Tiramisu Recipe

 

Tiramisu Recipe

Tiramisu is a classic Italian no-bake dessert made with layers of ladyfingers and mascarpone custard cream (no raw eggs!). Truly the best homemade tiramisu.

PREP TIME

15 mins

COOK TIME

10 mins

RESTING/CHILLING TIME:

6 hrs

TOTAL TIME

6 hrs 25 mins

COURSE

Dessert

CUISINE

Italian

SERVINGS

12 slices of cake

CALORIES

538 kcal

INGREDIENTS

  

1 1/2 cups espresso (or strong coffee), room temperature

6 Tbsp golden rum divided

40 ladyfingers

6 egg yolks (large)

3/4 cup granulated sugar

16 oz mascarpone at room temp for 15 minutes

2 cups heavy whipping cream cold

2-3 Tbsp unsweetened cocoa powder to dust the top

INSTRUCTIONS

 

In a bowl, stir together 1 1/2 cups espresso and 3 Tbsp rum. Quickly dip half of the ladyfingers, one at a time, and arrange in a single layer in the bottom of a 9x13 casserole dish. Dip once on each side so they are moist but do not soak ladyfingers or the cake will collapse.

In a separate rimmed* medium glass bowl, whisk together yolks and sugar. Place over steam (on a saucepan with simmering water) and whisk 10 minutes on low heat until the mixture is lighter in color, slightly thickened and not grainy when you rub between your fingers. Remove from heat and let cool slightly while doing step 3.

Beat together 16 oz mascarpone and 3 Tbsp rum. Use an electric hand mixer to beat in the warm yolk mixture until well incorporated.

In a separate bowl, beat cold heavy whipping cream until stiff peaks form (about 3-4 minutes). Use a spatula to gently fold half of the whipped cream into mascarpone cream then blend in the remaining whipped cream, just until incorporated. Do not overfold or it will become grainy.

In a separate bowl, beat cold heavy whipping cream until stiff peaks form (about 3-4 minutes). Use a spatula to gently fold half of the whipped cream into mascarpone cream then blend in the remaining whipped cream, just until incorporated. Do not overfold or it will become grainy.

NOTES

*A mixing bowl with a little rim around the edge helps to keep the steam and condensation out of the bowl.