This homemade tiramisu recipe is a decadent and creamy dessert made entirely from scratch, including the ladyfingers! The classic layers of coffee-soaked ladyfingers are paired with a rich mascarpone and whipped cream filling, enhanced with a touch of pistachio cream for extra indulgence. This tiramisu is perfect for those who love the bold flavors of espresso combined with the silky smooth texture of mascarpone. The dessert is finished with a sprinkle of freeze-dried raspberry powder for a pop of color and a hint of tang.
Why You’ll Love This: You’ll love this tiramisu for its rich, velvety texture and the satisfying combination of coffee-soaked ladyfingers and smooth mascarpone cream. The homemade ladyfingers add an extra touch of authenticity, while the pistachio cream gives it a unique and luxurious twist. This recipe is perfect for special occasions or anytime you want to treat yourself and your loved ones to a homemade dessert that looks and tastes spectacular.
Perfect Occasion: This tiramisu is ideal for dinner parties, holidays, or any special occasion where you want to impress your guests. It’s also a fantastic make-ahead dessert, as it tastes even better after setting in the fridge overnight. Serve it at birthdays, gatherings, or simply as a weekend indulgence when you’re craving something rich and satisfying.
Decoration Tips: For an elegant finish, sprinkle freeze-dried raspberry powder on top to give the tiramisu a vibrant pop of color. You can also dust the top with cocoa powder for a more traditional look, or add a few crushed pistachios for extra crunch and flavor. If you’re feeling creative, use chocolate curls or shavings to decorate the top. Serve the tiramisu in a beautiful dish or individual glass cups for a more refined presentation.
For the Ladyfingers (Makes 30-35):
- 4 eggs (separated)
- 5 tbsp sugar
- 6 tbsp all-purpose flour
- 1 tsp baking powder
- 1 tbsp vanilla paste
- Optional: extra sugar for dusting
Instructions:
- Whisk Egg Whites: Beat the egg whites with a pinch of salt on high speed for 3-4 minutes until fluffy. Gradually add the sugar while whisking, then add the vanilla paste.
- Stiff Peaks: Continue whisking until the mixture forms stiff peaks, similar to meringue (about 4-5 minutes). Gently fold in the egg yolks.
- Combine Dry Ingredients: Sift the flour and baking powder into the mixture, folding slowly to combine without deflating the batter.
- Pipe the Ladyfingers: Using a piping bag, pipe the batter into lines about 2 cm wide and 8-10 cm long on parchment-lined baking trays. Leave about 4-6 cm between each cookie. Optionally, sprinkle sugar on top.
- Bake: Preheat the oven to 180°C (fan). Bake the ladyfingers for 16-18 minutes or until slightly golden. Allow them to cool before assembling the tiramisu.
For the Cream:
- 50g powdered sugar
- 250g whipped cream
- 500g mascarpone cheese
- 1 tbsp vanilla extract
- 1 jar pistachio cream (optional, but recommended)
Instructions:
- Mix the Mascarpone: In a bowl, combine the mascarpone cheese, powdered sugar, and pistachio cream. Whisk until smooth.
- Whip the Cream: In a separate bowl, whisk the heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture until smooth and well-combined. Set aside.
Assembling the Tiramisu:
- Prepare the Coffee: Brew 600 ml of espresso and let it cool slightly. You can also warm it up slightly in a saucepan if desired, but don’t let it boil.
- Layer the Ladyfingers: Dip each ladyfinger quickly into the coffee and arrange them in a single layer at the bottom of your serving dish.
- First Layer of Cream: Spread half of the mascarpone mixture evenly over the ladyfingers.
- Second Layer: Add another layer of coffee-soaked ladyfingers on top of the mascarpone, then spread the remaining mascarpone cream over the top.
- Decorate: For a final touch, sprinkle the top layer with freeze-dried raspberry powder or your choice of cocoa powder or chocolate shavings.
- Chill: Let the tiramisu sit in the fridge for at least 8 hours, preferably overnight, to allow the flavors to meld and the dessert to set.
Enjoy!
