ATK · dessert · Italian · Sweets

Ultimate Tiramisu

  • 2 1/2 cups strong brewed coffee, room temperature
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  • 9 tablespoons dark rum, divided
  • 1 1/2 tablespoons instant espresso powder
  • 6 large egg yolks
  • 2/3 cup sugar
  • 1/4 teaspoon salt
  • 1 1/2 pounds (3 cups) mascarpone
  • 3/4 cup heavy cream, chilled
  • 14 ounces dry ladyfingers (Savoiardi), divided
  • 3 1/2 tablespoons Dutch-processed cocoa, divided
  • 1/4 cup grated semisweet or bittersweet chocolate (optional)


  1. In a wide bowl or baking dish, stir together the coffee, 5 tablespoons rum and espresso powder until the espresso dissolves. Set aside.
  2. Using a stand mixer fitted with the whisk attachment, whip the egg yolks on low speed until just combined. Add sugar and salt and whip on medium-high speed until pale yellow, 1½ to 2 minutes, scraping down bowl once or twice.
  3. Add remaining ¼ cup rum and whip on medium speed until just combined, 20 to 30 seconds. Scrape down sides of bowl. Add mascarpone and whip on medium speed until no lumps remain, 30 to 45 seconds, scraping down bowl once or twice. Transfer mixture to a large bowl and set aside.
  4. In the now-empty mixer bowl, whip cream on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 to 3 minutes. Using a rubber spatula, fold a third of the whipped cream into the mascarpone mixture to lighten, then gently fold in remaining whipped cream until no white streaks remain. Set mascarpone mixture aside.
  5. Divide the ladyfingers in half. Working with one ladyfinger at a time from the first batch, drop a ladyfinger into the coffee mixture, roll to coat, remove and transfer to a 13-by-9-inch glass or ceramic baking dish. (Do not submerge ladyfingers in coffee mixture; entire process should take no longer than 2 to 3 seconds for each cookie.) Arrange soaked cookies in a single layer in the baking dish, breaking or trimming ladyfingers as needed to fit neatly into dish.
  6. ladyfingers with a spatula, spreading the mixture to sides and into corners of dish, then smooth surface. Place 2 tablespoons cocoa in a fine-mesh strainer and dust cocoa over the mascarpone.
  7. Repeat dipping and arrangement with the second batch of ladyfingers. Spread remaining mascarpone mixture over ladyfingers and dust with remaining 1½ tablespoons cocoa. Wipe edges of dish clean with paper towel. Cover with plastic wrap and refrigerate for at least 6 hours or up to 24 hours.
  8. Garnish with grated chocolate, if using. Cut into pieces and serve chilled. Tiramisu can be refrigerated for up to 1 day.

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