Tiramisu

Ingredients

• 0.5 cup Dark Rum (for soaking the coffee; optional for kids)
• 1.5 cup Strong Coffee (Espresso) (brew a big batch; can use decaf)
• 16 oz Mascarpone Cheese (room temperature, the star of the tiramisu)
• 0.25 cup Dark Rum (mixed into the mascarpone)
• 6 large Egg Yolks (separated from whites; room temperature)
• 0.66 cup Granulated Sugar (fine granulated sugar)
• 2 cup Heavy Cream (cold, for whipping)
• 2 tsp Vanilla Extract (pure vanilla)
• 24 Ladyfinger Cookies (Savoiardi) (store‑bought; if unavailable, can be made at home)
• 2 tbsp Unsweetened Cocoa Powder (for dusting; sifted)

Instructions

1. Brew Strong Coffee

   Using a mocha pot, brew a big batch of strong coffee or espresso and set aside to cool slightly.

   Time: PT10M

2. Make Coffee‑Rum Soaking Liquid

   Combine 0.5 cup dark rum with the 1.5 cups hot coffee, stir, and let it come to room temperature.

   Time: PT2M

3. Prepare Mascarpone Mixture

   In a large bowl, whisk together 16 oz room‑temperature mascarpone and 0.25 cup dark rum until smooth.

   Time: PT2M

4. Separate Eggs

   Separate six egg whites from the yolks; set the whites aside for another use.

   Time: PT2M

5. Combine Yolks and Sugar

   Whisk 2/3 cup granulated sugar into the six egg yolks until the mixture is pale and the sugar is dissolved.

   Time: PT2M

6. Cook Zabaglione

   Place the yolk‑sugar mixture over simmering water (double boiler) and whisk continuously until it thickens, becomes pale yellow, and coats the back of a spoon.

   Time: PT8M

7. Combine Zabaglione with Mascarpone

   Pour the warm zabaglione into the mascarpone‑rum mixture and whisk until fully incorporated.

   Time: PT2M

8. Whip Heavy Cream

   In a stand mixer or large bowl, whip 2 cups cold heavy cream with 2 tsp vanilla extract until stiff peaks form.

   Time: PT5M

9. Fold Whipped Cream into Custard

   Gently fold the whipped cream into the mascarpone‑zabaglione custard until a uniform, airy mixture forms.

   Time: PT2M

10. Assemble the Tiramisu

    Quickly dip each ladyfinger (about 2 seconds per side) in the coffee‑rum liquid and lay them in a single layer in a rectangular dish. Spread half of the custard mixture over the first layer, then repeat with another layer of dipped ladyfingers and the remaining custard. Finish by dusting generously with sifted cocoa powder.

    Time: PT10M

11. Chill Overnight

    Cover the dish and refrigerate for at least 6–8 hours (overnight) to allow the flavors to meld and the tiramisu to set.

    Time: PT0M

12. Serve

    Run a damp paper towel along the edges to clean, cut with a sharp knife, and serve chilled.

    Time: PT2M

Nutrition Facts

Calories

420

Protein

5 g

Carbohydrates

35 g

Fat

28 g

Fiber

1 g