Homemade Tiramisu Recipe (with Video)

Whisking the egg yolks and sugar
1. Whisk the egg yolks and sugar in a heat safe bowl until combined.
2. Place the bowl over a pan with boiling water on low heat (double boiler), and keep whisking at high speed until a thick and ribbony mixture forms. It should be very light yellow in color.
3. Remove from heat and let cool for 15 minutes.
Adding the mascarpone cheese and salt
1. Add the room temperature mascarpone cheese and salt to the egg yolk mixture and whisk until well combined.
2. Refrigerate for 15-20 minutes.
Whipping the heavy cream
1. Whip the heavy cream until it forms stiff peaks.
2. Gently fold 1/3 of the whipped cream into the mascarpone mixture, then fold all of it in, taking care not to knock out all the air. This should form a light, creamy and aerated mix.
Dipping the ladyfingers in coffee
1. Pour the coffee into a bowl, and place a wire rack over a cookie tray.
2. One by one, dip the ladyfingers into the coffee and transfer to the rack.
3. Dip for only 1-2 seconds as the ladyfingers soak up coffee very quickly and will disintegrate if over dipped.
Assembling the tiramisu
1. Now start the assembly! Alternate between layers of ladyfingers and the tiramisu cream.
2. I personally like to have more layers but you can adjust to your preferences.
3. Try to pack the ladyfingers tightly around the edges of the dish to create neat layers.
Refrigerating and serving
1. Refrigerate for 2-3 hours.
2. Dust with a thick layer of cocoa powder before serving.