Tiramisu recipe from Alina Fintineanu

Alina Fintineanu, also known as the Luxe Baker, shared with us this delicious Tiramisu recipe, an ideal dessert to show off with your guests on any occasion. We are big fans of tiramisu and love how traditional it feels during such a special time of year. With espresso, lady fingers and some cocoa, who wouldn’t say yes to a slice after dinner? Plus, you can get creative with the liqueur to make sure that it perfectly embodies your favourite flavours of the season!




  • 6 egg yolks, room temperature
  • 3/4 cup granulated sugar
  • 2/3 cup milk
  • 1 1/4 cups of 35% heavy (whipping) cream
  • 1 tsp vanilla extract
  • 500g mascarpone
  • 2 cups espresso
  • 1/2 cup Grand Marnier
  • Ladyfingers (Savoiardi works best)
  • Unsweetened cocoa powder


1. Add two heaping teaspoons of instant espresso powder to 2 cups of water. Microwave 1.5 minutes, let stand, strain and allow to cool to room temperature. On the stovetop, bring a few inches of water to a simmer in a saucepan. Set a heatproof bowl over the saucepan, ensuring the bottom of the bowl is not touching the water. Whisk the egg yolks and sugar in the bowl until dissolved. Whisk in milk. On medium heat, whisk constantly for about 10-20 minutes or until the custard has thickened and a thermometer placed inside reads 170F. Remove the custard from heat and allow it to cool for 10 minutes.

2. Using a hand mixer, add mascarpone into the custard, mixing until silky smooth, then refrigerate for 1 hour to set, covering the surface with cling wrap to prevent a skin from forming.

3. Beat the whipping cream and vanilla until it has reached stiff peaks. Gently fold into the mascarpone/custard mixture using a silicone spatula.

4. Add Grand Marnier to the cooled espresso, then dip each ladyfinger about 1 second per side. Arrange ladyfingers in an even layer inside an 8×8 glass dish.

5. Cover the layer of soaked ladyfingers with half the cream mixture. Add a second layer of soaked ladyfingers, followed by a thin layer of cream on top just to even out the surface. Chill to set slightly, about 10 minutes. Transfer the remaining cream mixture to a piping bag fitted with a large round piping tip. Pipe small dollops over the entire surface of the Tiramisù. Sprinkle generously with cocoa
powder, and refrigerate a minimum of 6 hours, or ideally overnight. Enjoy!


Hot tips:

– Save the egg whites to use in making pavlova, macarons (if you’re feeling brave), angel food cake, soufflé…

– Feel free to use a larger glass dish, this recipe will yield a bit more filling than you would need for the 8×8 pan

– I used the Wilton 1A round piping tip to pipe a lot of pretty dollops of cream on top of my Tiramisù for added visual appeal



About Demian Vernieri 510 Articles
Demian is an Argentinian retired musician, avid gamer and editor for the Montréal Guardian, Toronto Guardian, Calgary Guardian and Vancouver Guardian websites.