Tiramisu

4.77 from 26 votes

Classic Tiramisu at home! This Italian dessert recipes has layers of espresso soaked ladyfingers, mascaparone and is dusted with cocoa.

Prep Time45

Refrigeration Time1

Total Time1 45

Course: Dessert

Cuisine: American

Servings:

Calories: 357.49kcal

In a medium bowl mix the egg yolks with ¾ c. sugar using an electric mixer. Then add the milk and mix until it’s smooth and a light yellow color.
Pour into a sauce pan and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1-2 minutes, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator for 1 hour.
In a medium bowl, beat cream with vanilla and 1 Tbsp. sugar until stiff peaks form. They peaks should stand when you stop whipping. Do not over mix.
Remove yolk mixture from the fridge. Whisk mascarpone into the yolk mixture until smooth. Fold whipped cream into mixture.
In a small bowl, combine coffee and rum. Dip the lady fingers into the mixture just long enough to get them wet, do not soak.
Arrange half of the ladyfingers in the bottom of a 9x9 inch baking dish.
Spoon half the mascarpone cream filling over the ladyfingers. Repeat layers.
Cover and refrigerate at least 24 hours to let the flavors mix, but we would recommend 48 hours of chill time..
Sprinkle with cocoa before serving.

Have the eggs and mascarpone at room temperature before making this recipe. That will help them mix together more smoothly
Whipping your cream is also where some people make a mistake. The idea with whipped cream is to do it slowly. Begin whipping the cream on low, increasing the speed over 10 minutes. This makes a whipped cream that will last for days in your fridge without the aid of gelatin.
Soak the ladyfingers in the coffee mixture briefly. Don't let them get soggy, it will ruin the dessert.
Only use Crunchy SAVOIARDI (ITALIAN LADYFINGERS). Cake style ladyfingers will get too soft.
Allow Tiramisu to set up for at least 6 hours before serving. Overnite is best.