Lightly chocolatey, deeply coffee forward, and incredibly creamy, this Homemade Tiramisu uses an authentic whipped egg cream and gluten-free ladyfingers!
Sometimes, we need to perk up after a big meal. Many people brew a pot of coffee or espresso as a nightcap. However, why not make your entire dessert your nightcap?
Enter Homemade Tiramisu, made the traditional way using an egg yolk-based cream filling. Layered with gluten-free lady fingers and high-quality espresso, everyone in your family will love this Italian treat!
Raw Egg Warning
This recipe is authentic to the classic way it is made in Italy, meaning that we are using raw egg yolks in the filling. It is recommended to use pasteurized eggs here to avoid any potential problems.
However, if you prefer to heat your yolks, you can do this gently using a double boiler over very low heat. Whip your egg yolks and sugar as they warm in the double boiler for about 4-5 minutes. Do not overcook.
Ingredients in Homemade Tiramisu
- 6 egg yolks
- 3 tablespoons white sugar
- 16 ounces mascarpone cheese
- 1 teaspoon vanilla extract
- 1½ cups brewed high quality espresso, chilled
- 2 tablespoons amaretto or dark rum (optional)
- 1 package gluten-free ladyfingers
- ½ cup high quality cocoa powder
How to Make Homemade Tiramisu
Add the egg whites and sugar to a bowl. Using a hand mixer, whip the yolks well, until pale yellow and more than doubled in volume. This will take over 5 minutes.
Next, beat in the mascarpone cheese and vanilla extract until completely smooth and fluffy, about 1-2 minutes.
To a shallow bowl, add the coffee and liquor, if using. Mix to combine.
Ready a ceramic or glass dish with high sides.
Dip each lady finger into the coffee mixture, coating the entire cookie in coffee. Dip only for a second or two, so as to not break down the lady finger.
Layer some of the dipped lady fingers at the bottom of your dish in a single layer. Break up any lady fingers to make them fit as necessary.
Top with a fourth of your mascarpone mixture.
Next, repeat with the remaining lady fingers by dipping them in coffee and layering them over the creamy filling in a single layer. Continue for 3-4 layers.
Top with the rest of the cream and smooth it out on top.
Sift the remaining cocoa powder over the top of the tiramisu.
Cover with plastic wrap and refrigerate for at least 2 hours before serving.
Homemade Tiramisu
Ingredients
- 6 egg yolks
- 3 tablespoons white sugar
- 16 ounces mascarpone cheese
- 1 teaspoon vanilla extract
- 1½ cups brewed high quality espresso chilled
- 2 tablespoons amaretto or dark rum optional
- 1 package gluten-free ladyfingers
- ½ cup high quality cocoa powder
Instructions
- Add the egg whites and sugar to a bowl. Using a hand mixer, whip the yolks well, until pale yellow and more than doubled in volume. This will take over 5 minutes.
- Next, beat in the mascarpone cheese and vanilla extract until completely smooth and fluffy, about 1-2 minutes.
- To a shallow bowl, add the coffee and liquor, if using. Mix to combine.
- Ready a ceramic or glass dish with high sides.
- Dip each lady finger into the coffee mixture, coating the entire cookie in coffee. Dip only for a second or two, so as to not break down the lady finger.
- Layer some of the dipped lady fingers at the bottom of your dish in a single layer. Break up any lady fingers to make them fit as necessary.
- Top with a fourth of your mascarpone mixture.
- Next, repeat with the remaining lady fingers by dipping them in coffee and layering them over the creamy filling in a single layer. Continue for 3-4 layers.
- Top with the rest of the cream and smooth it out on top.
- Sift the remaining cocoa powder over the top of the tiramisu.
- Cover with plastic wrap and refrigerate for at least 2 hours before serving.
