Classic Italian Tiramisu Recipe
User Reviews
5
Classic Italian Tiramisu Recipe
Description
Classic Italian Tiramisu is prepared by briefly dipping ladyfingers in a mixture of espresso and rum to moisten them without collapsing. A cream is made by whisking egg yolks with sugar over simmering water until thickened and cooled, then folding it into mascarpone and additional rum. Cold heavy whipping cream beaten to stiff peaks is gently folded into this mascarpone mixture to lighten the texture.
The dessert is assembled by layering dipped ladyfingers and mascarpone cream in a casserole dish, finishing with a dusting of unsweetened cocoa powder. The resulting texture is light and creamy with a subtle coffee and rum flavor balanced by the sweetness of the mascarpone mixture and slight bitterness from the cocoa topping.
Served chilled, tiramisu pairs well as a celebratory or special occasion dessert. The use of cold heavy cream and careful folding ensures a stable, fluffy filling.
Ingredients
- 1 1/2 cups espresso (or strong coffee), room temperature
- 6 Tbsp rum divided, golden
- 40 ladyfingers
- 6 egg large, yolk
- 3/4 cup granulated sugar
- 16 oz mascarpone cold
- 2 cups heavy whipping cream cold*
- 2-3 Tbsp cocoa powder to dust the top, unsweetened
Instructions
- In a bowl, stir together 1 1/2 cups espresso and 3 Tbsp rum. Quickly dip half of the ladyfingers, one at a time and arrange in a single layer in the bottom of a 9x13 casserole dish. Dip once on each side so they are moist but do not soak ladyfingers or the cake will collapse.
- In a separate rimmed* medium glass bowl, whisk together yolks and sugar. Place over steam (on a saucepan with simmering water) and whisk 10 minutes on low heat until the mixture is lighter in color, slightly thickened and not grainy when you rub between your fingers. Remove from heat and whisk for a few minutes off the heat to help it cool down then set aside to cool while doing step 3.
- Beat together 16 oz mascarpone and 3 Tbsp rum. Use an electric hand mixer to beat in the warm yolk mixture until well incorporated.
- In a separate bowl, beat cold heavy whipping cream until stiff peaks form*. Use a spatula to gently fold half of the whipped cream into mascarpone cream then blend in remaining whipped cream, just until incorporated. Do not overfold or it will become grainy.
- Spread half of the cream over the first layer of ladyfingers. Dip and arrange remaining ladyfingers. Spread remaining cream. Refrigerate 8 hours or overnight. Dust with cocoa powder before serving. It is ok to dust with cocoa ahead of time - it will just darken it in color from the moisture.
Notes
- Use very cold heavy whipping cream (not light cream) for stable whipped cream that holds stiff peaks.
- A rimmed mixing bowl helps keep steam away during the gentle cooking of the egg yolk and sugar mixture.
- Beat the heavy cream slowly, starting at medium-low speed, increasing gradually to medium to avoid watery texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices of cake
Amount Per Serving
Calories 538 kcal
% Daily Value*
| Calories | 538kcal | 27% |
| Carbs | 37g | |
| Protein | 9g | 18% |
| Fat | 38g | 58% |
| Saturated Fat | 22g | 110% |
| Cholesterol | 271mg | 90% |
| Sodium | 95mg | 4% |
| Potassium | 98mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 1446IU | 29% |
| Vitamin C | 1mg | 1% |
| Calcium | 109mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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