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Tiramisu cake served on a platter

Made from Scratch Classic Tiramisu

Whiskfully So
This made-from-scratch tiramisu contains all the elements of the classic but with easy homemade ladyfingers and a creamy mascarpone cream!
5 from 1 vote
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Prep Time 40 minutes
Cook Time 12 minutes
Chill Time 12 hours
Total Time 1 day
Category Cakes
Servings 8 servings

Ingredients  

for the lady fingers

  • 3 large whole eggs room temperature
  • ½ cup (108g) granulated sugar
  • 1 tsp (5ml) vanilla extract
  • 1 cup (148g) all-purpose flour
  • pinch of salt
  • ¼ cup (25g) powdered sugar sifted, for dusting ladyfingers

for the mascarpone Cream

  • 1 cup (140g) heavy cream
  • 3 medium (60g) egg yolks room temperature
  • 1/4 cup (50g) sugar
  • 3/4 cup (143g) mascarpone
  • 1/2 tsp (2g) vanilla

for assembling

  • 1/2 cup (168g) espresso add more for a stronger coffee taste
  • 1-2 tbsp rum
  • 2 tbsp unsweetened cocoa powder

Instructions 

for the homemade lady fingers

  • Preheat oven to 350°F. Prepare a large baking sheet by lining with a silicone mat. parchment paper as works, but silicone yields most even bottoms.
  • In the bowl of a stand mixer, combine whole eggs and sugar. Using the double boiler method (bain-marie) heat on a low simmer until it reaches 160°F / 71°C.
  • Remove from the bain-marie, and whisk using a handheld or stand mixer until soft peaks form and is thickened (approx. 5-7 mins) Should have the consistency of soft serve ice cream. Add in the vanilla, and then fold in flour until just combined.
  • Spoon into a large piping bag fitted with a plain round tip, and pipe lady fingers that are 3 inches long x 1 inch wide. Dust the tops liberally with powdered sugar and bake for 8-12 minutes until light and crisp. They should easily pop off from the silicone mat. Let cool to room temperature.

for the mascarpone cream

  • Bring a small pot of water to a boil over the stove. In a small bowl (the base of this bowl should fit over the pot, but not be small enough to be floating on the water), whisk egg yolks, sugar, and vanilla extract.
  • Once boiling, lower the heat and place the bowl with the egg yolks over the steaming pot of water. Vigorously whisk with a hand-held mixer (or by hand) until mixture is lightened, thick and creates ribbons. Remove from heat and let cool to room temperature. 
  • In another large bowl, whip heavy cream into medium peaks (it should be thick and holds together). Place to one side.
  • Fold the mascarpone into the egg mixture then add the whipped cream in three increments, gently folding to combine as to not deflate. Chill in the fridge until ready to use.

to assemble

  • Combine espresso and rum in a small measuring cup.
  • In the final serving dish, dust the bottom with cocoa powder. Dip a lady finger quickly into the coffee/run mixture and place into the bottom of the pan. Repeat until you have 1 layer of ladyfingers. Spread a 1/3 of the mascarpone cream over the ladyfingers. Repeat until you've used all the lady fingers and cream.
  • Lastly, dust with cocoa powder, and chill for 12 hrs before serving.

Notes

  • If you find the cake is dry, it may need to chill longer for the coffee/rum and cream to soak into the cake or not enough espresso was drizzled. 
  • Cake flour can be used instead of all-purpose for an even finer crumb.
  • While I suggest rum, marsala wine, whiskey, or cognac can be used. The flavour will be altered of course depending on your choice.