Classic Homemade Tiramisu
Creamy, rich, and perfectly balanced with espresso and dark rum, this Classic Homemade Tiramisu is the ultimate make-ahead dessert. Layers of coffee-soaked ladyfingers are nestled between a light mascarpone filling before being chilled overnight and finished with a generous dusting of cocoa powder. It's an impressive dessert that's surprisingly simple to make.
Equipment
- 1 Kitchen-Aid Stand Mixer with whisk attachment
Ingredients
Mascarpone Filling
- 4 large egg yolks
- 6 tbsp granulated sugar divided
- 500 g mascarpone cheese softened
- 3 large egg whites
Coffee Mixture
- 300 mL strong brewed coffee or espresso cooled
- 2 tbsp dark rum
- 2 tbsp Kahlúa
Assembly
- 24 ladyfingers approximately 200 g
- Unsweetened cocoa powder for dusting
Instructions
- In a large bowl, beat the egg yolks with 3 tablespoons of sugar until the mixture becomes pale, thick, and ribbons off the whisk, about 3 to 5 minutes.
- Add the mascarpone and gently fold or beat until smooth and fully incorporated.
- In a separate clean bowl, whip the egg whites with the remaining 3 tablespoons of sugar until stiff peaks form.
- Gently fold the whipped egg whites into the mascarpone mixture in three additions, being careful not to deflate the mixture.
- In a shallow dish, combine the cooled coffee, dark rum, and Kahlúa.
- Quickly dip each ladyfinger into the coffee mixture for 1 to 2 seconds per side. Do not soak them.
- Arrange a single layer of dipped ladyfingers in the bottom of an 8 x 8-inch baking dish.
- Spread half of the mascarpone mixture evenly over the ladyfingers.
- Repeat with another layer of dipped ladyfingers followed by the remaining mascarpone mixture.
- Cover and refrigerate for at least 8 hours, preferably overnight.
- Just before serving, dust generously with cocoa powder.
Use room-temperature mascarpone & eggs for the smoothest filling