Go Back
+ servings
a piece of tiramisu topped with cocoa powder, on a white plate.

Tiramisu with Mascarpone (Thermomix or Stovetop)

Introducing your new favourite tiramisu recipe! A rich and creamy Italian dessert that features espresso and kahlua-soaked savoiardi (ladyfingers), layered between a sweet and velvety mascarpone custard filling, topped with a dusting of cocoa.
5 from 7 votes
Print Pin
Course: Dessert
Cuisine: Italian
Prep Time: 20 minutes
Cook Time: 0 minutes
Chilling time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 12 serves
Calories: 472kcal
Cost: $10

Equipment

  • Stove-top or Thermomix
  • Fridge

Ingredients

  • 250 ml (250g) espresso coffee 1 cup
  • 40 ml (40g) Kahlua optional
  • 6 large egg yolks
  • ¾ cup (165g) caster sugar
  • 750 grams mascarpone 3 cups
  • 1 teaspoon vanilla bean paste see notes
  • 30 Savoiardi ladyfinger sponges see notes
  • cocoa powder for dusting

Instructions

Conventional Method

  • Make the espresso coffee and add to a medium bowl. Add the Kahlua (if using). Set aside to cool.
  • Over your stove, set up a small saucepan of gently simmering water. Add the egg yolks and sugar to a large, heat-proof bowl that will fit snugly over the saucepan without allowing steam to escape.
  • Place the bowl carefully over the saucepan, making sure the bottom of the bowl does not touch the boiling water. Using electric beaters (or a whisk), continually beat the yolks and sugar over the heat until they become pale, fluffy and roughly double in volume. Allow to cool slightly.
  • Using electric beaters on low speed, add the mascarpone and vanilla bean paste to the egg yolk mixture and beat until stiff.

To assemble:

  • Place the coffee, Savoiardi ladyfinger sponges and a 18 X 29 cm tray on a bench, ready to assemble.
  • Working quickly, dip each side of the sponge fingers into the coffee and Kahlua mixture. * Only dip for 1 second each side, as too long will cause them to become too soggy.
  • Allow any excess coffee to drip from the sponges and assemble them in a single layer in the bottom of the dish. If there are any gaps, cut some sponge fingers to fit.
  • Spread half of the mascarpone mixture evenly over the top of the sponge layer.
  • Repeat this process with a final layer of coffee soaked sponges. For the final layer, either spread or pipe the remaining mascarpone over the top.
  • Cover and refrigerate for at least 4 hours (or overnight is best).
  • Top with a sprinkle of cocoa powder or some dark chocolate shavings, if you prefer.

Thermomix Method

  • Make the espresso coffee and add to a medium bowl. Add the Kahlua (if using). Set aside to cool.
  • Insert the Butterfly whisk into the Thermomix bowl, add the egg yolks and sugar and mix for 6 minutes, 37 degrees, Speed 4.
    Pregnancy-Friendly Variation: if you are preparing this while pregnant, the temperature of the eggs should reach 75 degrees celsius. Insert the Butterfly whisk into the Thermomix bowl, add the egg yolks and caster sugar and mix for 4 minutes, 37 degrees, Speed 4. Scrape down the sides of the bowl and mix for a further 2 minutes, 75 degrees, Speed 4. If the machine has not reached 75 degrees by the end of the cooking time, cook for a further 1 minute, 75 degrees, Speed 4.
  • Set the machine to mix for 3 minutes, Speed 3. While the blades are turning, slowly adding the mascarpone and vanilla bean paste through the MC hole.
  • Meanwhile, place the coffee, Savoiardi ladyfinger sponges and a 18 X 29 cm tray on a bench, ready to assemble.
  • Working quickly, dip each side of the sponge fingers into the coffee and Kahlua mixture. * Only dip for 1 second each side, as too long will cause them to become too soggy.
  • Allow any excess coffee to drip from the sponges and assemble them in a single layer in the bottom of the dish. If there are any gaps, cut some sponge fingers to fit.
  • Remove the Butterfly from the Thermomix bowl. Spread half of the mascarpone mixture evenly over the sponge layer.
  • Repeat this process with the final layer of coffee soaked sponges (and chocolate, if using). For the final layer, either spread or pipe the remaining mascarpone over the top.
  • Cover and refrigerate for at least 4 hours (or overnight is best).
  • Top with a sprinkle of cocoa powder or dark chocolate shavings, if you prefer.

Notes

  1. Espresso coffee – freshly brewed espresso coffee is best for this recipe. If you don’t have a coffee machine setup at home, you can pick up a strong black coffee from your local café, or alternatively use a strongly brewed instant coffee from home.
  2. Ladyfinger sponges – also known as savoiardi in Italian, ladyfingers are a delicate Italian cookie, often used in desserts like tiramisu, charlotte cakes and trifle. Made with a light sponge cake batter, they are sweet, dry and finger-shaped. You can make your own, or purchase them from most supermarkets. If you are using the store-bought version, make sure they are the hard and crunchy version (similar to a hard meringue consistency) that have a hard sugar coating. I used Dolce Verona brand. When layered under cream or custard, they will soften and develop a lovely, cake-like texture.
  3. Don’t over-soak the ladyfingers! Both sides of the sponges need to be very quickly dipped in the coffee, rather than soaked. A light (1 second) dip on each side is all they need. Soaking the sponges for too long will cause them to become wet and fall apart. Don’t worry about the sponge being too hard, as they will continue to soften while chilling.
  4. For chocolate tiramisu, finely grate 200 grams of dark chocolate and sprinkle half between each of the sponge layers, before adding the mascarpone.
  5. Keep an eye on the egg yolks. They should be continually beaten while over the heat. When they are ready, the mixture will double in quantity and be pale, thick and airy.
  6. If cooking on the stovetop, make sure the heatproof bowl fits snugly over the top of the saucepan, without steam escaping. Importantly, the bottom of the bowl should not touch the boiling water.
  7. If you don’t have access to an espresso machine, try picking up an espresso from your local café for best results. Instant coffee can be used, but the decadent coffee flavour won’t quite be the same.
  8. Make it ahead! Trust me! This dessert tastes even better the next day. 3 hours minimum is required for the sponge to soften and the filling to set, but keeping it in the fridge overnight will allow it to reach the perfect consistency and the flavours to develop and mingle.
  9. While this dessert contains no raw eggs, if consuming while pregnant the eggs should be pasteurised, or the temperature of the egg mixture over the double boiler should reach at least 75 C/167 F to kill any potentially harmful bacteria.
  10. This recipe makes 12 slices, but can be cut larger or smaller depending on requirements.
  11. Storage; Tiramisu can be made 1-2 days in advance and stored (covered) in the fridge. It can be refrigerated for up to 4 days.
  12. Alcohol free; If you prefer your dessert to be alcohol-free, that’s fine! Simply skip the step where the liquor is added to the coffee. The rest of the recipe steps can be followed as normal. For a similar taste without the alcohol, you could add a couple of drops of a rum-flavoured essence.
  13. Freezing; Tiramisu can be frozen for up to 3 months. To freeze, wrap pieces in cling wrap and place it into an airtight container. Thaw overnight in the refrigerator and serve. It can also be eaten partially frozen, similar to an ice cream cake!

Nutrition

Calories: 472kcal | Carbohydrates: 32g | Protein: 9g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 220mg | Sodium: 80mg | Potassium: 51mg | Fiber: 0.3g | Sugar: 14g | Vitamin A: 1158IU | Calcium: 113mg | Iron: 1mg