Homemade Tiramisu
Tiramisu is one of those desserts I keep coming back to. It's rich without feeling heavy, the mascarpone filling is light and creamy, and the slight bitterness of the espresso balances everything perfectly. This is the version I love to make at home using egg yolks, mascarpone, whipped cream, and Marsala wine. There's no baking—just simple ingredients coming together into one of my favorite desserts.
Watch the Video
Ingredients
- 4 large egg yolks
- ½ cup (100 g) granulated sugar, divided
- 8 oz (225 g) mascarpone, cold
- 1 cup (240 ml) heavy cream
- 3 tablespoons Marsala wine, divided
- 1½ cups (360 ml) strong espresso or very strong coffee, cooled
- 24–30 ladyfingers (savoiardi)
- Unsweetened cocoa powder, for dusting
Instructions
- Whisk the egg yolks with most of the sugar over a barely simmering water bath until pale and slightly thickened. Remove from the heat and let cool until just warm.
- Beat the mascarpone until smooth, then fold it into the yolk mixture with 1 tablespoon of the Marsala.
- Whip the cream with the remaining sugar to soft peaks. Fold it into the mascarpone mixture. The filling should be light, not stiff.
- Stir the remaining Marsala into the cooled espresso.
- Quickly dip each ladyfinger into the espresso and line the bottom of an 8-inch (20 cm) dish.
- Spread on half of the filling. Repeat with a second layer of dipped ladyfingers and the rest of the filling.
- Cover and chill at least 4 hours, preferably overnight.
- Dust generously with cocoa just before serving.
Chef’s Notes
The packaging names yolks, mascarpone, whipped cream, and Marsala. Ladyfingers, espresso, sugar, and cocoa are the usual structure around those ingredients and should be checked against the video. I prefer whipped cream to whipped egg whites in this version—it stays light without feeling foamy. Don't soak the ladyfingers; a quick dip is enough.
Equipment Used
- Heatproof bowl
- Whisk or mixer
- 8-inch baking dish
- Fine-mesh sieve for cocoa
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