Tiramisu Recipe
Espresso-rum soaked ladyfingers layered with whipped sweet mascarpone cream, topped with cocoa powder.
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Ingredients
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Ladyfingers
Mascarpone Cream
Topping
Method
Prepare the Espresso-Rum Mixture
- 1
Brew the Espresso
Brew 1 cup of strong espresso coffee and allow it to cool slightly.
- 2
Mix with Rum
In a shallow dish, combine the cooled espresso with 2 tablespoons of dark rum. Set aside.
Make the Mascarpone Cream
- 3
Whip the Heavy Cream
In a mixing bowl, whip 1 cup of heavy cream until soft peaks form.
- 4
Combine Mascarpone and Sugar
In another bowl, mix 16 oz of mascarpone cheese, 1 tablespoon of granulated sugar, and 1 teaspoon of vanilla extract until smooth.
- 5
Fold in Whipped Cream
Gently fold the whipped cream into the mascarpone mixture until well combined.
Assemble the Tiramisu
- 6
Soak the Ladyfingers
Quickly dip each ladyfinger in the espresso-rum mixture, making sure not to soak them too long.
- 7
Layer the Ingredients
In a 9x9 inch serving dish, lay half of the soaked ladyfingers at the bottom. Spread half of the mascarpone cream over the ladyfingers.
- 8
Repeat Layers
Add another layer of the remaining soaked ladyfingers, followed by the rest of the mascarpone cream. Smooth the top with a spatula.
Finish and Chill
- 9
Chill the Tiramisu
Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight for best results.
- 10
Dust with Cocoa Powder
Before serving, dust the top with 2 tablespoons of unsweetened cocoa powder and garnish with dark chocolate shavings.
