A top-notch Tiramisu can be made at home by bakers at all levels! The incredibly smooth and creamy mascarpone cream melts in a mouth with rich coffee flavors and a perfect amount of chocolate notes. I'm sharing the simple steps and essential tips to make it successful from the comfort of your kitchen.
There is something so magical about the coffee-flavored dessert with a perfectly creamy filling. It is one of the most beloved desserts in the world. But many people don't realize how easy it is to make it from scratch. Try homemade Tiramisu for your first time and you'll probably be shocked that you made something as good as a high-end restaurant's.
📌 What is Tiramisu?
Tiramisu is composed of mascarpone cream and ladyfingers soaked in rich coffee liquids and topped with a thin layer of cocoa powder. Mascarpone cream is made with a mixture of mascarpone cheese, yolks, and whipped cream or meringue.
Tiramisu means “pick me up” or “cheer me up” in Italian, which perfectly describes the cake since we feel instantly lifted after eating the slice no matter how low we may be feeling that day.
The history
Tiramisu is a classic Italian dessert invented in the late 1960s or early 1970s.
The first traditional recipe used coffee-soaked ladyfingers, raw eggs, sugar, mascarpone cream, and cocoa powder without additions of alcohol or whipped cream.
📌 What are Ladyfingers?
Ladyfinger (savoiardi biscuits) is a biscuit sponge cake, usually piped into short stripes and dusted with powdered sugar before baking.
Biscuit sponge cake is made by whipping egg whites and yolks separately and combining them with flour at the end. We call it the Biscuit method. On the contrary, Genoise sponge cake is made by whipping whole eggs and combining them with flour at the end. It's called the Genoise method.
The history
Ladyfingers were created in the late 15th century at the court of the Duchy of Savoy to make the occasion of a visit by the king of France. The name Savoiardo was given, deriving from Savoy, the region of France.
The traditional sponge cakes are widely known as ladyfingers nowadays since the shape resembles fingers. It is also called "sponge fingers" and "finger biscuits" in some regions.
📌 Tips for the Ingredients
Ladyfingers
- Egg white: Ensure that no yolk, liquids, or dirt is mixed in the egg whites to make a fluffy meringue. Use cold eggs since separating eggs without breaking the yolks gets harder with room-temperature eggs.
- Granulated sugar: Use white sugar, such as granulated sugar and caster sugar.
- Flour: Use all-purpose flour for Tiramisu.
- Powdered sugar: Dust it on the top of the ladyfingers before baking them. It makes them rise more in the oven to create a fluffier texture.
Can I buy ladyfingers for Tiramisu?
If you want to omit the time to make homemade ladyfingers, buying ones is another option! You can get it at some grocery stores, such as Trader Joe's and international markets. There are also many more varieties online, such as Amazon.
Coffee Liquids
- Brewed coffee: Use very strong coffee to make the best Tiramisu. You can also add some expresso powder or instant coffee powder to regular coffee.
- Dark rum: Rum is a liquor distilled from either sugar cane juice or molasses. Dark rum is aged longer than white rum in charred oak barrels after it has gone through the distillation process. Check below to see other alcohol alternatives.
Can I substitute dark rum with other alcohol?
A list of the other popular alcohols being used to make Tiramisu:
- Kahlua (coffee liqueur): It is one of the most popular choices and something I would personally use as an alternative to dark rum. The amazing coffee flavor adds more depth to the coffee liquids.
- Cognac: Cognac goes so well with chocolate desserts. It is my personal favorite to use for classic Opera cake.
- Grand Marnier: Grand Marnier is a blend of cognac and orange-flavored liqueur. If you want a less intense flavor and a more refreshing note than regular cognac, pick this one.
- Amaretto: Amaretto is an almond-flavored liqueur that originated in Saronno, Italy. The sweet and bitter flavor matches with the coffee flavor.
- Marsala wine: Marsala wine is a fortified wine made in Sicily. It has complex flavors of dried apricot, honey, nuts, tobacco, brown sugar, vanilla, and tamarind. It can be a great substitute if you are a wine person!
Mascarpone Cream
- Egg yolks: I recommend using pasteurized eggs to eat Tiramisu to securely eat Tiramisu without worrying about Salmonella.
- Granulated sugar: Use any pure white sugar, such as granulated sugar and caster sugar to compliment the coffee flavor.
- Mascarpone cream: Use thick, high-quality mascarpone cream to make an amazing Tiramisu.
- Salt: I like to add it a little bit to add depth in flavor.
- Heavy cream: Traditional recipes use whipped egg whites instead. Modern recipes often use whipped cream, which is my personal favorite. Use heavy cream or heavy whipping cream with 36 - 45 % milkfat so that the cake can hold its shape better.
- Granulated sugar: I recommend using white sugar, such as granulated sugar and caster sugar to compliment the flavor of mascarpone cheese.
Assembling
- Cocoa powder: some (Dust it before laying ladyfingers on the bottom and right before serving)
📌 Step-by-step Instructions to Make Tiramisu
Ladyfingers
Make one batch of ladyfingers. You'll get about 32 - 34 ladyfingers by piping it into 4-inch length and 1-inch width.
Bake them with the preheated oven at 390°F (199°C) for about 9 - 12 minutes until the surface gets nice golden brown and it bounces back gently when you touch it.
I piped them a little bit too close to each other this time and some of them ended up sticking together! Make sure to give a little bit more space between them.
Coffee Liquids
- Mix strong coffee and dark rum.
- Dust a thin layer of cocoa powder on the bottom of the baking dish. It makes it easier for you to take out the sliced cake and also adds more chocolate flavor, which is a big yes!
- Soak the ladyfingers in the coffee mixture and line them up on the plate. Be careful not to over-soak them to avoid them from getting too soggy.
Mascarpone Cream
- Mix yolks and sugar. (I used a spatula this time, but you can also use a whisk.)
- Heat it with simmering water for about 10 minutes until it reaches 150°F (65°C). It's important to mix it constantly and evenly to avoid the yolks from getting cooked.
- Strain it with a sieve to discard any cooked egg in case it's there.
- Wrap the bowl and cool it down to room temperature or lower.
- Mix mascarpone cheese, salt, and the yolk mixture with a whisk.
- Whip heavy cream and sugar in a separate bowl until it gets very fluffy and stiff.
- Add the cold mascarpone cheese mixture to the whipped cream and mix until it's evenly blended.
- As an option, whip it a little bit more to make it thicker. This might not be necessary if you used heavy cream with higher milk fat.
- Clean up the sides and the bottom of the bowl at the very end.
Finish assembling the cake
- Spread about half of the cream over the first layer of ladyfingers. (I did about 40% this time because I wanted to save a little bit more cream for the second layer to pipe the cream on top.)
- Soak ladyfingers with the remaining coffee liquids and line them over the cream.
- Spread the remaining cream. (Or spread some cream to fill the gaps and pipe the rest on top of it.)
- Chill it in the fridge for at least 3 to 4 hours or overnight. The cream gets thicker as it sits.
- Finally, dust cocoa powder on top. Do this right before you serve since the cocoa powder soaks up the cream and gets wet as it sits longer.
- Use a sharp knife to cut the cake neatly.
And finally, enjoy! The cream is so fluffy and smooth and the amazing coffee flavor spreads in your mouth with a hint of chocolate.
📌 Tiramisu Success Tips
- Whip the heavy cream well until it gets very fluffy and stiff to avoid the loose cream. Whipped cream starts separating if you whip too much, so pay closer attention toward the end.
- When you do not have the same size baking dish, you can also use a little bit bigger plate or a much larger plate for just one layer of sponge cake.
- You can use smaller ramekins or dishes to omit the process of slicing the cake. You can serve them right away!
- Use high-quality ingredients to make it taste exceptional, especially the mascarpone cream, coffee, and cocoa powder. You can taste the difference!
📌 How to Store Tiramisu
Store it in an airtight container or wrap it tightly. You can store it for 3 - 4 days in the fridge or a few months in the freezer. Enjoy it within 1 - 2 days for the best taste.
📌 Why is my Tiramisu cream so loose?
This is probably the most common issue when making Tiramisu. There are some ways you can avoid this:
- Heavy cream: Make sure to whip heavy cream until it gets very fluffy and stiff, which contributes the most to making fluffier, thicker cream. I highly recommend using heavy cream or heavy whipping cream with more than 36% milk fat content to make it thick enough to hold the shape.
- You can also whip the finished mascarpone cream a little bit more if you want to make it a little bit thicker.
- Wait longer: Compared to just waiting for about 4 hours, the cream gets thicker after waiting overnight. If you feel nervous about it, you can always make it a day before or in the morning to serve it at night.
📌 Frequently Asked Questions
Yes. Use decaf coffee instead if you want to share it with your kids. (I highly recommend using strong coffee and alcohol for other occasions to make the best Tiramisu.)
The yolks are heated enough to kill most of the bacteria in case it's there, but I highly recommend using pasteurized eggs to eliminate any risk of Salmonella so that you or your guests can comfortably eat the cake. Most of the eggs at grocery stores at least in the States are pasteurized. Check the package and see if it says that.
Yes, you can! Store them in an airtight container for up to 2 days at room temperature, 4 - 5 days in the fridge, or a few months in the freezer.
Yes, it is possible! Although it is not going to taste the same as the original Tiramisu, it also tastes delicious. I personally like to use half cream cheese and half mascarpone to enjoy both flavors. Leave cream cheese at room temperature ahead to make it soft so that it blends easily.
📌 More Classic Desserts
If you loved the homemade Tiramisu, also try other delicious classic desserts!
📌 VIDEO: Watch How To Make It!
To see the instructions for the Tiramisu cake visually and get a better understanding of all, check out the video tutorial:
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📌 Printable Recipe
💬 If you loved this Tiramisu recipe, please share your feedback on this post! I always love hearing how you enjoyed it with your friends and family.
Tiramisu
Equipment
- Baking sheet pan
- Parchment paper
- Piping bag and pastry tip
- Stand mixer with a whisk attachment or hand mixer
- Bowl
- Sieve
- Whisk
- Spatula
- Baking dish 7 x 11 inch
Ingredients
Ladyfingers
- 135 g (4 eggs) Egg white
- 125 g (¼ cup) Granulated sugar
- 4 yolks Egg yolk
- 120 g (1 cup) All-purpose flour
- Some Powdered sugar
Coffee Liquids
- 250 g (1 cup) Strong coffee
- 62 g (¼ cup) Dark rum - or Kahlua (coffee liqueur)
Mascarpone Cream
- 100 g (6 large eggs) Egg yolks
- 100 g (½ cup) Granulated sugar
- 440 g (2 8-oz containers) Mascarpone cream
- ¼ teaspoon Salt
- 470 g (2 cups) Heavy cream
- 25 g (2 Tablespoons) Granulated sugar
Assembling the cake
- Some Cocoa powder - before laying ladyfingers on the bottom and right before serving
NOTE: For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements (US customary units) are provided for your convenience.
Instructions
- LadyfingersMake one batch of ladyfingers. You'll get about 32 - 34 ladyfingers by piping it into 4-inch length and 1-inch width. Bake them with the preheated oven at 390°F (199°C) for about 9 - 12 minutes until the surface gets nice golden brown and it bounces back gently when you touch it.I piped them a little bit too close to each other this time and some of them ended up sticking together! Make sure to give a little bit more space between them.135 g Egg white, 125 g Granulated sugar, 4 yolks Egg yolk, 120 g All-purpose flour, Some Powdered sugar
- Coffee Liquids1. Mix strong coffee and dark rum.2. Dust a thin layer of cocoa powder on the bottom of the baking dish. It makes it easier for you to take out the sliced cake and also adds more chocolate flavor, which is a big yes!3. Soak the ladyfingers in the coffee mixture and line them up on the plate. Be careful not to over-soak them to avoid them from getting too soggy.250 g Strong coffee, 62 g Dark rum
- Mascarpone Cream1. Mix yolks and sugar. (I used a spatula this time, but you can also use a whisk.)2. Heat it with simmering water for about 10 minutes until it reaches 150°F (65°C). It's important to mix it constantly and evenly to avoid the yolks from getting cooked.3. Strain it with a sieve to discard any cooked egg in case it's there.4. Wrap the bowl and cool it down to room temperature or lower. 5. Mix mascarpone cheese, salt, and the yolk mixture with a whisk.6. Whip heavy cream and sugar in a separate bowl until it gets very fluffy and stiff. 7. Add the cold mascarpone cheese mixture to the whipped cream and mix until it's evenly blended.8. As an option, whip it a little bit more to make it thicker. This might not be necessary if you used heavy cream with higher milk fat.9. Clean up the sides and the bottom of the bowl at the very end.100 g Egg yolks, 100 g Granulated sugar, 440 g Mascarpone cream, ¼ teaspoon Salt, 470 g Heavy cream, 25 g Granulated sugar
- Finish assembling the cake1. Spread about half of the cream over the first layer of ladyfingers. (I did about 40% this time because I wanted to save a little bit more cream for the second layer to pipe the cream on top.)2. Soak ladyfingers with the remaining coffee liquids and line them over the cream.3. Spread the remaining cream. (Or spread some cream to fill the gaps and pipe the rest on top of it.) 4. Chill it in the fridge for at least 3 to 4 hours or overnight. The cream gets thicker as it sits.5. Finally, dust cocoa powder on top. Do this right before you serve since the cocoa powder soaks up the cream and gets wet as it sits longer.6. Use a sharp knife to cut the cake neatly.Some Cocoa powder
- Tiramisu Success Tips1. Whip the heavy cream well until it gets very fluffy and stiff to avoid the loose cream. Whipped cream starts separating if you whip too much, so pay closer attention toward the end.2. When you do not have the same size baking dish, you can also use a slightly bigger plate or a much larger plate for just one layer of sponge cake.3. You can use smaller ramekins or dishes to omit the process of slicing the cake. You can serve them right away!4. Use high-quality ingredients to make it taste exceptional, especially the mascarpone cream, coffee, and cocoa powder. You can taste the difference!
Video
Notes
How to store it:
Store it in an airtight container or wrap it tightly. You can store it for 3 - 4 days in the fridge or a few months in the freezer. Enjoy it within 1 - 2 days for the best taste.Nutrition
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