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Authentic Italian Tiramisu (From Scratch)

Most people buy ladyfingers and tubs of cheese, but the secret to the world’s best "Pick-Me-Up" is making every layer by hand. This From-Scratch Tiramisu takes you through the fascinating process of curdling fresh cream into buttery Mascarpone and baking light-as-air Savoiardi biscuits. The result is a sophisticated, melt-in-your-mouth dessert that puts store-bought versions to shame.
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Prep Time 45 minutes
Cook Time 15 minutes
For Homemade Mascarpone 8 hours
Total Time 9 hours
Servings: 10 people
Course: Dessert
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

Homemade Mascarpone
  • 500 ml Heavy Cream High fat content is best
  • 1 cup Lemon Juice
Homemade Ladyfingers (Savoiardi)
  • 3 large Eggs Separated into whites and yolks
  • ½ cup Granulated Sugar
  • 1 tbsp Vanilla Extract
  • 1 cup All-Purpose Flour
  • 2 tbsp Cornstarch
  • As needed Powdered Sugar For dusting
For Coffee Soak
  • 1 cup Hot Water
  • 2 tbsp Instant Coffee Powder Strong espresso style
  • 1 tbsp Sugar
For Tiramisu Cream Filling
  • 3 Egg Yolks
  • ¼ cup Sugar
  • Homemade Mascarpone
  • 1 cup Heavy Whipping Cream
  • Unsweetened Cocoa Powder To garnish

Method
 

Prepare the Mascarpone Foundation
  1. Heat the heavy cream in a pan until it reaches a gentle simmer. Stir in the lemon juice.
  2. Continue to stir over low heat until the cream thickens significantly (it will coat the back of a spoon).
  3. Let it cool, then pour it into a sieve lined with cheesecloth. Place it in the fridge for at least 8 hours to drain.
    4. The result is thick, spreadable mascarpone cheese.
Bake the Savoiardi Biscuits (ladyfingers)
  1. Preheat your oven to 180°C (350°F).
  2. Whisk the egg whites with half the sugar until stiff peaks form.
  3. In another bowl, whisk yolks with the rest of the sugar and vanilla until pale.
  4. Gently fold the whites into the yolks. Sift in the flour and cornstarch, folding carefully to keep the air.
  5. Pipe into 4-inch strips, dust with powdered sugar, and bake for 12–15 minutes until crisp.
Make Cream Filling
  1. Create a double boiler (bain-marie) by placing a bowl over a pot of simmering water.
  2. Whisk the 3 egg yolks and sugar for about 5 minutes until thick and pale.
  3. Remove from heat and let it cool.
  4. Once cool, fold in your homemade mascarpone and then gently fold in the whipped heavy cream to create a light mousse.
Prepare the Coffee Dip
  1. Mix the coffee soak ingredients.
    2. Crucial Step: Dip each ladyfinger into the coffee for only 1 second per side. If they soak too long, the Tiramisu will be soggy.
Assemble Tiramisu
  1. In a rectangular dish, place a layer of soaked ladyfingers.
  2. Spread half the mascarpone cream over them.
  3. Repeat with a second layer of biscuits and the remaining cream. Smooth the top with a spatula.
  4. Generously dust the top with cocoa powder.
  5. Refrigerate for at least 4 to 6 hours (overnight is highly recommended).
    6. This allows the biscuits to soften into a cake-like texture and the coffee to permeate the cream.

Notes

Why Homemade? Store-bought Mascarpone can sometimes be bland. Making it from scratch with lemon juice gives it a subtle tang that balances the rich coffee and sugar perfectly.
Ladyfinger Tip: Ensure your bowl is grease-free when whisking the egg whites, or they won't reach stiff peaks!
Safety: Cooking the yolks over a double boiler makes this dessert safer to eat while still maintaining the traditional Italian method.