Name: Classic Tiramisu Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 8 h 40 min
Cuisine: Italian
Ingredients: 1 1/2 cups espresso (or strong coffee), room temperature; 6 Tbsp golden rum, divided; 40 ladyfingers; 6 large egg yolks; 3/4 cup granulated sugar; 16 oz mascarpone cheese, cold; 2 cups heavy whipping cream, cold; 2-3 Tbsp unsweetened cocoa powder (for dusting)

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Introduction

Tiramisu is a classic Italian dessert known for its creamy texture and rich coffee flavor. This recipe balances espresso-soaked ladyfingers with a luscious mascarpone cream, making it a perfect treat for any occasion.

A close-up image of a slice of tiramisu on a white plate, showing three visible layers: the bottom layer is light brown soaked ladyfinger biscuits with a soft, slightly crumbly texture; above it is a thick, smooth, creamy white mascarpone layer; the middle layer is another set of soaked ladyfinger biscuits in light brown; on top is a thick, fluffy white cream layer covered evenly with a fine dusting of dark brown cocoa powder. The slice has a bite taken from the front right corner, revealing the soft texture inside. The surface below the plate is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups espresso (or strong coffee), room temperature
6 Tbsp golden rum (divided)
40 ladyfingers
6 large egg yolks
3/4 cup granulated sugar
16 oz mascarpone, cold
2 cups heavy whipping cream, cold
2-3 Tbsp unsweetened cocoa powder (to dust the top)

Instructions

Step 1: In a bowl, stir together the espresso and 3 tablespoons of rum. Quickly dip half of the ladyfingers, one at a time, into the mixture. Dip each ladyfinger once on each side so they are moist but not soaked. Arrange them in a single layer in the bottom of a 9×13 inch casserole dish.
Step 2: In a rimmed medium glass bowl, whisk together the egg yolks and sugar. Place the bowl over a saucepan with simmering water (double boiler) and whisk continuously for 10 minutes on low heat. The mixture should become lighter in color, slightly thickened, and smooth between your fingers. Remove from heat and continue whisking for a few minutes to cool, then set aside.
Step 3: In another bowl, beat the mascarpone with the remaining 3 tablespoons of rum until smooth. Use an electric hand mixer to incorporate the warm egg yolk mixture into the mascarpone until well combined.
Step 4: In a separate chilled bowl, whip the cold heavy cream until stiff peaks form. Gently fold half of the whipped cream into the mascarpone mixture using a spatula, then fold in the remaining whipped cream just until combined. Avoid overfolding to prevent graininess.
Step 5: Spread half of the mascarpone cream over the layer of soaked ladyfingers. Dip the remaining ladyfingers quickly in the espresso rum mixture and arrange them on top of the cream. Spread the remaining mascarpone cream over the second layer of ladyfingers.
Step 6: Cover the dish with foil and refrigerate for at least 8 hours or overnight to allow flavors to meld. Just before serving, dust the top generously with unsweetened cocoa powder.

Tips & Variations

For a non-alcoholic version, substitute golden rum with an equal amount of strong coffee or coffee liqueur flavoring.
Use freshly brewed espresso for the best coffee flavor, and let it cool completely before dipping the ladyfingers.
Chilling the bowls and cream beforehand helps achieve stiffer whipped cream.

Storage

Store tiramisu covered in the refrigerator for up to 3 days. It may soften slightly over time but will remain delicious. When ready to serve, dust with fresh cocoa powder again if needed. Reheating is not recommended; serve chilled.

How to Serve

A white rectangular dish holds a layered tiramisu with three visible layers: the bottom and middle layers are light brown soaked ladyfingers, and between them are two thick creamy white mascarpone cheese layers. The top surface is evenly dusted with fine dark brown cocoa powder. A spoon with some cream residue rests inside the empty corner where a slice was taken out. In the background, a white plate holds a piece of the same tiramisu, showing the same layered structure. The scene is set on a white marbled texture with scattered dark brown coffee beans around the dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make tiramisu ahead of time?

Yes, tiramisu actually improves in flavor after resting for several hours or overnight, making it an excellent make-ahead dessert.

What can I use instead of raw egg yolks?

If you prefer to avoid raw eggs, you can use pasteurized egg yolks or substitute with a cooked custard base, but this recipe relies on gently cooking the yolks over steam for safety.