Description
This classic homemade Tiramisu is a delicious Italian dessert made with layers of coffee-soaked ladyfingers and rich, creamy mascarpone filling. Flavored with espresso, rum, and a dusting of cocoa powder, every bite is smooth, fluffy, and irresistible. It’s an elegant no-bake dessert that’s perfect for holidays, dinner parties, and special occasions.
Ingredients
- 1½ cups espresso or strong coffee, cooled to room temperature
- 6 tablespoons golden rum, divided
- 40 ladyfingers
- 6 large egg yolks
- ¾ cup granulated sugar
- 16 ounces cold mascarpone cheese
- 2 cups cold heavy whipping cream
- 2–3 tablespoons unsweetened cocoa powder, for dusting
Instructions
- Prepare the Coffee Mixture: In a shallow bowl, combine the cooled espresso and 3 tablespoons of rum. Stir well.
- Dip the Ladyfingers: Quickly dip half of the ladyfingers into the coffee mixture, turning once on each side. Arrange them in a single layer in the bottom of a 9×13-inch baking dish. Avoid soaking them for too long.
- Cook the Egg Yolks: In a heatproof bowl, whisk together the egg yolks and granulated sugar.
- Heat the Mixture: Place the bowl over a saucepan of gently simmering water, making sure the bottom doesn’t touch the water. Whisk continuously for 10–12 minutes until the mixture reaches 160°F (71°C), becomes lighter in color, and thickens slightly.
- Prepare the Mascarpone: In a separate large bowl, beat the cold mascarpone cheese with the remaining 3 tablespoons of rum until smooth.
- Add the Egg Mixture: Gradually beat the warm egg yolk mixture into the mascarpone until fully combined and creamy.
- Whip the Cream: In a chilled mixing bowl, beat the heavy whipping cream until stiff peaks form. Avoid overwhipping.
- Combine the Cream: Gently fold half of the whipped cream into the mascarpone mixture. Add the remaining whipped cream and fold until smooth and fluffy.
- Create the First Layer: Spread half of the mascarpone cream evenly over the coffee-soaked ladyfingers.
- Add the Second Layer: Quickly dip the remaining ladyfingers into the espresso mixture and arrange them over the cream.
- Finish the Layers: Spread the remaining mascarpone cream evenly over the top.
- Chill: Cover the baking dish with foil and refrigerate for at least 8 hours or overnight to allow the flavors to develop.
- Garnish and Serve: Dust generously with unsweetened cocoa powder just before serving. Slice and enjoy!
Notes
- Serve chilled: Tiramisu tastes best straight from the refrigerator because the cream becomes firm and the layers hold together beautifully.
- Use a sharp knife: Wipe the knife between slices for neat, attractive portions.
- Add cocoa before serving: Dust the top with cocoa powder just before serving for the freshest appearance.
- Refrigeration: Store leftover tiramisu covered tightly in the refrigerator for up to 3 days.
- Freezing: Tiramisu can be frozen in an airtight, freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before serving.
- Make ahead: Prepare tiramisu the night before serving. The chilling time helps the ladyfingers soften and allows the coffee and mascarpone flavors to blend.
- Avoid room temperature storage: Because this dessert contains dairy and eggs, don’t leave it unrefrigerated for more than 2 hours.
- Keep portions cold: Return leftover slices to the refrigerator promptly after serving.