Traditional Italian Tiramisu Recipe
Tiramisu is a dessert that no one can resist, even the people who don't necessarily have a sweet tooth. And that's what makes this recipe perfect; the flavors work heavenly together. The crisp ladyfinger biscuits, bitter coffee, toasted rum, and sweet mascarpone create a beautiful symphony if flavors that I personally can't get enough of.
Equipment
- Double boiler
- Baking dish
- 2 bowls
- Whisk
- Hand mixer
- Spoon
- Spatula
- Sifter
Ingredients
- 12 ladyfingers
- 2 egg yolks
- 1/4 cup brown sugar
- 1 cup mascarpone
- 3 tbsp dark rum
- 1/2 cup espresso coffee
- 1 tbsp cocoa powder
Instructions
- Whisk egg yolks and sugar over double boiler over low heat until thick.
- Add mascarpone and 1 tbsp dark rum to bowl and whip with hand mixer until thick.
- Combine whipped mascarpone with egg and sugar mixture. Set aside.
- Using spoon, mix 2 tbsp dark rum with espresso coffee in a bowl. Set aside.
- To assemble, dip ladyfingers into coffee and rum mixture and place onto baking dish. Use spatula to spread half of the mascarpone mixture over the ladyfingers. Repeat for the next layer. Sift cocoa powder over tiramisu.
- Place tiramisu in refrigerator for at least 4 hours.
Video
Notes
- Make sure your double boiler is over low heat when whisking the eggs and sugar. This will help you avoid scrambling the eggs.
- Espresso coffee is the best coffee for this dessert recipe, so if you can't get your hands on an espresso maker try to use high quality coffee.
- Use dark rum for deeper flavor in your tiramisu.
- Chill for at least 4 hours for best results.