This easy tiramisu recipe is darn close to the classic and, dare we say, even better. It’s simple, it swaps the usual marsala for that lovely coffee-imbued rum known as Tia Maria, and quite frankly, it’s the best.
This easy tiramisu is a simple and updated version of the Italian classic. It still features cookies soaked in coffee and liqueur until tender but not mushy and then layers them in a light and airy and barely sweetened mascarpone cream. But it improves upon the classic by using Tia Maria, that boozy coffee-infused rum, rather than marsala. And it’s only subtly sweet and light as can be whereas often the classic can be cloying and heavy. No mushy cookies or gloppy custard here, folks. And did we mention that it takes just 30 minutes to assemble? And that it tastes even better when made in advance? Essentially, this dessert is your entertaining dream come true.–Angie Zoobkoff
- Quick Glance
- 30 M
- 4 H, 30 M
- Serves 8 to 10
- 1 cup (237 ml) brewed espresso, at room temperature
- 2 tablespoons (30 ml) Tia Maria liqueur
- 1/4 cup (60 ml) whole milk
- 6 large egg yolks
- 1/2 cup (100 grams) granulated sugar
- A pinch table salt
- 1 cup (227 grams) mascarpone cheese, at room temperature
- 3/4 cup (180 ml) heavy cream
- 24 ladyfinger cookies
- Unsweetened cocoa powder, for sprinkling
- 1. Whisk the espresso, Tia Maria, and milk together in a medium bowl. Refrigerate until ready to use.
- 2. In a large bowl or with a stand mixer, combine the egg yolks with the sugar and salt and beat with an electric mixer or the stand mixer for 4 to 5 minutes or until the mixture is pale yellow. (Alternatively, if you’d like a great arm workout, you can instead do this by hand.) Add the mascarpone and mix well.
- 3. In a separate bowl with clean beaters, beat the cream until stiff peaks form.
- 4. Add the cream to the mascarpone mixture, a dollop at a time, slowly and carefully folding it in until no streaks remain before adding the next dollop.
- 5. Gently dip half the ladyfingers in the refrigerated coffee mixture long enough for the exterior of the cookie to be soaked but not so long that the entire cookie turns to mush. Arrange the soaked cookies in a single layer in a 9-by-13-inch baking dish. Spread half the mascarpone mixture over the cookies. Soak the rest of the ladyfingers as you did the others and layer them on top of the mascarpone mixture. Cover with the rest of the mascarpone mixture.
- 6. Sprinkle cocoa powder over the top, cover, and refrigerate for at least 4 hours or preferably overnight. Devour.