The BEST Tiramisu

I love how rich and elegant this tiramisu tastes, with its layers of coffee-soaked ladyfingers and creamy mascarpone filling. It’s a classic Italian dessert that always impresses, yet it’s easier to make than it looks. The combination of bold coffee, a hint of rum, and cocoa powder makes each bite indulgent and irresistible.

Why You’ll Love This Recipe

I like this recipe because it perfectly balances the bold flavors of coffee and rum with the smooth creaminess of mascarpone. The texture is light yet decadent, and it’s a dessert I can make ahead of time, which makes entertaining stress-free. I also love how customizable it is whether I use store-bought ladyfingers or homemade, it always turns out delicious.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

▢1 ¼ cup (295 ml) coffee
▢6 Tablespoons spiced rum¹ divided
▢6 large egg yolks²
▢¾ cup (150 g) granulated sugar
▢¼ teaspoon salt
▢1 teaspoon vanilla extract
▢2 cups (475 ml) heavy cream cold
▢16 oz (453 g) mascarpone cheese³ softened about 20 minutes before use, see note
▢40 Ladyfingers⁴ click the link to make my homemade ladyfingers. You may also substitute Pavesini.
▢2 Tablespoons cocoa powder divided (Dutch-process or natural will work)

Directions

1. I start by brewing the coffee and letting it cool to room temperature, then stir in 3 tablespoons of rum.
2. In a heatproof bowl set over a saucepan of simmering water, I whisk together the egg yolks, sugar, salt, and remaining 3 tablespoons of rum until the mixture thickens and becomes pale. I then remove it from the heat and let it cool slightly.
3. In another bowl, I whip the heavy cream and vanilla extract until stiff peaks form.
4. I gently fold the mascarpone into the egg yolk mixture until smooth, then fold in the whipped cream to make the filling light and fluffy.
5. I quickly dip each ladyfinger into the coffee mixture, making sure not to soak them, and arrange them in a single layer in the bottom of a 9×13-inch dish.
6. I spread half of the mascarpone filling over the ladyfingers and smooth it out.
7. I repeat with another layer of dipped ladyfingers and the remaining filling.
8. I cover the dish and refrigerate for at least 6 hours, or overnight for the best flavor.
9. Before serving, I dust the top generously with cocoa powder.

Servings and Timing

This tiramisu serves about 12 people. It takes me around 30 minutes to prepare, plus at least 6 hours of chilling time before serving.

Variations

I also like experimenting with different liqueurs such as Kahlúa or amaretto for a unique twist. For a lighter option, I’ve swapped part of the mascarpone with whipped cream cheese.

Storage/Reheating

I store tiramisu covered in the refrigerator for up to 3 days. It tastes even better the next day as the flavors meld together. I don’t freeze tiramisu because the mascarpone filling doesn’t thaw well, and I don’t reheat it since it’s meant to be served chilled.

FAQs

Can I make tiramisu without alcohol?

Yes, I can leave out the rum and simply use coffee or add a little coffee extract for flavor.

Can I use instant coffee instead of brewed?

Yes, I can make a strong batch of instant coffee, but I prefer brewed for the best flavor.

What’s the best substitute for mascarpone?

If I can’t find mascarpone, I sometimes use a mix of cream cheese and heavy cream for a similar texture.

How do I keep the ladyfingers from getting soggy?

I dip them quickly into the coffee mixture just one second per side so they don’t fall apart.

Can I make tiramisu ahead of time?

Yes, I think it tastes best when made the night before, since the flavors develop as it chills.

Can I freeze tiramisu?

I don’t recommend freezing because the texture of mascarpone changes once thawed.

Can I use store-bought ladyfingers?

Yes, store-bought ladyfingers work perfectly, but I also enjoy making them homemade for extra freshness.

Can I make mini tiramisus instead of one large dish?

Yes, I sometimes assemble them in small glasses or jars for individual servings.

What cocoa powder works best?

Both Dutch-process and natural cocoa powder work, but I prefer Dutch-process for a richer flavor.

How long does tiramisu need to chill?

At least 6 hours, but I find that overnight chilling gives the best results.

Conclusion

I love how this tiramisu always delivers layers of rich flavor and creamy texture. It’s elegant, make-ahead friendly, and never fails to impress. Whether I serve it for a dinner party or a special occasion, it’s always one of the first desserts to disappear.

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