Tiramisu Recipe
Craving a dessert that’s both elegant and irresistibly delicious? This classic tiramisu delivers everything you love about Italian indulgence—rich mascarpone, smooth espresso-soaked ladyfingers, and a dusting of cocoa—without the fuss of baking.
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Servings: 12
Notes
Ingredients:
- 1½ cups espresso or very strong coffee, room temperature
- ¾ cup dark rum, divided
- 16 oz mascarpone cheese (452g)
- 6 large egg yolks
- ⅔ cup granulated sugar (133g)
- 2 cups heavy whipping cream (480ml)
- 2 teaspoons vanilla extract
- 40 ladyfingers
- ⅓ cup unsweetened cocoa powder (33g)
Instructions:
- Prepare the Coffee Mixture:
- In a medium bowl, mix together the coffee and ½ cup of dark rum. Set aside. If you prefer, you can substitute the rum with vanilla extract or a different liqueur like Kahlua, Grand Marnier, or Godiva.
- Mascarpone Mixture:
- In a large bowl, combine the mascarpone and the remaining ¼ cup of rum. Use a hand mixer to blend the mixture until smooth. Set aside.
- Egg Yolk Mixture:
- If you have a double boiler, combine the egg yolks and sugar in the top section. Otherwise, mix them in a heatproof bowl.
- Bring 2 inches of water to a simmer in a small pot or the bottom section of the double boiler. Place the egg yolk mixture over the simmering water, ensuring it doesn't touch the water. Whisk constantly for 5–8 minutes until the sugar dissolves and the mixture becomes pale and thick.
- Combine Egg and Mascarpone Mixtures:
- Pour the egg yolk mixture into the mascarpone and whisk together until smooth. Chill in the fridge for about 15 minutes.
- Whipped Cream:
- In a separate bowl or stand mixer, whip the cream and vanilla on medium speed until stiff peaks form, about 3–5 minutes.
- Combine Cream and Mascarpone Mixture:
- Gently fold the whipped cream into the mascarpone mixture, ensuring everything is well blended.
Assembling the Tiramisu:
- Soak the Ladyfingers:
- Dip each ladyfinger briefly into the coffee mixture (about 1–2 seconds per side). Don’t let them soak too long, as they absorb liquid quickly.
- Layer the Dessert:
- Arrange the soaked ladyfingers in a single layer at the bottom of a 9×13-inch baking dish.
- Spread half of the mascarpone mixture over the ladyfingers, smoothing it to the edges.
- Repeat with another layer of dipped ladyfingers and the remaining mascarpone mixture.
- Final Touches:
- Dust the top layer with unsweetened cocoa powder.
- Chill:
- Cover the tiramisu and refrigerate for at least 6 hours, preferably overnight, to allow the flavors to meld and the dessert to set.
Notes:
- Soak the Ladyfingers Briefly: Ladyfingers absorb liquid quickly, so dip them for just a second or two to prevent sogginess.
- Watch the Cream: Make sure to whip the cream until stiff peaks form. If over-beaten, it could turn into butter.
- Assembly Tips: If your dish doesn't fit two perfect rows of ladyfingers, break a few pieces as needed. Aim for minimal gaps between the cookies.