Tiramisu is a classical, no-bake, coffee-flavoured Italian dessert which means “pick me up” or “cheer me up”. As the name suggests, it is a heavily tempting dessert which cheers you totally!!

Tiramisu is made out of ladyfinger biscuits dipped in coffee which is layered inbetween the creamy mixture of egg yolks, sugar, heavy whipping cream, mascarpone cheese and finally dusted with unsweetened cocoa powder on top.

Ladyfinger biscuits are sweet sponge biscuits which are low in density, dry, egg-based roughly shaped like large fingers. They are available in grocery shops or they can be ordered online. It can be made at home too.

Coming to the Mascarpone cheese now. It is an Italian cream cheese stabilized with an addition of acidic substances such as lemon juice, vinegar. It has smooth texture, mild flavour and twice the fat as cream cheese.

Raw egg yolks are used to make tiramisu. But however we are going to steam cook, whisk it along with sugar to form a custard like liquid.

The process of making is quite simple and it requires very less ingredients. It doesn’t take much time to prepare too. Just it takes 6 to 14 hours to set in refrigerator and it’s worth the wait.

I would bet that you wouldn’t be able to stop with one bite of it. It is going to tempt and definitely you will end up completing a piece!! I am so sure as I ended up this way and my son, Vedant with two😊.

I have shared many ideas which you wouldn’t have heard before . Please go through the step-by-step pictures with detailed explanation ❤


The recipe I have used is kid-friendly. I haven’t used any rum, amaretto in this recipe. Instead I have added 1/2 tbsp of vanilla essence for flavour.

If you would prefer, you can add 2 tbsp of rum or amaretto to strong coffee.

  • Ladyfinger biscuits- 22
  • Egg yolk- 4
  • Sugar- 100 gms. ( half cup)
  • Mascarpone cheese- 250 gms.( cold)
  • Heavy whipping cream- 300 ml.
  • Vanilla essence- 1/2 tbsp
  • Strong coffee- 1 cup, 250 ml. ( espresso can be used)
  • Unsweetened cocoa powder- as needed.


Hand electric beater, whisk, spatula is needed to make tiramisu. A sieve is also needed.
Move the hot, strong coffee in a bowl and let it cool.
Place a glass bowl over a steam on a saucepan with simmering water. The bottom of the glass bowl should not touch the surface of water. Take care about this.
Place it like this.
Add 4 egg yolks to it.
Add sugar. Whisk both together for 9 to 10 minutes. The color of the mixture( custard) should turn pale yellow, sugar should dissolve completely and the custard should thicken a little.
I thought of making a collage to show the color change or we will end up with more pictures. The final picture of the custard is below.
This is the final color of the custard. It is light yellow in color, sugar dissolved completely and the custard has thickened.
Let it cool. I left it for 9 to 10 minutes. If you add mascarpone cheese when it is hot, the outcome mixture will be watery. So let it cool, atleast warm.
Now add the cold mascarpone cheese. Mascarpone cheese should be cold when adding.
Press the mascarpone cheese with spatula and fold it gently with bottom to top.
Start using the whisk and whip together until smooth.
Do not overmix mascarpone.
Add 1/2 tbsp of vanilla essence and mix it together.
I kept the final mixture in refrigerator till the whipped cream is made.
Now to make whipped cream, use cold bowl. I placed it in refrigerator for 10 minutes.
To make whipped cream easy and perfect, always use steel or glass bowl. Do not go for plastic bowl. Keep one glass bowl or steel bowl inside the outer, big bowl. Keep some ice cubes under the glass bowl. By using the bowls cold, the resulting whipped cream is light and fluffy.
Now pour the heavy whipped cream inside the glass bowl.
Start beating with electric beater till you get medium peaks. This takes 2 to 3 minutes. When using the electric hand beater, start from low speed. Then go to medium and finally to high.
Medium peaks. The cream is ready.
Now combine both the cream and mascarpone together.
Divide the cream in three portions and gently fold it with mascarpone with spatula. Gently fold from bottom to top. It will mix evenly.
Cream to use inbetween the ladyfinger biscuits is ready.
I have taken a rectangular glass bowl to layer up. These are going to be used now.
When dipping the ladyfinger biscuit in strong coffee, dip it quick both the sides and take it out. If you soak the biscuits in coffee, the biscuits will turn soggy and the tiramisu will collapse. Just remember, quick dip both the sides of ladyfinger biscuits.

Dip the ladyfinger biscuits in coffee quick. Arrange the first,down layer of them. Arrange them tight. Fill them with empty spaces if there. Then with cream on top. Level the cream with spatula.
Then repeat the process to make one more layer. Dipping ladyfinger biscuits quick in coffee, arranging a layer of biscuits, cream on top, levelling the cream with spatula.
Cover with a cling wrap on top.
Keep it chilled in refrigerator from 6 to 14 hours. The cream gets firm when chilled. It takes 6 hours for that. Mostly overnight is good. I left it for 14 hours as I made it at 17 pm in the evening. I had to wait till morning 7 am to open.
Once opened after 14 hours.
Dust soft unsweetened cocoa powder using a sieve and spread it evenly throughout the top surface.
Clean the corners of the glass dish using paper towel if you need.
Slice with knife. Rub the knife with paper towel inbetween every slice.
Gently use a spatula to take it out carefully.
The layers are clearly visible.


  • Please go through all the explanations carefully from the beginning.
  • Tiramisu can stay inside refrigerator for 5 days. Cover it with a cling wrap inside.
  • When working with mascarpone, do not overmix the cream.
  • Use whisk, spatula, electric hand beater in the place of using it.
  • Keep the whole kitchen cold and in normal room temperature when making it. Keep it away from heat throughout the whole process.