Tiramisu

6 mins
Serves 1
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Directions

  1. 1Make a big batch of espresso or strong coffee.
  2. 2Make a big batch of espresso or strong coffee.
  3. 3Make a big batch of espresso or strong coffee.
  4. 4Set a pot of water to simmer for whisking.
  5. 5Set a pot of water to simmer for whisking.
  6. 6Set a pot of water to simmer for whisking.
  7. 7In a bowl, add 1/2 cup of dark rum (omit if making for kids).
  8. 8In a bowl, add 1/2 cup of dark rum (omit if making for kids).
  9. 9In a bowl, add 1/2 cup of dark rum (omit if making for kids).
  10. 10Add 1 1/2 to 2 cups of espresso to the rum.
  11. 11Add 1 1/2 to 2 cups of espresso to the rum.
  12. 12Add 1 1/2 to 2 cups of espresso to the rum.
  13. 13Set aside to cool.
  14. 14Set aside to cool.
  15. 15Set aside to cool.
  16. 16In a large bowl, add 16 oz of room temperature mascarpone cheese.
  17. 17In a large bowl, add 16 oz of room temperature mascarpone cheese.
  18. 18In a large bowl, add 16 oz of room temperature mascarpone cheese.
  19. 19Add 1/4 cup of dark rum to the mascarpone.
  20. 20Add 1/4 cup of dark rum to the mascarpone.
  21. 21Add 1/4 cup of dark rum to the mascarpone.
  22. 22Whisk until smooth.
  23. 23Whisk until smooth.
  24. 24Whisk until smooth.
  25. 25Separate six egg whites from the yolks.
  26. 26Separate six egg whites from the yolks.
  27. 27Separate six egg whites from the yolks.
  28. 28Whisk two-thirds of a cup of sugar into the egg yolks.
  29. 29Whisk two-thirds of a cup of sugar into the egg yolks.
  30. 30Whisk two-thirds of a cup of sugar into the egg yolks.
  31. 31Place the egg yolk mixture over simmering water for a double boiler.
  32. 32Place the egg yolk mixture over simmering water for a double boiler.
  33. 33Place the egg yolk mixture over simmering water for a double boiler.
  34. 34Whisk until thickened and light yellow.
  35. 35Whisk until thickened and light yellow.
  36. 36Whisk until thickened and light yellow.
  37. 37Pour the egg yolk mixture into the mascarpone mixture and mix until combined. An electric hand mixer may be used.
  38. 38Pour the egg yolk mixture into the mascarpone mixture and mix until combined. An electric hand mixer may be used.
  39. 39Pour the egg yolk mixture into the mascarpone mixture and mix until combined. An electric hand mixer may be used.
  40. 40In a bowl of your stand mixer, add two cups of cold heavy whipping cream.
  41. 41In a bowl of your stand mixer, add two cups of cold heavy whipping cream.
  42. 42In a bowl of your stand mixer, add two cups of cold heavy whipping cream.
  43. 43Add two teaspoons of vanilla extract.
  44. 44Add two teaspoons of vanilla extract.
  45. 45Add two teaspoons of vanilla extract.
  46. 46Whip until stiff peaks form.
  47. 47Whip until stiff peaks form.
  48. 48Whip until stiff peaks form.
  49. 49Fold the whipped cream into the custard.
  50. 50Fold the whipped cream into the custard.
  51. 51Fold the whipped cream into the custard.
  52. 52Dip ladyfingers in the espresso mixture for 2 seconds per side.
  53. 53Dip ladyfingers in the espresso mixture for 2 seconds per side.
  54. 54Dip ladyfingers in the espresso mixture for 2 seconds per side.
  55. 55Place a layer of ladyfingers in a baking dish.
  56. 56Place a layer of ladyfingers in a baking dish.
  57. 57Place a layer of ladyfingers in a baking dish.
  58. 58Add half of the creamy mixture over the ladyfingers.
  59. 59Add half of the creamy mixture over the ladyfingers.
  60. 60Add half of the creamy mixture over the ladyfingers.
  61. 61Repeat layers of ladyfingers and creamy mixture.
  62. 62Repeat layers of ladyfingers and creamy mixture.
  63. 63Repeat layers of ladyfingers and creamy mixture.
  64. 64Dust generously with cocoa powder.
  65. 65Dust generously with cocoa powder.
  66. 66Dust generously with cocoa powder.
  67. 67Chill overnight.
  68. 68Chill overnight.
  69. 69Chill overnight.
  70. 70Cut and serve.
  71. 71Cut and serve.
  72. 72Cut and serve.

Ingredients

  • 1.5 cups dark rum
  • 1.5 cups dark rum
  • 1.5 cups dark rum
  • 1.5 cups espresso
  • 1.5 cups espresso
  • 1.5 cups espresso
  • 16 oz mascarpone cheese
  • 16 oz mascarpone cheese
  • 16 oz mascarpone cheese
  • 2 thirds of a cup granulated sugar
  • 2 thirds of a cup granulated sugar
  • 2 thirds of a cup granulated sugar
  • 6 egg whites
  • 6 egg whites
  • 6 egg whites
  • 2 cups heavy whipping cream
  • 2 cups heavy whipping cream
  • 2 cups heavy whipping cream
  • 2 tsp vanilla extract
  • 2 tsp vanilla extract
  • 2 tsp vanilla extract
  • 1 third of a cup cocoa powder
  • 1 third of a cup cocoa powder
  • 1 third of a cup cocoa powder
  • 40 ladyfingers
  • 40 ladyfingers
  • 40 ladyfingers

Equipment

moka potwhiskstand mixeroffset spatulasharp knife