You can freeze the assembled dessert, tightly covered, for up to 1 month, although thawed cream may be a little less smooth. For the best result, freeze it before adding the final cocoa dusting. Thaw it overnight in the refrigerator, then sift cocoa over the top before serving. Do not thaw it on the counter.

Frequently Asked Questions

Can I make tiramisu a day ahead?

Yes. Making it the day before gives the biscuits time to soften evenly and the cream time to set. Cover the dish and refrigerate it overnight, then add the cocoa shortly before serving so the surface stays neat.

Why did my ladyfingers turn soggy?

They were probably dipped too long or the coffee was warm. Use completely cooled coffee and dip each biscuit very briefly on both sides. Homemade biscuits vary in dryness, so start with a quick dip and adjust only if they remain firm after the first layer is assembled.

Can I use store-bought ladyfingers?

Yes. Crisp, dry savoiardi are a convenient substitute and make a good tiramisu. Choose crisp biscuits rather than soft sponge-style ones, which absorb coffee differently. You will need roughly 24 to 30, depending on their size and the shape of your dish.

Is the egg in this recipe raw?

No. The yolks for the mascarpone cream are whisked over simmering water until they reach 160°F (71°C), and the ladyfingers are baked. Use a food thermometer for the yolk mixture, whisk continuously, and do not let the bowl touch the water below it.

What can I use instead of Marsala?

You can omit it, which leaves a clean coffee-and-cream flavor, or use an equal amount of sweet sherry. For an alcohol-free version, leave the wine out rather than adding extra liquid; the egg-yolk mixture will still thicken as it cooks.

How do I get neat slices?

Chill the tiramisu for at least 6 hours, or overnight for the firmest layers. Use a sharp knife, wipe it clean between cuts, and lift each portion with a thin spatula. If the first piece is difficult to remove, that is normal; the next portions are often easier to serve.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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