Authentic Homemade Tiramisu

I made homemade tiramisu for the first time a few months ago. I’m making it again for our Easter holiday as well. I wanted to make authentic homemade tiramisu for many, many years now but I was always too intimidated by the ingredients and the variety in the recipes.

Just to let you know, I earn a modest commission off of purchases made through Amazon affiliate links on this page. Don’t worry, it is of no extra cost to you. I love the products I recommend and hope you do too! For more information, please read my full disclosure policy.

In high school, I dated a boy whose family is from Italy. When we moved in together in college his mom always sent care packages with him in the form of various Italian deliciousness. Small 8×8 foil trays of tiramisu would magically appear in our refrigerator. 

I obviously didn’t marry this boy, my husband isn’t even Italian. He is an unofficial Italian (we did a DNA thing he’s literally not even a little Italian). My high school boyfriend coincidentally reached out to me a couple years back for what I assume was closure but nonetheless I expressed my deepest regret about our relationship: that I didn’t acquire his mother’s tiramisu recipe. 

He was kind enough to ask her for it and emailed it to me. That recipe has sat in my “miscellaneous” folder in my email for two years. 

Despite having a recipe I knew was excellent, I still never found the time or the courage to try it myself. Until now. And boy, am I glad that I did. 

I was worried because I couldn’t find proper lady fingers in any of my grocery stores (because hello, Italian goods are SO hard to come by here. Prosciutto di Parma? Anyone?). I was also worried because of the espresso. Really? Who makes espresso?

Luckily, you don’t have to make espresso to make tiramisu. You just need a rich, strong, dark coffee. I achieve this by having my coffee connoisseur (aka Dave) grind fresh espresso beans and brew a nice pot of pour over coffee. It seems like he acquires more and more coffee kitchen gadgets every holiday. Last year it was the coffee bean grinder. I got him a pour over carafe and electric kettle for Valentine’s Day this year. This thing brews a truly exceptional little pot of heavenly coffee. Thanks, barista Dave.

Okay last worry. Eggs. I put off making this recipe for so long because of eggs. Raw eggs. Did you know legit classic tiramisu has raw eggs? It does. You can make it other ways but the raw egg way is the best way. Don’t be a monster. Buy pasteurized eggs. I have to go to the “nice” grocery store to find them but they exist. You can also apparently pasteurize your own eggs but I feel the same way about that as I do about making my own buttermilk: not interested. 

Ingredients

For the Cream

• 3 eggs (separated)
• 1 cup confectioners sugar
• 8 oz mascarpone cheese
• 8 oz Whipped Cream (you can use store bought or see below to make homemade)

For the Whipped Cream

• 1 cup heavy whipping cream
• 1/4 cup confectioners sugar
• 1 tsp vanilla extract
• 1 tbsp Kahlua (or other coffee liquor)

Preparation

• 1-2 packages of lady fingers (savoiardi) (I can only find small soft lady fingers in my area so the amount you need will differ. If you can only find soft ones be sure to toast them in the oven first)
• 2 1/2 cups dark, rich coffee (cooled)
• 1 tbsp cocoa powder (I like special dark or dark chocolate cocoa)

Instructions

1. Brew coffee, set aside to cool.
2. Toast lady fingers if necessary in the oven for 10 minutes on 350F.
3. For the whipped cream, combine the cream, 1/4 cup confectioners sugar, vanilla, and Kahlua into a mixing bowl with the whisk attachment. Beat on medium-high until cream is fluffy and stiff. Set aside.
4. Crack egg whites into a clean mixing bowl with the whisk attachment (I clean mine in between). Set yolks aside. Beat the egg whites until stiff peaks form (similar to the whipped cream, but softer). Set aside.
5. Combine the egg yolks, 1 cup confectioners sugar, and mascarpone cheese into the mixing bowl. Beat until combined.
6. Fold egg whites into the yolk mixture until combined. Do not beat. Fold the whipped cream into the egg mixture until combined. Do not beat.
7. Set up your coffee station. Quickly dip the lady fingers into the coffee and line an 8×8 inch tray (this one is my favorite, my color is “palm”) with coffee soaked cookies. Be quick, the cookies are very delicate when soaked in warm coffee. I like mine quite saturated, they will hold a lot of coffee.
8. Layer the custard on top of the first layer of cookies. Repeat cookie and coffee process. Add another custard layer. Repeat cookies. Top with custard. (The amount of cookies I use yields 3 layers of cookies and 3 layers of cream).
9. Using a mesh sieve, sprinkle the cocoa powder generously over top. You can use less or more cocoa as you see fit. I cover the top until you can not see any cream peaking through.
10. Refrigerate for 2-3 hours and allow to set. Slice and enjoy!