"Rain and foggy: that's a tiramisu kinda day, in my book."
-- @sarah_fel

Recipe Intro From sarah_fel

Tiramisu sounds and looks far more difficult than it is, it comes together rather quickly and leaves a lasting impression on your dinner guests. This tiramisu is made with a silky mascarpone cream filling, espresso soaked lady fingers and dark cocoa

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  • Recipe Card
Prep time 30mins
Cook time 20mins

Recipe Card

For the Pasteurized Tiramisù Base


  • 4 egg yolks, room temperature
  • 3/4 cup granulated sugar
  • 1/4 cup water
  • 1 teaspoon vanilla extract
  • 1 1/3 cups mascarpone cheese, room temperature
  • 1 cup plus 1 tablespoon whipping cream (about 25-30% fat)

For the Coffee


  • 2 1/8 cup strong coffee
  • 2 tablespoons granulated sugar

To Assemble


  • 30 Lady fingers
  • unsweetened cocoa powder, for dusting


  • Step 1

    Add prepared coffee and sugar together in a bowl and mix well to dissolve the sugar.

  • Step 2

    In a small saucepan add water and sugar, bring to a boil and then cook until the temperature reaches 250°F (121°C).

  • Step 3

    While you wait for the syrup, add egg yolks and vanilla in the bowl of your stand mixer, fitted with the whisk attachment, and start whisking.

  • Step 4

    As the syrup is ready, reduce the speed on the stand mixer to medium and *carefully* add it, slowly, to the yolks. Once you have added all the syrup, turn the speed on maximum speed and let it work until the bowl is almost cold and the mixture is gooey and pale.

  • Step 5

    In a bowl mix the cheese with 2-3 tbs of cream, just to loosen it a bit. Whip the remaining cream, then add it in two times to the cheese, mixing it from bottom to top with a spatula, gently but firmly. Add the egg yolk base in three times, always with the spatula, until you get a airy and soft cream.

To Assemble the Tiramisu

  • Step 1

    Dip super fast the ladyfingers into the coffee mixture and arrange one-by-one. This cookies are extremely delicate and absorb a lot: they’ll set during the fridge time, they’ll not be dry. Using an offset spatula, spread half of the mascarpone mixture evenly on top. I like to make two layers of cream and two of ladyfingers, but if you like it more dense you can make three layers of each.

  • Step 2

    Repeat the process with both ladyfingers and cream.

  • Step 3

    Sift now a dense layer of cocoa powder all over the top, then refrigerate uncovered for 4-5 hours at least before serving (better 8-9 hours).