Perfect Tiramisu
Tiramisu is a light, ephemeral dessert that can be made with or without alcohol. I love it both ways! This Italian classic is rich custard/mascarpone filling combined with coffee, chocolate and rum. And no baking, if you buy your ladyfingers like most of us!
Looks complicated, but you’re really just layering the flavors into a casserole dish. The only big caveat is that you must make it the night before. All of those delicious flavors need time to mingle with each other, soften the ladyfingers to that signature moist-yet-spongy texture, and present their best qualities together. Like a team that has learned from experience how to work together.
Here are my extra tips and pointers:
- This recipe almost begs you to do a mise en place before you start working!
- Make sure you have more than enough ladyfingers and coffee.
- When dipping the ladyfingers into your coffee mixture, don’t think that you have to soak them! Quickly dip/roll each ladyfinger in the coffee mixture and place it in the casserole dish or pan. Just make sure that all surfaces of the ladyfingers meet the coffee.
- If you are going for a non-alcoholic Tiramisu, add a ½ teaspoon of vanilla to the custard filling.
- Pre-cut the Tiramisu with a large, sharp knife before serving for nicer looking pieces.
Tiramisu is a light, ephemeral dessert that can be made with or without alcohol. I love it both ways! This Italian classic is rich custard/mascarpone filling combined with coffee, ladyfingers, chocolate and rum.
- 24 Ladyfingers (1 7oz. package, about 24 cookies)
- 1 cup Espresso (or strong brewed coffee, cooled)
- 3 tbsp Rum (or Khalua)
- 6 Large Egg Yolks
- 3/4 cup Sugar (6 oz.)
- 3/4 cup Whole Milk (6 oz.)
- 1 lb Mascarpone Cheese
- 1.5 cup Heavy Whipping Cream (12 oz.)
- 1/2 tsp Vanilla Extract
- 1 tbsp Unsweetened Cocoa Powder
Combine the egg yolks and sugar in a medium saucepan. Whisk until light yellow and fluffy.
Heat milk in a separate small saucepan, or in the microwave until hot but not steaming.
Add milk to the saucepan a few tablespoons at a time, whisking well with each addition.
Heat over medium-low heat, stirring constantly, until mixture bubbles. Remove from heat.
Cover top with plastic wrap and chill in refrigerator until cool, about 1 hour.
When custard filling is cool, whip the whipping cream. Add vanilla and whip until stiff peaks form.
Fold the mascarpone into the cooled custard, blending completely.
Fold the whipped cream into the mascarpone/custard mixture for one fluffy layer.
Optional: Keep the whipped cream separate to apply as an additional (third) layer.
In a medium bowl, stir together the coffee and rum/Kahlua.
Dunk each ladyfinger into the coffee and immediately place along the bottom of a 7 X 11” casserole dish. You should use half of the ladyfingers.
Top with ½ of the mascarpone, then ½ of the whipped cream.
Repeat layers, then sprinkle the top generously with cocoa.
Cover and refrigerate for 6 hours or overnight.
Slice and serve.