Tiramisu literally means ‘pick-me-up’ as in ‘make me happy’. Watch someone take their first bite and you’ll agree that it definitely lives up to its name. Really, if you want a hearty “mmmmmm” along with a smile, serve this to your guests or family. I was surprised to learn that the recipe is only about 40 years old but I am sure of one thing. It has definitely earned its place as a timeless classic.
Decadent, creamy and sinfully delicious, this will be the star course of any meal. I’ve wanted to make Tiramisu for some time and make it 100% from scratch, so here it is. You could buy packaged Ladyfingers, but they are full of preservatives plus expensive and not readily available. You probably already have all the ingredients to make them in your kitchen so, why not? Check out the easy recipe for homemade Ladyfingers then come back here and put it all together.
Plan ahead when you make this beauty because for all the flavors to be at their peak, this recipe requires absolutely 24 hours in the refrigerator after assembly for the flavors to intensify and become the true “pick me up” that Tiramisu is. (My minimum requirement is actually two days.)
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Fresh Ladyfingers soaked in espresso and rum (or rum flavoring) take on a sponge-cake texture that is chock full of flavor with the creamy custard and whipped cream. Tiramisu is rich and tasty without being overly sweet.
My mom ALWAYS orders Tiramisu when dining out if it’s on the menu. So, I wanted to make this for her. We ate it all before I could save her a piece! Sorry Mom, next time…
- 6 egg yolks
- 3/4 cup white sugar
- 2/3 cup milk
- 1 1/4 cups heavy cream
- 1/2 teaspoon vanilla extract
- 1 1/4 cup mascarpone cheese
- 1/2 cup strong brewed coffee, room temperature
- 4 tablespoons rum or 2 teaspoons rum extract. You can also substitute Irish Cream, such as Bailey's in place of the rum.
- 12 homemade Ladyfingers, or 2- 3 oz. pkgs. purchased Ladyfingers
- 1 tablespoon unsweetened cocoa powder
- In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and place in refrigerator for 20 minutes to cool.
- In a medium bowl, beat cream with vanilla until stiff peaks form.
- Whisk mascarpone into yolk mixture until smooth.
- In a small bowl, combine coffee and rum. Place ladyfingers on a plate and drizzle coffee mixture over until ladyfingers soak up all the coffee.
- Arrange half of soaked ladyfingers in bottom of a 8x8-inch or comparable size pan (breaking some in half if necessary to cover entire bottom). Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers one more time.
- Cover and refrigerate 24 to 48 hours.
- Just before cutting to serve, sprinkle top with cocoa powder.
Recipe adapted from Chef Dennis and All Recipes.
I was very disappointed in how runny the cooked pudding, which was perfectly set after cooking, became in the finished product after the mascarpone was whisked in. Terribly runny. A delicious dessert but unpresentable.
Hi Allyn, I’m sorry to hear this. I’ve never had this problem and the photos on this recipe are of the tiramisu after two days. Thanks for your feedback.
I’ve made it three times already. So proud that I made the lady fingers also. This third time I put a thin layer of bananas. It was delicious. Next time it will be peaches.
I’m making (hopefully) coffin shaped tiramisu for a Halloween party. I’ve made it in the past and while it was great it wasn’t exactly firm enough to hold a shape when sliced. But now I have these cute little coffin shaped cutters and can’t get the idea out of my head. Is your recipe capable of being sliced and holding it’s shape? It certainly looks delish!
Hi Lizzardly, I think they will hold up perfectly IF you make the tiramisu two days ahead of cutting. The slices shown held up just fine to slicing. What a cute idea! I’m hosting a Halloween party as well and since Halloween is only second to Christmas for my 12-year old and tiramisu is his ultimate dessert, I think I need to copy you. Looking for coffin shapped cutters now, myself! Good luck and I hope this works for you.
This is great! It looks so good that I am starting to do my first Tiramisu ever. I want to take it a step further and did my own mascarpone, since it’s easy to do it. Tonight it’s time for the ladyfingers, hope it goes well.
I have a question for when putting everything together tomorrow. Wouldn’t the Tiramisu hold better if the whipped cream would be mixed whith the mascarpone? I guess I am afraid that something would go wrong while keeping it in the fridge for two days!
Thanks!!
Luiza, I have never dreamed of making my own mascarpone! You have inspired me and that’s exactly what I’m going to do next time. Don’t worry, if you layer everything as written, I promise it all turns out great over the two days in the fridge. I guess you could mix the whipped cream with the mascarpone, I just never had and it is delicious. One key to success besides the two day wait time is, be sure your ladyfingers get well soaked with the espresso-rum mixture. Let me know how it turns out for you and thanks for trying my recipe.
JUST MADE THIS, MADE THE LADYFINGERS HOMEMADE TOO, QUITE YUMMY!!!!
Thanks for the wonderful recipe. Wish I could remember how it is pronounced. I also got the recipe for the ladyfingers. Thanks for those also.
I have pinned both of the recipes.
Hi Carla Jo, Tiramisu is pronounced tier-a-miss-sue. 😉