Recreate the classic Italian dessert at home with this easy Tiramisu recipe. Lady fingers, rum, custard, and whipped cream make this dessert truly special!
If Tiramisu is on the menu at a restaurant, I’m ordering it. I usually order it to-go, though, because I never save room for dessert.
Several months ago, this backfired in a major way. I went to dinner with my husband at Buca di Beppo’s (a rare date night) and we shared way too much food and took most of it home.
Tiramisu was on the menu, so I ordered it. To go.
I felt like our bag of leftovers was especially heavy, but it wasn’t until I got home that I realized my mistake.
Buca di Beppo’s is a family-style restaurant, which I had forgotten in that dessert moment, and the Tiramisu I lugged home was enough to feed a small army.
Obviously there are bigger problems in the world than Too Much Tiramisu, so I ate it all without a single complaint.
How to Make Tiramisu
Imagine soft, fluffy lady-fingers drenched with coffee and rum SMOTHERED in a rich, sweet custard with creamy mascarpone cheese folded in.
Then top it off with vanilla whipped cream and multiply it times two…. that’s Tiramisu.
Can you Substitute Rum Extract for Rum?
Although this recipe calls for rum, you can substitute 1/8 teaspoon rum extract mixed with 2 tablespoons water. And if you want to use rum, it doesn’t matter if you use light or dark. You’re just going to mix it with coffee anyway.
Did you know Tiramisu means “Lift Me Up”? Or so I’ve heard. Perhaps it’s the espresso… or the rum. Either way, this dessert is bound to lift your spirits!
Easy Tiramisu Recipe
For the filling:
- 6 egg yolks
- 3/4 cup sugar
- 2/3 cup milk
- 1 pound mascarpone cheese
For the whipped cream:
- 1 1/4 cups heavy whipping cream
- 1/2 teaspoon vanilla extract
For the cake:
- 1/4 cup espresso or strong coffee chilled
- 2 tablespoons dark rum see notes
- 2 (3 ounce) packages lady fingers
- Unsweetened cocoa powder for dusting
To make the filling:
- In a medium saucepan, whisk together egg yolks and sugar until well blended. Stir in milk. Bring to a boil over medium heat, whisking constantly.
- Boil for 1 minute; remove from heat. Pour into a bowl and cover with plastic wrap, placing wrap directly on the surface of the custard. Refrigerate until chilled, at least 1 hour. Remove mascarpone cheese from the refrigerator so it softens while the custard chills.
- In an electric mixer fit with the paddle attachment, or in a large bowl with a spatula, blend chilled custard with softened mascarpone cheese until smooth. Set aside.
To make the whipped cream:
- In an electric mixer fit with the whisk attachment, or with an electric hand mixer, beat cream and vanilla until stiff peaks form.
To assemble the cake:
- In a small bowl, combine chilled espresso and rum. Separatel lady fingers horizontally and arrange a single layer in the bottom of an ungreased 11-inch by 7-inch baking dish (about 16 lady fingers).
- Brush with the espresso-rum mixture. Spread half of the custard mixture over the lady fingers, then top with half of the whipped cream.
- Repeat with remaining lady fingers brush with the espresso-rum mixture, remaining custard mixture, and remaining whipped cream. Sprinkle with cocoa as desired (1 tablespoon or up to ¼ cup).
- Refrigerate at least 4 hours or up to 24 hours. Store covered in the refrigerator.
- 1/8 teaspoon rum extract + 2 tablespoons water may be substituted for the rum.