This tiramisú is moist but not wet, extra-fluffy, and made with real coffee (not espresso powder) and the perfect amount of dark rum. The trick to getting enough of the bittersweet coffee flavor into the ladyfingers is dunking them until they are soaked but removing them just before they start to fall apart. Squish them as needed to fit into the pan.
Ingredients
8 servings
1½
1
1
1
½
3
24
Preparation
Step 1
Lightly oil a 9x5" loaf pan and line with plastic wrap, leaving plenty of overhang. Whisk coffee, rum, salt, and 1 Tbsp. sugar in a shallow dish until sugar and salt dissolve. Chill until ready to use.
Step 2
Whisk cream and mascarpone in a medium bowl just until smooth. Set aside.
Step 3
Pour water into a large saucepan to come 2" up the sides and bring to a simmer. Combine egg yolks, remaining ⅓ cup sugar, and 2 Tbsp. water in a medium heatproof bowl. Set bowl over pan and reduce heat to low so water is at a bare simmer. Using an electric mixer (or a large whisk and a friend to fill in when your arm cramps), beat mixture on medium-high until eggs triple in volume and are extremely pale yellow and mixture forms a slowly dissolving ribbon when drizzled over itself in bowl, 5–7 minutes. Remove bowl from heat.
Step 4
Using clean beaters (or whisk), beat reserved cream mixture until medium peaks form. Add egg yolk mixture and gently fold until no streaks remain.
Step 5
Working one at a time, dip ladyfingers into chilled coffee mixture and let soak just long enough for them to soften, 1–2 seconds per side. Lay 8 cookies in prepared pan (it’s okay to smush them in a bit). Spread one-third of filling over. Layer another 8 soaked ladyfingers on top and spread half of remaining filling over. Repeat layers one more time with remaining ladyfingers and filling. Cover pan with plastic wrap; chill tiramisù until firm, at least 6 hours and up to 12 hours (longer is better; you’ll get cleaner slices and the layers will be fully set).
Step 6
Invert a small platter or a large plate over top of loaf pan, hold together tightly, and flip them over so plate is underneath. Set on a work surface and carefully remove pan. Peel away plastic wrap from tiramisù; discard. Generously dust tiramisù with cocoa powder. Serve in slices, dusting with more cocoa powder if desired.
Step 7
Do Ahead: Tiramisù (without cocoa powder) can be made 3 days ahead. Keep chilled.
Leave a Review
Reviews (21)
Back to TopGreat recipe. How about a download button so we don't have to print out recipies?
Joe D
Los Angeles, CA
11/27/2023
A thought on different types of measurement. Since you have a global audience, could you add a button/slide that the viewer could pick which type of measurement they wish?
Anonymous
New Haven, T
11/27/2023
OL from Europe: 1 cup equal 250mL, so 1 1/2 cup is 375mL.
Judith
Montreal
9/23/2021
OL from Europe - this recipe apparently comes from America so you will have US measurements. We have the same problem here with European recipes that are in metric. Guess you just have to find a conversion table. Good Luck!
Anonymous
3/30/2021
OL-Europe: One cup is 8 ounces. One and a half cup is 12 ounces. This measurement is not critical because you will not use all of the coffee since it is just for dipping the ladyfingers. The metric system is easier to use but there may be a website for an easy conversion to metric equivalents. In this case, use12 ounces to convert to metric system.
Ann
California
3/30/2021
The recipe I use came from my ex's Italian grandmother. It is essentially the same but uses only mascarpone and whipped egg whites instead of yolks. Could this be a regional difference? I shamlessly changed the rum to kaluha.
Cynthia
Park City, UT
12/30/2020
How much coffee is "1½ cup"? Seems like there is no one specific answer to that hence why you should STOP USING AMERICAN MEASURING UNITS IN ALL YOUR RECIPES They're illogical and stupid and there is NO reason to not phase them out in favour of metrics so the rest of the world can follow as well Please please please do it
Ol
Europe
12/30/2020
Don't sleep on this recipe - it is the best way to make homemade tiramisu with minimal fuss. I have to refrigerate for the full 12 hours to keep its shape when cut - but worth the wait!
Teddy
San Francisco, CA
11/20/2020
What do medium peaks with mascarpone and whipped cream look like? The mascarpone and heavy cream pretty much turn to a dry cottage cheese type consistency. I have to assume I’m doing something wrong, but next time I’m going to whip the cream separately. A learning experience but a waste of $20 in cream and mascarpone.
Anonymous
Cincinnati
7/19/2020
Holy sh*t! This is delicious. Thank you, based Chris Morocco. A show stopper for sure. And, a way to catch up on missed carbs in quarantine... if that was ever a problem.
boulez
Los Angeles
5/3/2020
Though there are a lot of steps it’s overall a simple recipe. This is a go to recipe for me! It’s got the best flavor and it’s always a hit.
Anonymous
Philadelphia
12/5/2019