Tiramisu
My classic Tiramisu recipe has layers of coffee-soaked sponge cake ladyfingers topped with decadent, rum-flavored cream. While other recipes use raw eggs in the cream, my recipe cooks them low and slow for the perfect texture and flavor! This iconic Italian no-bake dessert is easy enough for a beginner and is best made the night before to allow the flavors to meld. Your whole crowd will agree, this is truly the best homemade tiramisu.
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, cold
- 2 cups heavy whipping cream, cold*
- 2-3 Tbsp unsweetened cocoa powder, to dust the top
Instructions
- Soak the Ladyfingers - 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 then arrange them 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.
- Cook Eggs and Sugar - In a medium heatproof bowl, whisk together the eggs and sugar. Set the bowl over a saucepan of simmering water, making sure the bottom of the bowl sits over the steam but does not touch the water. Whisk constantly for 10–12 minutes, or until the mixture reaches 160°F on an instant-read thermometer. It should look lighter in color, slightly thickened, smooth, and no longer gritty when rubbed between your fingers. Remove from the heat and continue whisking for a few minutes to help it cool slightly, then set aside while you move to step 3.
- Prepare Mascarpone - In a separate large mixing bowl, beat together 16 oz mascarpone and 3 Tbsp rum. Use an electric hand mixer to beat in the warm yolk mixture until well incorporated.
- Make Whipped Cream - In a separate chilled bowl, beat cold heavy whipping cream until stiff peaks form (do not overmix)*. Use a spatula to gently fold half of the whipped cream into the prepared mascarpone cream, then blend in the remaining whipped cream, just until incorporated. Do not overfold, or it will become grainy.
- Layer the Tiramisu - Spread half of the cream over the first layer of ladyfingers. Dip and arrange the remaining ladyfingers on top, and then spread the remaining cream on top. Cover with foil and refrigerate 8 hours or overnight. Dust with cocoa powder before serving. It is ok to dust with cocoa ahead of time - the color will just darken from the moisture.
Notes
*Be sure to use very cold HEAVY whipping cream and not light cream.
*A mixing bowl with a little rim around the edge helps to keep the steam and condensation out of the bowl.
*Beating heavy cream slowly will help the cream remain more stable without turning watery. Start on medium/low speed, and then increase to medium speed over the next 3-5 minutes or until thick and stiff peaks form. Do not overbeat or it will turn buttery.
Storage: Store covered in the refrigerator for up to 3-4 days, or air-tight in the freezer for up to 3 months. Thaw in the fridge, and serve cold.
Nutrition Facts
Tiramisu
Amount per Serving
Calories
538
% Daily Value*
Fat
38
g
58
%
Saturated Fat
22
g
138
%
Cholesterol
271
mg
90
%
Sodium
95
mg
4
%
Potassium
98
mg
3
%
Carbohydrates
37
g
12
%
Fiber
1
g
4
%
Sugar
13
g
14
%
Protein
9
g
18
%
Vitamin A
1446
IU
29
%
Vitamin C
1
mg
1
%
Calcium
109
mg
11
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
