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Classic Tiramisu Recipe

🍰 Classic Tiramisu Recipe

A creamy, coffee-soaked Italian dessert to melt your heart.

With soft ladyfingers soaked in rich espresso and layers of velvety mascarpone cream, tiramisu is a timeless dessert that offers comfort in every bite.
This recipe is made entirely from scratch—starting with homemade ladyfingers, perfectly balanced coffee syrup, and luscious mascarpone cream.
Let’s make this elegant treat together, one layer at a time.

📌 Ingredients

Ladyfingers

  • 80g egg yolks
  • 150g egg whites
  • 20g sugar (for yolks)
  • 85g sugar (for whites)
  • 1g salt
  • 100g cake flour (low-gluten flour)
  • 1 vanilla bean (optional)
  • Powdered sugar, for dusting (essential)

🕒 Bake at 170°C for 13–15 minutes

Coffee Syrup

  • 90g espresso
  • 90g water
  • 23g sugar
  • 20g Kahlúa (optional)

Mascarpone Cream

  • About 55g egg yolks
  • 45g sugar A (for yolks)
  • A pinch of salt
  • 20g heavy cream
  • 250g mascarpone cheese
  • 200g heavy cream (whipping cream)
  • 20g sugar B (for cream)
  • 15g Kahlúa (required)

For Dusting

  • Unsweetened cocoa powder

🍴 Instructions

1. Make the Ladyfingers

  1. Whisk the egg yolks with 20g sugar until pale and fluffy.
  2. In a separate bowl, beat the egg whites with salt, gradually adding 85g sugar until stiff peaks form.
  3. Fold the yolks and meringue together gently.
  4. Sift in the cake flour (and vanilla bean if using), then fold until just combined.
  5. Pipe into finger shapes on a baking tray and generously dust with powdered sugar.
  6. Bake at 170°C for 13–15 minutes. Cool completely before use.

2. Make the Coffee Syrup

  1. Combine espresso, water, and sugar in a saucepan and heat until sugar dissolves.
  2. Let it cool completely, then stir in Kahlúa if using.

3. Make the Mascarpone Cream

  1. In a bowl over a double boiler, whisk together the egg yolks, sugar A, and a pinch of salt until thickened.
  2. Remove from heat, add 20g cream, and whisk until smooth.
  3. Add the mascarpone cheese and gently fold until combined.
  4. In a separate bowl, whip 200g cream with sugar B until medium-stiff peaks.
  5. Fold the whipped cream into the mascarpone mixture along with 15g Kahlúa.

4. Assemble the Tiramisu

  1. Dip ladyfingers briefly into the coffee syrup.
  2. Layer them in a dish, then spread a generous amount of mascarpone cream over the top.
  3. Repeat with another layer of soaked ladyfingers and cream.
  4. Smooth the top and refrigerate for at least 4 hours (overnight is best).

5. Finishing Touch

  • Just before serving, dust the top with plenty of unsweetened cocoa powder using a fine sieve.

💡 Tips

  • Don’t overwhip the mascarpone cream to keep it silky and smooth.
  • Let the tiramisu chill overnight for deeper flavor.
  • Kahlúa adds depth, but you can skip it for a non-alcoholic version.
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