Tiramisu is a timeless Italian dessert: bold espresso, creamy mascarpone, and a light, gently sweet whipped cream topping. This version replaces store-bought ladyfingers with a homemade genoise cake, a great option if ladyfingers are hard to find where you live. We’ve made this recipe for over a decade — it’s our reliable favorite and always a crowd-pleaser.
The steps may seem detailed, but each is straightforward. Making a genoise from scratch gives the tiramisu a delicate sponge base that soaks up the coffee syrup beautifully. If you prefer, you can still use soaked ladyfingers, shortbread, biscotti, or pound cake, but the homemade genoise is worth a try.
How to Make the Genoise Cake
Preheat the oven to 350°F (175°C). Prepare a 9-inch round pan or an 8×8-inch square pan with baking spray.
Beat the eggs with 1/3 cup granulated sugar over a double boiler set over very hot water (not boiling) until the mixture is silky and warm. Remove from heat, add the remaining 3 tablespoons sugar and beat on high until the batter forms ribbons when poured.
Stir in the vanilla, then gently fold in the sifted cake flour. Finally, fold in the melted butter until just combined. Pour into the prepared pan and bake at 350°F for 30–40 minutes, until the cake is set and lightly golden.
Turn the cake out onto a wire rack to cool. Once cooled, slice the genoise horizontally into two even layers for assembling the tiramisu.
Ingredients
- Mascarpone – Use true mascarpone; cream cheese will change the flavor and texture.
- Espresso – Traditional and ideal. If needed, substitute with very strong brewed coffee.
- Superfine sugar – Regular granulated sugar works if you don’t have superfine.
- Cognac – Adds depth. Optional alternatives: dark rum, brandy, marsala, or a coffee liqueur.
- Heavy cream, powdered sugar, and vanilla extract – For the whipped cream topping.
While the cake bakes, brew double shots of espresso or prepare double-strength coffee for the coffee syrup.
How to Make the Coffee Syrup
Combine the espresso (or strong coffee) and sugar in a small saucepan and simmer until reduced to about 1/3 cup. Remove from heat and stir in the cognac or chosen liqueur. Set aside to cool.
How to Make the Mascarpone Cream (Zabaglione-style)
Beat the superfine sugar into room-temperature mascarpone until smooth. Add two egg yolks and a portion of the cognac, then beat until the mixture is velvety and well combined. Chill briefly if necessary to keep the mascarpone firm while assembling.
How to Make the Whipped Cream Topping
In a chilled bowl, dissolve the powdered sugar and vanilla into the heavy cream. Whip with a hand mixer until glossy and stiff peaks form. Keep chilled until ready to use.
How to Assemble
Place one genoise layer in the bottom of an 8×8 serving dish or similar pan. Brush or spoon half of the cooled coffee syrup over the cake so it soaks in evenly.
Spread half of the mascarpone mixture over the soaked cake, then top with half of the whipped cream. Sprinkle with fine chocolate shavings or sifted cocoa powder. Place the second cake layer on top, brush with the remaining coffee syrup, and repeat the mascarpone and whipped cream layers. Finish with additional chocolate shavings or a dusting of cocoa.
Cover and refrigerate for at least 6 hours, ideally overnight. Chilling allows the flavors to meld and the layers to set for the best texture and taste.
I usually bake the genoise in an 8×8 pan so it fits the serving dish perfectly, but a 9-inch round works fine if you prefer a circular presentation.
Enjoy — this tiramisu becomes a go-to dessert for special occasions and weeknight treats alike. It stores tightly covered in the refrigerator for about three days; freezing is not recommended since the dairy can separate.
Make a genoise cake from scratch, or use shortbread cookies, biscotti, pound cake, or a light sponge cake.
Keep tiramisu refrigerated, covered tightly, for up to three days.
Freezing is not recommended; the texture of the dairy components can deteriorate.
Easy Tiramisu Recipe (without ladyfingers)
Ingredients
The Genoise Cake:
- 3 large eggs
- 1/3 cup plus 3 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup sifted cake flour
- 2 tablespoons melted butter
Coffee Syrup:
- 2/3 cup espresso or double-strength coffee
- 1 tablespoon granulated sugar
- 1/4 cup Cognac (or preferred liqueur)
Mascarpone Cream:
- 1/2 lb mascarpone cheese, room temperature
- 1/2 cup superfine sugar*
- 2 large egg yolks
- 3 tablespoons cognac
Whipped Cream:
- 1 pint heavy whipping cream
- 1 tablespoon powdered sugar
- 1/4 teaspoon vanilla extract
Instructions
Genoise cake:
- Preheat oven to 350°F. Spray a 9-inch round pan or 8×8-inch pan with baking spray.
- Beat eggs and 1/3 cup sugar over a double boiler until warm and silky.
- Remove from heat, add remaining 3 tablespoons sugar, and beat until ribbon stage.
- Stir in vanilla, fold in sifted cake flour, then fold in melted butter.
- Pour into the pan and bake 30–40 minutes. Cool on a wire rack and slice into two layers.
Coffee Syrup:
- Combine espresso and sugar in a small saucepan.
- Simmer until reduced to about 1/3 cup.
- Remove from heat and stir in the cognac. Let cool.
Mascarpone Cream:
- Beat the superfine sugar into the mascarpone until smooth.
- Add egg yolks and cognac; beat until velvety.
Whipped Cream:
- Dissolve powdered sugar and vanilla into the heavy cream.
- Whip until glossy and stiff peaks form.
To Assemble:
- Place one genoise layer in the serving dish and brush with half the coffee syrup.
- Spread half the mascarpone cream, then half the whipped cream. Sprinkle with chocolate shavings.
- Top with the second genoise layer, brush with remaining syrup, and repeat the mascarpone and whipped cream layers.
- Cover and refrigerate at least 6 hours or overnight for best flavor and texture.
*Note
I find superfine sugar labeled “Superfine” in small bottles; granulated sugar will also work.
Nutrition
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Carbs: 28 g
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Protein: 7 g
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Fat: 36 g
Recipe from heavenlytiramisu