Classic Italian Tiramisu
This classic tiramisu is everything a dessert should be! Made with the traditional Italian method, this restaurant-quality dessert pairs rum-and-espresso-soaked ladyfinger cookies with a light, airy mascarpone cream for pure decadence in every bite.
Servings 12 slices
Calories 492kcal
Equipment
- Shallow dish for dipping the ladyfingers
- Electric hand mixer
- 9x13-inch baking dish
Ingredients
For the coffee soak:
- 1 cup very strong espresso or strong brewed coffee cooled
- ¼ cup dark rum
For the tiramisu:
- 42 ladyfinger cookies about (2) 7-ounce packages
- 4 large pasteurized egg yolks
- 2 large pasteurized egg whites
- ⅔ cup granulated sugar divided
- 16 ounces marscapone cheese cold
- 1 ½ cups heavy whipping cream cold
- 1 tablespoon dark rum
- ½ teaspoon vanilla extract
- ⅛ teaspoon fine sea salt
- unsweetened cocoa powder for dusting
- dark chocolate curls to decorate
Instructions
- Prepare the coffee soak: In a shallow dish, stir together the cooled espresso and ¼ cup rum. Set aside for dipping the ladyfingers.
- Add the egg yolks and half of the granulated sugar (about ⅓ cup) to a large bowl. Using an electric mixer, beat until pale, thick, and creamy. Add the mascarpone, vanilla and 1 tablespoon rum, mixing again until smooth, then set aside.
- In a separate bowl, beat the cold heavy cream until soft-medium peaks form.
- Gently fold the whipped cream into the mascarpone mixture until incorporated.
- Place the egg whites a very clean glass or metal bowl. Add the salt and beat with an electric mixer until foamy. Gradually add the remaining sugar, a tablespoon at a time, beating very well between each addition. Continue beating until stiff, glossy peaks form.
- Add one third of the whipped egg whites to the mascarpone mixture and fold in gently to loosen. Fold in the remaining whites in two additions until the mixture is light, airy, and smooth.
- Dip the ladyfingers: Working one a time, quickly dip each ladyfinger into the coffee-rum soak for just 2-3 seconds per side. They should be moistened but not soggy. Arrange half of them in a snug, even layer in the bottom of a 9x13 inch dish.
- Spread half of the mascarpone mixture evenly over the ladyfingers. Repeat with another layer of dipped ladyfingers followed by the remaining mascarpone mixture. You can smooth the top with an offset spatula or use it to make swirls on top of the Tiramisu.
- Cover the dish with plastic wrap wrap and refrigerate for at least 8 hours or overnight.
- When you’re ready to serve, dust the surface generously with cocoa powder. Garnish with dark chocolate curls.
- Slice and serve chilled. Enjoy!
Notes
- Use pasteurized eggs only! Since this tiramisu is made in the traditional Italian method without cooking, I strongly recommend using pasteurized eggs, which whisk beautifully and are safe to consume raw.
- You will have 2 egg whites leftover after separating the eggs. These can be saved in the refrigerator or freezer for another use.
- To make tiramisu without eggs, omit the eggs and increase the heavy cream to 2 cups. Beat cold mascarpone with ⅔ cup sugar, vanilla, rum, and salt until smooth, then whip 2 cups cold heavy cream to medium-stiff peaks and fold it into the mascarpone. Assemble as usual and chill 8–12 hours until fully set.
Assembly
- Keep everything cold: Place the bowl for whipping the cream in the freezer for 15-20 minutes before making the whipped cream. This will help keep the cream cold and make it easier to whip.
- Ladyfingers should be dipped briefly, for no more than 2–3 seconds per side. They should feel just moistened, never soggy. If they bend or wilt instantly, you’ve gone too far.
- Tiramisu must chill for a full 8 hours, but ideally overnight. This is when the coffee infuses through the layers, the cream firms up, and the flavors marry into that signature velvety perfection.
Storage
- Refrigerator: Store in a covered container for up to 3 days. It actually tastes even better on day 2.
- Freezer: Do not freeze, as mascarpone and whipped cream will split upon thawing.
Nutrition
Serving: 1slice | Calories: 492kcal | Carbohydrates: 36g | Protein: 9g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 218mg | Sodium: 124mg | Potassium: 110mg | Fiber: 0.4g | Sugar: 12g | Vitamin A: 1262IU | Vitamin C: 0.2mg | Calcium: 99mg | Iron: 2mg