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)

Description

This classic Italian Tiramisu recipe features layers of espresso-soaked ladyfingers and a creamy mascarpone mixture, delicately sweetened with sugar and golden rum. Finished with a dusting of cocoa powder, this no-bake dessert is rich, smooth, and perfect for any occasion requiring an elegant, indulgent treat.

Ingredients

Scale

Espresso Mixture

1 1/2 cups espresso (or strong coffee), room temperature
6 Tbsp golden rum, divided

Ladyfingers

40 ladyfingers

Mascarpone Cream

6 large egg yolks
3/4 cup granulated sugar
16 oz mascarpone cheese, cold
2 cups heavy whipping cream, cold

Garnish

2–3 Tbsp unsweetened cocoa powder (for dusting)

Instructions

Soak the Ladyfingers: In a bowl, combine the espresso and 3 tablespoons of golden rum. Quickly dip half of the ladyfingers, one at a time, into this mixture. Dip each ladyfinger only once on each side to keep them moist but not soggy, preventing the dessert from collapsing. Arrange the dipped ladyfingers in a single layer at the bottom of a 9×13-inch casserole dish.
Prepare the Egg Yolk Mixture: In a medium heatproof bowl, whisk together the egg yolks and granulated sugar. Set the bowl over a saucepan of simmering water, creating a double boiler, and whisk continuously for about 10 minutes on low heat. The mixture should lighten in color, thicken slightly, and feel smooth without graininess when rubbed between your fingers. Remove from heat and whisk for a few more minutes to cool it down before setting aside.
Combine Mascarpone and Rum: In a separate bowl, beat the cold mascarpone cheese with the remaining 3 tablespoons of rum until smooth. Gradually beat the warmed egg yolk mixture into the mascarpone until well incorporated.
Whip the Cream: Using a chilled bowl and beaters, whip the cold heavy cream until stiff peaks form. Gently fold half of the whipped cream into the mascarpone mixture using a spatula to lighten it. Then fold in the remaining whipped cream just until combined, being careful not to overmix to avoid graininess.
Assemble the Tiramisu: Spread half of the mascarpone cream evenly over the layer of soaked ladyfingers. Dip the remaining ladyfingers quickly in the espresso and rum mixture and arrange them in a single layer on top of the cream. Spread the remaining mascarpone cream over this second layer.
Refrigerate: Cover the dish with foil and refrigerate for at least 8 hours or overnight to allow flavors to meld and the dessert to set properly.
Serve: Just before serving, dust the top generously with unsweetened cocoa powder. You may dust earlier if desired, but note that the cocoa color will darken over time.

Notes

Use room temperature espresso to avoid sogginess while dipping ladyfingers.
Do not soak ladyfingers too long, as they will become mushy and compromise the texture of the dessert.
Whisking the egg yolks over simmering water cooks them gently, ensuring safety and a smooth texture.
Use cold mascarpone and heavy cream for better whipping and texture.
Folding whipped cream gently into the mascarpone mixture keeps the cream airy and prevents graininess.
For best flavor, refrigerate tiramisu overnight.
If desired, you can substitute rum with coffee liqueur such as Kahlúa for a different flavor profile.

Prep Time: 30 minutes
Cook Time: 10 minutes
Category: Dessert
Method: No-Cook
Cuisine: Italian

Keywords: Tiramisu, Italian dessert, mascarpone, espresso, ladyfingers, no-bake dessert, classic tiramisu