Tiramisu from scratch

Tiramisu from scratch

Recipe by Nana PastriesCourse: DessertDifficulty: Medium
Tiempo de preparación


Bake Time


Resting time




  • Ladyfingers
  • 4 eggs (separated)

  • 3/8 cup | 48g all-purpose flour

  • 6 tbsp | 48g cornstarch

  • ½ cup | 100g granulated sugar

  • 3 tbsp | 24g icing sugar

  • Coffee syrup
  • 200 ml of water

  • 4 tbsp | 32g icing sugar

  • 1 tbsp instant coffee powder

  • Mascarpone cheese cream
  • 2 egg yolks

  • 3 ⅔ tbsp | 45g sugar

  • ½ tsp | 2g vanilla extract

  • 1 cup + 1 tbsp | 250g mascarpone cheese (room temperature)

  • ½ cup + 2 tbsp | 150g heavy cream

  • Assembly
  • 1 tbsp | 8g icing sugar

  • 2 tbsp | 8g cocoa powder

  • Small chocolate (Optional for decoration)

  • Strawberry (Optional for decoration)


  • Ladyfingers
  • Separate the 4 egg whites and yolks.
  • In a large bowl, whisk the egg yolks with 50g of sugar until pale.
  • In another large dry bowl, with a clean whisk, bring the egg whites to a foam. Once they are white and frothy, gradually add the 50g of sugar and continue to whip until firm.
  • Sift the flour and cornstarch over the egg yolk mixture. Add a little bit of the whipped egg whites mixture and combine. Fold the egg yolk mixture into the whipped egg whites with a rubber spatula. Gently combine with the spatula and continue until you have a smooth mixture.
  • Transfer batter to the piping bag fitted with a plain tip.
  • On a baking tray lined with parchment paper or a silicone baking mat, pipe the ladyfingers (about 6×2 cm).
  • Preheat the oven to 340°F/170°C.
  • Sift half of the icing sugar over the piped batter. Allow to rest for 10 minutes and dust again with the remaining icing sugar.
  • Place the baking tray in the oven and bake for approx 15 minutes or until the ladyfingers are lightly coloured.
  • Remove from the oven and allow to cool. Use an angled spatula to help you remove them, set aside.
  • Coffee syrup
  • Mix together 200ml of warm water, 1-2 tbsp of instant coffee powder and 4 tbsp of icing sugar in a large container.
  • In my case, I used my Nespresso machine to make two espressos (40 ml) and a Lungo (110 ml) and then added the sugar.
  • Set it aside to cool down.
  • Mascarpone cheese cream
  • I’ve seen some recipes where they don’t use egg yolks and just combine everything else together, I think it’s also a good and easier option.
  • Boil water in a saucepan, place a bowl over the saucepan and add the egg yolks, sugar and vanilla extract.
  • Mix and raise the temperature to 149°F/65°C.
  • With an electric hand mixer, mix until it turns lighter.
  • Add the room temperature mascarpone cheese and mix with the egg yolk mixture.
  • Add the heavy cream and mix until you see the whipping line.
  • poured the mixture into a piping bag to make it easier to use, but you can also leave it like that and use a spoon for when the tiramisu is assembled.
  • Assembly
  • Soak the ladyfingers in the cold coffee we made and start placing them in the container (I used a 21x15cm container)
  • Add ⅓ of the mascarpone mixture.
  • Repeat these steps two more times until your container is full.
  • Flatten and sprinkle a layer of icing sugar and then a layer of cocoa powder.
  • Cover with plastic wrap and store in the fridge for at least 4 hours or overnight.
  • You can decorate it however you want, I just added grated dark chocolate and a strawberry on top.
  • Enjoy!


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