Amazing Tiramisu Masterclass

Simple but delicious recipe

by Hanbit Cho
Amazing Tiramisu Masterclass

Tiramisu is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

There are thousands of tiramisu recipes out there. Here, I’ve created a recipe based on the original tiramisu – I have given changes (e.g. Not using raw egg whites & replacing it with whipped cream) in order to suit a wider audience.

Tiramisu has changed so much in recent years that pastry chefs use gelling agents/thickeners (especially in petit gateau form) as well as creating variations such as strawberry, and matcha tiramisu.

So let’s not argue that all these variations are wrong because desserts evolve over time.

Tiramisu is a classic Italian dessert that everybody loves. In this video, I’ll show you a delicious tiramisu.

Yield: 4 Tiramisu in oval-shaped cartons of size 125mm x 80mm x 40mm (200ml volume). Pls, scale-up/down the recipe by the same ratio to fit your pan.

*Pls Note* I’ve used store-bought ladyfingers (Savoiardi) and I am a fan of using store-bought ones as it’s so convenient.

Follow along with the 📝 recipes below👇🏾👇🏾

Amazing Tiramisu Masterclass
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Rating: 5.0/5
( 1 voted )
Serves: 4 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat


Coffee Syrup:

  • Guideline: 1 ladyfinger to absorb 12~15ml of the coffee syrup
  • Water 40ml
  • Espresso 48ml (if you don’t have espresso, use 6g of instant coffee + 42ml of water)
  • Instant Coffee 0.8g
  • Sugar 16g
  • Kahlua (coffee liquor) 5ml (you can substitute it with Amaretto, or Marsala. If you don’t have any of them, just leave it out)

Mascarpone Cream:

  • Mascarpone cheese 150g (pls use mascarpone rather than cream cheese, so much more authentic)
  • Heavy Cream 125g
  • Egg Yolk 34g
  • Sugar 32g
  • Water 14g
  • Coffee Syrup:




Coffee Syrup:

  1. Add everything together and make sure the sugar melts completely. Dip the ladyfingers in the syrup and place them at the bottom of the cartons. Leave it in the fridge.

Mascarpone Cream:

  1. Lightly beat the mascarpone cheese.
  2. Add the heavy cream in and beat it until you reach the desired consistency (not too soft). Keep this in the fridge while you work on the pâté à bombe.
  3. Pâté à bombe: Add egg yolk + water + sugar in a saucepan and raise it to 85℃ using a hot water bath. I recommend straining it. Whip it until you get a light yellow color.
  4. Add the pâté à bombe to the mascarpone & heavy cream that we’ve whipped earlier. Mix everything well and whip it again until you get a stiffer consistency.
  5. Pour it over the coffee syrup-soaked ladyfingers.
  6. Let it chill/set in the fridge for at least 3~4hrs.
  7. Dust it with cocoa powder and serve!



  • Keep it in the fridge for up to 2 days.


  • If your final mixture is still runny after whipping hard, then add a bit of lemon juice to artificially firm it up. The firmness of the final mixture does depend a lot on the brand of heavy cream and mascarpone you use. Using UHT type heavy cream and mascarpone with thickeners
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Recipe video


Let us know what you think of today’s Tiramisu tips, tricks, and hacks!

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