Tiramisu is a classic Italian no-bake dessert made with layers of coffee-soaked ladyfingers and incredible mascarpone cream. This easy recipe is truly the best homemade tiramisu. The custard-like cream is excellent and contains no raw egg. Tiramisu may be prepared in a 23 by 33 cm (9 by 13 inch) casserole dish, but is especially pretty when served in a footed glass bowl lined with cocoa-dusted ladyfingers.
Add tiramisu to your holiday menu. For another great dessert by the same author, don’t miss Opera Cake.
- 355 ml (1 1/2 cups) espresso or strong coffee, at room temperature
- 90 ml (6 tablespoons) golden rum
- 40 ladyfingers, or more if needed for lining the edge of a bowl
- 6 large egg yolks
- 177 ml (3/4 cup) granulated sugar
- 454 grams (16 ounces) mascarpone, chilled
- 473 ml (2 cups) heavy cream, chilled
- 30-45 ml (2-3 tablespoons) unsweetened cocoa powder, or as needed, for dusting
- 118 ml (1/2 cup) chopped semi-sweet chocolate, for garnish
- Set aside a 23 by 33 cm (9 by 13 inch) casserole dish or a footed glass bowl. In a mixing bowl, stir together the espresso and 45 ml (3 tablespoons) of the rum. Quickly dip half of the ladyfingers, one at a time, on one side only, and arrange in a single layer in the bottom of the dish. They should be moist, but do not soak them or the cake will collapse.
2. In a separate bowl, whisk together the egg yolks and sugar. Place over steam (over a saucepan with simmering water) and whisk over low heat for about 10 minutes, until the sugar has melted and the mixture is lighter in color and slightly thickened. Remove from heat and whisk for a few minutes off the heat to help it cool down, then set aside to cool while doing the next step.
3. In the bowl of an electric mixer, beat together the mascarpone and remaining 45 ml (3 tablespoons) rum. In a separate bowl, beat the cream until stiff peaks form. Use a spatula to gently fold half of the whipped cream into the mascarpone cream, then blend in remaining whipped cream just until incorporated.
4. If lining the edge of a bowl with ladyfingers, dip them, dust with cocoa, and arrange vertically in the bowl. Spread half of the cream over the first layer of ladyfingers. Dip and arrange another layer of ladyfingers. Add the remaining cream and spread it evenly. Refrigerate overnight. Dust with cocoa powder before serving*. Garnish with chopped chocolate.
*It is fine to dust with cocoa ahead of time; it will darken in color from the moisture.