Tiramisu is a rich and classic coffee flavored Italian dessert. Lady fingers are imbibed in a mixture of coffee and rum, and then layered with a thick mascarpone cream and dusted with cocoa powder. This dessert needs to be made ahead of time so that the layers can set and the lady fingers can soak up the liquid. That wait time is so worth it, and makes this an easy dessert to prep before a gathering. The flavors develop and come together so wonderfully to yield a soft, smooth and creamy dessert.
This dish contains the following allergens: Milk/Dairy, Eggs, Wheat
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Step-by-step instruction without your screen going to sleep
2 tablespoons
unsweetened cocoa powder, divided
4
large egg yolks
100g
granulated sugar, divided
240ml
heavy cream
227g
mascarpone
415ml
brewed espresso or black coffee
2 tablespoons
dark rum or cognac
24
ladyfingers
2 tablespoons
unsweetened cocoa powder, divided
4
large egg yolks
1/2 cup
granulated sugar, divided
1 cup
heavy cream
1 container (8 ounces)
mascarpone
1 3/4 cups
brewed espresso or black coffee
2 tablespoons
dark rum or cognac
24
ladyfingers
Utensils
9-inch square baking pan
Medium Bowl
Large Bowl
Small Bowl
Step 1
Dust a 9″x 9″ baking dish with 1 tablespoon of cocoa powder and set aside.
Step 2
Assemble the hand mixer attachment on the power base, then install the whisk.
Step 3
In a medium bowl, add the egg yolks and 1/4 cup sugar. Press power to begin mixing on speed 1 and then gradually increase to speed 5. Mix until the sugar mixture has lightened in color, about 3 minutes. Set aside.
Step 4
In a large bowl, add the heavy cream and remaining 1/4 cup sugar. Press power to begin mixing on speed 1 and then gradually increase to speed 5. Mix until medium peaks have formed, about 3 minutes. Then, add the mascarpone and continue to mix until evenly combined, about 2 minutes.
Step 5
Gently fold the reserved egg mixture into the whipped cream until evenly combined, then set aside.
Step 6
In a shallow bowl, add the espresso and rum and whisk to combine. Working one at a time, dip half of the ladyfingers into the espresso mixture, then place in the baking dish. Top with half of the prepared mascarpone mixture.
Step 7
Repeat with the remaining ladyfingers and mascarpone. Dust the top with the remaining cocoa powder. Cover with plastic wrap and place in the refrigerator for at least 4 hours.
Dust a 9″x 9″ baking dish with 1 tablespoon of cocoa powder and set aside.
2 tablespoons
unsweetened cocoa powder, divided
4
large egg yolks
100g
granulated sugar, divided
240ml
heavy cream
227g
mascarpone
415ml
brewed espresso or black coffee
2 tablespoons
dark rum or cognac
24
ladyfingers
2 tablespoons
unsweetened cocoa powder, divided
4
large egg yolks
1/2 cup
granulated sugar, divided
1 cup
heavy cream
1 container (8 ounces)
mascarpone
1 3/4 cups
brewed espresso or black coffee
2 tablespoons
dark rum or cognac
24
ladyfingers
Step 2 of 7
Assemble the hand mixer attachment on the power base, then install the whisk.
2 tablespoons
unsweetened cocoa powder, divided
4
large egg yolks
100g
granulated sugar, divided
240ml
heavy cream
227g
mascarpone
415ml
brewed espresso or black coffee
2 tablespoons
dark rum or cognac
24
ladyfingers
2 tablespoons
unsweetened cocoa powder, divided
4
large egg yolks
1/2 cup
granulated sugar, divided
1 cup
heavy cream
1 container (8 ounces)
mascarpone
1 3/4 cups
brewed espresso or black coffee
2 tablespoons
dark rum or cognac
24
ladyfingers
Step 3 of 7
In a medium bowl, add the egg yolks and 1/4 cup sugar. Press power to begin mixing on speed 1 and then gradually increase to speed 5. Mix until the sugar mixture has lightened in color, about 3 minutes. Set aside.
2 tablespoons
unsweetened cocoa powder, divided
4
large egg yolks
100g
granulated sugar, divided
240ml
heavy cream
227g
mascarpone
415ml
brewed espresso or black coffee
2 tablespoons
dark rum or cognac
24
ladyfingers
2 tablespoons
unsweetened cocoa powder, divided
4
large egg yolks
1/2 cup
granulated sugar, divided
1 cup
heavy cream
1 container (8 ounces)
mascarpone
1 3/4 cups
brewed espresso or black coffee
2 tablespoons
dark rum or cognac
24
ladyfingers
Step 4 of 7
In a large bowl, add the heavy cream and remaining 1/4 cup sugar. Press power to begin mixing on speed 1 and then gradually increase to speed 5. Mix until medium peaks have formed, about 3 minutes. Then, add the mascarpone and continue to mix until evenly combined, about 2 minutes.
2 tablespoons
unsweetened cocoa powder, divided
4
large egg yolks
100g
granulated sugar, divided
240ml
heavy cream
227g
mascarpone
415ml
brewed espresso or black coffee
2 tablespoons
dark rum or cognac
24
ladyfingers
2 tablespoons
unsweetened cocoa powder, divided
4
large egg yolks
1/2 cup
granulated sugar, divided
1 cup
heavy cream
1 container (8 ounces)
mascarpone
1 3/4 cups
brewed espresso or black coffee
2 tablespoons
dark rum or cognac
24
ladyfingers
Step 5 of 7
Gently fold the reserved egg mixture into the whipped cream until evenly combined, then set aside.
2 tablespoons
unsweetened cocoa powder, divided
4
large egg yolks
100g
granulated sugar, divided
240ml
heavy cream
227g
mascarpone
415ml
brewed espresso or black coffee
2 tablespoons
dark rum or cognac
24
ladyfingers
2 tablespoons
unsweetened cocoa powder, divided
4
large egg yolks
1/2 cup
granulated sugar, divided
1 cup
heavy cream
1 container (8 ounces)
mascarpone
1 3/4 cups
brewed espresso or black coffee
2 tablespoons
dark rum or cognac
24
ladyfingers
Step 6 of 7
In a shallow bowl, add the espresso and rum and whisk to combine. Working one at a time, dip half of the ladyfingers into the espresso mixture, then place in the baking dish. Top with half of the prepared mascarpone mixture.
2 tablespoons
unsweetened cocoa powder, divided
4
large egg yolks
100g
granulated sugar, divided
240ml
heavy cream
227g
mascarpone
415ml
brewed espresso or black coffee
2 tablespoons
dark rum or cognac
24
ladyfingers
2 tablespoons
unsweetened cocoa powder, divided
4
large egg yolks
1/2 cup
granulated sugar, divided
1 cup
heavy cream
1 container (8 ounces)
mascarpone
1 3/4 cups
brewed espresso or black coffee
2 tablespoons
dark rum or cognac
24
ladyfingers
Step 7 of 7
Repeat with the remaining ladyfingers and mascarpone. Dust the top with the remaining cocoa powder. Cover with plastic wrap and place in the refrigerator for at least 4 hours.
