Classic Italian Tiramisu Recipe From Scratch | Homemade Savoiardi Ladyfinger Biscuits Included

mascarpone cheese

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt reduces calories while maintaining creaminess.

ladyfingers

🥗Healthier: sponge cake

💰Cheaper: homemade sponge

Homemade sponge is often more economical.

dark rum

🥗Healthier: coffee extract

💰Cheaper: vanilla extract

Coffee extract adds flavor without alcohol.

Preheat the oven to 200 °C (400 °F).

Separate 4 egg whites and 4 egg yolks.

In the egg yolks, add caster sugar and vanilla extract, whisk until combined and set aside.

In a separate bowl, add a little salt to the egg whites and beat on low for 3 minutes.

Increase the speed to medium for another 3 minutes.

Gradually add caster sugar to the egg whites while mixing on high speed for 1 minute until stiff peaks form.

Whisk the egg yolks again to prevent a film from forming on top.

Beat the egg yolks on medium speed for about 3 minutes until pale and increased in volume.

Fold a little of the egg whites into the yolk mixture to loosen it up.

Pour the yolk mixture into the egg whites and gently fold it in without knocking out too much air.

Sift in all-purpose flour and corn flour, and fold gently until just combined.

Transfer the batter to a piping bag.

On a baking tray lined with parchment paper, pipe ladyfinger biscuits in 3-inch lines, holding the piping bag at a 90° angle.

Dust the surface of the ladyfinger biscuits with icing sugar and confectioner's sugar twice.

Bake in the oven at 200 °C (400 °F) for about 8 minutes until they look puffed up and lightly golden.

Allow the ladyfinger biscuits to cool down.

Prepare the mascarpone cream filling by whisking egg yolks with caster sugar and vanilla until well combined and set aside.

Whip the egg whites until stiff peaks form again, ensuring no yolk gets into the whites.

Set up a double boiler with simmering water and place the bowl with egg yolks, sugar, and vanilla on top, ensuring the water does not touch the bowl.

Whisk the yolk mixture for about 5 minutes until it increases in volume and becomes pale.

Let the yolk mixture cool down to room temperature.

In a separate bowl, mix room temperature mascarpone with pot wine until well combined.

Gradually add the cooled yolk mixture into the mascarpone, mixing on low speed until well integrated.

Gently fold in the remaining mascarpone mixture until smooth and combined.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens