Classic Italian Tiramisu

Ingredients

• 1.5 cups Espresso or Strong Coffee (Brewed, cooled to room temperature)
• 0.5 cup Dark Rum (For soaking ladyfingers)
• 0.25 cup Dark Rum (For mascarpone mixture)
• 16 oz Mascarpone Cheese (Full‑fat, at room temperature)
• 0.67 cup Granulated Sugar (Approximately 133 g)
• 6 large Egg Yolks (Separated from whites; whites can be saved for other uses)
• 2 cups Heavy Cream (Cold, 35 % fat)
• 2 tsp Vanilla Extract (Pure vanilla)
• 40 pieces Ladyfinger Cookies (Savoiardi) (Dry, porous; about 2 standard packages)
• 0.33 cup Dutch‑Processed Cocoa Powder (For dusting the top)

Instructions

1. Brew Coffee

   Brew 1½ cups of espresso or very strong coffee and let it come to room temperature.

   Time: PT10M

2. Make Soaking Liquid

   Stir ½ cup dark rum into the cooled coffee.

   Time: PT1M

3. Prepare Mascarpone Base

   In a large bowl combine 16 oz mascarpone with ¼ cup dark rum and whisk until smooth.

   Time: PT2M

4. Set Up Double Boiler

   Fill a medium saucepan with about 2 inches of water, bring to a gentle simmer, and place the heat‑proof bowl over it ensuring the water does not touch the bowl.

   Time: PT3M

5. Combine Egg Yolks and Sugar

   In the heat‑proof bowl whisk together 6 egg yolks and ⅔ cup granulated sugar until just blended.

   Time: PT2M

6. Cook Egg‑Yolk Mixture

   Continuously whisk over the simmering water until the mixture reaches 160°F (71°C) and thickens to a pale yellow custard, about 5‑8 minutes.

   Time: PT7M

   Temperature: 160°F

7. Combine with Mascarpone

   Remove the bowl from heat and pour the warm custard into the mascarpone bowl, whisking until fully incorporated.

   Time: PT2M

8. Chill Mascarpone Mixture

   Cover the bowl and refrigerate for 15 minutes.

   Time: PT15M

9. Whip Heavy Cream

   In a chilled bowl, add 2 cups cold heavy cream and 2 tsp vanilla. Using a hand mixer, start on low and increase to high, whipping to soft peaks (about 5 minutes).

   Time: PT5M

10. Fold Cream into Mascarpone

    Gently fold the whipped cream into the chilled mascarpone‑custard until no streaks remain.

    Time: PT2M

11. Dip Ladyfingers

    Quickly dip each ladyfinger in the coffee‑rum mixture for about 2 seconds, flip, and arrange in a single layer in a 9×13‑in dish.

    Time: PT10M

12. First Cream Layer

    Spread half of the mascarpone‑cream mixture over the first layer of ladyfingers, smoothing with an offset spatula.

    Time: PT3M

13. Second Ladyfinger Layer

    Repeat the quick‑dip process with the remaining ladyfingers and place them over the first cream layer.

    Time: PT5M

14. Final Cream Layer

    Spread the remaining mascarpone‑cream mixture over the top, smoothing gently.

    Time: PT3M

15. Dust with Cocoa

    Sift ⅓ cup Dutch‑processed cocoa powder evenly over the surface.

    Time: PT1M

16. Final Chill

    Cover the dish and refrigerate for at least 4 hours or overnight until fully set.

    Time: PT4H

Nutrition Facts

Calories

380

Protein

5 g

Carbohydrates

30 g

Fat

25 g

Fiber

1 g