Classic Tiramisu Recipe
This Classic Tiramisu is an easy, classic Italian recipe. If you haven’t made tiramisu before, now’s the time! Even if you’ve never thought of yourself as a fan, this one might just change your mind!
Prior to making homemade tiramisu, I’d never considered myself a fan. An old friend loved it, so I’d share it with her when we were out at a restaurant, but it had always seemed a little “blah” to me. Honestly, even these days I tend to find it disappointing when I get it out somewhere.
Fortunately I had a request for it a while back and made it myself for the first time! This recipe is an update of a version I posted back in 2013 and it’s still my favorite way to eat tiramisu! Homemade definitely tends to be better when it comes to dessert and this tiramisu is proof!
HOW TO MAKE CLASSIC TIRAMISU
If you’re going to make tiramisu, you’d got to do it right. The real deal ladyfingers (the firm ones, not the soft ones) must be used, along with mascarpone cheese. Tiramisu is where I fell in love with mascarpone cheese have since used it in so many desserts and toppings, including my Stabilized Mascarpone Whipped Cream. Yum!
And even though tiramisu may seem difficult to make, it really isn’t. Bonus – it’s no bake. Sure you use your stove, but not for long.
Make Your Mascarpone Cheese and Egg Mixture
To get started, you’ll combine the egg yolks and sugar in the top of a double boiler (or in your metal mixer bowl over the top of some simmering water, as I use). When you first whisk the eggs and sugar together, it’ll be chunky and funky, but as it heats up it’ll thin out.
Continue whisking while the mixture heats up and cooks. You don’t want to scramble your eggs, so keep it moving and keep an eye on it. Cook the mixture for about 5-8 minutes or until the mixture grows in volume, thickens and turns a pale yellow. You want the sugar to melt, but it it’s still a little gritty, that’s ok. It will smooth out as you go on.
Set the egg mixture aside to cool until they are just a little warmer than room temperature. Add the mascarpone cheese and gently combine it all using a folding motion until well combined.
Fold In Your Whipped Cream
Next you’ll add the whipped cream. Fold it gently into the mascarpone/egg mixture and then set that aside. If you’re anything like me, you’ll have tasted it about 5 times before setting it aside because it’s basically the best stuff EVER! You could just eat it with a spoon and be perfectly happy! YUMMMMM!
Make a Simple Espresso Mixture
For the espresso mixture, I like to add some Kahlua. I love the flavor it adds, but feel free to turn it down a notch, or leave it out completely. I added a note about how to adjust.
Assemble Your Tiramisu
The rest is just layering. Dip the ladyfingers into the espresso mixture for about 3-5 seconds. The longer you dunk them, the more moisture they’ll soak up and the stronger the flavor will be.
This recipe has two layers of ladyfingers and two layers of mascarpone mixture. Once you’re done layering, sprinkle some cocoa on top and maybe some chocolate shavings. Refrigerate overnight and enjoy! Trust me, it won’t last long.
More Tiramisu Recipes You Might Enjoy
Recipe originally posted 10/15/13. It has been updated but if you’d like a copy of the original version, download it here.
This classic tiramisu recipe is fan-freaking-tastic. No joke. If you’ve always wanted to make tiramisu then this easy recipe is what you’re looking for!
- Prep Time: 45 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 12-14 Servings 1x
- Category: Dessert
- Method: Stove
- Cuisine: American
- 6 egg yolks
- 1 cup sugar
- 1 1/4 cups mascarpone cheese*
- 1 3/4 cups heavy whipping cream, cold
- 1 (17.5 ounce) package ladyfingers
- 1 cup hot water
- 6 tbsp espresso powder
- 1 1/4 cups Kahlua
- 1 1/2 tbsp cocoa powder, for dusting
1. Prepare a 9×13 baking dish. If you want to be able to remove the tiramisu from the pan when done so that you can see the layers, I suggest lining the pan with parchment paper that sticks up over the sides, then putting a cardboard cake rectangle in the bottom of the pan. The tiramisu will be supported by the cardboard when you remove it using the parchment paper.
2. Combine egg yolks and sugar in the top of a double boiler (or in a metal mixer bowl over a pot of simmer water). Whisk to combine. The mixture will seem a little chunky at first, but will thin out as it heats up.
3. Continue cooking and whisking for about 5-8 minutes, until mixture grows in volume, thickens and turns a pale yellow. The sugar should melt, but if it’s still a little grainy, that’s ok. It will smooth out as you go.
4. Set the egg mixture aside to cool to a little warmer than room temperature.
5. While eggs cool, make the whipped cream. Add the heavy whipping cream to a large mixer bowl and whip on high speed until stiff peaks form.
6. When the egg mixture has cooled, add the mascarpone cheese and gently fold together until combined.
7. Gently fold the whipped cream into mascarpone/egg mixture in two parts. Set mixture aside
8. Dissolve the espresso powder into the hot water, then combine with the Kahlua.
9. One at a time, dip the ladyfingers into the Kahlua mixture for about 3-5 seconds. The longer you dip the ladyfingers, the stronger the flavor will be. As you dip the ladyfingers, lay them into the bottom of the 9×13 pan. You should be able to get two rows in a layer.
10. Spread half of the mascarpone mixture over the ladyfingers.
11. Repeat ladyfinger layer, then top with remaining mascarpone mixture. Dust the top with cocoa powder.
12. Refrigerate for several hours or overnight, then remove from pan (if desired) and serve.
Get the mascarpone cheese out of the fridge about 15-20 minutes before using. You want it to warm up a bit, but still be a little chilled.
If you’d like to make this tiramisu without the Kahlua, use this espresso mixture:
2 1/4 cups hot water
6-8 tbsp instant espresso powder
6 tbsp sugar, optional
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