culinary review

Classic Italian Tiramisu

Last Modified: 11/27/07
First Published: 11/27/07
Views: 1420
<<     >>
Views: 1420
Tiramisu is such a great, rich dessert filled with flavors of coffee, rum/brandy, cocoa and creamy mascarpone. A perfect dessert to make when entertaining! This is a very nice recipe that turns out delicious and it is quite simple to make as well.

  • 1 ½ tablespoons instant coffee granulates
  • 2 ½ cups strongly brewed coffee, room temperature
  • 9 tablespoons dark rum (or brandy or whiskey)
  • 6 egg yolks
  • 2/3 cup sugar
  • ¼ teaspoon salt
  • 1 ½ pounds mascarpone cheese
  • ¾ cup heavy cream, cold
  • 14 oz ladyfingers
  • 3 ½ tablespoons cocoa
  • ¼ cup chocolate (semisweet or bittersweet), grated


Mix together coffee granulates, coffee and 5 tablespoons rum until the granulates dissolve.

Whisk together the egg yolk until combined in a bowl of a standing mixer, use the whisk attachment. Add sugar and salt and beat at medium-high until pale yellow, about 2 minutes. Add the remaining 4 tablespoons of rum, beat until just combined for about 30 seconds, scrape the bowl. Add the mascarpone cheese and beat until no lumps remain. Transfer this mixture to a large bowl.

Beat the cream in the empty mixer (you don't have to clean it) until the peaks are stiff. Fold one third of the whipped cream into the mixture, then add the remaining cream. Fold until there are no more white streaks.

Quickly dip each lady finger into the coffee mixture, one at a time and arrange in a 13x9 baking dish, we utilize a simple Pyrex dish. When one layer of ladyfingers are arranged in the dish, spread half of the mascarpone mixture on top. Spread until smooth and dust with cocoa through a strainer. Repeat the process again (layer of coffee-mixture dipped lady fingers, mascarpone cream and dusted cocoa.)

Cover and refrigerate for 6 to 24 hours. Grate some chocolate on top before serving and cut into pieces.