This Tiramisu is a classic Italian no bake dessert that's delicious and an absolute crowd pleaser! Layers of coffee soaked ladyfingers and a delicious mascarpone cream filling make up this incredible homemade tiramisu!
Course: cake, Dessert
Keyword: italian desserts, tiramisu, tiramisu recipe
Create the mascarpone filling: Beat the egg yolks with the sugar in your mixer on medium high speed until almost white and thick, could take up to 5 minutes. Add the mascarpone and beat until everything is well combined. The mixture should be quite thick. Fold in the whipped cream or cool whip gently until combined.
Soak the ladyfingers: In a shallow plate combine the coffee and rum together. Dip the ladyfingers in the coffee mixture one at a time and arrange 24 of them in the bottom of an 9×13 inch baking dish. You don’t have to soak them in the coffee for a long time, just briefly dip them on both sides, no more than a second. If you dip them too long, they will disintegrate.
Assemble the cake: Spread half of the cheese mixture over the first layer of ladyfingers and repeat with the remaining ladyfingers (dipped in coffee mixture), then cheese mixture.
Chill before serving: Cover this and refrigerate it for at least 3 hours to overnight. Dust with cocoa powder just before serving. You can also top with white chocolate shavings.
Use rum extract or vanilla extract for a non-alcoholic substitute.
* Mascarpone cheese is an Italian cream cheese coagulated by the addition of certain acidic substances such as lemon juice, or vinegar.
** Ladyfinger cookies are dry, egg-based and sweet sponge biscuits shaped like a large finger.
Make sure your eggs are good quality and as fresh as possible. Best of course are free-range organic eggs.
Ensure your mascarpone and eggs are right at room temperature before mixing as it’ll ensure you get a nice smooth mixture, but make sure the mascarpone cheese is not too warm. Best thing is to take it out 10-15 minutes prior to using it. If the mascarpone is too warm it can cause your tiramisu cream to curdle.
When folding in your whipped cream, do it gently, you want your tiramisu cream to be light and fluffy.
Don’t soak your ladyfingers in the rum and coffee mixture for too long, we don’t want them getting soggy!
Dip the ladyfingers as you place them in the baking pan, not ahead of time.
If you can’t find ladyfingers you can use a sponge cake or angel food cake. You can cut the cake into a thin layer or 4-inch long pieces.
Chilling your tiramisu is essential, especially if you want your tiramisu to hold together as best as possible. It will also look much nicer.
Cover with plastic wrap or in an airtight container, or in the pan you made it and refrigerate for up to 1 week. Tiramisu is one of those cakes that actually tastes better after a couple days.
If you plan on freezing your tiramisu, I actually recommend freezing it before dusting it with cocoa powder. Simply cover the pan with 2 layers of plastic wrap then with aluminum foil. Freeze for up to 3 months!