Tiramisu

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. Classic Tiramisu is probably the most iconic Italian treat and this one does not disappoint! And you can see this in my cooking tutorial.

The word Tiramisu (tirami su in Italian) means “cheer me up” or “pull me up,” which is very appropriate because one bite will put you in a good mood! An authentic Tiramisu dessert that has 2 main layers: sponge cake ladyfingers soaked in coffee and liqueur and the mascarpone cream layer. This classic dessert often contains raw egg yolks, but we use a different process to create a custard-like cream with amazing texture and flavor.

Can I Substitute The Rum?

We used golden rum but you can use dark rum. You can also substitute the rum with a little Grand Mariner, or amaretto. If you prefer to omit the alcohol completely, you can just leave out the rum or add a little bit of vanilla extract to taste.

What Are Ladyfingers:

Lady Fingers are essentially sponge cake batter piped into strips then baked and dried into biscuits. They are known “savoiardi” in Italian and are perfect for tiramisu because they absorb the syrup well without getting soggy. Ladyfingers are great in other no-bake desserts such as the incredible Charlotte Cake, the individual Mousse Cups, and even a trifle. If you can not find them in your grocery store here are some which you can buy online - Ladyfingers.

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RECIPE:

Tiramisu:

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.

Total Time:

Prep Time: 15 minutes

Cook Time: 10 minutes

Resting/Chilling Time: 6 hours

Total Time: 6 hours 25 minutes

MAKES: 6 slices of tiramisu

Ingredients:

• 3/4 cup espresso (or strong coffee), room temperature

• 3 Tbsp golden rum divided

• 20 ladyfingers

• 3 egg yolks (large)

• 75 grams of granulated sugar

• 8 oz mascarpone cold

• 1 cup heavy whipping cream, cold

• 1-1.5 Tbsp unsweetened cocoa powder to dust the top

Directions:

1. 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 casserole dish. Dip once on each side so they are moist but do not soak ladyfingers or the cake will collapse.

2. Whisk together yolks and sugar. Place over steam (on a saucepan with simmering water) and whisk 9-10 minutes on low heat until the mixture is lighter in color and slightly thickened. Remove from heat and let cool slightly while doing step 3.

3. Beat together 16 oz mascarpone and 3 Tbsp rum. Use an electric hand mixer (or a stand mixer with a beat attachment) to beat in the warm yolk mixture until well incorporated.

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

5. Spread half of the cream over the first layer of ladyfingers. Dip and arrange remaining ladyfingers. Spread remaining cream. Refrigerate overnight. 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.