Classic Italian Tiramisu

This classic tiramisu is everything a dessert should be! Made with the traditional Italian method, this restaurant-quality dessert pairs rum-and-espresso-soaked ladyfinger cookies with a light, airy mascarpone cream for pure decadence in every bite.

📝 Ingredients

• 1 cup very strong espresso or strong brewed coffee (cooled)
• 1/4 cup dark rum
• 42 ladyfinger cookies (about (2) 7-ounce packages)
• 4 large pasteurized egg yolks
• 2 large pasteurized egg whites
• 2/3 cup granulated sugar (divided)
• 16 ounces marscapone cheese (cold)
• 1 1/2 cups heavy whipping cream (cold)
• 1 tablespoon dark rum
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon fine sea salt
• unsweetened cocoa powder (for dusting)
• dark chocolate curls (to decorate)

👨‍🍳 Instructions

1. 1Prepare the coffee soak: In a shallow dish, stir together the cooled espresso and 1/4 cup rum. Set aside for dipping the ladyfingers.
2. 2Add the egg yolks and half of the granulated sugar (about 1/3 cup) to a large bowl. Using an electric mixer, beat until pale, thick, and creamy. Add the mascarpone, vanilla and 1 tablespoon rum, mixing again until smooth, then set aside.
3. 3In a separate bowl, beat the cold heavy cream until soft-medium peaks form.
4. 4Gently fold the whipped cream into the mascarpone mixture until incorporated.
5. 5Place the egg whites a very clean glass or metal bowl. Add the salt and beat with an electric mixer until foamy. Gradually add the remaining sugar, a tablespoon at a time, beating very well between each addition. Continue beating until stiff, glossy peaks form.
6. 6Add one third of the whipped egg whites to the mascarpone mixture and fold in gently to loosen. Fold in the remaining whites in two additions until the mixture is light, airy, and smooth.
7. 7Dip the ladyfingers: Working one a time, quickly dip each ladyfinger into the coffee-rum soak for just 2-3 seconds per side. They should be moistened but not soggy. Arrange half of them in a snug, even layer in the bottom of a 9x13 inch dish.
8. 8Spread half of the mascarpone mixture evenly over the ladyfingers. Repeat with another layer of dipped ladyfingers followed by the remaining mascarpone mixture. You can smooth the top with an offset spatula or use it to make swirls on top of the Tiramisu.
9. 9Cover the dish with plastic wrap wrap and refrigerate for at least 8 hours or overnight.
10. 10When you’re ready to serve, dust the surface generously with cocoa powder. Garnish with dark chocolate curls.
11. 11Slice and serve chilled. Enjoy!