Easy Tiramisu Recipe
Recreate the classic Italian dessert at home with this easy Tiramisu recipe. Lady fingers, rum, custard, and whipped cream make this dessert truly special!
Servings 8 servings
For the filling:
- 6 egg yolks
- 3/4 cup sugar
- 2/3 cup milk
- 1 pound mascarpone cheese
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:
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.