Tiramisu Recipe

BEST EVER homemade tiramisu recipe!

Bana to banta ha.....

Hi, I am Niha, creating simplified, delicious Desi food videos

I am here to show you how to make beautiful Indian Cuisine! I want to put a smile on your face whenever you watch my videos or if you get excited, try cooking my recipes, you might never go wrong!

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Tiramisu Ingredients
Because tiramisu is made with just a few ingredients, I find it so important to use quality ingredients. Here’s what you’ll need to make a classic tiramisu:

Ladyfingers – aka Savoiardi biscuits is a key ingredient.
Eggs – we will use just the yolks and temper them.
Fresh heavy cream – or what you call fresh whipping cream. In the UK, this is called double cream.
Mascarpone – you’ll need mascarpone for tiramisu, it’s an Italian cheese made from heavy cream and resembling cream cheese and can be found in any supermarket in the dairy section. Do not substitute with cream cheese though!
Sugar – If possible use superfine sugar as it will melt better in the sabayon, and you’ll get a smoother cream. Or get granulated sugar, and pulse it a few times in a food processor.
Espresso – If you have an espresso machine, this will give you the best results. If not, it might be a good idea to visit your local coffee shop to pick up some good quality coffee, or just use strong brewed coffee.
Cocoa – unsweetened quality cocoa powder.
Optional – you can spike your tiramisu by using golden or dark rum, cognac, or amaretto. Otherwise, just add a few drops of pure vanilla extract.

How to Make Tiramisu
First, let’s start with the custard mascarpone cream.

Temper the egg yolks over a double boiler. In a glass bowl combine egg yolks with granulated sugar, place the bowl over a saucepan with boiling water (on low heat). And make sure that the bowl is not touching the simmering water.
Keep whisking the egg yolks and the sugar for 8-10 minutes until the egg mixture reaches 160°F (70°C). The sugar will melt and you will no longer see any sugar granules in the mixture. Remove from heat and allow it to cool slightly.
In a separate bowl, using an electric mixer (hand mixer or a stand mixer) whip the mascarpone cheese with rum or pure vanilla extract (depending on what you’re using), until creamy and well combined. Beat in the warm egg yolk mixture and set aside. This is what we call Sabayon cream.
In a separate bowl, beat fresh heavy cream until medium peaks (not stiff) then fold them in the mascarpone mixture gently (do not overmix).


My Cooking Philosophy:
I believe that cooking is not just about following a recipe, but about sharing love, tradition, and culture. My goal is to inspire you to cook confidently and creatively while also exploring the rich culinary heritage of the Indian subcontinent.
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