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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!
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!
Serving: 1serving | Calories: 455kcal | Carbohydrates: 49g | Protein: 9g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 203mg | Sodium: 103mg | Potassium: 103mg | Fiber: 1g | Sugar: 20g | Vitamin A: 893IU | Calcium: 103mg | Iron: 2mg