TIRAMISU DESSERT RECIPE

Tiramisu is a classic Italian no-bake dessert made with layers of coffee-soaked ladyfingers and incredible mascarpone cream. The custard-like cream is excellent and contains no raw egg. This easy recipe is truly the best homemade tiramisu and always gets rave reviews.

We love classic Italian desserts like Panna Cotta, Affogato, and of course Berry Tiramisu. Classic Tiramisu is probably the most iconic Italian treat and this one does not disappoint!

• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Resting/Chilling Time: 6 hours 
• Total Time: 6 hours 25 minutes
• Servings: 12 slices of cake

INGREDIENTS:

• 1 1/2 cups espresso , (or strong coffee), room temperature
• 6 tbsp golden rum, divided

SWEET

Tiramisu Dessert Recipe

 

TIRAMISU DESSERT RECIPE

Tiramisu is a classic Italian no-bake dessert made with layers of coffee-soaked ladyfingers and incredible mascarpone cream. The custard-like cream is excellent and contains no raw egg. This easy recipe is truly the best homemade tiramisu and always gets rave reviews.

We love classic Italian desserts like Panna Cotta, Affogato, and of course Berry Tiramisu. Classic Tiramisu is probably the most iconic Italian treat and this one does not disappoint!

• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Resting/Chilling Time: 6 hours 
• Total Time: 6 hours 25 minutes
• Servings: 12 slices of cake

INGREDIENTS:

• 1 1/2 cups espresso , (or strong coffee), room temperature
• 6 tbsp golden rum, divided
• 40 ladyfingers
• 6 egg yolks, (large)E)e)e)
• 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:

1. IN A BOWL, STIR TOGETHER 1 1/2 CUPS ESPRESSO AND 3 TBSP RUM.
2. QUICKLY DIP HALF OF THE LADYFINGERS, ONE AT A TIME AND ARRANGE IN A SINGLE LAYER IN THE BOTTOM OF A 9×13 CASSEROLE DISH.
3. DIP ONCE ON EACH SIDE SO THEY ARE MOIST BUT DO NOT SOAK LADYFINGERS OR THE CAKE WILL COLLAPSE.
4. IN A SEPARATE RIMMED* MEDIUM GLASS BOWL, WHISK TOGETHER YOLKS AND SUGAR.
5. 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.
6. REMOVE FROM HEAT AND WHISK FOR A FEW MINUTES OFF THE HEAT TO HELP IT COOL DOWN THEN SET ASIDE TO COOL WHILE DOING STEP 3.
7. BEAT TOGETHER 16 OZ MASCARPONE AND 3 TBSP RUM.
8. USE AN ELECTRIC HAND MIXER TO BEAT IN THE WARM YOLK MIXTURE UNTIL WELL INCORPORATED.
9. IN A SEPARATE BOWL, BEAT COLD HEAVY WHIPPING CREAM UNTIL STIFF PEAKS FORM*.
10. USE A SPATULA TO GENTLY FOLD HALF OF THE WHIPPED CREAM INTO MASCARPONE CREAM THEN BLEND IN REMAINING WHIPPED CREAM, JUST UNTIL INCORPORATED.
11. DO NOT OVERFOLD OR IT WILL BECOME GRAINY.
12. SPREAD HALF OF THE CREAM OVER THE FIRST LAYER OF LADYFINGERS.
13. DIP AND ARRANGE REMAINING LADYFINGERS. SPREAD REMAINING CREAM. REFRIGERATE OVERNIGHT.
14. DUST WITH COCOA POWDER BEFORE SERVING. IT IS OK TO DUST WITH COCOA AHEAD OF TIME – IT WILL JUST DARKEN IT IN COLOR FROM THE MOISTURE.

ENJOY!!