Tiramisu Recipe
Eggs in this economy?
Yeah, it’s a commitment. But for homemade ladyfingers… I think it’s worth it. My best friend once told me she didn’t like tiramisu. So naturally, I took that personally. Tiramisu is a favorite in my family—I make it for holidays, birthdays, all the things. Even my aunt once told me I should sell it to a catering company. So I went all in. Made it completely from scratch—ladyfingers and all. And after one bite, she looked at me and said, “This is… delectable.” I laughed. Because who says that? But also… yes.
Ladyfingers are easier than you think. They just need eggs, sugar, flour, and a little air in the batter. They bake fast, get golden, and give tiramisu that perfect soft sponge texture. Downside? You’ll need three eggs. Which, yeah, is basically a small investment these days. But the flavor? The texture? The reaction? Worth it. I’ll show you how I made them—because if my friend liked it, anyone can.
Ingredients
Homemade Ladyfingers
3 large eggs, separated
1/2 cup (100g) granulated sugar, divided
1/2 tsp vanilla extract
1/4 tsp salt
1 cup (120g) all-purpose flour
5 tsp cornstarch
Powdered sugar, for dusting
Tiramisu Filling
- 1 1/2 cups dairy-free heavy whipping cream (or regular if preferred)
- 8 oz mascarpone cheese, room temperature
- 1/3 cup (67g) granulated sugar
- 1 tsp vanilla extract1 1/2 cups cold espresso or strong brewed coffee
- Optional: 3 tbsp coffee liqueur (like Kahlua)
- Cocoa powder, for dusting
Instructions
Make the Ladyfingers:
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
In one bowl, beat the egg whites until foamy. Gradually add half the sugar and whip until stiff peaks form.
In another bowl, beat the egg yolks with the remaining sugar until pale and thick. Add vanilla and salt.
Gently fold the yolk mixture into the whites.
Sift in the flour and cornstarch. Fold gently until just combined.
Transfer to a piping bag and pipe 3–4 inch lines onto baking sheets.
Dust with powdered sugar, let sit for a minute, and dust again.
Bake 12–15 minutes until set but not browned. Let cool completely.
Make the Filling:
Whip the dairy-free heavy cream until soft peaks form.
In a separate bowl, mix mascarpone, sugar, and vanilla until smooth.
Gently fold the whipped cream into the mascarpone mixture.
Assemble:
Mix the espresso with coffee liqueur (if using).
Quickly dip ladyfingers into the coffee mixture and layer in a dish.
Spread half the cream mixture on top.
Repeat with another layer of dipped ladyfingers and the remaining cream.
Dust with cocoa powder.
Cover and refrigerate for at least 4 hours or overnight.
Iski Note
I make tiramisu for people I love sharing it with. My best friend once told me she didn’t like tiramisu, but I knew—if she just gave it a real chance, she’d love it.
So, I decided to make it from scratch—ladyfingers and all. And after one bite, she looked at me and said, “This is delectable.” I laughed hard, because I never expected someone to say that to me.
Why this recipe hits
Tiramisu has that perfect mix of bitter coffee, light cream, and a little sweetness. The dairy-free whip keeps it light, and the homemade ladyfingers soak up just the right amount of espresso. It’s comfort food disguised as elegance—and maybe even a little persuasive, if you’re sharing it with someone who thinks they don’t like tiramisu.
Tiramisu Recipe
Classic Tiramisu Recipe
Layers of Coffee, Cream, and Cocoa
Whenever you need a pick-me-up dessert – this tiramisu layers fluffy mascarpone with coffee-soaked ladyfingers, finished off with a rich cocoa dusting. Simple to make, and even more so to eat.
Ingredients
Ladyfinger Ingredients:
- 3 large eggs, separated
- ½ cup granulated sugar, divided (100g)
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup all-purpose flour (120g)
- 5 teaspoons cornstarch
- Powdered sugar for dusting
Tiramisu Filling Ingredients:
- 1 ½ cups heavy whipping cream
- 8-ounce container mascarpone cheese, at room temperature
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 ½ cups cold espresso
- OPTIONAL: 3 tablespoons coffee-flavored liqueur, optional (Kahlua or DaVinci brands)
- Cocoa powder for dusting the top
Instructions
Tips and Notes
For the best results, refrigerate your tiramisu for a few hours, ideally overnight. I served a batch to my mom and dad right away before rushing out to a Halloween dinner, but I stashed some leftovers in the fridge.
The next day, my mom tried it again and said it tasted even better! No surprise there – the flavors deepen as it chills.
If you want an extra coffee kick, soak the ladyfingers for about 5 seconds to really let them sop up that coffee goodness.
