Best Tiramisu Recipe
Posted Feb 06, 2021, Updated Mar 12, 2024
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This is the best authentic Tiramisu Recipe made completely from scratch. A creamy mascarpone filling sits between three layers of homemade lady fingers soaked in rum & coffee with a dusting of cocoa powder on top. The best tiramisu cake you’ll ever eat.
Tiramisu is one of my husband’s favorite desserts (right after these Homemade Eclairs), so early on in our marriage I set out to create the best Tiramisu recipe – and this is it.
This authentic Tiramisu Recipe made completely from scratch. A creamy mascarpone filling sits between three layers (because for Ritch, many layers is the key to making the best tiramisu) of homemade lady fingers soaked in rum & coffee with a dusting of cocoa powder on top. It is seriously the absolute best tiramisu cake ever.
What makes this tiramisu recipe unique is that the lady finger layers are made as three large squares (or circles) to fit the baking pan – not individual lady fingers. This makes the process easier both during baking and assembling!
Tiramisu Recipe: Ingredients & Substitutions
- Granulated sugar. Use white granulated sugar or organic cane sugar for both the lady fingers and filling.
- Whole milk. Half and half can be used in place of whole milk.
- Mascarpone cheese. This is a key ingredient to authentic tiramisu – please do not make any substitutions. You need 16 oz in this recipe so be mindful of that, as it’s often sold in 8 oz portions.
- Coffee. Use a strong brewed coffee or espresso to make this tiramisu recipe. I like to use instant coffee to make it quick and easy.
- Rum. Another key ingredient in an authentic tiramisu recipe. If desired you can just use coffee, but I don’t recommend leaving out the rum.
Lady Fingers
This tiramisu recipe calls for homemade lady fingers. They are softer and more delicate than store bought and way more delicious. You may substitute store-bought if you are short on time.
How to Make Tiramisu
Making the best tiramisu takes time but it’s so worth it. I’ll walk you through how to make tiramisu step-by-step, including how to make homemade lady fingers! And don’t forget to watch the video!
Make the Lady Fingers
The first step in making this authentic tiramisu recipe is to make the lady fingers – because they need to be baked and cooled. I created my own method so the tiramisu cake is easier to assemble – which includes baking the lady fingers to fit the pan you are using instead of in individual “finger” shapes.
Begin by lining 3 baking sheets with parchment paper (for the 3 layers). Trace the bottom of an 8×8” or 9×9” square pan or 9” round cake pan on each piece of parchment paper (whichever pan you choose to use to make this tiramisu recipe). Then set them aside.
Next, in the bowl of a standing mixer fitted with the wire whisk attachment (or in a large bowl with a hand-held mixer), whip the egg yolks and ¼ cup of sugar with an electric mixer until thick and pale. Transfer mixture to a different bowl, scraping the bowl clean and rinse off the beater.
In same bowl, whip the egg whites. Once the egg whites starts to thicken, add the remaining ½ cup sugar and continue beating. Once stiff peaks form, add the vanilla and beat to combine. Then, gently stir in egg yolk mixture on low speed until smooth.
Next, add the flour and salt and gently stir or fold in with a spatula. The batter should be thick and pale yellow (see photo below).
Bake the Lady Fingers
Pour about 1 cup of batter into the center of each square (or circle) traced on the parchment paper. Evenly spread it out to fit the square, leaving about ¼” border. The batter should be about 1/2” thick. Repeat with remaining two traced shapes.
Bake for 10-12 minutes, until the lady fingers are set and very lightly browned. Then, carefully transfer the parchment paper to a wire rack to cool. Once the lady fingers have cooled completely, carefully remove them from the parchment paper, set aside to use in this tiramisu recipe.
Make the Tiramisu Filling
In a medium saucepan, whisk together egg yolks, milk and sugar until combined. Then, cook over medium heat, whisking constantly, until mixture boils.
Turn the heat to medium- low and boil for 1 minute, then remove the pan from heat and transfer the mixture to a container with lid – but don’t put the lid on yet. Leave the lid open and whisk the mixture every few minutes until it’s cooled slightly. Then put the lid on and chill in the refrigerator for 1 hour.
Prepare Filling in Advance
You can make the filling before you bake the lady fingers, if desired, so it has time to cool. It can even be done the day before and chilled overnight.
In the bowl of a standing mixer fitted with the wire whisk attachment (or in a large bowl with a hand-held mixer), Beat the heavy whipping cream and powdered sugar until stiff peaks form, transfer to a different bowl.
In the same bowl used to beat whipping cream (but with the cream no longer in it), beat the mascarpone and vanilla with the paddle attachment until combined. Beat in the chilled custard until smooth.
Gently fold in the beaten whipping cream until combined.
Make the Soaking Liquid
Brew coffee or espresso and let it cool, or use instant coffee or instant espresso and brew 1 ¾ cups. Whisk the rum into the coffee, then pour the mixture into a large dish or baking pan that will fit the layers.
Assemble the Tiramisu Cake
To assemble, make sure you have all the equipment and components of the recipe set out and ready to go! Begin by quickly dipping one of the three lady finger layers into the soaking liquid for about 5-10 seconds. Do not drop it in and let it sit or it will soak up too much liquid and fall apart. Remember, homemade lady fingers are more delicate than store-bought. If using hard store-bought you will need to soak them longer.
Place it in the bottom of the baking dish you used to trace the shape, then spread 1/3 of the filling mixture evenly on top of the soaked lady finger.
Repeat with the second and third lady finger layers and remaining custard. Alternating soaked lady finger, custard, soaked lady finger, custard. Then, sprinkle cocoa powder over the top custard layer until covered.
Chill the Tiramisu
Once assembled, chill the Italian tiramisu for at least 8 hours, or overnight. Chilling is critical for the flavors to blend together and the texture to be just right.
Serve
After chilling and when you’re ready to serve, cut the tiramisu cake into square portions and serve cold.
Store
If you are lucky enough to have any leftovers, store them in an airtight container in the refrigerator for 5-7 days.
Freeze
- Cut the tiramisu into individual, square pieces.
- Place the pieces of tiramisu in a baking dish or on a large baking sheet with space between them.
- Place in the freezer until hardened (about 3 hours).
- Wrap each piece individually in saran wrap and then put them in an airtight container.
- Freeze for up to 2 months.
- To thaw, transfer the tiramisu to the refrigerator until it is soft, then enjoy.
Tiramisu Recipe FAQs
With these homemade lady fingers you need to soak them for a mere 1-3 seconds. Store-bought lady fingers are heartier and have a harder texture and need to be soaked for 5-10 seconds.
You can use sliced pound cake, sponge cake or vanilla cake if you don’t want to use lady fingers. But these homemade ladyfinger layers are so delicious I recommend not altering the recipe.
If you ate the entire pan, maybe. But one modest piece of this dessert will not make you drunk. We allow our kids to enjoy small portions and do not worry about it. But I am not a doctor and if you are concerned consult your health care provider before consuming or making this recipe.
Yes, this recipe holds up very well to freezing. to freeze:
Cut the tiramisu into individual, square pieces, then place the pieces of tiramisu in a baking dish or on a large baking sheet with space between them.
Place in the freezer until hardened (about 3 hours).
Wrap each piece individually in saran wrap and then put them in an airtight container.
Freeze for up to 2 months.
To thaw, transfer the tiramisu to the refrigerator until it is soft, then enjoy.
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Tiramisu Recipe
Equipment
Ingredients
Ladyfinger Layers
- 6 eggs separated
- ¾ cup granulated sugar divided
- 1 ½ cups all-purpose flour
- ¼ teaspoon fine sea salt
- 1 teaspoon pure vanilla extract
Mascarpone Filling
- 6 egg yolks
- 1 cup granulated sugar
- ½ cup whole milk
- 16 ounces mascarpone cheese
- 1 ½ cups heavy whipping cream
- ¼ cup powdered sugar
- 2 teaspoons pure vanilla extract vanilla
Soaking liquid
- 1 ¾ cups coffee strong brewed, or espresso
- ⅓ cup rum
Topping:
- 1 Tablespoon unsweetened cocoa powder
Instructions
Make the Lady Fingers
- Preheat oven to 350 degrees F. Line 3 baking sheets with parchment paper. Trace the bottom of an 8×8” or 9×9” square pan or 9” round cake pan on each piece of parchment paper. Set aside.
- In the bowl of a standing mixer fitted with the wire whisk attachment (or in a large bowl with a hand-held mixer), whip egg yolks and 1/4 cup of sugar with an electric mixer until thick and pale. Transfer mixture to a different bowl, scraping the bowl clean. Rinse off the beater.
- In the bowl of a standing mixer fitted with the wire whisk attachment (or in a large bowl with a hand-held mixer), whip egg whites. Once the mixture starts to thicken, add the remaining ½ cup sugar and continue beating. Once stiff peaks form add vanilla and beat to combine.
- Gently stir in egg yolk mixture on low speed.
- Add flour and salt and gently stir or fold in with a spatula. The batter should be thick and pale yellow.
- Pour about 1 cup of batter into the center of each square traced on the parchment paper. Evenly spread it out to fit the square, leaving about ¼” border. The batter should be about 1/2” thick.
- Bake in preheated oven for 10-12 minutes, until set and very lightly browned. Carefully transfer parchment paper to a wire rack to cool.
- Once cooled, carefully remove the lady finger squares from the parchment paper, set aside to use in the recipe.
Make the Soaking Liquid
- Brew coffee and let it cool. (or use instant coffee or instant espresso and brew 1 ¾ cups).
- Whisk the rum into the coffee, then pour the mixture into a large dish or baking pan that will fit the layers. Set aside.
Make the Filling
- In a medium saucepan, whisk together egg yolks, milk and sugar until combined.
- Cook over medium heat, whisking constantly, until mixture boils. Turn heat to medium- low and boil for 1 minute, remove from heat and transfer the mixture to a container with lid – but don’t put the lid on yet. Leave the lid open and whisk the mixture every few minutes until it’s cooled slightly. Then put the lid on and chill in the refrigerator for 1 hour. NOTE: this can be done before you bake the lady fingers, if desired, so it has time to cool. It can even be done the day before and chilled overnight.
- In the bowl of a standing mixer fitted with the wire whisk attachment (or in a large bowl with a hand-held mixer), Beat the heavy whipping cream and powdered sugar until stiff peaks form, transfer to a different bowl.
- In the same bowl used to beat whipping cream (but with the cream no longer in it), beat the chilled custard, mascarpone and vanilla with the paddle attachment until combined.
- Gently fold in beaten whipping cream.
Assemble the Tiramisu
- Quickly dip one of the three lady finger layers into the soaking liquid for about 5-10 seconds. Do not drop it in and let it sit or it will soak up too much liquid and fall apart. Remember, homemade lady fingers are more delicate than store-bought. If using hard store-bought you will need to soak them longer.
- Place it in the bottom of the baking dish you used to trace the shape.
- Spread 1/3 of the filling mixture evenly on top of the layer.
- Repeat with the second and third lady finger layers and remaining custard. Alternating soaked lady finger, custard, soaked lady finger, custard.
- Sprinkle cocoa powder over the top custard layer.
Chill & Serve
- Chill for at least 8 hours, or overnight.
- Cut into square portions and serve.
Video
Notes
- Granulated sugar. Use white granulated sugar or organic cane sugar for both the lady fingers and filling.
- All-purpose flour. I don’t recommend any flour substitutions.
- Vanilla extract. If desired you can omit the vanilla or replace it with rum, almond extract, etc. although I don’t recommend it.
- Whole milk. Half and half can be used in place of whole milk.
- Mascarpone cheese. This is a key ingredient to authentic tiramisu – please do not make any substitutions. You need 16 oz in this recipe so be mindful of that, as it’s often sold in 8 oz portions.
- Heavy whipping cream. No substitutes here either!
- Coffee. Use a strong brewed coffee or espresso to make this tiramisu recipe. I like to use instant coffee to make it quick and easy.
- Rum. Another key ingredient in an authentic tiramisu recipe. If desired you can just use coffee, but I don’t recommend leaving out the rum.
- Lady Fingers. Homemade lady fingers are softer and more delicate than store bought. If desired, use store-bought to save on time.
- Cut the tiramisu into individual, square pieces.
- Place the pieces of tiramisu in a baking dish or on a large baking sheet with space between them.
- Place in the freezer until hardened (about 3 hours).
- Wrap each piece individually in saran wrap and then put them in an airtight container.
- Freeze for up to 2 months.
- To thaw, transfer the tiramisu to the refrigerator until it is soft, then enjoy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I was wondering what type of rum you recommend?
Just a heads up, your recipe card is missing the instruction of when and how you add the mascarpone cheese into the custard. I had Printed the recipe to make it and couldn’t figure it out. I had To come back here to figure out when and how. Might want to fix that for future users. Just made it, I’m excited to try it, looks delicious!
Hey Kristi, that “mascarpone” is listed in step 4 under the filling instructions! Please come back and let me know how you like it!
I am wondering why you made the lady finger cake on parchment paper. Could you just make it in a cake pan and cut it to make the Tiramisu?
Yes, you can. But we make 3 layers so some of them need to be baked outside of the pan.
What type of run do you use?
I use dark rum!
Can I bake the batter all together in a 12×17 sheet pan and then cut out the squares?
Thanks!
Yes, you can.
I made this yesterday. I have to just say that it’s amazing! I think it’s better than any I’ve had in restaurants even! Thank you for this recipe! It takes some time but it’s well worth it!
I meant to give this 5 stars!!!
Thank you so much – that means so much to me! I spent years developing this recipe to truly be able to say I could make the best tiramisu! 😉 It is definitely a labor of love but a worthy one you are right!
Made this for my daughter’s birthday and she loved it!!! This is her favorite cake. Thank You
what kind of rum should be used?
Even though I was short on time & used store bought lady fingers this recipe turned out perfect! It was light & delicious with fluffy layers of filling & just the right amount of everything for an awesome “pick me up”.
So so good and unbelievably easy to make. It was a hit at our family’s valentine dinner and everyone is looking forward to me making it again for Easter!
This was an absolutely delicious tiramisu. I doubled the amount of sugar and I used Kahlua instead of grand Marnier.
I think it’s my new favorite dessert.