Classic Tiramisu
- Prep Time 15 minutes
- Cook Time 0 minutes
- Total Time 15mins
- Yield 16 servings
- Category dessert
- Method no bake
- Cuisine italian
Classic Tiramisu
A classic Italian Tiramisu is surprisingly easy to make at home with just a few ingredients. From a creamy, dreamy mascarpone filling (without whipped cream!) to the prettiest Hershey-kiss-like top, this Tiramisu recipe is the best you’ll ever eat.
- Prep Time 15 minutes
- Cook Time 0 minutes
- Total Time 15mins
- Yield 16 servings
- Category dessert
- Method no bake
- Cuisine italian
Ingredients
Units
- 1 cup strong coffee
- 1/4 cup rum, divided*
- 4 large eggs, separated
- 2/3 cup granulated sugar, divided*
- 16 ounces mascarpone, cold from the fridge
- 1 teaspoon vanilla extract
- 1 16 ounce package lady fingers (they're usually in the cookie aisle!)
- cocoa powder, for dusting
Instructions
- First, brew the coffee and place it into a wide, shallow bowl. Add in 2 tablespoons of the rum (if using). Whisk to combine. Get out a 9×9-inch serving pan. Set everything aside.
- Separate the egg whites from the yolks. Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment and place the yolks in a small bowl for later. Beat the egg whites on high speed until frothy, then keep the mixer going as you stream in 1/3 cup of the granulated sugar. Continue beating on high speed until your meringue forms stiff peaks, 3 to 5 minutes. Use a silicone spatula to scrape the meringue into a seperate large bowl and set aside.
- Add the reserved egg yolks and remaining ⅓ cup granulated sugar into the stand mixer bowl (no need to clean it). Beat on high speed (still using the whisk attachment) until light and pale in color, about 2 minutes.
- Stop the mixer, scrape down the sides and bottom of the bowl, then add in the mascarpone, remaining 2 tablespoons of rum, vanilla extract, and salt and whisk until combined, about 20 seconds. Remove the bowl from the stand mixer.
- Scrape half of the meringue into the bowl with the egg yolk mixture. Use a silicone spatula to fold gently to combine. Add in the remaining half of the meringue and fold until no streaks of meringue remain. Spread a thin coating of this mascarpone cream on the bottom of the baking pan.
- Quickly dunk the lady fingers into the coffee mixture on both sides (they will fall apart if you soak them any longer) and place them in a single layer in the bottom of the baking pan. Spread about half of the mascarpone cream on top of the lady fingers, smoothing into an even layer.
- Repeat the process with another layer of coffee-soaked lady fingers. Top with the second half of the mascarpone cream and spread into an even layer.
- Place the pan, uncovered, in the fridge to set for at least 4 hours and up to overnight (if refrigerating for longer than 4 hours, refrigerate uncovered for the first 4 hours, then lightly cover it with plastic wrap, being careful to not smoosh down your mascarpone cream–the plastic wrap will stick to it!)
- When you’re ready to serve, take the tiramisu out of the fridge. Generously dust the top with cocoa powder, then slice and serve.
Notes
- You an always omit the rum if you do not want this tiramisu to contain any alcohol. It adds a nice flavor, but the tiramisu will also be tasty without it! I would up the vanilla extract to 1 Tablespoon if you omit the alcohol. Alternatively, you can also swap out the rum for another liquor like brandy, bourbon, or Khalua.
- If you prefer your tiramisu sweeter, you can go up to 1 cup of sugar (1/2 cup in the egg whites and a 1/2 cup in the egg yolks!)
- If you prefer to decorate the top like we did here, simply transfer the second half of your mascarpone mixture into a piping big fitted with a large round tip and decorate as desired!
Equipment
Find it online: https://hair-grow.fit/classic-tiramisu/%3C/a%3E%3C/p%3E