Traditional Tiramisu with Homemade Ladyfingers

Ingredients

• 11 large Eggs (Divided (6 for ladyfingers, 5 for mascarpone cream), use the freshest possible)
• 230 grams Granulated sugar (Divided (60g + 120g for ladyfingers, 50g + 25g for mascarpone cream))
• 1 teaspoon Vanilla extract (For ladyfingers)
• 170 grams Cake flour (For ladyfingers)
• 0.5 teaspoon Kosher salt (For ladyfingers)
• as needed Powdered sugar (For dusting ladyfingers before baking)
• 450 grams Mascarpone cheese (Room temperature)
• 1 cup Heavy cream (For stabilizing mascarpone cream)
• 1 cup Freshly brewed strong coffee (Cooled to room temperature; espresso preferred)
• 2 tablespoons Marsala wine (optional) (Optional, for coffee soak)
• as needed Cocoa powder (For dusting top)

Instructions

1. Separate Eggs for Ladyfingers

   Separate 6 eggs, placing yolks in one bowl and whites in another. Ensure no yolk contaminates the whites.

   Time: PT5M

2. Whip Egg Yolks for Ladyfingers

   Beat 6 egg yolks with 60g sugar and 1 tsp vanilla extract on high speed until pale and thick (ribbon stage, about 4-5 minutes).

   Time: PT5M

3. Clean Bowl and Whip Egg Whites

   Thoroughly clean the mixer bowl. Beat 6 egg whites until frothy (30 seconds), then gradually add 120g sugar while beating to stiff, glossy peaks (about 4 minutes).

   Time: PT5M

4. Combine Yolks and Whites (Sacrifice Method)

   Fold one-third of the whipped egg whites into the yolk mixture to lighten, then gently fold in the remaining whites until just streaky.

   Time: PT3M

5. Sift and Fold in Dry Ingredients

   Sift 170g cake flour and 0.5 tsp kosher salt over the egg mixture. Gently fold in until just combined, checking for hidden flour pockets.

   Time: PT3M

6. Pipe or Spread Ladyfinger Batter

   Transfer batter to a piping bag with a wide round tip. Pipe into lines or spread evenly on a parchment-lined, greased half-sheet pan.

   Time: PT5M

7. Dust and Bake Ladyfingers

   Dust piped batter with powdered sugar. Bake at 375°F (preferably convection) for 10-12 minutes until set, lightly browned, and edges pull away.

   Time: PT12M

   Temperature: 375°F

8. Cool Ladyfingers

   Let ladyfingers cool completely on the pan before removing or cutting.

   Time: PT20M

9. Prepare Eggs for Mascarpone Cream

   Separate 5 eggs. Place yolks and whites in separate bowls.

   Time: PT3M

10. Whip Egg Whites for Cream

    Beat 5 egg whites with 25g sugar to stiff peaks (about 3 minutes).

    Time: PT3M

11. Whip Egg Yolks for Cream

    Beat 5 egg yolks with 50g sugar until pale and thick (about 3 minutes).

    Time: PT3M

12. Fold Yolks into Mascarpone

    Gently fold egg yolks into 450g room temperature mascarpone using the sacrifice method: add one-third first, then the rest, folding gently until just streaky.

    Time: PT3M

13. Fold in Egg Whites

    Fold one-third of whipped egg whites into the mascarpone-yolk mixture, then gently fold in the rest until just combined.

    Time: PT3M

14. Whip and Fold in Heavy Cream

    Whip 1 cup heavy cream to soft peaks. Gently fold into mascarpone mixture to stabilize and thicken.

    Time: PT5M

15. Prepare Coffee Soak

    Brew 1 cup strong coffee and let cool to room temperature. Stir in 2 tbsp Marsala wine if using.

    Time: PT5M

16. Assemble Tiramisu - First Layer

    Spread a thin layer of mascarpone cream in a 13x9 inch casserole. Place first layer of ladyfingers (trim to fit if needed). Brush generously with coffee soak until just saturated but not soggy.

    Time: PT7M

17. Add Cream and Second Layer

    Spread a little less than half of the mascarpone cream over the soaked ladyfingers. Add second layer of ladyfingers and repeat coffee soak.

    Time: PT7M

18. Finish with Cream and Cocoa

    Spread or pipe remaining mascarpone cream on top. Dust generously with cocoa powder.

    Time: PT5M

19. Chill Tiramisu

    Cover and refrigerate tiramisu for at least 4 hours (preferably overnight) to set.

    Time: PT4H

    Temperature: 4°C

20. Final Cocoa Dusting and Serve

    Dust with more cocoa powder before serving. For clean slices, dip knife in hot water and wipe between cuts.

    Time: PT5M

21. Cleanup

    Wash all bowls, mixer attachments, spatulas, pans, piping bag, sieve, and utensils used.

    Time: PT1H5M

Nutrition Facts

Calories

380

Protein

7g

Carbohydrates

37g

Fat

22g

Fiber

1g

Ingredient Substitutions

• Instead of Eggs: Pasteurized eggs (for food safety)
• Instead of Granulated sugar: Caster sugar
• Instead of Vanilla extract: Vanilla bean paste
• Instead of Cake flour: All-purpose flour sifted with cornstarch
• Instead of Kosher salt: Fine sea salt (reduce amount slightly)
• Instead of Powdered sugar: None
• Instead of Mascarpone cheese: Mixture of cream cheese and heavy cream (texture/flavor will differ)
• Instead of Heavy cream: Whipping cream
• Instead of Freshly brewed strong coffee: Espresso, strong instant coffee
• Instead of Marsala wine (optional): Dark rum, brandy, omit for alcohol-free
• Instead of Cocoa powder: Dutch-processed or natural cocoa powder

Equipment Needed

• Stand mixer or hand mixer
• Mixing bowls (at least 3)
• Rubber spatula
• Fine mesh sieve
• Piping bag with wide round tip (optional)
• Half-sheet pan (rimmed baking sheet)
• Parchment paper
• Non-stick spray (optional)
• Pastry brush (optional)
• 13x9 inch casserole dish
• Offset spatula (optional)
• Knife

Critical Steps — Do Not Skip

• Properly separate eggs with no yolk in whites.
• Whip egg whites and yolks to correct stages (ribbon and stiff peaks).
• Fold ingredients gently to avoid deflating batter and cream.
• Do not overwork or re-pipe ladyfinger batter.
• Bake ladyfingers until set but not dry.
• Cool ladyfingers completely before assembly.
• Soak ladyfingers with coffee just enough—not too much.
• Chill tiramisu for at least 4 hours (preferably overnight).

Chef Tips from the Video

• Use a digital scale for precise measurements.
• Room temperature mascarpone and eggs blend more smoothly.
• For a more pronounced coffee flavor, use espresso.
• Dust with cocoa powder twice: once before chilling, once before serving.
• For clean slices, dip knife in hot water and wipe between cuts.

Troubleshooting

Storage

Refrigerator: Store covered for up to 3 days.

Freezer: Can be frozen (well-wrapped) for up to 1 month; thaw overnight in fridge.

Room temperature: Not recommended due to raw eggs and dairy.

Make-Ahead Tips

• Tiramisu is best made a day ahead for flavors to meld and texture to set.
• Ladyfingers can be baked 1-2 days ahead and stored airtight at room temperature.