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Servings: 9
Prep Time: 8 hours Minutes
Bake/Cook Time: 18-20 minutes Minutes





Egg (separated by whites and yolks)

11 TBSP (135 grams)

Granulated sugar

1/4 teaspoon

Cream of tartar

1 Cup (150 grams)

Authentic Foods Steve’s Cake Flour

1/8 teaspoon



Zest from half a lemon

1/2 Cup

Powdered sugar for sifting



Mascarpone Filling



Egg yolks, pasteurized recommended

1/2 Cup (100 grams)

Granulated sugar

1 lb

Mascarpone cheese

1 Cup (8 oz.)

Heavy cream

1 Tablespoon

Vanilla extract

1/4 teaspoon


2 Tablespoons

Granulated sugar



Soaking Liquid


2 Cups

Espresso or good quality strong coffee

2 Tablespoons

Granulated sugar



3-4 Tablespoons

Unsweetened cocoa powder for dusting (dutch process cocoa recommended)



  1. Preheat oven to 375F. Line 3 half sheet pans with parchment.
  2. Place egg yolks and 4 Tablespoons (45 g) of sugar in a metal bowl and place over a pot with simmering water. Whisk while heating gently until yolks reach 110F. Set aside.
  3. In mixer bowl with whisk attachment place egg whites and cream of tartar. Begin mixing on medium speed. Once egg whites become frothy and white begin adding 7 Tablespoons (~90 g) of sugar gradually until completely incorporated. Increase speed and allow to mix until soft peaks are achieved. Place whipped egg whites in separate bowl.
  4. Using same mixing bowl and whisk attachment, place egg yolk mixture into bowl and whisk on high for about 5-7 minutes. Mixture will triple in volume and become very thick and pale.
  5. While yolks are mixing, sift flour and salt. Add lemon zest and whisk to combine dry ingredients.
  6. Once yolks are ready remove from mixer and using a spatula gently fold in a third of meringue to lighten. Following this add half of dry ingredients and fold in, continuing to alternate until all ingredients are incorporated. Finish with meringue and fold in gently to not deflate batter.
  7. As soon as batter is ready place in piping bag with large round tip and begin piping out ladyfingers about 4-5 inches length. Line them up next to each other with about 1/2 inch of space in between for them to expand. Dust tops well with powdered sugar and place in preheated oven.
    1. Alternatively, if you do not have a piping bag and tip for ladyfingers prep batter exactly the same way, but spread the batter evenly throughout sheet pan to make a sponge cake.
  8. Bake for about 18-20 minutes. Top should be evenly browned and ladyfingers should be firm and crisp. Set aside ladyfingers to cool while prepping remaining items for tiramisu.

Mascarpone Filling:

  1. Bring mascarpone to room temperature.
  2. In metal bowl place yolks and 1/2 cup of sugar. Place over a pot with simmering water. Heat gently to 110F. This helps yolks achieve better volume when whipping.
  3. Place yolk mixture into mixer bowl and with whisk attachment whip until thick and pale, about 5-7 minutes.
  4. Add softened mascarpone to yolk mixture and mix until evenly combined, scraping sides and bottom if necessary.
  5. In a separate bowl whisk heavy cream until slightly thickened. Add vanilla, salt, and 2 tablespoons of sugar and continue whisking until soft peaks are achieved.
  6. Beginning with 1/3 of whipped cream, add to mascarpone mixture to lighten then add remaining whipped cream and fold in gently until evenly combined.
  7. Set aside filling until ready for assembly.

Soaking Liquid:

  1. Brew 2 cups of strong coffee or espresso and add 2 tablespoons of sugar. Place in a shallow dish and allow to cool completely before soaking ladyfingers.


  1. To assemble tiramisu, have all components ready and in front of you. Begin by soaking one ladyfinger at a time and placing along bottom of a 9x9 inch square pan. To soak dip top of ladyfinger in coffee then immediately remove to flip and dip bottom. Do not leave ladyfingers soaking in coffee for more than 1 second per side or they will become too soft and fragile.
    1. If you are using a sponge cake, cut the cake to the size of the pan using for assembly after baking and cooling and slice it horizontally several times to have some cake for each layer.
  2. Line ladyfingers all along bottom of pan. If necessary break a few to cover any open spaces along bottom.
  3. Pour half of mascarpone mixture over ladyfingers and spread evenly with a spatula. After this repeat steps 1 and 2 again.
  4. After spreading remaining mascarpone cover with plastic and place in fridge to set for 6 hours. Once chilled remove from fridge and dust top of tiramisu with cocoa powder before serving.

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