Tiramisu Recipe from Scratch:
For the Mascarpone Cream:
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1 cup (8 oz) mascarpone cheese, at room temperature
- 1 cup heavy whipping cream, chilled
For the Coffee Soaking Syrup:
- 1 1/2 cups strong brewed coffee, cooled
- 1/4 cup coffee liqueur (such as Kahlúa) or dark rum (optional)
For the Assembly:
- 24-30 Italian ladyfinger cookies (savoiardi)
- Unsweetened cocoa powder, for dusting
- Prepare the mascarpone cream: In a large mixing bowl, whisk together the egg yolks and sugar until the mixture is pale and creamy.
- Add the mascarpone cheese to the egg yolk mixture and whisk until smooth and well combined.
- In a separate bowl, whip the chilled heavy whipping cream until it forms stiff peaks.
- Gently fold the whipped cream into the mascarpone mixture, taking care not to deflate the whipped cream. Set aside.
- Prepare the coffee soaking syrup: In a shallow dish, combine the cooled brewed coffee and coffee liqueur or dark rum (if using). Set aside.
- Assemble the tiramisu: Quickly dip each ladyfinger into the coffee soaking syrup (do not soak them, just a quick dip) and arrange them in a single layer in the bottom of an 8×8-inch or 9×9-inch square dish. You may need to break some ladyfingers to fit the dish.
- Spread half of the mascarpone cream evenly over the layer of ladyfingers.
- Repeat the process by dipping the remaining ladyfingers in the coffee soaking syrup and arranging them in a second layer on top of the mascarpone cream.
- Spread the remaining mascarpone cream over the second layer of ladyfingers, smoothing the top with a spatula.
- Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours, or ideally overnight, to allow the flavors to meld and the mascarpone cream to set.
- Before serving, remove the plastic wrap and dust the top of the tiramisu with unsweetened cocoa powder using a fine-mesh sieve.
- Use a sharp knife to cut the tiramisu into squares or rectangles, and serve chilled.
Enjoy your homemade tiramisu! This classic Italian dessert is best enjoyed within a couple of days of making it, and its flavor will continue to develop as it sits in the refrigerator.