Description
This classic Italian Tiramisu is a rich and decadent dessert made with layers of soaked ladyfingers, mascarpone cheese, and a whipped cream topping, all lightly dusted with cocoa powder. The combination of coffee, rum, and creamy mascarpone creates a delightful balance of flavors that will transport you straight to Italy with every bite.
Ingredients
Scale
- 6 egg yolks
- 3/4 cup white sugar
- 2/3 cup milk
- 1 1/4 cups heavy cream
- 1/2 teaspoon vanilla extract
- 1 pound mascarpone cheese
- 1/4 cup strong brewed coffee, cooled
- 2 tablespoons rum
- 2 (3 ounce) packages ladyfinger cookies
- 1 tablespoon unsweetened cocoa powder
Instructions
- In a medium saucepan, whisk together the egg yolks and sugar until well blended. Add the milk and cook over medium heat, stirring constantly, until the mixture comes to a boil. Once it boils, reduce the heat and let it gently boil for 1 minute. Remove from heat and allow to cool slightly.
- Cover the mixture tightly and chill in the refrigerator for 1 hour.
- In a medium bowl, beat the heavy cream with the vanilla extract until stiff peaks form. Whisk the mascarpone cheese into the chilled yolk mixture until smooth and fully incorporated.
- In a small dish, combine the brewed coffee and rum.
- Split the ladyfingers in half lengthwise and drizzle with the coffee-rum mixture.
- Arrange half of the soaked ladyfingers in the bottom of a 7×11 inch dish. Spread half of the mascarpone mixture over the ladyfingers, then half of the whipped cream over that. Repeat the layers and sprinkle the top with cocoa powder.
- Cover the tiramisu and refrigerate for 4 to 6 hours, or until the dessert is fully set.
Notes
- Make sure to use good-quality mascarpone cheese for the best flavor and texture.
- You can use espresso instead of brewed coffee for a stronger coffee flavor.
- The rum can be omitted or replaced with another liqueur like brandy or Kahlua.
- Tiramisu is best when allowed to chill for several hours, so the flavors have time to meld together.
- Prep Time: 30 minutes
- Cook Time: 10 minutes