Tiramisu Recipe (Classic) (2024)

4.50 from 16 votes

Author: Becky – The Cookie Rookie

• ▢ 2 cups strong black coffee 454 grams, room temperature
• ▢ 1 tablespoon instant espresso powder 7 grams
• ▢ 7 tablespoons dark rum 99 grams, divided
• ▢ 6 large egg yolks 84 grams
• ▢ ⅔ cup granulated sugar 133 grams
• ▢ ½ teaspoon kosher salt
• ▢ ⅓ cup heavy cream 76 grams, for adding to yolks
• ▢ 16 ounces mascarpone cheese 454 grams, cold
• ▢ 8 ounces cream cheese 227 grams, room temperature (1 brick)
• ▢ ¾ cup heavy cream 170 grams, cold, for whipping
• ▢ 14 ounces ladyfingers 397 grams, (42-60 cookies, depending on size)
• ▢ 3½ tablespoons cocoa powder 18 grams, divided
• ▢ ¼ cup semisweet chocolate 43 grams, grated (optional)

• In a wide, shallow bowl, stir together the coffee, espresso powder, and 3 tablespoons of rum; set aside.

  2 cups strong black coffee, 1 tablespoon instant espresso powder, 7 tablespoons dark rum

• Fill a medium saucepan (with a diameter a little smaller than the diameter of a heatproof mixing bowl – the mixing bowl should sit just inside the saucepan with at least 1-inch of space between the bottom of the bowl and the water) with 2-inches of water. Bring the water to a low simmer and cover until ready to use.

• While the water comes to a simmer, using a hand mixer, whisk the egg yolks in a large heatproof bowl at low speed until just combined. Add the sugar and salt. Beat at medium-high speed until light in color (pale yellow), about 2 minutes. Scrape down the sides of the bowl as needed.

  6 large egg yolks, ⅔ cup granulated sugar, ½ teaspoon kosher salt

• Add the ⅓ cup of cream to the yolks and beat for 30 seconds at medium speed.

  ⅓ cup heavy cream

• Remove the lid from the saucepan of water and place the mixing bowl with the egg yolk mixture over the simmering water.

• Cook, constantly scraping the bottom and sides with a silicone spatula, until the mixture registers 160°F on an instant-read thermometer and coats the back of a spoon, about 5-8 minutes. Watch very closely, especially when the temperature reaches 140°F – the temperature rises quickly. Remove the bowl with the egg mixture from the heat and stir briskly for 1 minute to cool. Set aside to cool to room temperature, stirring periodically, about 20 minutes.

• When the egg mixture is at room temperature, whisk in the remaining 4 tablespoons of rum.

• Add the mascarpone and cream cheese to the egg mixture. Beat with a hand mixer at medium speed until no lumps remain, about 1 minute. Transfer mixture to a large bowl; set aside.

  16 ounces mascarpone cheese, 8 ounces cream cheese

• Wipe out the mixing bowl with a paper towel, and attach the whisk to the mixer. Add the ¾ cup heavy cream to the bowl and beat, at medium speed, until frothy, about 1½ minutes. Increase the speed to HIGH and whisk until cream holds stiff peaks, about 1-1½ minutes more.

  ¾ cup heavy cream

• Fold ⅓ of the whipped cream into the mascarpone mixture to loosen, then fold in the remaining whipped cream until completely incorporated; set aside.

• Set up a workstation with the ladyfingers, coffee mixture, and 9×13-inch dish all in a row. Working with 1 ladyfinger at a time, quickly roll the ladyfinger into the coffee mixture and place it into the baking dish in a single layer. (Try not to submerge the ladyfinger – just quickly roll it into the coffee mixture – not more than a couple of seconds per ladyfinger.) Trim (or cut with kitchen shears) the ladyfingers to fit, as needed.

  14 ounces ladyfingers

• Spread half the mascarpone mixture over the single layer of ladyfingers, being sure to cover the sides and corners of the dish. Smooth the top and dust 2 tablespoons cocoa powder over the mascarpone in an even layer (using a small fine-mesh sieve is ideal).

  3½ tablespoons cocoa powder

• Repeat the process for one more layer and dust with the remaining 1½ tablespoons cocoa powder.

• Clean the edges of the dish with a paper towel and cover with plastic wrap. Refrigerate 6-12 hours and sprinkle with grated chocolate, if desired.

  ¼ cup semisweet chocolate

• Serve chilled.

• It is important to use hard, cookie-like, ladyfingers found in the cookie aisle at most grocery stores. Soft ladyfingers do NOT work in this recipe.
• Prepare the Tiramisu 6-12 hours prior to serving.
• Brandy can be substituted for the dark rum or, if a non-alcoholic version is desired, omit the liquor.
• The mascarpone should be mixed cold. It has a tendency to break if brought to room temperature.

Storage:Store tiramisu in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

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I made and very unclear with how to combine egg mixture with m, cheese I hope I don’t end up wasting this whole mess. I give you zero stars

Hello! When do I mix the custard in with the marscapone mix? That part is a little unclear. Thank you!