Description
This classic Italian Tiramisu recipe features layers of espresso-soaked ladyfingers and a rich, creamy mascarpone filling infused with golden rum. The dessert is topped with a dusting of unsweetened cocoa powder, making it a perfect no-bake, chilled treat that’s elegant and irresistibly delicious.
Ingredients
Scale
For the Ladyfingers
- 1 1/2 cups espresso (or strong coffee), room temperature
- 3 Tbsp golden rum
- 40 ladyfingers
For the Mascarpone Cream
- 6 large egg yolks
- 3/4 cup granulated sugar
- 16 oz mascarpone cheese, cold
- 3 Tbsp golden rum
For the Whipped Cream
- 2 cups heavy whipping cream, cold
For Garnish
- 2–3 Tbsp unsweetened cocoa powder (for dusting)
Instructions
- Soak the Ladyfingers: In a bowl, combine the 1 1/2 cups espresso and 3 tablespoons of golden rum. Quickly dip half of the ladyfingers one at a time into this mixture, ensuring they are moist but not soaked, to prevent the dessert from collapsing. Arrange these dipped ladyfingers in a single layer at the bottom of a 9×13 inch casserole dish.
- Cook Eggs and Sugar: In a medium heatproof bowl, whisk together the 6 egg yolks and 3/4 cup granulated sugar. Place this bowl over a pot of simmering water, making sure the bowl bottom is above the water and not touching it. Continuously whisk for 10-12 minutes until the mixture reaches 160°F, becomes lighter in color, thickened, smooth, and no longer gritty. Remove from heat and continue to whisk briefly to cool slightly.
- Prepare Mascarpone Mixture: In a large mixing bowl, beat 16 ounces of cold mascarpone cheese with 3 tablespoons of golden rum using an electric mixer. Gradually beat in the warm egg yolk and sugar mixture until fully combined and smooth.
- Make Whipped Cream: In a separate chilled bowl, beat 2 cups of cold heavy whipping cream with an electric mixer until stiff peaks form. Gently fold half of the whipped cream into the mascarpone mixture, then carefully fold in the remaining whipped cream until just incorporated, avoiding overmixing to prevent graininess.
- Layer the Tiramisu: Spread half of the mascarpone cream over the first layer of soaked ladyfingers in the dish. Quickly dip the remaining ladyfingers in the espresso-rum mixture and arrange them in a layer on top. Spread the remaining cream evenly over the top layer. Cover the dish with foil and refrigerate for at least 8 hours or overnight to set and allow flavors to meld.
- Finish and Serve: Before serving, dust the tiramisu generously with 2-3 tablespoons of unsweetened cocoa powder. It can be dusted earlier; cocoa will darken slightly due to moisture but the flavor remains excellent.
Notes
- Use very cold heavy whipping cream (not light cream) for best stability and texture.
- A mixing bowl with a rim helps keep steam and condensation out when cooking the egg mixture.
- Beat the heavy cream starting at medium/low speed and gradually increase to medium over 3-5 minutes to form stable stiff peaks without turning buttery.
- Ladyfingers should be dipped quickly to avoid sogginess and maintain proper texture in the tiramisu.
- Store tiramisu covered in the refrigerator for up to 3-4 days or freeze airtight up to 3 months; thaw in the refrigerator before serving.
Keywords: Tiramisu, Italian Dessert, Mascarpone, Ladyfingers, Espresso, Rum, No-Bake Dessert