Classic Italian Tiramisu (with Cooked Eggs)

 

Classic Italian Tiramisu:

If you’re craving an elegant and indulgent dessert that captures the true flavors of Italy, this traditional Tiramisu is just what you need. It's rich, yet light, with bold espresso, smooth mascarpone, and a hint of golden rum. Perfect for dinner parties, holidays, or simply to treat yourself!

What Makes This Recipe Special:

• Authentic bold coffee flavor from freshly roasted beans or real espresso - never instant

• Golden rum adds warmth and depth, balancing the sweetness with subtle spice

• Luscious mascarpone and whipped cream create an ultra-smooth airy texture without being too heavy

• Classic zabaglione-style base made from whipped egg yolks and date sugar for a rich, custard-like flavor

• Finished with a dusting of cocoa powder, this dessert is beautifully layered, luxurious, and even better the next day

Nutrition (Per Serving):

(Estimate — adjust based on ingredients used)

• Calories: 270

• Protein: 4g

• Fat: 22g

• Carbohydrates: 15g

• Fiber: 0g

• Sugar: 3g

• Sodium: 140mg

Nutrition values may vary depending on portion size and substitutions.

How to Store & Serve:

This tiramisu is best when made in advance, giving the layers time to set and the flavors to deepen:

• To serve: Slice into squares or scoop with a large spoon. Dust with additional cocoa powder just before serving. For clean edges, chill for at least 6 hours or overnight before slicing.

• Refrigerator: Store covered in the fridge for up to 4 days. The texture stays creamy and the flavor improves over time.

• Freezer: Tiramisu can be frozen for up to 2 months. Wrap tightly and thaw in the fridge overnight before serving.

• To enjoy cold: Serve straight from the fridge for a firm, sliceable texture.

• To enjoy soft: Let sit at room temperature for 15–20 minutes for a mousse-like texture.

Watch my Step-by-Step Video:

The Full Recipe:

Ingredients:

• ⅓ cup of roasted coffee beans
• ¼ cup of water
• 6 tablespoons of golden rum
• 40 ladyfingers
• 5 egg yolks
• 3 tablespoons of date sugar
• 16 ounces of mascarpone cheese
• 2 cups of heavy whipping cream
• 1 teaspoon of vanilla extract
• 2 tablespoons of cocoa powder

Cookware:

• Large dish (8.9" x 13.2", 3 Qt)

Directions:

1. Brew 1½ cups of espresso using the roasted coffee beans and 1/4 cup water.
2. Let it cool completely for around 15-20 minutes, then stir in the 6 tablespoons of golden rum.
3. Pour into a shallow bowl wide enough to dip the ladyfingers.
4. In a large, chilled bowl, whip the heavy cream and vanilla extract until stiff peaks form.
5. Set aside in the refrigerator.
6. Now let's make the mascarpone cream. 
7. In a heatproof bowl, whisk together egg yolks and date sugar.
8. Place the bowl over a pot of simmering water (double boiler method), whisking constantly for about 8–10 minutes until the mixture is pale, thickened, and slightly warm. This gently pasteurizes the yolks.
9. Remove from heat and let it cool slightly.
10. Once cooled, whisk in the mascarpone cheese until smooth and creamy.
11. Gently fold the whipped cream into the mascarpone mixture in 2–3 additions.
12. Use a spatula to keep the mixture airy and fluffy, don't overmix.
13. Now let's assemble the tiramisu.
14. Quickly dip each ladyfinger into the espresso-rum mixture (1–2 seconds per side) and lay them in a single layer in a 9x13-inch dish or trifle bowl.
15. Once the bottom layer is covered, spread half of the mascarpone cream evenly over it.
16. Repeat with another layer of soaked ladyfingers and the remaining cream.
17. Cover the tiramisu and refrigerate for at least 6 hours, ideally overnight, to let the flavors meld and layers set.
18. Just before serving, dust the top generously with unsweetened cocoa powder using a fine sieve.
19. Slice and serve cold. Optional: garnish with chocolate shavings or coffee beans for extra flair.

👉 Get the recipe in printable form on Payhip

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