OLD-SCHOOL TIRAMISù
This tiramisú is moist but not wet, extra-fluffy, and made with real coffee and the perfect amount of dark rum.
Provided by Chris Morocco
Categories Bon Appétit Dessert Coffee Milk/Cream Rum Soy Free Peanut Free Tree Nut Free Vegetarian Egg
Yield 8 servings
Number Of Ingredients 10
Steps:
- 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.
- Whisk cream and mascarpone in a medium bowl just until smooth. Set aside.
- Pour water into a large saucepan to come 2" up the sides and bring to a simmer. Combine egg yolks, remaining 1/3 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.
- Using clean beaters (or whisk), beat reserved cream mixture until medium peaks form. Add egg yolk mixture and gently fold until no streaks remain.
- 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).
- 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.
- Do Ahead: Tiramisù (without cocoa powder) can be made 3 days ahead. Keep chilled.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Nazeer Afridi
[email protected]This tiramisu is a bit too sweet for me. I think I would have preferred it with less sugar.
sohail gujjar Khorian
[email protected]I accidentally used too much coffee in the espresso mixture. The tiramisu was still good, but it was a bit too strong for my taste.
Mehedi Mahif
[email protected]I'm not a fan of raw eggs, so I used a pasteurized egg substitute in this recipe. The tiramisu still turned out great!
Burning Bodies
[email protected]This is my go-to tiramisu recipe. It's always a crowd-pleaser. I love the way the coffee and chocolate flavors complement each other.
Asif Asid
[email protected]I made this tiramisu for a party, and it was a huge hit! Everyone loved it. I will definitely be making it again.
Ibrahim Batour
[email protected]This tiramisu is so easy to make! I love that I don't have to bake anything. It's the perfect dessert for a busy weeknight.
Y im Here?
[email protected]I had some trouble finding ladyfingers, but I was able to use graham crackers instead. The tiramisu still turned out great!
RAM KUMAR MAHATO
[email protected]This tiramisu was a bit too rich for me. I think I would have preferred it with less mascarpone cheese. But overall, it was still a good dessert.
Roshan Din
[email protected]I'm not a huge fan of coffee, but I loved this tiramisu! The coffee flavor is subtle and not overpowering. I would definitely make this again.
Kivuva Shadrack
[email protected]This is the best tiramisu I've ever had! The flavors are so well-balanced, and the texture is perfect. I highly recommend this recipe.
Juneed khan Juneed khan
[email protected]I followed the recipe exactly, and my tiramisu turned out perfect! The ladyfingers were soaked in just the right amount of espresso, and the mascarpone filling was light and fluffy. I will definitely be making this again soon.
Zareen Tasnim Adiba
[email protected]This tiramisu is a classic for a reason! It's rich, creamy, and has the perfect balance of sweetness and coffee flavor. I've made it several times now, and it's always a hit with my family and friends.