Classic Homemade Tiramisu
Tiramisu has always been my favourite dessert. Long before Modern Flavour, it was the one thing I’d order whenever I saw it on a menu, always searching for that perfect combination of rich mascarpone, bold espresso, delicate ladyfingers, and just the right amount of cocoa. It wasn’t until Alex and I travelled through Italy that I truly understood what makes an authentic tiramisu so special.
When we returned home, I had the opportunity to learn this recipe from an incredible Italian chef here in Canada. Watching someone who grew up with these flavours and techniques reminded me that the best recipes don’t need to be complicated. They simply need quality ingredients, patience, and a little love. That experience completely changed the way I make tiramisu, and it’s a recipe I’ve treasured ever since.
What makes this recipe even more meaningful is that the same chef who taught me will also be making the tiramisu for our wedding this September. Knowing that our family and friends will get to enjoy the very dessert that inspired me feels incredibly special. Every time I make this recipe, I’m reminded of our trip through Italy, the incredible food we experienced, and how one dessert became tied to so many of our favourite memories.
This recipe is everything I love about a classic tiramisu. Espresso-soaked ladyfingers are layered with a silky mascarpone filling that’s rich without feeling heavy, then finished with a generous dusting of cocoa powder. After a few hours in the refrigerator, the layers come together into the most creamy, delicate dessert that’s somehow both elegant and comforting at the same time.
One of my favourite things about tiramisu is that it’s actually better when made ahead of time. Giving it an overnight rest allows the espresso to soak perfectly into the ladyfingers while the mascarpone filling sets into the dreamiest texture. It’s the kind of dessert that’s perfect for entertaining because all of the work is done before your guests arrive.
Out of every recipe we’ve shared on Modern Flavour, this one holds one of the closest places in my heart. It’s more than just my favourite dessert. It’s a reminder of our travels through Italy, the people we’ve met along the way, and how food has the incredible ability to bring people together. I hope this recipe brings a little piece of that experience into your own kitchen and becomes one you’ll make for birthdays, holidays, dinner parties, and all of life’s biggest celebrations.
Classic Homemade Tiramisu
Equipment
- 1 Kitchen-Aid Stand Mixer with whisk attachment
Ingredients
Mascarpone Filling
- 4 large egg yolks
- 6 tbsp granulated sugar divided
- 500 g mascarpone cheese softened
- 3 large egg whites
Coffee Mixture
- 300 mL strong brewed coffee or espresso cooled
- 2 tbsp dark rum
- 2 tbsp Kahlúa
Assembly
- 24 ladyfingers approximately 200 g
- Unsweetened cocoa powder for dusting
Instructions
- In a large bowl, beat the egg yolks with 3 tablespoons of sugar until the mixture becomes pale, thick, and ribbons off the whisk, about 3 to 5 minutes.
- Add the mascarpone and gently fold or beat until smooth and fully incorporated.
- In a separate clean bowl, whip the egg whites with the remaining 3 tablespoons of sugar until stiff peaks form.
- Gently fold the whipped egg whites into the mascarpone mixture in three additions, being careful not to deflate the mixture.
- In a shallow dish, combine the cooled coffee, dark rum, and Kahlúa.
- Quickly dip each ladyfinger into the coffee mixture for 1 to 2 seconds per side. Do not soak them.
- Arrange a single layer of dipped ladyfingers in the bottom of an 8 x 8-inch baking dish.
- Spread half of the mascarpone mixture evenly over the ladyfingers.
- Repeat with another layer of dipped ladyfingers followed by the remaining mascarpone mixture.
- Cover and refrigerate for at least 8 hours, preferably overnight.
- Just before serving, dust generously with cocoa powder.
