Tiramisù is a classic no-bake coffee-flavored Italian dessert that’s super easy to make homemade. Layers of ladyfingers dipped in coffee and rum nestled between a rich mascarpone cream is what dessert dreams are made of!
I’m keeping things short and sweet today folks because I’m off on a little vacation this weekend! Tom and I are going to see the Virginia Tech vs. Notre Dame football game this weekend in Blacksburg, Virginia! Our nephew Bailey plays in the band at Virginia Tech and we’re so excited to be able to watch him play and of course watch Virginia Tech and Notre Dame go at it!
Today, I’m sharing one of Tom’s favorite desserts. He doesn’t indulge in this Easy Classic Tiramisù often, but it’s always such a special treat. I think when people hear the name tiramisù, I think they think it’s fancy schmancy and that means it’s difficult to make homemade. It really isn’t at all. There are a few steps to follow, but they’re simple steps.
Easy Classic Tiramisù Ingredients
- egg yolks
- granulated sugar
- heavy cream
- mascarpone cheese
- espresso or very strong coffee
- dark rum
- unsweetened cocoa powder
- semisweet chocolate for shaving (optional)
You’ll whisk your egg yolks in a glass bowl with some of the sugar and then place the bowl over a saucepan with some simmering water. You will need to whisk the mixture for about ten minutes until it’s light in color and slightly thickened. Then you’ll remove it from the heat and let it slightly cool.
While the mixture is cooling, you’ll whip the heavy cream with the remaining sugar until soft-medium peaks form before adding in the mascarpone. Then you’ll fold this mixture into the egg yolk mixture.
Next up, it’s time to combine some espresso or very strong coffee with some dark rum. You’ll line your baking dish with the espresso-soaked ladyfingers, top with the mascarpone cream, then repeat the layers before dusting the top with a layer of cocoa powder.
The only hard thing about this recipe is waiting for the tiramisù to chill. It should chill for at least six hours, but overnight is even better! It’ll be worth the wait guys! Enjoy!
A Few Cook’s Notes for Easy Classic Tiramisù
I have made this tiramisù recipe with pasteurized eggs, omitting the step of cooking the egg/sugar mixture over the simmering water. You can opt to do it either way. Pasteurization completely kills bacteria without cooking the egg.
You will use crispy ladyfinger cookies for this recipe. I used the Goya brand.
I like to top my tiramisù with some shaved semisweet chocolate. This is optional.
More Delicious Dessert Recipes to Enjoy
Easy Classic TiramisuPrint Recipe Pin Recipe
- 4 large egg yolks
- 1/2 cup granulated sugar, divided
- 3/4 cup heavy cream
- 1 cup mascarpone cheese
- 1 3/4 cups freshly brewed espresso or very strong coffee
- 3 Tbsp. dark rum
- 2-3 Tbsp. unsweetened cocoa powder
- 26-28 ladyfingers
- semi-sweet chocolate shavings, for sprinkling, if desired
- Whisk your egg yolks in a medium glass bowl with 1/4 cup sugar. Place the bowl over a saucepan with some simmering water. Whisk the mixture for about ten minutes until it's light in color and slightly thickened. Then you'll remove it from the heat and let it slightly cool.
- While the mixture is cooling, whip the heavy cream with the remaining 1/4 cup sugar until soft-medium peaks form. Add the mascarpone and continue to whip until medium peaks form. Fold this mixture into the egg yolk mixture.
- Combine the espresso with the dark rum in a shallow bowl. Dust your 9-inch round baking dish or 8x8 baking dish with about one tablespoon of the cocoa powder. Quickly dip each ladyfinger, both sides, in the espresso mixture. Line your baking dish with the espresso-soaked ladyfingers (see photo) until you have a nice even layer of ladyfingers, filling in the gaps with broken ladyfingers where necessary. Top with half of the mascarpone cream, then repeat the layers before dusting the top with a layer of cocoa powder.
- Cover the tiramisu with plastic wrap and chill for at least 6 hours. Before serving top with semi-sweet chocolate shavings, if desired.
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