Oh. My. Goodness. If you’ve never made tiramisu before, get ready to fall in LOVE! This creamy, dreamy Italian dessert is about to become your new favorite treat. Imagine layers of soft, coffee-soaked ladyfingers, a silky mascarpone filling, and a dusting of cocoa to top it all off. It’s like a little piece of dessert heaven, and the best part? It’s so much easier than it looks!
This recipe is not just rich, creamy, and indulgent—it’s also sciency and a little extra! We’re ditching the traditional raw egg whites and making this tiramisu fully cooked, so you don’t have to worry about any of the usual risks of raw eggs. We’re making it safer without losing that dreamy texture!
But wait, there’s more! Instead of the usual Marsala wine, we’re giving this dessert a little flavor upgrade with a splash of Kahlua and rum. It’s like your favorite coffee cocktail and dessert had a baby, and the result is pure yum! The Kahlua brings in that sweet, coffee liqueur vibe, while the rum gives a little extra kick. Perfect for when you want your tiramisu to be next level.
So, grab your ingredients and get ready to make the tiramisu of your dreams! It’s rich, it’s light, and it’s seriously impressive. You’ll feel like a total dessert queen after serving this one!
Combine egg yolks and sugar in the top of a double boiler, this mixture is your sabayon. You can make a double-boiler by placing a bowl with eggs and sugar over a pot of barely simmering water. Cook sabayon whisking constantly for 8-10 minutes until thickened and lemon coloured. Ensure the internal temperature has registered 165-170° - your eggs will be fully cooked and safe to eat at that temperature. Be very diligent whisking and scraping the sides of the bowl to avoid the eggs from curdling. Perhaps use a whisk and also a rubber spatula to scrape up the sides of the bowl periodically. Allow to cool.
In a separate bowl, gently stir the room-temperature mascarpone and vanilla until smooth and creamy (do not overmix, as mascarpone can split). and then mix in room temperature mascarpone.
Once the egg mixture has cooled slightly, fold the mascarpone into the whipped egg yolks, being careful not to overmix. The mixture should be smooth and thick.
In the meantime, whip chilled whipping cream with a pinch of salt to stiff peaks. Be careful not to overwhip. Fold 1/3 of your whipped cream into your completely cooled sabayon mascarpone mixture gently to lighten it. Then fold in the rest.
Mix soaking ingredients in a bowl, that is espresso, Kahlua and Rum.
Quickly dip each ladyfinger into the coffee mixture for about 2-3 seconds per side. Be sure not to oversoak, as the ladyfingers should absorb just enough liquid without getting soggy.
Arrange ladyfingers on the bottom of 9-inch square pan. Spoon half the mascarpone mixture over it. Repeat with remaining lady fingers and mascarpone. Allow to sit for at least 4-6 hours, preferably overnight.
Before serving, dust with cocoa powder (place a tablespoon or so of cocoa in a fine-mesh sieve and sift over your dessert.) Slice into 16 squares and try very very hard not to eat all of the portions yourself.
Ingredients
Directions
Combine egg yolks and sugar in the top of a double boiler, this mixture is your sabayon. You can make a double-boiler by placing a bowl with eggs and sugar over a pot of barely simmering water. Cook sabayon whisking constantly for 8-10 minutes until thickened and lemon coloured. Ensure the internal temperature has registered 165-170° - your eggs will be fully cooked and safe to eat at that temperature. Be very diligent whisking and scraping the sides of the bowl to avoid the eggs from curdling. Perhaps use a whisk and also a rubber spatula to scrape up the sides of the bowl periodically. Allow to cool.
In a separate bowl, gently stir the room-temperature mascarpone and vanilla until smooth and creamy (do not overmix, as mascarpone can split). and then mix in room temperature mascarpone.
Once the egg mixture has cooled slightly, fold the mascarpone into the whipped egg yolks, being careful not to overmix. The mixture should be smooth and thick.
In the meantime, whip chilled whipping cream with a pinch of salt to stiff peaks. Be careful not to overwhip. Fold 1/3 of your whipped cream into your completely cooled sabayon mascarpone mixture gently to lighten it. Then fold in the rest.
Mix soaking ingredients in a bowl, that is espresso, Kahlua and Rum.
Quickly dip each ladyfinger into the coffee mixture for about 2-3 seconds per side. Be sure not to oversoak, as the ladyfingers should absorb just enough liquid without getting soggy.
Arrange ladyfingers on the bottom of 9-inch square pan. Spoon half the mascarpone mixture over it. Repeat with remaining lady fingers and mascarpone. Allow to sit for at least 4-6 hours, preferably overnight.
Before serving, dust with cocoa powder (place a tablespoon or so of cocoa in a fine-mesh sieve and sift over your dessert.) Slice into 16 squares and try very very hard not to eat all of the portions yourself.
Notes
Tips for Perfect Tiramisu:
- Room Temperature Mascarpone: Let the mascarpone come to room temperature before mixing to avoid lumps or splitting.
- Quick Dips: Dip the ladyfingers quickly into the coffee mixture—just a couple of seconds to prevent them from getting too soggy.
- Refrigeration Time: Allow the tiramisu to chill for at least 6 hours, but overnight is even better to ensure it sets properly and the flavors develop.
