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Tiramisu

A light and fluffy cake double-layered with espresso-rum soaked ladyfingers, mascarpone custard, whipped cream and cocoa powder.
Prep Time1 hour 15 minutes
Cook Time4 hours
Total Time5 hours 15 minutes
Course: Dessert
Cuisine: Italian
Keyword: espresso, ladyfingers, tiramisu
Servings: 8

Equipment

  • 2-quart sauce pan
  • Balloon whisk
  • Hand mixer
  • 13" x 9" glass casserole dish

Ingredients

Custard-Cheese Filling

  • 6 large egg yolks
  • 3/4 cups sugar
  • 2/3 cup milk
  • 16 oz mascarpone cheese (about 2 packages)

Whipped Cream

  • 3 cups heavy cream
  • 1 tsp vanilla extract
  • 1 tbsp granulated sugar

Ladyfinger Biscuits

  • 2 cups instant espresso room temperature
  • 2 tbsp rum
  • 14 ounces ladyfinger biscuits (about 2 packages)

Topping

  • 4 tbsp unsweetened cocoa powder

Instructions

Prepare Ingredients

  • About an hour before making, take out the eggs to let them get to room temperature.
  • Make the instant espresso according to the instructions and let cool to room temperature.
  • (Optional) Place a medium bowl to chill in the freezer at this time can help when it comes to whisking up the whipped cream later.

Prepare the Custard

  • In a medium saucepan, whisk together egg yolk and sugar until well blended. Whisk in milk. Continue to gently whisk over medium-low heat until the mixture just begins to gently bubble (about 185 degrees Fahrenheit). You'll notice the egg sticking slightly to the whisk, getting thicker.
    Note: Custard is very delicate and will curdle (turn to scrambled eggs) if you do not watch carefully.
  • Immediately remove from heat and place in a large bowl. Cover with plastic wrap and chill in refrigerator for about 1 hour.
  • Take out the mascarpone cheese to bring to room temperature.

Make the Tiramisu

  • When completely cooled (after about an hour) take the custard out. Using a hand mixer, blend until thickened but fluffy. Clean blender and set aside.
  • Using a spoon, fold the mascarpone into the custard and combine until smooth. Set aside.
  • Make the whipped cream. Take the empty bowl and whisk out of the refrigerator and add the heavy cream and vanilla extract. Using the hand mixer, blend together until stiff peaks form. Set aside.
  • In a small dredging dish, combine the espresso and rum.
  • Assemble the tiramisu. Take a ladyfinger biscuit and dip into the espresso-rum mix---not long, only a second or two--and arrange on the bottom of a 13"x 9" glass casserole dish. Repeat with all biscuits until you've formed one layer.
  • Spread half of the custard-cheese mixture over the ladyfingers.
  • Spread half of the whipped cream mixture over that.
  • Repeat process for one more layer and then sprinkle the top with the cocoa powder.
  • Cover and refrigerate at least 4 hours until set.
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