How to make Tiramisu from scratch
Tiramisu from scratch, with ladyfingers dipped in vanilla cocoa milk instead of coffee and a mascarpone cream lightened with whipped egg whites. It isn't complicated. About 40 minutes of work, then at least 8 hours in the fridge.
- Prep time
- 35 min
- Cook time
- 5 min
- Chill
- 8 hr
- Total time
- 8 hr 40 min
- Servings
- 12 people
- Calories
- 420 kcal
- Course
- Dessert
- Cuisine
- Italian
As written.
Ingredients
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No ladyfingers?
Other cakes work too, like sponge cake or panettone cut into strips. In Italy some people use pavesini cookies.
-
Want the coffee version?
Use cooled espresso or strong coffee instead of the cocoa milk, about the same amount. That's what I do in the video. You can add a splash of rum or amaretto too.
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No vanilla bean?
Use 1 tablespoon of pure vanilla extract instead. Stir it into the warm milk with the cocoa.
You'll need
- Two large bowls (the bigger one for the yolks)
- Hand mixer
- Spatula
- Saucepan
- Knife (for the vanilla seeds)
- Strainer (for the cocoa on top)
- Glass baking pan (about 9 × 13 inches)
- Plastic wrap (optional, to line the pan)
Instructions
-
Separate the eggs
- To start the cooking process, as always, we need a huge bowl.
- Oh wait… this time we need two huge bowls.
- Take all 7 eggs and try to separate the whites from the yolks.
- I know that many people mess up separating eggs, so use the tip below to separate them perfectly with less effort.
- Put the egg whites in one bowl and the yolks in the other.
- Use the bigger bowl for the egg yolks.
If you can, make the cocoa milk (step 4) first, so it has time to cool while you make the cream.
- You need
- 7 eggs
New to this? How to Separate Egg Yolks from Egg Whites
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Whip the egg whites
- Here comes the fun part.
- Take the bowl with the egg whites and use a hand mixer to beat them up.
- They are going to be transformed into a white, beautiful cloud, just like your future.
- The egg whites are ready when you flip the bowl upside down and they don’t slip.
- Put the bowl in the fridge and get ready to start with egg yolks.
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Make the mascarpone cream
- Add 150 g sugar to the yolk bowl.
- Use the hand mixer until the cream fades into a shiny yellow.
- After you get the shiny yellow color, add 500 g mascarpone and use the hand mixer until the cream becomes homogeneous.
- Use a spatula to combine both of the bowls.
- Usually, you take half of the egg whites and put them on top of the main mixture.
- Mix it with the spatula at a constant rate, from down up.
- This will help the cream not lose the air bubbles from the egg whites.
- Then add the rest of the egg whites the same way.
- You need
- 150 g sugar
- 500 g mascarpone
No mixer once the egg whites go in.
-
Make the cocoa milk
- In a saucepan, add 300 ml milk with the vanilla bean.
- Heat the pan until the milk is about to boil.
- Take the vanilla bean out and use a knife to get all of the seeds from it.
- Put the seeds back in the milk together with the cocoa powder, but save a little for the top.
- Leave the cocoa milk to cool down at room temperature.
- Alternatively you can use coffee or liquor.
- You need
- 300 ml milk
- 1 vanilla bean
- 60 g cocoa powder
-
Layer the ladyfingers
- For the final steps, we need a glass baking pan.
- Start dipping the ladyfingers in the cocoa milk and arrange them nicely in the pan.
- After the first layer, put half of the mixture on top of them.
- Start arranging the second layer.
- You need
- 400 g ladyfingers
A fast dip will do.
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Top and chill
- Next, pour what’s left of the cream and flatten it nicely.
- Use a strainer to throw some cocoa powder on top of the tiramisu.
- Leave it to cool in the fridge for at least 8 hours.
Nutrition per serving
- Calories
- 420 kcal
- Protein
- 12 g
- Fat
- 28 g
- Carbs
- 37 g
- Fiber
- 2 g
- Sugar
- 22 g
- Sodium
- 120 mg
Estimated from USDA FoodData Central, without vanilla bean.
