Description
Classic Italian Tiramisu is a luscious no-bake dessert featuring layers of coffee-soaked ladyfinger cookies and a rich mascarpone cream. This traditional recipe combines velvety mascarpone, whipped cream, egg yolks, and a hint of rum for an indulgent finish dusted with cocoa powder, perfect for an elegant crowd-pleaser dessert.
Ingredients
Scale
Egg Mixture
- 6 egg yolks
- 3/4 cup granulated sugar
- 2/3 cup milk
Cream Mixture
- 1 1/4 cups heavy cream
- 1/2 teaspoon vanilla extract
- 1 pound mascarpone cheese
Soaking Mixture
- 1/4 cup strong brewed coffee, cooled
- 2 tablespoons rum
Assembly
- 2 (3 ounce) packages ladyfinger cookies
- 1 tablespoon unsweetened cocoa powder
Instructions
- Prepare egg custard. In a medium saucepan, whisk together egg yolks and sugar until fully blended. Add milk and cook over medium heat, stirring constantly until the mixture comes to a gentle boil. Continue boiling gently for 1 minute, then remove from heat. Allow to cool slightly before covering tightly and chilling in the refrigerator for 1 hour to thicken.
- Whip cream and combine mascarpone. In a medium bowl, beat heavy cream with vanilla extract until stiff peaks form. Gently whisk the mascarpone cheese into the chilled egg custard mixture until smooth and fully combined.
- Prepare coffee soaking mixture. In a small bowl, combine the cooled brewed coffee with the rum. Carefully split the ladyfinger cookies in half lengthwise, then lightly drizzle or dip them into the coffee-rum mixture to soak.
- Layer the tiramisu. Arrange half of the soaked ladyfinger halves in the bottom of a 7×11 inch dish. Spread half of the mascarpone mixture evenly over the ladyfingers, followed by half of the whipped cream layer. Repeat the process with the remaining ladyfingers, mascarpone mixture, and whipped cream. Finally, sprinkle the top generously with unsweetened cocoa powder.
- Chill to set. Cover the assembled tiramisu and refrigerate for 4 to 6 hours, or until the dessert is fully set and flavors have melded beautifully, before serving.
Notes
- Use fresh eggs and consume promptly as this recipe uses raw eggs lightly cooked to ensure safety and texture.
- Ensure the coffee is strong and cooled to prevent soggy ladyfingers and maintain balance in flavor.
- For a non-alcoholic version, omit rum and replace with additional decaffeinated coffee or coffee extract.
- Chilling time is essential for setting the layers and developing the classic tiramisu texture and flavor.
- Dust the cocoa powder just before serving to prevent it from becoming wet and clumping.
