Description
Classic Italian Tiramisu is a rich, creamy layered dessert featuring espresso-soaked ladyfingers, mascarpone cheese filling, and a dusting of cocoa powder. This indulgent no-bake treat combines smooth whipped cream and a coffee-rum soak for an authentic taste of Italy, perfect for special occasions or a decadent finish to any meal.
Ingredients
Scale
Custard Mixture
- 6 egg yolks
- 3/4 cup granulated sugar
- 2/3 cup milk
Mascarpone Mixture
- 1 1/4 cups heavy cream
- 1/2 teaspoon vanilla extract
- 1 pound mascarpone cheese
Assembly
- 1/4 cup strong brewed coffee, cooled
- 2 tablespoons rum
- 2 (3 ounce) packages ladyfinger cookies
- 1 tablespoon unsweetened cocoa powder
Instructions
- Prepare the custard base: In a medium saucepan, whisk together the egg yolks and sugar until well blended. Gradually whisk in the milk and cook over medium heat, stirring constantly to prevent scrambling, until the mixture comes to a gentle boil. Boil softly for 1 minute then remove from heat and allow to cool slightly. Cover and refrigerate for 1 hour to chill and thicken.
- Make the mascarpone cream: In a medium bowl, beat the heavy cream with vanilla extract until stiff peaks form. Gently whisk the mascarpone cheese into the chilled yolk mixture until smooth and well incorporated. Then fold the whipped cream into this mixture until evenly blended.
- Prepare the ladyfingers: In a small bowl, combine the cooled strong brewed coffee and rum. Split the ladyfinger cookies lengthwise in half, then quickly dip or drizzle them with the coffee-rum mixture so they soak up flavor but remain firm.
- Assemble the tiramisu: Arrange half of the soaked ladyfingers in the bottom of a 7×11 inch dish. Spread half of the mascarpone cream mixture evenly over the ladyfingers, then top with half of the remaining whipped cream. Repeat the layering with the remaining ladyfingers and mascarpone cream. Sprinkle the top generously with unsweetened cocoa powder.
- Chill and serve: Cover the dish with plastic wrap and refrigerate for 4 to 6 hours, allowing the tiramisu to set and flavors to meld perfectly before serving.
Notes
- Use fresh eggs and ensure the custard is cooked carefully to avoid scrambling.
- The coffee should be strong and fully cooled to avoid melting the cream layers.
- Ladyfingers absorb liquid quickly, so dip them briefly to maintain texture.
- For a non-alcoholic version, substitute the rum with coffee or a coffee syrup.
- Chilling time is essential for the dessert to firm up and develop rich flavor.
