Classic Tiramisu

• servings: 16 servings
• active time: Prep 30 minutes
• total time: 4 hours 30 minutes

Ingredients

• 1 cup strong coffee and let it cool or use 1 TBS of instant coffee in a cup of water.

• 1/4 cup rum, divided*

• 4 large eggs, separated

• 2/3 cup granulated sugar, divided*

• 16 ounces mascarpone, cold from the fridge

• 1 teaspoon vanilla extract

• 1 16 ounce package lady fingers (they’re usually in the cookie aisle!)

• cocoa powder, for dusting

Directions

1. First, brew the coffee and pour it into a wide, shallow bowl. Add 2 tablespoons of the rum (if using). Whisk to combine and set aside.

2. Separate the egg whites from the yolks. Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment and place the yolks in a small bowl for later. Beat the egg whites on high speed until frothy, then keep

the mixer going as you stream in 1/3 cup of the granulated sugar. Continue beating at high speed until your meringue forms stiff peaks, 3 to 5 minutes. Use a silicone spatula to scrape the meringue into a separate large bowl and set aside.

3. Add the reserved egg yolks and remaining ⅓ cup granulated sugar into the stand mixer bowl (no need to clean it). Beat at a high speed (still using the whisk attachment) until light and pale in color, about 2 minutes.

4. Stop the mixer, scrape down the sides and bottom of the bowl, then add in the mascarpone, the remaining 2 tablespoons of rum, vanilla extract, and salt and whisk until combined, about 20 seconds. Remove the bowl from the stand mixer.

5. Scrape half of the meringue into the bowl with the egg yolk mixture. Use a silicone spatula to fold gently to combine. Add in the remaining half of the meringue and fold until no streaks of meringue remain. Spread a thin coating of this mascarpone cream on the bottom of a 9X9-inch serving dish.

6. Quickly dunk the lady fingers into the coffee mixture on both sides (they will fall apart if you soak them any longer) and place them in a single layer at the bottom of the dish. Spread about half of the mascarpone cream on top of the lady fingers, smoothing into an even layer.

7. Repeat the process with another layer of coffee-soaked lady fingers. Top with the second half of the mascarpone cream and spread into an even layer.

8. Place the dish, uncovered, in the fridge to set for at least 4 hours and up to overnight (if refrigerating for longer than 4 hours, refrigerate uncovered for the first 4 hours, then lightly cover it with plastic wrap.

9. When you’re ready to serve, take the tiramisu out of the fridge. Generously dust the top with cocoa powder, then slice and serve.

Notes

1. You can always omit the rum if you do not want this tiramisu to contain any alcohol. It adds a nice flavor, but the tiramisu will also be tasty without it! I would up the vanilla extract to 1 Tablespoon if you omit the alcohol. Alternatively, you can also swap out the rum for another liquor like brandy, bourbon, or Kahlua.

2. If you prefer your tiramisu sweeter, you can go up to 1 cup of sugar (1/2 cup in the egg whites and a 1/2 cup in the egg yolks!)

3. If you prefer to decorate the top like we did here, simply transfer the second half of your mascarpone mixture into a piping big fitted with a large round tip and decorate as desired!