Tiramisu Recipe

 What is Tiramisu?

The word Tiramisu (tirami su in Italian) means “cheer me up” or “pull me up,” which may be very appropriate due to the fact one chunk will placed you in a great temper! An proper Tiramisu dessert that has 2 essential layers: sponge cake ladyfingers soaked in coffee and liqueur and the mascarpone cream layer. This classic dessert frequently contains raw egg yolks, but we use a special procedure to create a custard-like cream with tremendous texture and flavor.


Tiramisu is a classic Italian no-bake dessert made with layers of coffee-soaked ladyfingers and wonderful mascarpone cream. The custard-like cream is tremendous and consists of no uncooked egg. This clean recipe is in reality the fine selfmade tiramisu and constantly receives rave opinions.

yield: 12 slicesprint recipe

Tiramisu Recipe

prep time: 15 MINScook time: 10 MINStotal time: 6 hours 25 mins

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

INGREDIENTS:

  • 6 Tbsp golden rum divided
  • 1 1/2 cups espresso (or strong coffee), room temperature
  • 6 egg yolks (large)
  • 40 ladyfingers
  • 3/4 cup granulated sugar
  • 16 oz mascarpone cold
  • 2-3 Tbsp unsweetened cocoa powder to dust the top
  • 2 cups heavy whipping cream cold

INSTRUCTIONS:

  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 9x13 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 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.
     

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