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How to Make Classic Tiramisu
How to Make Classic Tiramisu
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Prep Time:
40 minutes
Cook Time:
5 minutes
Total Time:
525 minutes
Indulge in decadent tiramisu: creamy layers of mascarpone, rum-soaked ladyfingers, and espresso, perfect for any celebration.
Ingredients:
  • 6 large egg yolks
  • 1 cup (200 grams) sugar, divided
  • 3 ounces (6 tablespoons) dark rum, divided
  • 1 1/2 cups (12 oz) mascarpone cheese, cold from the fridge
  • 1 cup heavy whipping cream, cold from the fridge
  • 1 cup boiling water
  • 1 tablespoon  instant espresso powder
  • 1 (7-ounce) package ladyfingers
  • Cocoa powder for dusting the top
Instructions:
  • Prepare the dish by gently greasing an 8x8-inch baking dish with oil.
  • Create a double boiler by placing a large heatproof bowl over simmering water. Whisk together the egg yolks and 3/4 cup sugar until the mixture is light yellow, slightly thickened, and the sugar has dissolved. Test the mixture by rubbing a small amount between your fingers - it should feel smooth and silky. Whisk more if you feel any sugar granules.
  • Pour in the rum: Slowly incorporate 2 ounces (4 tablespoons) of rum while whisking continuously over the double boiler for approximately 10 minutes until the mixture becomes thick, foamy, and a pale yellow color. Alternatively, you can use a hand mixer. Take the bowl off the heat and let it cool to at least 90°F or room temperature.
  • In a bowl, beat mascarpone on medium speed for 15 to 30 seconds until smooth. Slowly add cream while continuing to beat for 1 to 2 minutes until fully incorporated. Increase speed to medium-high and beat for another 30 to 60 seconds until mixture holds firm, not-quite-stiff peaks.
  • Combine the fluffy mascarpone-cream mixture with the zabaglione: Gently fold in 1/3 of the mascarpone-cream mixture to lighten the zabaglione, followed by the remaining 2/3.
  • Prepare the coffee dipping liquid for the ladyfingers: In a wide, shallow dish, combine the remaining 1/4 cup sugar, 1 ounce (2 tablespoons) rum, boiling water, and espresso powder. Whisk until the sugar and espresso are dissolved.
  • Prepare the tiramisu: Gently dip each ladyfinger into the espresso liquid, ensuring all sides are lightly moistened without excess soaking. Place the dipped ladyfingers in rows on the bottom of the baking dish. Once the first layer is complete, evenly spread half of the mascarpone mixture over the top. Repeat the dipping and arranging for the second layer, then finish by spreading the remaining mascarpone mixture on top.
  • Refrigerate the tiramisu: Cover and chill for 8-24 hours to allow the flavors to meld and the dessert to set.
  • Before serving, generously dust with cocoa. Enjoy directly from the pan in wedges. Leftovers can be refrigerated for up to 5 days. If you loved this recipe, please share your feedback with a rating and review!

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