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Homemade Tiramisu

Homemade Tiramisu Made Simple — No Fancy Tools Needed

Homemade Tiramisu made simple with fresh ingredients, no special tools, and a clever milk carton hack. A rich, easy dessert anyone can make!
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Prep Time 25 minutes
Cook Time 12 minutes
Chilling Time 4 hours
Total Time 4 hours 37 minutes
Course Dessert
Servings 4 people

Ingredients
  

Ingredients for the sponge layer

  • 3 large eggs, separated
  • 1/2 cup (100 g) granulated sugar, divided evenly
  • Pinch of salt
  • 1 cup (115 g) all-purpose flour
  • 2 teaspoons (20 g) cornstarch
  • Powdered sugar, for dusting

Ingredients for the cream filling

  • 3 egg yolks
  • 2/3 cup (80 g) powdered sugar
  • 1½ packs (375 g) mascarpone cheese (store-bought or homemade)

Ingredients for assembly

  • 1 cup strong, freshly brewed coffee (room temperature)
  • Unsweetened cocoa powder, for dusting

Instructions
 

  • Separate the eggs, making sure no yolk gets into the whites. Beat the yolks with half the sugar until the mixture turns pale and lightly fluffy.
  • In a clean bowl, whip the egg whites with a pinch of salt. Slowly add the rest of the sugar and keep whipping until stiff, glossy peaks form.
  • Gently fold the whipped whites into the yolk mixture in two batches. Sift in the flour and cornstarch in stages, folding carefully so the batter stays light and airy.
  • Pour the batter into a piping bag or zip-top bag with the corner snipped. Pipe into a rectangle on parchment paper, dust with powdered sugar, and bake at 350°F (175°C) for 12 to 14 minutes until lightly golden.
  • Let the sponge cool fully. Trim it to fit your mold. Even a cut-open milk carton works great here.
  • In a separate bowl, whisk the egg yolks and powdered sugar by hand until smooth. Then mix with a hand mixer until pale and thick.
  • Add the mascarpone and beat until the cream is smooth and fully combined. Don’t overmix or it can go soupy on you.
  • Place one trimmed sponge layer in the bottom of your mold. Spoon brewed coffee over the top to soak it. Spread half the cream evenly over that layer.
  • Add the second sponge layer and repeat with more coffee. Finish it off with the rest of the cream.
  • Cover and chill for at least 4 hours, preferably overnight. Dust generously with cocoa powder before serving.