There’s nothing quite like homemade tiramisu especially when every layer is made from scratch, including the soft, airy ladyfingers. This cozy and classic Italian dessert combines creamy mascarpone, coffee-soaked ladyfingers, and a generous dusting of cocoa for the perfect balance of flavours. Even though it is completely homemade, this tiramisu is surprisingly simple to make. The mascarpone cream is rich but light, the ladyfingers are fluffy and perfectly spongy, and the final dessert tastes even better after chilling overnight. Whether you're making it for a dinner party or a quiet treat at home, this version skips store-bought shortcuts and takes you through every step, from making your own lady fingers and building the tiramisu layers from scratch.

Tip #1

Don’t over-soak the ladyfingers. A quick dip in the coffee syrup is enough to keep them soft without getting soggy.

Tip #2

Cook the egg yolks to at least 70°C (160°F). This will ensure the eggs (unpasteurised) are safe to eat.

Tip #3

Use soft folding motions when combining mascarpone and whipped cream. This will keep the texture light and smooth.

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Tiramisu Recipe

Prep Time: 50-60 minutes

Yield: 22cm x 22 cm square tiramisu

Serving Size: 6-9 slices

Ingredients

Ladyfingers:

3 egg whites
90g caster sugar
1/2 tsp vanilla extract
3 egg yolks
105g cake flour (or all-purpose flour)
Powdered sugar (for dusting)

Coffee Syrup:

Option 1: 60g espresso + 60g water + 15g sugar + 22g Kahlua or Brandy or Marsala Wine
Option 2: 6g instant coffee + 15g sugar + 120g hot water

Mascarpone Cream:

3 egg yolks
60g caster sugar
45g water
200g heavy cream
20g icing sugar
300g mascarpone cheese

Preparation

Make the ladyfingers:

Beat the egg whites until foamy, then gradually add 90g sugar. Beat to medium peaks - when you lift the whisk, the meringue should hold its shape with a slight droop.
Add vanilla extract and mix until combined. Add egg yolks one at a time, mixing gently on low speed until well combined (do not overmix!).
Sift in cake flour and fold with a spatula until fully combined.
Transfer to a piping bag. Pipe ladyfingers about 8-10cm in length and 3 cm in width on a tray lined with baking paper.
Dust with powdered sugar and bake in the middle rack for about 13-15 minutes at 170°C (340°F) for conventional oven or at 150°C (300°F) for fan-forced oven, until the ladyfingers are lightly golden and springy.

Make the coffee syrup:

Mix all the ingredients in a bowl and set aside to cool completely.

Make the mascarpone cream:

In a heatproof bowl, whisk the egg yolks with 60g sugar and 45g water.
Place the bowl over a simmering pot of water (double boiler), making sure the bottom of the bowl doesn’t touch the water.
Whisk continuously for 5–7 minutes until the mixture becomes thick, pale, and reaches at least 70°C (160°F). This ensures the egg yolks are fully cooked and safe.
Remove from heat, sift and let it cool slightly.
In a separate bowl, whip the heavy cream with 20g icing sugar to soft peaks.
In a bowl, soften mascarpone by stirring gently.
Gradually fold the cooked egg yolk mixture into the mascarpone until smooth and lump-free.
Gently fold the whipped cream into the mascarpone-yolk mixture until fully combined and creamy.

Assemble the Tiramisu:

Dip ladyfingers lightly in coffee syrup - don’t soak too much.
Arrange a layer of soaked ladyfingers in a 22cm x 22cm square baking pan or other preferred pan.
Spread a layer of mascarpone cream over the ladyfingers.
Repeat with another layer of ladyfingers and mascarpone cream. Smooth the top with a spatula.
Cover and chill for at least 4 hours or overnight. Before serving, dust the top generously with cocoa powder.