Description
This authentic Italian Tiramisu recipe delivers a luscious, creamy dessert layered with espresso-soaked ladyfingers, rich mascarpone cream, and a dusting of cocoa powder. Perfectly balanced with a hint of rum and vanilla, this classic no-bake treat is easy to prepare and sure to impress, serving a crowd with 12 generous portions.
Ingredients
Scale
Custard Mixture
- 6 egg yolks
- 3/4 cup white sugar
- 2/3 cup milk
Cream Mixture
- 1 1/4 cups heavy cream
- 1/2 teaspoon vanilla extract
- 1 pound mascarpone cheese
Soaking Liquid
- 1/4 cup strong brewed coffee, cooled
- 2 tablespoons rum
Assembly
- 2 (3 ounce) packages ladyfinger cookies
- 1 tablespoon unsweetened cocoa powder
Instructions
- Prepare the custard base: In a medium saucepan, vigorously whisk together the egg yolks and white sugar until thoroughly blended. Slowly whisk in the milk and place the saucepan over medium heat. Stir constantly to avoid curdling, and bring the mixture to a gentle boil. Maintain a gentle boil for 1 minute, then remove from heat and allow to cool slightly, forming a smooth custard.
- Chill the custard: Cover the custard mixture tightly with plastic wrap to prevent a skin from forming, and place it in the refrigerator for at least 1 hour to cool and thicken.
- Prepare the whipped cream and mascarpone: In a separate medium bowl, beat the heavy cream with the vanilla extract until stiff peaks form, ensuring the cream holds shape. Gently whisk the mascarpone cheese into the chilled egg yolk custard until fully smooth and combined without lumps.
- Soak the ladyfingers: In a small dish, mix together the cooled strong brewed coffee and rum. Split each ladyfinger in half lengthwise and quickly drizzle or dip them in the coffee-rum mixture, making sure not to oversaturate to maintain texture.
- Assemble the tiramisu: Arrange half of the soaked ladyfinger halves in the bottom of a 7×11 inch dish, covering evenly. Spread half of the mascarpone mixture over the layer of ladyfingers, followed by half of the whipped cream on top. Repeat the layers with the remaining ladyfingers, mascarpone mixture, and whipped cream.
- Finish and chill: Sprinkle the top evenly with the unsweetened cocoa powder. Cover the dish with plastic wrap and refrigerate for 4 to 6 hours, or until the tiramisu is set and flavors meld together.
Notes
- Use fresh eggs for best flavor and safety in the custard preparation.
- The coffee should be strong and freshly brewed for an intense flavor.
- Do not soak the ladyfingers for too long as they can become soggy and affect texture.
- You can substitute rum with coffee liqueur or brandy if preferred.
- Best served chilled, tiramisu can be made a day in advance to develop deeper flavors.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
