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Best Tiramisu Recipe with Homemade Lady Fingers - Classic Coffee Tiramisu Guide
Jessica

Best Tiramisu Recipe with Homemade Lady Fingers

Classic Italian coffee tiramisu made from scratch with homemade lady fingers, rich mascarpone cream, and espresso-soaked layers dusted with cocoa powder.
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Prep Time 45 minutes
Cook Time 15 minutes
Chilling Time 6 minutes
Total Time 6 hours
Servings: 12 slices
Course: Dessert
Cuisine: Italian
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large eggs separated, room temperature
  • 3/4 cup granulated sugar divided
  • 1 pound mascarpone cheese room temperature
  • 1 1/2 cups strong espresso cooled
  • 3 tablespoons coffee liqueur or dark rum, optional
  • 24-30 homemade lady fingers savoiardi cookies
  • 1/4 cup unsweetened cocoa powder for dusting
  • 1 teaspoon pure vanilla extract
  • 1 pinch fine sea salt
  • 2 tablespoons powdered sugar for lady fingers
  • 1 cup all-purpose flour for lady fingers
  • 1/2 teaspoon baking powder for lady fingers

Equipment

  • 9x9 inch baking dish
  • Electric mixer
  • Mixing bowls
  • Piping bag
  • Baking sheets
  • parchment paper

Method
 

  1. Make the lady fingers: Preheat oven to 375°F. Line baking sheets with parchment paper. Whip 3 egg whites until stiff peaks form, gradually adding 2 tablespoons powdered sugar. In separate bowl, beat 3 egg yolks with 1/4 cup sugar until pale. Fold in 1/2 cup flour and baking powder, then fold in egg whites. Pipe 3-inch strips onto baking sheets. Dust with powdered sugar and bake 8-10 minutes until golden.
  2. Prepare the mascarpone cream: In a large bowl, beat 6 egg yolks with 1/2 cup sugar until pale and thick, about 3-4 minutes. Gently fold in mascarpone cheese and vanilla extract until smooth.
  3. Whip the egg whites: In a clean bowl, beat 6 egg whites with remaining 1/4 cup sugar and pinch of salt until stiff peaks form. Gently fold into mascarpone mixture in three batches.
  4. Make coffee mixture: Combine cooled espresso with coffee liqueur or rum in a shallow bowl. Stir well.
  5. Assemble the tiramisu: Spread a thin layer of cream in bottom of 9x9 inch dish. Quickly dip lady fingers in coffee mixture (1-2 seconds per side) and arrange in single layer over cream. Spread half the remaining cream over lady fingers. Repeat with another layer of dipped lady fingers and remaining cream.
  6. Chill and serve: Cover and refrigerate at least 6 hours or overnight. Before serving, dust generously with cocoa powder using a fine-mesh sieve. Cut into slices with a sharp knife dipped in hot water.

Notes

  • Use room temperature ingredients for smoothest cream
  • Don't over-soak lady fingers or they'll fall apart
  • Tiramisu tastes best on day 2 when flavors have melded
  • Store covered in refrigerator for up to 4 days
  • For food safety, use pasteurized eggs if concerned about raw eggs