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Easy Tiramisu Recipe on a plate

Easy Tiramisu Recipe

An Italian dessert made up of spongecake and coffee and rum-flavored cream.

Course Dessert
Cuisine Italian
Keyword cake, coffee, tiramisu
Prep Time 35 minutes
Total Time 35 minutes
Servings 8
Calories 408 kcal

Ingredients

  • 48 whole lady fingers (the crisp cookie kind) - you will end up with extra
  • 2.25 cups brewed coffee
  • 1 tbsp instant espresso powder
  • 3 tbsp rum
  • 3 egg yolks
  • 1/2 cup granulated sugar
  • 12 oz mascarpone cheese
  • 6 tbsp heavy whipping cream
  • cocoa powder for dusting

Instructions

  1. In a medium bowl, mix the brewed coffee, instant espresso, and rum together until combined. Temporarily set aside.

  2. In a stand mixer or with an electric mixer, add the egg yolks and sugar and beat on high speed until the eggs become pale yellow - a minute or two.

  3. Add the mascarpone cheese to the egg batter and beat until the mixture is combined well and the batter is lump-free. Temporarily set aside.

  4. In a separate bowl, whisk the heavy whipping cream on high speed for about 1 minute until soft peaks are formed. Fold the whipped cream into the mascarpone batter using a rubber spatula, until there are no white streaks of whipped cream apparent in the batter.

  5. Lay out all of your ingredients and materials in front of you: a 9"x13" baking dish, the lady fingers, the coffee-rum mixture, the mascarpone batter, and the cocoa for dusting.

  6. Quickly drop a lady finger into your coffee-rum mixture and just as quickly flip it over to wet the other side. Place the lady finger along one edge of the pan. Repeat this step until you've covered the bottom of the pan with lady fingers, sitting side-by-side snugly inside the pan. You may need to trim or squish in some of the lady fingers depending on their layout in the pan. Remember, dipping the lady fingers in the coffee-rum mixture should be a 1 second step for each lady finger. You do not want to hold your lady fingers down in the coffee-rum liquid because they will become mushy. Instead, drop them in so that they kind of float before flipping them over in the liquid and taking them out.

  7. Once you’ve wet each lady finger and placed them in your pan, spread half of your mascarpone batter onto the lady fingers with your spatula. Generously dust the top of your batter with cocoa.
  8. Again, create another layer of lady fingers by repeating the dipping process, then transferring to the pan, placing these lady fingers on top of the mascarpone batter. Spread the remaining mascarpone batter in the bowl on top and dust the top with cocoa.

  9. Cover the pan with a sheet of plastic wrap and refrigerate for at least 6 hours, or overnight is best.

Recipe Notes

-- Note: the photographs above show another variation of this cake made in a smaller pan with more layers . --