Tiramisu
This easy Tiramisu recipe creates a classic Italian dessert by layering espresso and rum-soaked ladyfingers with a rich, velvety mascarpone cream. Egg yolks and sugar are beaten until airy, then blended with mascarpone. The dessert is assembled in layers, chilled thoroughly to set, and garnished with bittersweet chocolate shavings for an elegant presentation.
Equipment
- 1 Electric Mixer with whisk attachment
- 1 Large Mixing Bowl
- 1 Small Shallow Dish
- 1 13x9-inch Baking Dish
- 1 Plastic Wrap
Ingredients
Main
- *6 egg yolks
- 3 tablespoons sugar
- 1 pound mascarpone cheese
- 1 1/2 cups strong espresso cooled
- 2 teaspoons dark rum
- 24 packaged ladyfingers
- 1/2 cup bittersweet chocolate shavings for garnish
Instructions
- In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale, about 5 minutes. Add mascarpone cheese and beat until smooth. Add 1 tablespoon of espresso and mix until thoroughly combined.
- In a small shallow dish, add remaining espresso and rum. Dip each ladyfinger into espresso for only 5 seconds. Letting the ladyfingers soak too long will cause them to fall apart. Place the soaked ladyfinger on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom.
- Spread evenly 1/2 of the mascarpone mixture over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.
- Cover tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 8 hours.
- Before serving, sprinkle with chocolate shavings.
Notes
For the mascarpone cream, ensure the egg yolks and sugar are beaten until very pale and thick; this aeration is crucial for a light, fluffy texture. The quality and strength of your espresso significantly impact the final flavor, so opt for freshly brewed, strong coffee. Be meticulous when soaking the ladyfingers; a quick dip, no more than 5 seconds, is sufficient to moisten without turning them mushy and compromising the dessert's structure. Chilling for at least 4-8 hours, or even overnight, allows the flavors to meld beautifully and the tiramisu to firm up for clean slices. Consider a sprinkle of unsweetened cocoa powder along with the chocolate shavings for a deeper, more traditional finish.