Best Tiramisu
This is The Best Tiramisu Recipe! Adapted from Barefoot Contessa. Easy to make and bursting with chocolate, dark rum and espresso. What's not to love! It really is a restaurant quality no bake dessert.
- Prep time
- 15 min
- Cook time
- 11 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 extra large egg yolks (at room temperature (or 7 large egg yolks))
- 1/4 cup sugar
- Mascarpone Creme
- 1/4 cup dark rum
- 1/4 cup espresso or strong coffee - cooled to room temperature
- 16 oz mascarpone cheese - softened to room temperature
- Espresso Syrup for dipping
- 1/3 cup dark rum
- 1 1/2 cups espresso or strong coffee - cooled to room temperature
- 30-40 Italian lady fingers
- Dark chocolate bar (shaved with vegetable peeler)
Instructions
- 1
Spoon out the mascarpone into a bowl – with fork or whisk, whisk the mascarpone just a bit to soften and make it easier to mix in later. In your mixer with whisk attachment,whisk yolks and sugar on high for 5 minutes.
- 2
It should be creamy and light yellow. Lower speed to medium. Add the cooled espresso, rum and marscapone.
- 3
In a bowl, mix all of the ingredients of the Espresso Syrup together. Set up your assembly line - from left to right:
- 4
Ladyfingers - Espresso Syrup - Pan/Indiv Cups - mascarpone Creme
- 5
Quickly dip the ladyfinger in the Espresso Syrup - a 2-second dip is all that you need. If you dip too long, too much of the syrup gets absorbed and the ladyfinger will get too soggy to lift out of the bowl.
- 6
The ladyfinger should still be a little hard - don't worry, they will all soften up in the refrigerator.
- 7
Line the dipped ladyfingers on the bottom of the pan/cups).
- 8
Follow this with another layer of dipped ladyfingers. Finish with remaining mascarpone Cream.
- 9
Sprinkle chocolate shavings on top. Cover and refrigerate overnight.