Description
Classic Italian Tiramisu is a luscious no-bake dessert featuring layers of coffee-soaked ladyfinger cookies and a rich mascarpone cream. This elegant and creamy treat combines the bold flavors of espresso and rum with the smooth texture of whipped mascarpone and egg custard, topped with a dusting of cocoa powder. Perfect for special occasions or an indulgent everyday dessert, this recipe yields a traditional and authentic Italian experience.
Ingredients
Scale
Custard Base
- 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
Assembly
- 1/4 cup strong brewed coffee, cooled
- 2 tablespoons rum
- 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 combined. Gradually whisk in milk, and cook the mixture over medium heat, stirring constantly, until it comes to a gentle boil. Boil for 1 minute then remove from heat. Let it cool slightly, cover tightly, and refrigerate for 1 hour to chill and thicken.
- Whip cream and blend mascarpone: In a medium bowl, beat heavy cream with vanilla extract until stiff peaks form. Gently whisk the mascarpone cheese into the chilled egg mixture until smooth and creamy.
- Prepare coffee soak: Combine cooled brewed coffee with rum in a small bowl. Split ladyfinger cookies lengthwise and lightly drizzle or dip them into the coffee-rum mixture, ensuring they absorb some liquid but not soggy.
- Assemble tiramisu: In a 7×11 inch dish, arrange half of the soaked ladyfingers in an even layer at the bottom. Spread half of the mascarpone mixture evenly over the ladyfingers, followed by half of the whipped cream on top. Repeat with the remaining ladyfingers, mascarpone mixture, and whipped cream.
- Chill and finish: Sprinkle the top layer generously with unsweetened cocoa powder. Cover the dish and refrigerate for 4 to 6 hours until the tiramisu is set and flavors have melded beautifully. Serve chilled.
Notes
- Use fresh eggs and consume within a day or two due to raw egg yolks used.
- For a stronger coffee flavor, use espresso instead of regular brewed coffee.
- Ensure ladyfingers absorb coffee mixture just enough to be moist but not soggy for best texture.
- You can substitute rum with coffee liqueur like Kahlua or Marsala wine for variation.
- Cover tightly when chilling to prevent the cream from drying out or absorbing fridge odors.
- To make it safer, use pasteurized eggs or an egg substitute if concerned about raw eggs.
