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Light homemade ladyfingers soaked in espresso and layered between creamy egg yolk enriched mascarpone cream, topped with a generous dusting of cocoa powder this is the perfect tiramisu
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- Is this recipe authentic?
- Do I have to use alcohol in tiramisu?
- How to make the perfect mascarpone cream
- Frequently Asked Questions
- Let's Get Baking!
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One of my absolute favourite desserts is tiramisu. Tiramisu has the perfect balance of bitter-sweet with a hint of rum for a dessert with depth and flavour like no other. There are so many tiramisu recipes out there on the internet but why make this one?!
This recipe makes everything from scratch, starting with the ladyfingers. Making your own ladyfingers may not seem like it'll make a big difference, but trust me they do!
Fresh ladyfingers are so much lighter and fluffier than storebought biscuits, while having the optimal ability to absorb the espresso soak. This creates a flavor-packed coffee sponge that works wonders with the mascarpone cream.
Is this recipe authentic?
I'm going to be honest, this recipe isn't an authentic recreation of tiramisu. An authentic Italian tiramisu uses fresh raw eggs, no alcohol, and no whipped cream. The mascarpone is lightened with whipped egg whites instead of cream for a lighter cream.
If you are looking for an authentic recipe, this isn't the one. But I can assure you that this recipe highlights all the best parts of an authentic tiramisu to give you a creamy, flavourful dessert.
Do I have to use alcohol in tiramisu?
No, you don't, in fact, traditional tiramisu doesn't use alcohol. While alcohol is optional I highly recommend using it. Alcohol plays a couple of roles in this dessert:
- It removes the eggy flavour from the egg yolks that are used in the cream
- Alcohol can help kill bacteria in raw egg yolks
- Adds a depth of flavour to the otherwise sweetened plain cream
Most recipes will use dark rum or marsala wine, however, personally, I like using something with a little extra flavour for a special twist.
I find Frangelico, a hazelnut liquor, tastes absolutely delicious in Tiramisu. Amaretto, an almond liquor, or galliano, a vanilla liquor, also taste incredible with the mascarpone cream!
How to make the perfect mascarpone cream
As tiramisu is essentially two components; ladyfingers and mascarpone cream, it is essential that the mascarpone cream is the perfect consistency and flavour.
Mascarpone cream has the tendency to curdle due to its temperature-sensitive nature, and that paired with the heating of egg yolks can cause issues if not handled well.
Follow these tips below for silky, flavourful, and most importantly safe, mascarpone cream!
Heat the egg yolks over a water bath
Heating the egg yolks and sugar together over a hot water bath or bain marie, helps to dissolve the sugar, as well as add lightness to the egg yolks. On top of that, the heating of the egg yolks helps to kill any bacteria that may be in raw yolks so they are completely safe to eat.
Keep the water bath at a simmer and combine the egg yolks and sugar in a heatproof bowl over the steaming water. Remember to keep whisking the egg yolks in order to prevent them from scrambling. Continue to whisk until they have lightened in colour, doubled in volume and the sugar has completely dissolved. If you rub some of the mixture between your fingers there shouldn't be any granules of sugar when it's ready!
Allow the egg yolks to cool slightly
Once you have heated your egg yolks remove it from the heat. Allow it to cool to room temperature before whisking in your mascarpone cream. As mascarpone cream is sensitive to temperature, if you add it straight to the warm bowl it increases the likelihood of it curdling later on.
Fold until just combined
Once you have mixed the mascarpone cream into the egg yolk and whipped the cream in another bowl, fold the two together. When folding the two together only fold to the point that the two creams have just combined.
The more you fold the mixture the greater the possibility of the cream splitting.
Keep a close eye on the cream and as soon as you notice it looking a little grainy stop mixing. Place it in the fridge to chill until the rest of the tiramisu is ready to be assembled.
Frequently Asked Questions
Are the egg yolks safe to be eaten?
Yes! This recipe heats the egg yolks and sugar over a hot water bath to kill any bacteria that may render the egg yolks unsafe to be eaten raw. But, always make sure you use fresh eggs! As long as the eggs are fresh they will be safe.
Why did my mascarpone cream curdle?
There are a couple of reasons why the mascarpone cream may curdle:
- The egg yolks weren't cooled before adding the cream: Mascarpone cream and whipped cream are both temperature-sensitive, and if added when the egg yolks are too warm, will split
- The mascarpone cream was overmixed when added to the egg yolks: Mascarpone cream is sensitive to being overworked, so make sure you only mix until just combined
- The whipped cream was over whipped, causing it to split after mixing it with the mascarpone cream: Make sure that the cream is only whipped to medium-stiff peaks, otherwise, it will split as you mix it with the mascarpone cream
Is tiramisu safe for kids to eat?
Yes! If you're worried about the alcohol content, it is nowhere near enough to be unsafe for kids. In fact, they most likely won't be able to detect it! That being said, if you still don't feel comfortable with it feel free to leave it out. It'll be equally as delicious.
Can I use storebought ladyfingers?
Of course you can! I made the ladyfingers to show you all how easy it is to make at home, and how delicious they are when freshly made.
However storebought ladyfingers make the whole process super easy and just as delicious. This recipe makes 24 ladyfingers, so all you need to do is replace them with the same amount.
How long can this be stored?
The tiramisu can be stored for up to 3 days in the fridge. Make sure to keep it covered and consume it as soon as possible.
As there are egg yolks and lots of dairy products it doesn't last as long as other desserts, but I'm sure it won't last that long anyway!
Let's Get Baking!
If you're a coffee lover I'm sure you're a tiramisu lover! And if you aren't, give it a go anyway, I don't think you can ever go wrong with tiramisu.
If you liked this recipe make sure to leave me a comment and rating down below, I would love to know how you went.
Also, don't forget to tag me on Instagram@catherine.dessertsand hashtag #cattycakes so I can see and share your desserts. Follow me onFacebook,Pinterest,Youtube,andTikTokfor more of my baking creations and updates! Until next time... happy caking!
📖 Recipe
The Best Tiramisu from Scratch
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Light homemade ladyfingers soaked in espresso and layered between creamy egg yolk enriched mascarpone cream, topped with a generous dusting of cocoa powder this is the perfect tiramisu
- Author: Catherine Zhang
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 x 500ml or 1 x 2L dish 1x
- Category: Cake
- Method: Intermediate
- Cuisine: Italian
Ingredients
Scale
Ladyfingers
- 3 Egg whites
- 100g White sugar (100g)
- 3 Egg yolks
- 90g All-purpose flour (¾ cup)
- 50g Icing/powdered sugar (½ cup)
Mascarpone Cream
- 6 Egg yolks
- 100g White sugar (½ cup)
- 240g Thickened/heavy cream (1 cup)
- 335g Mascarpone cheese (1 ½ cups)
- 3 tbsp Dark rum, marsala or frangelico
Coffee Soak
- 360ml Strong brewed coffee (1 ½ cup)
- 3 tbsp White sugar (38g)
Assembly
- Cocoa powder, for dusting
- Whipped cream, for decorating
Instructions
Ladyfingers
- Preheat the oven to 170C/340F and line a baking tray with baking paper
- Place the egg whites in a large bowl and whisk until foamy, then add the white sugar and whisk until stiff peaks
- Add the egg yolks and whisk until smooth
- Sift in the flour and fold until just combined
- Transfer to a piping bag fitted with a large round tip and pipe 9cm long fingers on the lined baking tray
- Dust generously with icing sugar, then bake for 15 minutes or until golden brown
Mascarpone cream
- Heat a pot of water over the stove until boiling and place a large heatproof bowl over the pot
- Add the egg yolks and sugar, and whisk constantly until doubled in volume
- Remove from the heat and add the rum and mascarpone cheese
- In another bowl whip the thickened cream until stiff peaks
- Fold the cream into the mascarpone mixture and reserve in the fridge until assembly
Coffee soak
- Combine the brewed coffee and sugar, and stir until dissolved
- Pour into a shallow bowl and set side until assembly
Assembly
- Prepare a 1.5L baking dish or small containers of your choice
- Dip the ladyfingers in the coffee soak and create a layer at the bottom of your chosen dish
- Top with a layer of mascarpone cream
- Repeat until all the lady fingers and cream have been used
- Smooth the top off with an offset spatula and dust with cocoa powder
