The 60-Year-Old Italian Dessert I Make Every December

Tiramisu is well-known for its creamy and luscious texture. This no-bake dessert is a love story of rich mascarpone cream and crisp ladyfingers generously dipped in a coffee-rum mixture. Traditionally, tiramisu calls for a shot of espresso, but here I opt for strongly brewed coffee and dark rum; the dark rum highlights the bitter, complex flavors of coffee, leaving behind a hint of sweetness and subtle notes of chocolate. The velvety-smooth filling is made with sweetened whipped egg yolks, mascarpone cheese, and whipped cream that’s gently folded together. Recipes typically call for using whole eggs, but I discovered that adding a touch of whipped cream (in place of egg whites) to the mascarpone cheese resulted in a smoother, creamier filling.

One last note: There’s a misconception that tiramisu is a labor of love, when in reality, it’s really just a waiting game. It almost always tastes better the longer it sits; however, in this case, you can enjoy the deliciously rich dessert in just a few hours.

Why You’ll Love It

• It’s incredibly easy to make. This classic dessert comes together in just under an hour with only 10 ingredients.

• So rich and creamy. Whipping egg yolks with sugar creates an aerated base that welcomes the addition of the creamy mascarpone cheese and whipped cream. All together, it’s light and creamy, without being too heavy.

Key Ingredients in Tiramisu

• Ladyfingers: While you can definitely make your own ladyfingers, I found that store-bought savoiardi were well-suited to absorbing the coffee mixture.

• Coffee: Using strongly brewed coffee (or even leftover coffee) saves a trip to the grocery store if you’re like me and don’t keep espresso on hand.

• Rum (optional): A touch of dark rum enhances the coffee flavor without overpowering the dessert, and adds depth.

• Mascarpone cheese: This incredibly creamy and slightly sweet cheese is the backbone to this iconic dessert.

• Egg yolks: Egg yolks form the base of the filling, giving the dessert its slightly off-white color. Because this recipe uses raw eggs, I highly recommend using pasteurized eggs, which are safer to eat raw.

• Unsweetened cocoa powder: Cocoa powder brings a hint of acidity that lets the coffee flavor shine while balancing the sweetness of the filling.

How to Make Tiramisu

1. Make the soak. Combine coffee, dark rum if using, granulated sugar, and vanilla extract.

2. Whip up the filling. Beat heavy cream and sugar until stiff peaks form. Then, whip egg yolks and sugar until pale yellow and fluffy. Gently fold mascarpone cheese into the egg yolk mixture, then finish by folding in the whipped cream until no streaks remain.

3. Assemble the tiramisu. Dip the ladyfingers in the soak, placing them in a baking dish. Top with half of the mascarpone filling and spread into an even layer. Add another layer of soaked ladyfingers and top with the rest of the filling.

4. Garnish. Dust the top of the finished tiramisu with cocoa powder and let it sit in the refrigerator for at least 4 hours. Once you’re ready to serve, top with dark chocolate shavings if desired to add texture.

Helpful Swaps

• Dryer ladyfingers are preferred, but if you cannot find them at your local grocery store, cake ladyfingers make a great substitute. Just be sure to brush with the coffee mixture instead of dipping, as the cake-like ladyfingers tend to fall apart if too moist.

• If you prefer a more intense coffee flavor, swap strongly brewed coffee for espresso — it will taste just as delicious.

Storage and Make-Ahead Tips

Tiramisu is a dessert that is known for tasting better the longer it sits. It gives the ladyfingers the opportunity to absorb all of the flavors, and gives the filling time to settle and stabilize. For that reason, I always recommend making tiramisu at least 24 hours in advance. It’s a great make-ahead dessert. Once made, it can sit in the refrigerator loosely covered in plastic wrap for up to 4 days.

Tiramisu Recipe

An Italian favorite, this beloved creamy dessert will have everyone coming back for more.

Prep time 30 minutes to 40 minutes

Serves 6

Ingredients

For the soak:

• 1 1/2 cups strongly brewed coffee, at room temperature

• 1 tablespoon granulated sugar

• 2 teaspoons dark rum (optional)

• 1/2 teaspoon vanilla extract

For the filling and assembly:

• 1/2 cup cold heavy cream

• 1/2 cup plus 2 tablespoons granulated sugar, divided

• 5 large egg yolks

• 16 ounces cold mascarpone cheese (about 2 cups)

• 18 crisp (savoiardi) ladyfingers, divided

• 1 teaspoon vanilla extract

• 1/4 teaspoon kosher salt

• 1 tablespoon unsweetened cocoa powder

• 1 (4-ounce) dark chocolate bar (optional)

Instructions

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Make the soak:

1. Stir 1 1/2 cups strongly brewed coffee, 1 tablespoon granulated sugar, 2 teaspoons dark rum if using, and 1/2 teaspoon vanilla extract together in a medium bowl until the sugar is dissolved.

Make the filling:

1. Beat 1/2 cup cold heavy cream and 2 tablespoons of the granulated sugar together in a medium bowl with an electric hand mixer on medium speed until stiff peaks form, 2 to 3 minutes.

2. Beat 5 large egg yolks and the remaining 1/2 cup granulated sugar together in a large bowl with the mixer on medium speed until the mixture is pale yellow and glossy, about 3 minutes. Add 16 ounces cold mascarpone cheese and gently fold together with a flexible spatula until almost combined (a few streaks are okay).

3. Add the whipped cream and fold just until no streaks remain.

Assemble the tiramisu:

1. Working with 1 lady finger at a time, quickly dip and submerge in the coffee soak, then place in an 8x8-inch baking pan. Repeat, leaving a little space in between each one and breaking ladyfingers as needed to fit, until the bottom of the baking dish is covered, about 9 ladyfingers.

2. Transfer half of the mascarpone filling (about 2 cups) over the ladyfingers and spread into an even layer. Repeat with a second layer of soaked ladyfingers, then the remaining mascarpone filling. Sift 1 tablespoon unsweetened cocoa powder evenly over the top.

3. Refrigerate for at least 4 hours but preferably overnight. Shave enough of a 1 (4-ounce) bar dark chocolate with a vegetable peeler over the top to cover if desired before serving.

Recipe Notes

Substitutions

• Cake or spongelike ladyfingers will work but will create a different texture, as these ladyfingers tend to fall apart and create a graininess in the dessert. If using cake-style ladyfingers, brush one side of the ladyfingers heavily with the coffee soak rather than soaking.

• Espresso can be substituted for coffee.

Make ahead: The tiramisu can be made up to 24 hours ahead.

Storage: Refrigerate leftovers, loosely covered with plastic wrap, for up to 4 days.

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