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Emily's Famous Tiramisu
Emily's Famous Tiramisu
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Prep Time:
45 minutes
Cook Time:
20 minutes
Total Time:
300 minutes
Decadent tiramisu with rum-soaked ladyfingers and sweet mascarpone layers in a springform pan.
Ingredients:
  • 0.25 cup rum
  • 5 eggs, separated
  • 0.75 cup white sugar, divided
  • 1 teaspoon vanilla extract
  • 0.75 cup confectioners' sugar for dusting
  • 1 cup white sugar
  • 1 cup boiling water
  • 0.5 cup strong brewed coffee
  • 1 (8 ounce) container mascarpone cheese
  • 2 cups confectioners' sugar
  • 0.25 cup dark rum
  • 2 cups heavy cream
  • 2 (1 ounce) squares semisweet chocolate, grated
  • 0.125 cup confectioners' sugar for dusting
Instructions:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C) and prepare your baking sheets with a cozy layer of parchment paper.
  • In a medium bowl, use an electric mixer to whip egg yolks and 1/4 cup of sugar until thick and pale. In a separate bowl, whip egg whites (using clean beaters) to soft peaks then gradually add the remaining 1/2 cup sugar while whipping to medium stiff peaks. Gently fold the egg yolk mixture into the egg whites. Lastly, fold in the flour and 1 teaspoon vanilla until the batter is thick and pale yellow.
  • Use a cake pan as a guide to draw two 9-inch circles on the parchment paper. Fill inside the lines with batter until it reaches about 1/2 inch tall.
  • Transfer the remaining batter into a pastry bag fitted with a half-inch tip. Pipe the batter in a compressed S motion between parallel lines drawn on parchment paper, 3 inches apart, until all the batter is used up. This will create the decorative outer layer for the cake. You can make it as one continuous piece or individual fingers following the guidelines on the paper. Any extra batter can be set aside.
  • Place in a preheated oven for 10 to 15 minutes until set but not golden. Sprinkle generously with confectioners' sugar after removing from the oven. Allow it to cool.
  • Prepare a luxurious syrup by combining 1 cup of sugar with boiling water, coffee, and 1/4 cup of rum. Stir until the sugar dissolves completely. Set aside to enhance the flavors.
  • For the filling, blend mascarpone, 2 cups confectioners' sugar, dark rum, and 1 teaspoon vanilla in a large bowl until smooth. Ensure there are no lumps by scraping the bottom of the bowl. Slowly add the heavy cream and whisk with an electric mixer until soft peaks form, stopping once you notice a hint of graininess.
  • Prepare the 9-inch springform pan by lining the sides with parchment or waxed paper. Add a ladyfinger round at the bottom of the pan. Brush with syrup generously but don't oversaturate. Place the 3-inch ladyfinger strips around the inside edge so the sides are fully covered. Brush them generously with syrup.
  • Spread half of the filling mixture over the first ladyfinger round, then top with the remaining ladyfinger round. Drizzle the second ladyfinger round with syrup until saturated. Spread the remaining filling over it, sprinkle with grated chocolate, and refrigerate for at least 4 hours.
  • Before presenting, gently release the sides of the pan and peel off the parchment or waxed paper encasing the cake. Sprinkle with a light layer of confectioners' sugar right before serving.

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