Foolproof Classic Tiramisu

I’m not Italian, but I’ve made tiramisu SO MANY TIMES, which is why I’m super confident in this recipe that I’m sharing with you all. I like the coffee and boozy flavours in my tiramisu to be STRONG, which is why I always have to use the strongest coffee and liquor as possible. My version of tiramisu also doesn’t use raw eggs, so you won’t have to be afraid of getting salmonella.

I feel like tiramisu is one of those desserts that is always a crowd-pleaser. It’s also suitable for anytime of the year (but maybe particularly even more suitable during the Christmas holidays, because you know, Christmas is all about that booze). I love making this tiramisu for a potluck, or for gatherings with family and friends. It’s always gobbled up so quickly, there’s hardly any leftovers left, and that makes me happy, because you know it’s good when nothing remains.

When all those ladyfingers are soaked in the coffee and rum, it becomes a cake-like texture, which melts in your mouth. You can omit the alcohol (it’ll still taste good), but the rum just adds that nice touch which brings the dessert to a whole new world – which is why I highly recommend the rum, if you are able to take it. I’m most definitely not a drinker myself, but the amount of rum I put in this tiramisu is just the right amount, as non-drinkers like me are able to eat it without feeling queasy.

Super creamy, and irresistible. you won’t be able to stop after having one bite.

Ingredients

Ladyfingers layer:

• 1.5 cups hot water
• 2 tbsp STRONG instant coffee / espresso
• 1 – 2 tbsp good quality rum
• Ladyfingers

Filling:

• 4 large egg yolks
• 1/2 cup sugar
• 3 tbsp good quality rum
• 1.5 cups mascarpone cheese (room temperature)

Coffee cream:

• 1 tsp STRONG instant coffee/espresso
• 1 cup whipping cream

To finish off:

• Cocoa powder (for sifting)

Instructions

Ladyfingers layer:
1. Mix all the ingredients together in a large bowl (except for the ladyfingers), until the coffee and sugar has melted. Set aside to cool completely.

Filling and Coffee Cream:
1. Place all the filling ingredients (except for the mascarpone) in a heatproof bowl over a saucepan of boiling water. Reduce the heat to medium-low. Whisk continuously until the mixture doubles and has a thick and creamy consistency (about 10 to 15 minutes). Remove from the heat and set aside to cool completely.
2. Meanwhile, beat the whipping cream with the instant coffee with an electric handheld mixer until it’s about 70% done (soft peaks). Set aside.
3. In another large mixing bowl, whisk together the mascarpone and the egg mixture (which has cooled completely!). Gently fold in the coffee cream two separate times.

Assembling:
1. Dip the ladyfingers quickly (1 second each) in the coffee mixture and line them in one layer. Smooth half of the filling on top. Repeat for another layer. Cover and refrigerate overnight (it gives it a stronger flavour).
2. The next day: sift cocoa powder on top and serve. Enjoy because I sure will!

If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!