Classic Tiramisu
ID: 9a866437...
A classic Italian no-bake dessert featuring layers of coffee-soaked ladyfingers and a rich, creamy mascarpone custard. Perfectly balanced with a touch of dark rum, vanilla, and a generous dusting of cocoa powder.
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🍳 Cooking Flow
Prepare the espresso-rum dipping mixture and set aside to cool. → Whisk egg yolks and sugar over a double boiler until thickened, then combine with mascarpone cheese and rum. → Whip cold heavy cream with vanilla to stiff peaks, then fold it gently into the mascarpone custard. → Assemble the dessert by layering quick-dipped ladyfingers and cream twice in a 9x13 dish. → Dust with cocoa powder and refrigerate overnight before slicing and serving.
Cooking Steps
Brief Cooking Order
Prepare the espresso-rum dipping mixture and set aside to cool. → Whisk egg yolks and sugar over a double boiler until thickened, then combine with mascarpone cheese and rum. → Whip cold heavy cream with vanilla to stiff peaks, then fold it gently into the mascarpone custard. → Assemble the dessert by layering quick-dipped ladyfingers and cream twice in a 9x13 dish. → Dust with cocoa powder and refrigerate overnight before slicing and serving.
Introduction
A classic Italian no-bake dessert featuring layers of coffee-soaked ladyfingers and a rich, creamy mascarpone custard. Perfectly balanced with a touch of dark rum, vanilla, and a generous dusting of cocoa powder.
Step 1
Prepare 1 1/2 to 2 cups of strong espresso or moka pot coffee, and set a pot of water to simmer on the stove for a double boiler setup.
Step 2
Make the dipping mixture by combining 1/2 cup of dark rum with 1 1/2 to 2 cups of the prepared espresso in a bowl, then set aside to cool to room temperature.
Step 3
In a large bowl, whisk together 16 oz of room temperature mascarpone cheese and 1/4 cup of dark rum until completely smooth, then set aside.
Step 4
Separate 6 large egg yolks into a medium heat-proof bowl. Whisk in 2/3 cup of granulated sugar until combined.
Step 5
Place the egg yolk and sugar mixture over the simmering water (double boiler). Whisk constantly for about 5-10 minutes until the mixture thickens, turns a pale yellow color, and the sugar completely dissolves to form a smooth zabaglione.
Ingredients List
Important Notes
Ensure the mascarpone cheese is at room temperature to prevent lumping, but keep the heavy whipping cream cold so it whips up easily.
Be very quick when dipping the ladyfingers—just 2 seconds per side. Over-soaking will make them soggy and cause the tiramisu to weep liquid.
For the best texture and clean slices, let the tiramisu chill in the refrigerator overnight so the ladyfingers absorb the moisture perfectly.
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