Perfect Tiramisu 2 Ways (Classic and Pumpkin Spice Latte)
PERFECT Tiramisu 2 Ways (Classic and Pumpkin Spice Latte) is a medium Italian recipe that serves 12. 350 calories per serving. Recipe by Brian Lagerstrom on YouTube.
Prep: 44 min | Cook: 8 min | Total: 1 hr 7 min
Cost: $50.24 total, $4.19 per serving
Ingredients
- 22 oz Espresso (medium 2.7 oz shots) (Use dark‑roast pods for intensity; 8 shots total)
- 15 g Vanilla Extract (Pure extract preferred)
- 140 g Unsweetened Cocoa Powder (40 g for mixing, 100 g for dusting)
- 675 g Heavy Whipping Cream (450 g for classic, 225 g for pumpkin version)
- 450 g Mascarpone Cheese (Two 227 g tubs; can substitute with cream cheese (slightly tangier))
- 6 large Egg Yolks (Use pasteurized eggs if concerned about raw egg)
- 150 g Granulated Sugar
- 8 g Salt (Fine sea salt)
- 30 g Cognac (or Marsala wine) (Adds boozy depth to classic version)
- 50 g Espresso Liqueur (Used in pumpkin‑spice version; any sweet coffee liqueur works)
- 1 packet Powdered Gelatin (Optional but improves set; bloom in 25 ml water)
- 25 ml Water (For blooming gelatin)
- 400 g Italian Ladyfingers (Two 200 g bags; dry, crunchy exterior)
- 225 g Canned Pumpkin Puree (Standard Thanksgiving style, no added spices)
- 12 g Pumpkin Spice Blend
- 5 g Ground Cinnamon (For dusting pumpkin version)
- 20 g Powdered Espresso (For dusting pumpkin version)
Instructions
Set Up Double Boiler
Fill a large pot with 3–4 quarts of water, bring to a gentle simmer, and place a medium heat‑proof bowl on top ensuring the bottom does not touch the water.
Time: PT5M
Brew Espresso
Pull eight medium (2.7 oz) espresso shots using a Lore Barista system or any high‑pressure espresso maker. Collect about 22 oz (650 ml) in a shallow bowl.
Time: PT5M
Flavor the Espresso
Stir 15 g vanilla extract and 40 g unsweetened cocoa powder into the hot espresso until fully dissolved.
Time: PT1M
Whip Heavy Cream (Classic)
In the stand mixer, add 450 g heavy whipping cream and whisk on high speed for about 2 minutes until stiff peaks form. Do not over‑whip.
Time: PT2M
Chill Whipped Cream
Transfer the whipped cream to a covered container and refrigerate while you finish the custard.
Time: PT10M
Soften Mascarpone
Place two 227 g tubs of mascarpone in a medium bowl and stir for 30–40 seconds until smooth.
Time: PT1M
Bloom Gelatin
Combine 25 ml water with one packet powdered gelatin in a small cup. Let sit for 5 minutes.
Time: PT5M
Mix Egg Custard Base
In a separate heat‑proof bowl whisk together 6 egg yolks, 150 g granulated sugar, 8 g salt, and 30 g cognac (or marsala).
Time: PT2M
Cook Custard
Place the egg‑sugar bowl over the simmering water. Whisk continuously. After about 1 minute, add the bloomed gelatin and keep whisking for 5‑8 minutes until the mixture thickens to a paint‑like consistency and reaches 170‑175 °F (77‑80 °C).
Time: PT8M
Temperature: 170°F
Combine Custard with Mascarpone
Transfer the warm custard to the bowl with softened mascarpone. Whisk gently until smooth and no lumps remain.
Time: PT2M
Fold Whipped Cream
Remove the chilled whipped cream. Fold half of it into the mascarpone‑custard mixture, then fold in the remaining half gently until fully incorporated.
Time: PT3M
Dip Ladyfingers (Classic)
Quickly dip each ladyfinger (≈1 second) into the espresso‑cocoa mixture, allowing excess to drip off. Lay 24 dipped fingers tightly in a 9 × 13 inch pan, covering the bottom.
Time: PT2M
First Cream Layer
Spread half of the mascarpone cream evenly over the first ladyfinger layer.
Time: PT2M
Second Ladyfinger Layer
Repeat the quick dip with the remaining 24 ladyfingers and arrange them over the cream.
Time: PT2M
Final Cream Layer
Spread the remaining mascarpone cream over the top, smoothing to the edges.
Time: PT2M
Dust with Cocoa
Using a fine mesh sieve, sift 75‑100 g unsweetened cocoa powder over the surface.
Time: PT1M
Refrigerate Classic Tiramisu
Cover the pan with plastic wrap and chill for at least 8 hours, preferably 24 hours, to set.
Time: PT8H
Brew Espresso for Pumpkin Version
Pull another eight medium espresso shots (≈650 ml). Stir in 15 g vanilla extract, 50 g espresso liqueur, and 40 g cocoa powder.
Time: PT5M
Whip Cream (Pumpkin)
Whip 225 g heavy cream to stiff peaks and refrigerate.
Time: PT2M
Combine Pumpkin Mascarpone
In a bowl, mix 450 g mascarpone, 225 g canned pumpkin puree, and 12 g pumpkin spice until just combined (lumpy texture is fine).
Time: PT3M
Prepare Pumpkin Custard
Repeat steps 8‑9 using the same egg‑yolk mixture but replace the 30 g cognac with the remaining espresso liqueur. Cook to 170‑175 °F.
Time: PT10M
Temperature: 170°F
Mix Pumpkin Custard with Cheese
Whisk the warm pumpkin‑custard into the pumpkin‑mascarpone bowl until smooth.
Time: PT2M
Fold Whipped Cream (Pumpkin)
Gently fold the chilled whipped cream into the pumpkin cheese‑custard mixture in two stages.
Time: PT4M
Assemble Pumpkin Tiramisu
Dip each ladyfinger for only one Mississippi (≈1 second) in the pumpkin espresso mixture, arrange 24 fingers, spread half the cream, add second layer of fingers, then spread remaining cream.
Time: PT5M
Dust Pumpkin Version
Combine 100 g cocoa powder with 5 g ground cinnamon and 20 g powdered espresso. Sift over the top layer.
Time: PT2M
Refrigerate Pumpkin Tiramisu
Cover and chill for 8‑24 hours before serving.
Time: PT8H
Nutrition Facts
- Calories
- 350
- Protein
- 6 g
- Carbohydrates
- 30 g
- Fat
- 22 g
- Fiber
- 1 g
Dietary info: Vegetarian, Contains alcohol, Contains gluten
Allergens: Dairy, Eggs, Gluten, Alcohol
Ingredient Substitutions
- Instead of Espresso (medium 2.7 oz shots): Strong brewed coffee, Instant espresso powder (1 tbsp per shot)
- Instead of Vanilla Extract: Vanilla bean seeds, Maple extract
- Instead of Unsweetened Cocoa Powder: Dutch‑process cocoa, Cacao powder
- Instead of Heavy Whipping Cream: Cold whole milk (will be less stable), Coconut cream (non‑dairy)
- Instead of Mascarpone Cheese: Cream cheese, Ricotta (drained)
- Instead of Egg Yolks: Pasteurized egg yolks
- Instead of Granulated Sugar: Caster sugar, Honey (reduce other liquid slightly)
- Instead of Salt: Kosher salt (same weight), No‑salt (reduce flavor balance)
- Instead of Cognac (or Marsala wine): Brandy, Rum
- Instead of Espresso Liqueur: Kahlúa, Coffee‑flavored amaretto
- Instead of Powdered Gelatin: Agar‑agar (use less, adjust liquid), No gelatin (texture will be softer)
- Instead of Italian Ladyfingers: Savoiardi biscuits, Plain sponge cake strips
- Instead of Canned Pumpkin Puree: Homemade pumpkin puree, Butternut squash puree
- Instead of Pumpkin Spice Blend: Ground cinnamon + nutmeg + ginger
- Instead of Ground Cinnamon: Cinnamon powder
- Instead of Powdered Espresso: Instant espresso powder
Equipment Needed
- Double Boiler (pot and heat‑proof bowl)
- Stand Mixer
- Whisk Attachment
- Mixing Bowls
- Fine Mesh Sieve
- Kitchen Scale
- 9 × 13 inch Baking Pan
- Rubber Spatula
- Instant‑Read Thermometer
- Sharp Knife (wet for cutting)
- Measuring Spoons
- Plastic Wrap (optional)
Critical Steps — Do Not Skip
- Pulling high‑quality espresso
- Blooming and incorporating gelatin
- Cooking custard to 170‑175 °F without curdling
- Whipping cream to stiff peaks without turning to butter
- Folding whipped cream gently to retain air
- Quickly dipping ladyfingers (no more than 1 second)
- Refrigerating for at least 8 hours for proper set
Chef Tips from the Video
- Use the darkest roast espresso pods for the most pronounced coffee flavor.
- Chill the mixing bowl and whisk before whipping cream for maximum volume.
- Sift cocoa powder twice for a smoother dusting.
- If you lack gelatin, a teaspoon of agar‑agar dissolved in hot water can substitute, but use less as it sets firmer.
Troubleshooting
Ladyfingers become soggy and the tiramisu turns mushy.
Dip each ladyfinger for no more than one second; ensure espresso mixture is not overly watery. Use dry, crunchy ladyfingers.
Custard is runny and does not set.
Cook the custard until it reaches 170‑175 °F and thickens to a paint‑like consistency. Add the bloomed gelatin and whisk until fully dissolved.
Whipped cream turns into butter.
Whip only until stiff peaks form (about 2 minutes). Stop immediately and chill if over‑whipped.
Final slice is uneven or cracks.
Fold the cream gently to keep it airy, and spread layers evenly. Use a wet knife for clean cuts.
Storage
Refrigerator: Cover tightly and store up to 4 days.
Freezer: Not recommended; texture may become grainy.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the custard and whipped cream a day ahead; keep both covered in the fridge.
- Assemble the tiramisu the night before; it will set better after a full 24‑hour chill.
- If freezing, wrap tightly in plastic and a layer of foil; thaw in the refrigerator 12 hours before serving.
Frequently Asked Questions
What is the cultural significance and history of tiramisu in Italian cuisine?
Tiramisu originated in the Veneto region of Italy in the 1960s and quickly became a beloved dessert. Its name means “pick me up,” referring to the energizing combo of espresso and cocoa, and it reflects Italy’s love of coffee‑infused sweets.
What are the traditional regional variations of tiramisu in Italy?
While the classic version uses espresso, mascarpone, and ladyfingers, some regions add Marsala wine, chocolate shavings, or a hint of liqueur. In the north, a lighter version with less sugar is common, whereas the south sometimes incorporates citrus zest.
How is authentic tiramisu traditionally served in Italy?
Authentic tiramisu is served chilled, cut into square portions, and dusted with a thin layer of cocoa powder. It is usually presented on a simple platter without additional sauces, allowing the coffee‑mascarpone flavor to shine.
What occasions or celebrations is tiramisu traditionally associated with in Italian culture?
Tiramisu is a popular dessert for family gatherings, holidays, and special celebrations such as birthdays and weddings. Its rich yet airy texture makes it a crowd‑pleaser for both casual meals and formal events.
How does tiramisu fit into the broader Italian dessert tradition?
Tiramisu exemplifies Italy’s tradition of layered desserts that combine coffee, cream, and cake‑like elements, similar to desserts like zuppa inglese. It showcases the Italian emphasis on high‑quality ingredients and balance of flavors.
What are the authentic traditional ingredients for tiramisu versus acceptable substitutes?
Traditional tiramisu uses mascarpone cheese, espresso, ladyfingers (savoiardi), egg yolks, sugar, cocoa powder, and a splash of Marsala or cognac. Acceptable substitutes include cream cheese for mascarpone, strong brewed coffee for espresso, and rum or brandy for the liquor.
What other Italian dishes pair well with tiramisu?
Tiramisu pairs beautifully with a light espresso, a glass of Vin Santo, or a sweet dessert wine. For a full Italian meal, serve it after a pasta dish like tagliatelle al ragù or a savory risotto.
What makes this classic espresso tiramisu special in Italian cuisine?
This version emphasizes a coffee‑forward flavor by using eight concentrated espresso shots and adds vanilla and cocoa for depth. The optional gelatin ensures a clean slice, giving it a professional‑grade texture that stands out from simpler home recipes.
What are the most common mistakes to avoid when making classic espresso tiramisu?
Common errors include over‑soaking ladyfingers, over‑whipping the cream, and not cooking the custard to the proper temperature. Each mistake leads to a soggy texture, butter‑like cream, or curdled custard.
Why does this tiramisu recipe use gelatin instead of relying solely on the egg custard?
Gelatin acts as an insurance policy, giving the custard extra stability so the tiramisu holds a clean, sliceable shape. Without it, the custard can be slightly softer, especially after a long refrigeration period.
Can I make the tiramisu ahead of time and how should I store it?
Yes, assemble the tiramisu a day ahead and refrigerate it, tightly covered, for 8‑24 hours. This allows the flavors to meld and the ladyfingers to soften. Store in the refrigerator and consume within four days.
What texture and appearance should I look for when the custard is done?
The custard should have a thick, paint‑like consistency and coat the back of a spoon. It should read 170‑175 °F on an instant‑read thermometer, indicating it’s set but still smooth.
What does the YouTube channel Brian Lagerstrom specialize in?
The YouTube channel Brian Lagerstrom focuses on detailed, equipment‑centric cooking tutorials, often featuring coffee‑related recipes, kitchen gadget reviews, and step‑by‑step guides for home chefs.
How does the YouTube channel Brian Lagerstrom's approach to Italian dessert cooking differ from other cooking channels?
Brian Lagerstrom combines precise technical explanations—such as temperature control for custards and the use of gelatin—with a casual, coffee‑centric storytelling style. This blend of scientific detail and personal coffee enthusiasm sets his Italian dessert videos apart from more generic cooking channels.
Last updated: August 30, 2026
