Effortless Tiramisu No Ladyfingers

Delight in the quintessential Italian dessert, Tiramisu, a symphony of flavors and textures that has charmed palates worldwide. This classic treat masterfully blends the intense aroma of deep, dark roasted espresso, the luxurious creaminess of mascarpone cheese, and a delicate, sweet whipped cream topping. It’s an indulgence that transcends mere dessert, offering a rich, comforting experience with every spoonful.

For over a decade, this Tiramisu recipe has been our cherished secret, perfected through countless iterations to become the ultimate go-to for special occasions and everyday cravings alike. It consistently delivers that authentic Italian taste everyone adores. While the steps might initially seem comprehensive, we promise you, this recipe is surprisingly straightforward and incredibly rewarding.

Many traditional Tiramisu recipes call for store-bought ladyfingers (Savoiardi biscuits) as the base. However, our exceptional recipe elevates the experience by guiding you through baking your very own light and airy Genoise cake from scratch. We understand that finding quality ladyfingers can be a challenge in some areas, and honestly, once you taste the difference that a homemade Genoise brings, you’ll agree it’s an effort well worth making. This foundational cake absorbs the espresso beautifully, providing a superior texture and a truly unparalleled flavor profile.

Crafting the Perfect Genoise Cake Base

The Genoise cake is the heart of this Tiramisu, providing a delicate, spongy texture that perfectly complements the rich cream and coffee. Preparing it from scratch ensures a fresh, superior base that truly absorbs the espresso liqueur, creating an unforgettable dessert.

To begin, preheat your oven to a precise 350°F (175°C). Prepare a 9-inch round cake pan or an 8×8 inch rectangular baking pan by generously coating it with baking spray. For an extra non-stick layer and easy removal, you may also line the bottom with parchment paper.

In a double boiler set over very hot, but not boiling, water, combine the large eggs with 1/3 cup of granulated sugar. Whisk this mixture continuously at medium speed. The gentle heat from the double boiler helps to warm the eggs, increasing their volume and stability when beaten. Continue beating until the mixture transforms into a silky, smooth, pale yellow consistency, which usually takes about 5-7 minutes. This initial step is crucial for achieving the classic airy texture of a Genoise.

Once the egg and sugar mixture is silky smooth, carefully remove it from the double boiler. Add the remaining 3 tablespoons of granulated sugar and increase your mixer speed to high. Continue beating vigorously for another 8-10 minutes. The mixture should become very thick, pale, and significantly increased in volume. When you lift the beaters, the mixture should fall back into the bowl in a slow ribbon-like trail that holds its shape for a few seconds before disappearing. This “ribbon stage” indicates that enough air has been incorporated for a light cake.

Gently fold in the vanilla extract, then carefully sift and fold in the cake flour in two additions. Sifting the flour prevents lumps and ensures an even, light incorporation. Use a rubber spatula and a delicate hand, employing a cutting and folding motion to maintain as much air in the batter as possible. Finally, fold in the melted butter, ensuring it is fully incorporated without deflating the airy batter. The butter adds richness and moisture to the cake.

Pour the exquisite batter into your prepared pan, spreading it evenly. Bake in the preheated oven for 30 to 40 minutes, or until the cake is golden brown and springs back lightly when touched. A wooden skewer inserted into the center should come out clean.

As soon as the cake is out of the oven, immediately invert it onto a wire rack. This prevents the cake from shrinking and becoming dense as it cools. Allow it to cool completely before slicing and assembling the Tiramisu. While some recipes might suggest using pre-made ladyfingers, we wholeheartedly encourage you to try making this Genoise. It truly transforms the Tiramisu, adding a depth and freshness that simply cannot be matched.

The Essential Ingredients for Authentic Tiramisu

Creating an authentic Tiramisu relies heavily on the quality and specific characteristics of its core ingredients. Each component plays a vital role in achieving the harmonious balance of flavor and texture that defines this beloved Italian dessert. Understanding these ingredients will elevate your Tiramisu from good to extraordinary.

• Mascarpone Cheese: The Creamy Heart – True Tiramisu demands genuine mascarpone. This Italian cream cheese boasts an incredibly rich, buttery, and velvety texture with a subtle sweetness and a high fat content. It’s the cornerstone of the Tiramisu cream, providing its signature luxurious mouthfeel. Please, resist the temptation to substitute with regular cream cheese; its tangier flavor and firmer texture will fundamentally alter the dessert’s profile. Ensure your mascarpone is at room temperature for easier beating and a smoother consistency.
• Espresso: The Soul of Tiramisu – An authentic, strong, dark-roasted espresso is non-negotiable for traditional Tiramisu. Its intense, bitter notes perfectly balance the sweetness of the cream. If a traditional espresso machine isn’t available, opt for a very strong brewed coffee, ensuring it’s of excellent quality and deeply concentrated. Regular drip coffee will dilute the flavor too much, so aim for double-strength if using a coffee maker.
• Superfine Sugar: The Sweetener of Choice – Superfine sugar, also known as caster sugar, is preferred for its ability to dissolve quickly and evenly, creating a smoother texture in both the Genoise cake and the mascarpone cream. Its fine granules prevent a gritty mouthfeel. However, if superfine sugar isn’t readily available, regular granulated sugar can be used, though you might need to beat a little longer to ensure it’s fully dissolved.
• Cognac (or Liqueur): The Aromatic Accent – A splash of Cognac adds a magnificent depth of flavor and sophisticated warmth to the coffee syrup, enhancing the overall complexity of the Tiramisu. While Cognac is a classic choice, this ingredient is optional and can be tailored to your preference. Excellent alternatives include dark rum, brandy, Marsala wine for a more traditional Italian touch, or Kahlua (a coffee-flavored liqueur) for an extra coffee kick. Experiment to find your favorite, or omit it entirely if you prefer an alcohol-free version.
• Heavy Cream, Powdered Sugar, and Vanilla Extract: The Cloud-Like Topping – These three ingredients combine to form the light, airy whipped cream topping that crowns the Tiramisu. Heavy whipping cream (at least 36% fat) ensures stability, powdered sugar adds sweetness and helps stabilize the cream, and vanilla extract provides a fragrant aromatic touch. Ensure your cream is very cold for optimal whipping results.
• Eggs: For Richness and Structure – Specifically, large eggs are used in the Genoise cake for structure and lift, and egg yolks contribute to the richness and classic custardy texture of the mascarpone cream. Always use fresh, high-quality eggs.
• Cake Flour: For a Delicate Sponge – Sifted cake flour is crucial for the Genoise, providing a delicate, fine crumb structure that is characteristic of this light sponge. Its lower protein content results in a tender cake.
• Butter: For Moisture and Flavor – Melted butter folded into the Genoise batter adds essential moisture and a subtle richness, contributing to the cake’s overall tenderness.
• Chocolate: The Finishing Touch – A square of good quality semi-sweet chocolate, well-chilled, is essential for creating beautiful chocolate shavings or for dusting with cocoa powder, providing a delightful visual appeal and a slight bittersweet contrast to the creamy layers.

While the Genoise cake bakes, seize the opportunity to prepare your coffee syrup. Brew double shots of strong espresso or a double-strength batch of rich coffee. The intensity of the coffee is paramount here, as it will be reduced to concentrate its flavor, forming the backbone of Tiramisu’s signature taste. We always opt for authentic espresso to achieve the deepest, most robust flavor possible.

Assembling Your Masterpiece: How to Make Tiramisu

With your Genoise cake cooling, it’s time to prepare the other key components that will come together to form this iconic dessert.

Preparing the Intense Coffee Syrup

In a small saucepan, combine the freshly brewed espresso (or double-strength coffee) with one tablespoon of granulated sugar. Bring the mixture to a gentle boil over medium heat, stirring occasionally to dissolve the sugar. Allow it to simmer and reduce until the volume is concentrated to approximately 1/3 cup. This reduction process intensifies the coffee flavor, ensuring every bite of Tiramisu carries a powerful, aromatic kick.

Once the coffee mixture has achieved the desired reduction, remove it from the heat immediately. Stir in the 1/4 cup of Cognac. The warmth of the syrup will help meld the alcohol’s notes with the coffee, creating a fragrant and deeply flavored syrup that will permeate your cake layers. Set this aromatic syrup aside to cool slightly.

Creating the Velvety Mascarpone Cream (Zabaglione Style)

The mascarpone cream is the luxurious heart of Tiramisu, often inspired by the Italian custard, Zabaglione. This recipe uses a simplified approach that delivers all the richness without the fuss of a full custard.

In a medium mixing bowl, ensure your room temperature mascarpone cheese is soft and pliable. Add the 1/2 cup of superfine sugar and beat them together thoroughly until the sugar is completely dissolved and the mixture is smooth and slightly aerated. The superfine sugar helps to achieve this silky texture more easily.

Next, incorporate the two large egg yolks and three tablespoons of Cognac into the mascarpone mixture. Continue beating until the cream is perfectly smooth, luscious, and free of any lumps. The egg yolks contribute a beautiful golden hue and an incomparable richness, while the Cognac echoes the notes from the coffee syrup, tying the flavors together beautifully. This cream should be thick enough to hold its shape but still spreadable.

Whipping Up the Light and Airy Topping

The final creamy component is the ethereal whipped cream topping, providing a light contrast to the dense mascarpone and coffee layers.

In a large, chilled mixing bowl, combine the pint of heavy whipping cream with one tablespoon of powdered sugar and 1/4 teaspoon of vanilla extract. Using a hand mixer or stand mixer, beat the mixture on high speed until it becomes glossy and forms stiff peaks. Be careful not to overbeat, or it will turn grainy. Stiff peaks mean that when you lift the beaters, the cream holds its shape firmly. The powdered sugar, rather than granulated, helps to dissolve quickly and adds a very fine, smooth sweetness to the whipped cream.

Layering Perfection: Assembling Your Tiramisu

The art of Tiramisu lies in its careful layering. With all your components prepared, it’s time to bring them together to create this magnificent dessert.

First, carefully slice your cooled Genoise cake horizontally into two even layers. A long serrated knife works best for this. Place one half of the cake at the bottom of your chosen serving dish. An 8×8 inch pan is ideal, as it perfectly accommodates the cake baked in a similar-sized pan, creating neat, professional-looking layers.

Generously sprinkle or brush half of the cooled coffee syrup over the cake layer. Ensure even saturation, allowing the cake to fully absorb the rich coffee flavor, which is key to the “pick-me-up” (Tiramisu) experience.

Carefully spread half of the rich mascarpone cream mixture evenly over the coffee-soaked cake layer, reaching all edges. Use an offset spatula for the smoothest application.

Next, gently spread half of the freshly whipped cream over the mascarpone layer. Its lightness provides a beautiful contrast to the denser layers below. For an added touch of elegance and flavor, sprinkle a generous amount of chocolate shavings over this whipped cream layer. These provide a subtle bittersweet crunch.

Carefully place the second Genoise cake layer on top of the first stack. Repeat the layering process: drench this second cake layer with the remaining coffee syrup, spread the rest of the mascarpone mixture, then top with the remaining whipped cream. Finish by garnishing generously with more chocolate shavings or a dusting of high-quality cocoa powder for that classic Tiramisu finish.

Once assembled, cover the serving dish tightly with plastic wrap to prevent any unwanted odors from the refrigerator from seeping in and to keep the dessert fresh. Refrigerate for a minimum of 6 hours. However, for the absolute best flavor development and firmest texture, we strongly recommend chilling overnight. Patience is truly a virtue when it comes to Tiramisu; the overnight chilling allows all the flavors to meld together beautifully and the cake to fully absorb the coffee syrup, resulting in an incomparably delicious and cohesive dessert.

We typically use an 8×8 inch pan for baking the Genoise cake, which conveniently fits perfectly into an 8×8 inch serving dish for effortless assembly and elegant presentation.

Prepare to impress! This Tiramisu recipe, featuring a homemade Genoise cake, is not just a dessert; it’s an experience. It’s a guaranteed crowd-pleaser that you will find yourself making time and time again, bringing a taste of authentic Italian luxury right to your table. Enjoy every delightful bite!

More Irresistible Dessert Recipes to Explore

• Decadent Chocolate Tiramisu
• Authentic Italian Fig Cookies (Cucidati)
• Classic Italian Ricotta Cookies Recipe
• Traditional Italian Sesame Seed Cookies (Biscotti Regina)

Easy Tiramisu Recipe (Homemade Genoise Cake)

Experience the rich layers of deep, dark roasted espresso flavor, luscious mascarpone cheese, and a delicate, sweet whipped cream topping in this homemade Tiramisu.

Average rating: 4.67 out of 5 stars based on 9 votes.

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Course:
Dessert

Cuisine:
Italian

Prep Time:

40 minutes
minutes

Cook Time:

40 minutes
minutes

Total Time:

1 hour
hour
20 minutes
minutes

Servings:
9

Calories:

492
kcal

Author:
Leigh Harris

Ingredients

The Genoise Cake:

• 
  
  3
  large
  eggs
  
  
• 
  
  1/3
  cup
  plus 3 Tablespoons granulated sugar
  
  
• 
  
  1
  teaspoon
  Vanilla extract
  
  
• 
  
  1/2
  cup
  cake flour
  sifted
  
  
• 
  
  2
  Tablespoons
  butter
  melted
  
  

Coffee Syrup:

• 
  
  2/3
  cup
  espresso
  or double strength coffee
  
  
• 
  
  1
  Tablespoon
  granulated sugar
  
  
• 
  
  1/4
  cup
  Cognac
  
  

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 Preparation:

• Preheat oven to 350° F (175°C).
• Generously spray a 9-inch diameter round cake pan or 8×8 inch rectangular cake pan with baking spray. You may also line the bottom with parchment paper for easier removal.
• In a double boiler set over very hot water (just shy of boiling), combine the large eggs and 1/3 cup of sugar. Beat at medium speed until the mixture is silky smooth and pale, about 5-7 minutes.
• Remove from heat. Add the remaining 3 tablespoons of sugar and beat at high speed for 8-10 minutes, until the mixture is very thick and forms ribbons when poured.
• Gently stir in the vanilla extract, then carefully fold in the sifted cake flour in two additions, taking care not to deflate the batter.
• Gently fold in the melted butter until just combined.
• Pour the mixture into the prepared pan and bake at 350° F for 30 to 40 minutes, or until golden brown and a skewer comes out clean.
• Remove from oven and immediately invert the cake out of the pan onto a wire rack to cool completely.

Coffee Syrup Preparation:

• Combine the espresso (or double strength coffee) and 1 tablespoon sugar in a small saucepan.
• Bring to a boil and reduce (by simmering) until only 1/3 cup of concentrated coffee-sugar mixture remains.
• Remove from heat, add the 1/4 cup Cognac, and stir to combine. Set aside to cool.

Mascarpone Cream Preparation:

• In a mixing bowl, thoroughly beat the 1/2 cup superfine sugar into the room temperature mascarpone cheese until smooth.
• Add the 2 egg yolks and 3 tablespoons cognac, and continue beating until the mixture is completely smooth and luscious.

Whipped Cream Preparation:

• In a large, chilled bowl, dissolve the 1 tablespoon powdered sugar and 1/4 teaspoon vanilla extract into the 1 pint heavy whipping cream.
• Beat the mixture with a hand mixer on high speed until it becomes glossy and forms stiff peaks. Be careful not to overbeat.

Chocolate Shavings (Garnish):

• Take 1 square (1 ounce) of good quality semi-sweet chocolate, ensuring it is well-chilled but not frozen.
• Using a vegetable peeler or grater, grate the chocolate into fine shavings. Set aside for garnishing.

To Assemble the Tiramisu:

• Slice the cooled Genoise cake horizontally into two even layers.
• Place one layer of the Genoise cake at the bottom of your 8×8 inch serving dish or bowl. Generously brush or sprinkle half of the cooled coffee syrup over the cake, ensuring even saturation.
• Evenly spread half of the prepared Mascarpone Cream over the coffee-soaked cake layer.
• Gently spread half of the Whipped Cream over the mascarpone layer.
• Sprinkle a portion of the chocolate shavings evenly over the whipped cream layer.
• Place the second layer of Genoise cake on top. Drench this layer with the remaining coffee syrup, then spread the rest of the Mascarpone Cream, followed by the remaining Whipped Cream.
• Garnish the top generously with the remaining chocolate shavings or dust with cocoa powder.
• Cover the serving dish tightly with plastic wrap and refrigerate for at least 6 hours, or ideally overnight, to allow the flavors to meld and the dessert to set properly.

*Note on Superfine Sugar: You can often find superfine sugar in a small plastic bottle, often labeled “Superfine” or “Caster Sugar.” It’s finer than granulated sugar, which helps it dissolve more easily for a smoother texture.

Nutrition Information

Calories:
492
kcal

|

Carbohydrates:
28
g

|

Protein:
7
g

|

Fat:
36
g

|

Saturated Fat:
22
g

|

Cholesterol:
215
mg

|

Sodium:
88
mg

|

Potassium:
97
mg

|

Fiber:
1
g

|

Sugar:
21
g

|

Vitamin A:
1360
IU

|

Vitamin C:
1
mg

|

Calcium:
85
mg

|

Iron:
1
mg

Recipe inspiration from heavenlytiramisu