Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
Directions
- 1
Prepare the Espresso Mixture
Brew the espresso and let it cool slightly. Mix the cooled espresso with the rum and set aside.
- 2
Make the Mascarpone Mixture
In a large bowl, whisk together the mascarpone cheese, granulated sugar, and vanilla extract until smooth and creamy.
- 3
Whip the Heavy Cream
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture until fully combined.
- 4
Assemble the Tiramisu
Quickly dip each ladyfinger into the espresso mixture, ensuring they are soaked but not soggy. Layer half of the soaked ladyfingers in the bottom of a 9x13 inch dish. Spread half of the mascarpone mixture over the ladyfingers. Repeat with another layer of soaked ladyfingers and the remaining mascarpone mixture.
- 5
Chill and Serve
Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight. Before serving, dust the top with cocoa powder.
