Homemade Tiramisu

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Tiramisu seems like an appropriate post for the beginning of the new year. It's pretty much an accomplishment in and of itself.  Hopefully, it's only my first success of the year, but if it's my only, then I guess I'll be ok too. Honestly, it's really not as difficult as you might think, there are just a lot of steps—which feels like a metaphor for how to get through a whole new year—not difficult, just a lot of steps.  

 There's no baking, just mixing and layering, and there are so many different ways to make it. You can make this with egg white and yolks, no white, raw, beaten, cooked, heavy cream, no cream, booze, no booze. Do the tiniest amount of research and you'll see dozens of different ways, or you can just try my recipe. I was pretty happy with it after all.   

Made in a 9 x 9 baking pan

Here's what you'll need:

  • 2 cups of heavy cream
  • 1 teaspoon of vanilla
  • 5 egg yolks
  • 1 cup of sugar - I used Sugar in the Raw, more on this later
  • 2 cups of strongly brewed coffee - cooled at room temperature, I used Seattle's Best #4 brewed twice as strong as usual.
  • approximately 40 lady finger cookies, maybe more maybe less, maybe more
  • 1 - 8 oz. container of mascarpone dessert cheese - I used the kind with a bit of coffee already in it
  • Cocoa powder for dusting, roughly two tablespoons 



  • Brew coffee or espresso and set aside to cool.
  • Take your five egg yolks in a glass or metal bowl. Take a medium sized sauce pan and fill it about half way full with water and place on medium heat. Place the glass or metal bowl on top of the pot of water and let the bowl get heated by the steam. This will gently cooking the egg yolks. 
  • While the eggs are on the heat add in 1 cup of sugar and whisk until blended. It's ok if it's not all the way dissolved. Like I said earlier, I used sugar in the raw, a coarser sugar and it blended in just fine, eventually. As you blend the sugar into the eggs it will get more and more emulsified. Heat your sugar into your eggs for about 4 minutes, stirring continuously.
  • Remove the egg sugar mixture from the heat and add in the 8 oz. of mascarpone. It should be getting very smooth and thick at this point. Blend until smooth. 
  • With a hand-mixer, whisk, or high speed blender with a plastic mixer in my case, mix up your heavy cream with the vanilla. Blend until it forms a thick mixture, but make sure not to blend it too long because it'll turn to butter chunks, but it should look like whipped cream (because it is). 
  • Gently fold in the whipped cream to you egg mixture. What I did was, take a wooden spoon and scrape the edge of the bowl and fold the cream inward. Don't overwork it.
  • Once that's all blended take your lady finger cookies and dip them into coffee. You don't want to soak them, because they'll lose shape. Just dunk them in for about 2 seconds. Arrange your cookies at the base of the pan. Once I was done, I drizzled a little extra coffee over mine, about 1 1/2 tablespoons. 
  • Now add about half of the mascarpone egg mix on top of the cookies. 
  • Dust with cocoa powder.
  • Do your next 2 layers exactly the same as the last three steps. 
  • Cover with plastic wrap and place in the fridge to chill for at least 3 hours. 

If you're making this for a special occasion, make it the day or night before, because the longer it sets, the better. It gives everything a chance to settle in and turn into the perfect mix of coffee, cream, and cookies. 

I hope you've all had a wonderful new year.