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Easy-to-Follow Tiramisù Recipe



For the ladyfingers:

  • 3 egg yolks
  • 3 egg whites
  • 1/2 cup sugar (125 g)
  • 1 cup flour (125 g)
  • 1/2 teaspoon vanilla

For the mascarpone cream:

  • 3 egg yolks
  • 1/3 cup sugar (80 g) (1/4 cup (60 g) for the syrup + 1 tablespoon (20 g) for the yolks)
  • 3 tablespoons water (45 g)
  • 1 cup mascarpone (250 g)
  • 2/3 cup heavy cream (150 ml)


  • Coffee as needed
  • Cocoa powder for dusting



  • Beat 3 egg yolks with 1/4 cup (50 g) of sugar until frothy.
  • In a separate bowl, beat 3 egg whites with 1/3 cup (75 g) of sugar until stiff peaks form.
  • Gently fold the yolk mixture into the egg whites.
  • Gradually add the sifted flour, folding gently.
  • Shape the ladyfingers on a baking sheet lined with parchment paper, dust lightly with sugar, and bake in a preheated oven at 350°F (180°C) for 10 minutes. Let cool.

Mascarpone cream:

  • Prepare a syrup by heating 1/4 cup (60 g) of sugar and 3 tablespoons (45 g) of water to 250°F (121°C).
  • Meanwhile, beat the yolks with 1 tablespoon (20 g) of sugar, then add the syrup to the yolks to pasteurize.
  • Beat the mascarpone until smooth.
  • Fold the mascarpone into the pasteurized yolks until smooth.
  • Whip the cream and fold it gently into the mascarpone mixture.


  • Soak the ladyfingers in coffee and arrange a layer in a dish.
  • Spread a layer of mascarpone cream over the ladyfingers.
  • Repeat layers, finishing with a layer of cream.
  • Chill the tiramisu in the fridge for at least an hour.
  • Dust with cocoa powder before serving.
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