This 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. It is seriously the absolute best tiramisu cake ever.
Preheat oven to 350 degrees F. Line 3 baking sheets with parchment paper. Trace the bottom of an 8x8” or 9x9” 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
Ingredients & Substituions
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.
StoreIf 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.