The Pioneer Woman Tasty Kitchen
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Tiramisu

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

Light as a cloud tiramisu. If you’re looking for a tiramisu recipe, look no further – this is the one!! It’s like heaven on a plate.

Ingredients

  • 1-¼ cup Strong Black Coffee, Room Temperature
  • ¾ Tablespoons Instant Espresso Or 1 1/4 Tsp Instant Coffee Granules
  • 1 Tablespoon To 3 Tablespoons Dark Rum Or Kahlua
  • 3 whole Large Egg Yolks
  • ⅓ cups Granulated Sugar
  • ⅛ teaspoons Table Salt
  • 2 Tablespoons Dark Rum Or Kahlua
  • 12 ounces, weight Mascarpone Cheese, Cold
  • ⅓ cups Heavy Cream, Cold
  • 7 ounces, weight Ladyfingers, (I Used 24 Whole Ladyfingers) Use Hard Ladyfingers, Not Soft
  • 2 Tablespoons Cocoa, Preferrably Dutch Processed
  • 2 Tablespoons Semi-sweet Or Bittersweet Chocolate, Grated (optional)

Preparation

Stir coffee, espresso/coffee granules, and 1 tablespoons rum in a wide bowl or baking dish until espresso dissolves; set aside. (If you want a stronger alcohol taste, use 3 Tablespoons of rum).

In bowl of a standing mixer fitted with whisk attachment, beat egg yolks at low speed until just combined. Add sugar and salt and beat at medium-high speed until pale yellow, 1 1/2 to 2 minutes, scraping down bowl with rubber spatula once or twice. Add remaining 2 tablespoons rum and beat at medium speed until just combined, 20 to 30 seconds; scrape bowl. Add mascarpone and beat at medium speed until no lumps remain, 30 to 45 seconds, scraping down bowl once or twice. Transfer mixture to large bowl and set aside.

In now-empty mixer bowl (no need to clean bowl), beat cream at medium speed until frothy, 1 to 1 1/2 minutes. Increase speed to high and continue to beat until cream holds stiff peaks, 1 to 1 1/2 minutes longer. Using rubber spatula, fold one-third of whipped cream into mascarpone mixture to lighten, then gently fold in remaining whipped cream until no white streaks remain. Set mascarpone mixture aside.

Working one at a time, drop half of the ladyfingers into the coffee mixture, roll, remove, and transfer to an 8 by 8-inch glass or ceramic baking dish. (Do not submerge ladyfingers in coffee mixture; entire process should take no longer than 2 to 3 seconds for each cookie.) Arrange soaked cookies in single layer in baking dish, breaking or trimming ladyfingers as needed to fit neatly into dish.

Spread half of mascarpone mixture over ladyfingers; use rubber spatula to spread mixture to sides and into corners of dish and smooth surface. Place 1 tablespoons cocoa in fine-mesh strainer and dust cocoa over mascarpone until you can no longer see the mascarpone. Repeat dipping and arrangement of ladyfingers to create a second layer. Then spread remaining mascarpone mixture over ladyfingers and dust with remaining 1 tablespoons cocoa.

Wipe edges of dish with dry paper towel. Cover with plastic wrap and refrigerate 6 to 24 hours.

When you are ready to serve, sprinkle with grated chocolate, if using; cut into pieces and serve chilled.

*You can also make individual servings in dessert cups. I found some at Cost Plus World Market.

One Comment

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mhaider on 12.27.2010

Made this for Christmas and it was a hit! Better than the restaurants is what most people said. Not to mention – SUPER easy to make. Thanks!!!

2 Reviews

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Wendy on 2.20.2012

Sooooo yummy! I’ve always assumed it was hard to make because so few places do it right! But this wasn’t hard….and was amazing! Thank you!

Profile photo of mhaider

mhaider on 12.27.2010

Made this for Christmas and it was a hit! Better than the restaurants is what most people said. Not to mention – SUPER easy to make. Thanks!!!

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