Tiramisu with Espresso-Soaked Ladyfingers

Steps

1. Step 1

   Stir the cooled espresso, rum (if using) and 1 tablespoon sugar together in a wide shallow bowl until the sugar dissolves. Set aside.

   3 min

   • 1 1/2 cups strong brewed espresso or very strong coffee
   • 2 tbsp dark rum or marsala
   • 1 tbsp granulated sugar
2. Step 2

   Bring 1 inch of water to a bare simmer in a saucepan. In a heatproof bowl that sits on the pan without touching the water, whisk the egg yolks, 3/4 cup sugar and the milk until smooth. Set the bowl over the simmering water and whisk constantly for 8–10 minutes, until the mixture is pale, thick and coats the back of a spoon (about 160°F). Take it off the heat and let it cool to room temperature, about 15 minutes.

   25 min

   • 6 egg yolks
   • 3/4 cup granulated sugar
   • 1/4 cup whole milk
3. Step 3

   Add the mascarpone to the cooled yolk mixture and beat with a hand mixer on low just until smooth and combined, about 1 minute. Don't overbeat or it can turn grainy.

   2 min

   • 16 oz mascarpone cheese
4. Step 4

   In a separate bowl, beat the cold heavy cream with the vanilla to stiff peaks, 2–3 minutes. Fold the whipped cream into the mascarpone mixture in two additions with a spatula, until no streaks remain.

   5 min

   • 1 1/4 cups heavy cream
   • 1 tsp vanilla extract
5. Step 5

   Working one at a time, dip half the ladyfingers in the coffee for about 1 second per side — they should be moistened but still firm — and lay them in a single tight layer in a 9×9-inch dish, breaking a few to fill gaps. Spread half the mascarpone cream evenly over the top.

   8 min

   • 12 crisp ladyfingers (savoiardi), about 7 oz
6. Step 6

   Repeat with the remaining ladyfingers and coffee for a second layer, then spread the rest of the cream over the top and smooth it flat.

   8 min

   • 12 crisp ladyfingers (savoiardi), about 7 oz
7. Step 7

   Cover with plastic wrap (don't let it touch the surface) and refrigerate at least 6 hours, preferably overnight, so the layers set.

   6 hr, hands-off

8. Step 8

   Just before serving, dust the top evenly with cocoa powder through a fine sieve. Cut into squares with a sharp knife, wiping the blade between cuts.

   5 min

   • 2 tbsp unsweetened cocoa powder

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026