Tiramisu Recipe – Learn Recipe Under Expert Guide: This is the best way to make tiramisu! A beautiful, fancy no-bake treat with a lot less work than you might think! Layers of ladyfingers soaked in rum and espresso and a rich, creamy mascarpone filling make it possible.
Tiramisu Recipe – Learn Recipe Under Expert Guide
- 9×13 inch baking dish
- Mixing Bowls
- Electric hand or stand mixer
- 1½ cups espresso or very strong coffee room temperature
- ¾ cup dark rum divided
- 16 ounces mascarpone (452g)
- 6 large egg yolks
- ⅔ cup granulated sugar (133g)
- 2 cups heavy whipping cream (480ml)
- 2 teaspoons vanilla extract
- 40 ladyfingers
- ⅓ cup unsweetened cocoa powder (33g)
- Mix the coffee and 1/2 cup dark rum in a medium bowl and put aside. Replace the rum with a dab of vanilla and extra coffee for soaking, or add your favorite liqueur like Kahlua, Grand Marnier, or Godiva.
- Mix the mascarpone and 1/4 cup dark rum in a large bowl. Whisk or hand-mix on medium speed until thoroughly blended. Set aside.
- Combine egg yolks and sugar on top of a double boiler. Otherwise, whisk them in a medium heatproof basin. Mix thoroughly. Simmer 2 inches of water in a small saucepan or double boiler. Make sure the bowl is over the simmering water before adding the egg yolk mixture. Whisk frequently for 5–8 minutes until the sugar dissolves and the fluid thickens and turns pale yellow.
- Whisk the egg yolk mixture into the mascarpone. Cool in the fridge for 15 minutes.
Mix cream and vanilla in a large dish or stand mixer bowl using the whisk attachment. Beat medium pace for 3–5 minutes to generate firm peaks.
- Fold whipped cream into mascarpone. (You may whisk in any unmixed chunks at the end.)
For the Assembly:
- Briefly dip the top and bottom of each ladyfinger in the coffee mixture. They dip for only 2 seconds because they soak up the liquid swiftly. Spread ladyfingers in a single layer to cover the bottom of a 9×13-inch dish. Try to avoid gaps.
- Use an offset spatula to smooth half of the mascarpone mixture over the ladyfingers. Dip additional ladyfingers and arrange them on the filling. Add the remaining mascarpone and spread evenly.
- Sprinkle chocolate powder over top and chill overnight. Time is needed to set up tiramisu or it will be a mess.
Yes, you can make this tiramisu recipe ahead of time. Since it needs at least 6 hours to set properly, it’s a great idea to make tiramisu the night before you intend on serving it.
You can sub the rum out for cognac, brandy, Kahlua, orange liqueur, or marsala wine. If you don’t want to use alcohol at all in your tiramisu recipe, add some vanilla, simple syrup, and/or hot chocolate to the espresso for more depth of flavor.
Tiramisu will keep in the refrigerator, covered, for 2 to 3 days.
You can freeze this tiramisu recipe! Wrap it well in plastic wrap or foil before you freeze it. Thaw the tiramisu overnight in the refrigerator before digging in.