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Make one 9 x 9-inch square

26 Ladyfinger biscuits

¼ cup (20 g) Cocoa powder for dusting

Mascarpone cream

4 oz (113 g) Mascarpone cream cheese

8 oz (226 g) Cream cheese

2 tbsp Powdered sugar

1 tsp Vanilla

Whipped cream

1 cup (240 ml) Whipping cream

2 tbsp (30 g) Powdered sugar

1 tsp Vanilla

Coffee mixture

½ cup (120 ml) Brewed coffee

1 tbsp Cocoa powder

¼ cup (60 ml) Marsala Cream de cacao, brandy or rum

Pastry cream

2 cup (470 ml) Milk

¼ cup (50 g) Sugar

4 tbsp (60 g) Cornstarch

2 tsp Vanilla

⅛ tsp Salt


Pastry cream

  1. In a heavy-bottom saucepan combine the sugar, cornstarch, and vanilla.
  2. Gradually pour the milk, using a whisk to combine. Make sure there are no lumps
  3. Place the saucepan over medium heat and cook stirring constantly. The milk will thicken as it cooks.(Tip - Keep the heat on medium to low adjusting to prevent the milk from sticking at the bottom.)
  4. When the milk thickens and coats the back of a wooden spoon. Cook for one to two minutes more. (Tip - we do want a thick pastry cream or our tiramisu will be too soft and not its shape.)
  5. Pour into a bowl and cover with plastic wrap. Make sure the plastic touches the top surface of the custard to prevent a skin from forming at the top.
  6. Chill for a minimum of 4 hours or until ready to assemble the dessert.


  1. Coffee mixture - combine hot coffee, liquor, and cocoa powder - set aside to cool
  2. Mascarpone cream - In a bowl and a whisk, combine the mascarpone, cream cheese, and powdered sugar - set aside
  3. Whipped cream - Whip the cream with powdered sugar until light and fluffy.
  4. Divide the whipped cream into 3. Add one portion to the vanilla pastry cream, one to the mascarpone cream, and third for the top of the dessert.


  1. Use a 9 x 9-inch square or 7 x 9-inch rectangle pan that can accommodate about 10 to 12 ladyfingers in two rows or similar
  2. Dip each ladyfinger briefly in the coffee liquid and place the biscuits in a single layer.
  3. Top with half the cream cheese mixture, followed by half the pastry cream mixture.
  4. Dust with cocoa powder using a fine sieve.
  5. Repeat the next layers of ingredients starting with ladyfingers followed by cream cheese and vanilla pastry cream layers
  6. Finally, top with the remaining whipped cream. Smooth the top with a spatula.

Chill & serve

  1. Chill the the tiramisu for a minimum of three hours or overnight. (overnight works best)
  2. Freeze for 45 minutes before you serve. This helps holds those layers together when you cut into these layers.
  3. Dust the top generously with cocoa powder before serving.
  4. Cut into slices and use a flat spatula to help lift the layers
  5. Enjoy!

This Article And Recipe Adapted From This Site