How To Make Tiramisu

Tiramisu is a famous Italian dessert that is made of coffee mixture, ladyfingers, and a layer of mascarpone cheese, sugar, and egg mixture. Tiramisu is an Italian word, which means “cheer me up.”


• 1 1/2 cups brewed espresso
• 2-3 tbsp coffee liqueur/marsala/brandy
• 5 large egg yolks
• 1/2 cup + 2 tbsp (125 grams) sugar
• 1 2/3 cups (400 ml) cold heavy cream
• 1 teaspoon vanilla extract
• 14 oz (425 grams) Mascarpone cheese (room temperature)
• 36-40 ladyfingers/Savoiardi biscuits
• Cacao for dusting


For the coffee mixture:
Mix brewed espresso and coffee liqueur/marsala/brandy.
Let it cool and set aside.

For the filling:
In a large heatproof bowl, add 5 egg yolks and sugar.
Put it over a pot with simmering water in it.
Make sure that the bowl does not touch the simmering water.
Whisk the ingredients continuously until the mixture thickens.
The egg yolk temperature should be at 68-70 C (this is optional).
Remove the bowl.
Let it cool.

Add mascarpone cheese and vanilla extract.
Whisk continuously until the mixture is smooth.

In a separate bowl, add cold heavy cream.
Whip to stiff peaks.
Fold 1/3 of this mixture and add to the mascarpone mixture.
Set aside the remaining cream.

For assembly:
Prepare a 9 x 13-inch dish.
Dip each ladyfinger/Savoiardi biscuit into the coffee mixture for 1-2 seconds.
Place and arrange in the bottom of the dish.
If needed, you can break the biscuit to fit in the dish.
Spread evenly half of the whipped cream over the biscuits.
Repeat with a second layer of soaked biscuits.
Spread the remaining whipped cream on top.
Cover with clear plastic.
Keep in the fridge for at least 6 hours.
Dust with cocoa powder on top.
Slice into servings.

Tips and ideas:

It’s totally fine to whisk raw egg yolks with sugar without putting it over the top of a pot of simmering water.

You can also use 4 egg whites as an alternative for cold heavy cream. Beat it to stiff peaks. Fold to the mascarpone mixture.

This is best served when cold.

How To Make Tiramisu
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