Traditional Tiramisu Recipe
Growing up, my dad made homemade tiramisu every Christmas, and now it's a holiday tradition I carry on myself! Made completely from scratch with homemade ladyfingers, rich coffee, and layers of creamy mascarpone filling, this traditional tiramisu recipe takes a little time, but trust me, it's worth every minute.
Servings: 16 servings
Equipment
- 1 Digital Kitchen Thermometer
- 1 Fine Mesh Strainer
- 1 Cheesecloth
- 1 Whisk
- 1 Heavy-Bottomed Saucepan
- 1 Stand Mixer with Whisk Attachment
- 1 Electric Hand Mixer
- 1 Large Saucepan
- 1 Large Heatproof Glass or Metal Bowl
- 1 Deep Dish or Tray
- Baking Sheets Lined with Parchment Paper or Silicone Baking Mats
- 1 Piping Bag Fitted with a Large Round Tip
- 1 Fine Mesh Sieve
- 1 Offset Spatula
- 1 Large Metal Spoon
- 1 Silicone Spatula
- 1 Cocoa or Powdered Sugar Duster
- 1 (10x14-inch / 25x36-centimeter) Serving Dish
Ingredients
Mascarpone
- 2.6 quart heavy cream preferably unpasteurized
- juice of 1 lemon
Savoiardi (Ladyfingers)
- 6 large egg separated
- ⅔ cup caster sugar
- 2 teaspoon vanilla extract
- pinch of fine salt
- ¾ cup all-purpose flour
- 4 tablespoon cornstarch
- powdered sugar for dusting
Mascarpone Filling
- 8 large egg yolk
- ¾ cup caster sugar divided
- 6 large egg white
- 4 cup mascarpone cheese homemade or store-bought
Tiramisu Assembly
- 2 cup strong brewed coffee or espresso cooled
- ½ cup Marsala wine
- 36-42 savoiardi (ladyfinger biscuit) homemade or store-bought
- 1 batch prepared mascarpone filling
- Dutch-process cocoa powder for dusting
- chocolate curls optional garnish
Instructions
Prepare the Homemade Mascarpone
- Pour the heavy cream into a heavy-bottomed saucepan and heat to 185°F (85°C).2.6 quart heavy cream
- Whisk in the lemon juice and maintain a temperature of 185°F (85°C) for five to eight minutes.juice of 1 lemon
- Remove the saucepan from the heat and let the mixture cool for 30 minutes, allowing it to thicken and the curds and whey to separate.
- Line a fine-mesh strainer with cheesecloth and place it over a large bowl. Pour the cream mixture into the strainer, fold the cheesecloth over the top, and refrigerate overnight to drain.
Make the Savoiardi
- In the bowl of a stand mixer fitted with a whisk attachment, beat the egg whites, gradually adding the caster sugar, until a thick, fluffy meringue forms.6 large egg, ⅔ cup caster sugar
- In a separate bowl, lightly beat the egg yolks with the vanilla extract and salt.2 teaspoon vanilla extract, pinch of fine salt
- Gently fold the egg yolk mixture into the whipped egg whites.
- Sift the flour and cornstarch into the mixture. Gently fold with a large metal spoon or silicone spatula until just combined, being careful not to deflate the batter.¾ cup all-purpose flour, 4 tablespoon cornstarch
- Transfer the batter to a piping bag fitted with a large round tip.
- Line a baking sheet with parchment paper or a silicone baking mat. Pipe the batter into strips approximately one inch (two and a half centimeters) wide and three inches (seven and a half centimeters) long, leaving space between each biscuit. Use additional baking sheets as needed.
- Dust the piped biscuits with powdered sugar. Let them rest for five minutes, then dust again to create the signature crisp crust.powdered sugar
- Preheat the oven to 350°F (180°C). Bake for ten minutes, rotate the baking sheet, and continue baking for another five minutes.
- Turn off the oven and leave the biscuits inside to cool and dry overnight.
Prepare the Mascarpone Filling
- Fill a large saucepan with a few inches of water and bring it to a gentle simmer. Place a heatproof bowl over the saucepan, making sure the bottom does not touch the water.
- Add the egg yolks and half the caster sugar (⅜ cup or 75 grams) to the bowl. Using an electric hand mixer, whisk until thick and pale, and the mixture reaches 140°F (60°C).8 large egg yolk, ¾ cup caster sugar
- Remove the bowl from the heat and let the mixture cool completely.
- Using the same double-boiler setup and a clean heatproof bowl, combine the egg whites and remaining caster sugar (⅜ cup or 75 grams).6 large egg white
- Beat with an electric hand mixer until the sugar dissolves and a light, fluffy meringue forms, reaching 140°F (60°C).
- Add the mascarpone to the cooled egg yolk mixture. Whip with an electric hand mixer until thick and smooth, keeping the mixture as cool as possible. Place the bowl over ice water if necessary.4 cup mascarpone cheese
- Gently fold half the whipped egg whites into the mascarpone mixture using a large metal spoon or silicone spatula.
- Fold in the remaining egg whites until fully incorporated.
Assemble the Tiramisu
- Combine the cooled coffee and Marsala wine in a shallow dish.2 cup strong brewed coffee or espresso, ½ cup Marsala wine
- Working one at a time, briefly dip each ladyfinger into the coffee mixture, coating both sides without oversoaking.36-42 savoiardi (ladyfinger biscuit)
- Arrange a single, even layer of soaked ladyfingers in the bottom of a 10x14 inch (25x36 centimeter) serving dish.
- Spread one-third of the mascarpone filling evenly over the ladyfingers using an offset spatula.1 batch prepared mascarpone filling
- Repeat the process with the remaining ladyfingers and mascarpone filling to create three layers of each, finishing with a layer of mascarpone.
- Smooth the top with an offset spatula. Cover and refrigerate overnight to allow the flavors to develop and the tiramisu to set.
Finish and Serve
- Just before serving, generously dust the top of the tiramisu with an even layer of Dutch-process cocoa powder.Dutch-process cocoa powder
- Garnish with chocolate curls, if desired.chocolate curls
- Cut into portions and carefully lift each serving onto a plate using a flat spatula. Serve chilled.
Video
Notes
*If doubling the recipe, use two 10x14-inch (25x36-centimeter) serving dishes or divide the tiramisu evenly between multiple dishes to maintain the proper ratio of ladyfingers to mascarpone filling. Adjust the ingredient amounts accordingly, and allow the assembled tiramisu to chill overnight before serving. No additional chilling time is typically necessary when using separate dishes of the same size.
Storage: Cover leftover tiramisu tightly with plastic wrap or transfer individual portions to an airtight container. Refrigerate for up to two to three days, provided the eggs have been safely prepared. Serve chilled.
Nutrition
Serving: 1serving | Calories: 1053kcal | Carbohydrates: 48g | Protein: 17g | Fat: 88g | Saturated Fat: 54g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.01g | Cholesterol: 455mg | Sodium: 168mg | Potassium: 263mg | Fiber: 0.5g | Sugar: 23g | Vitamin A: 3433IU | Vitamin C: 1mg | Calcium: 218mg | Iron: 2mg