This is the one if you truly want a tiramisu made in the style of a sophisticated restaurant with all the fixings. This will be discussed for years to come. It can also be prepared in a bowl, just like a trifle!
| Prep Time: | 45 mins |
| Cook Time: | 20 mins |
| Additional Time: | 3 hrs 55 mins |
| Total Time: | 5 hrs |
| Servings: | 12 |
| Yield: | 1 – 9-inch round |
Ingredients
- 5 eggs, separated
- ¾ cup white sugar, divided
- 1 cup all-purpose flour
- 1 teaspoon vanilla extract
- ¾ cup confectioners’ sugar for dusting
- 1 cup white sugar
- 1 cup boiling water
- ½ cup strong brewed coffee
- ¼ cup rum
- 1 (8 ounce) container mascarpone cheese
- 2 cups confectioners’ sugar
- ¼ cup dark rum
- 1 teaspoon vanilla extract
- 2 cups heavy cream
- 2 (1 ounce) squares semisweet chocolate, grated
- ⅛ cup confectioners’ sugar for dusting
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- In a medium bowl, whip egg yolks and 1/4 cup of sugar with an electric mixer until thick and pale. In a separate bowl, whip egg whites (with clean beaters) to soft peaks. Gradually sprinkle in the remaining 1/2 cup sugar while whipping to medium stiff peaks. Fold the egg yolk mixture into the egg whites. Gently fold in the flour and 1 teaspoon vanilla. The batter should be thick and pale yellow.
- Trace two 9 inch circles onto the parchment paper using a cake pan as a guide. Spread or pipe batter to completely fill inside the lines of the circles. Batter should be about 1/2 inch tall.
- Load the remaining batter into a pastry bag fitted with a half inch tip or hole. Draw parallel lines onto another piece of parchment that are 3 inches apart. Pipe the batter back and forth just between the lines in a compressed S motion, until you run out of batter. This is the part that wraps around the outside of the cake. (It helps to have it in one piece, but you can pipe individual fingers using the guidelines drawn on the paper, if you prefer.) There may be extra.
- Bake in preheated oven 10 to 15 minutes, until firm but not browned. Remove from the oven and dust generously with confectioners’ sugar. Set aside to cool.
- To make the syrup, stir together 1 cup sugar, boiling water, coffee and 1/4 cup rum until sugar is dissolved. Set aside.
- To make the filling, combine mascarpone, 2 cups confectioners’ sugar, dark rum and 1 teaspoon vanilla in a large bowl. Whisk together until completely smooth, scraping the bottom of the bowl to remove any lumps. Gradually whisk in the heavy cream. Whip with an electric mixer until soft peaks form. Stop whipping when the mixture shows the first sign of graininess.
- To assemble, line the sides of a 9-inch springform pan with parchment or waxed paper. Place one of the ladyfinger rounds in the bottom of the pan. Brush generously, but do not soak completely, with syrup. Place the 3-inch high ladyfinger strips around the inside edge of the pan, so that the sides are completely covered. Brush generously with syrup.
- Spread half of the filling mixture over the first ladyfinger round in the pan. Place the remaining ladyfinger round on top of the filling. Soak the second ladyfinger round with syrup until it cannot take any more. Spread the remaining filling over that and smooth the top. Sprinkle with grated chocolate. Refrigerate at least 4 hours.
- To serve, remove the sides of the pan and carefully remove the parchment or waxed paper from the outside of the cake. Dust with confectioners’ sugar just before serving.
Nutrition Facts
| Calories | 558 kcal |
| Carbohydrate | 70 g |
| Cholesterol | 155 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 15 g |
| Sodium | 56 mg |
| Sugars | 60 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe is very easy to follow. My cake came out great and tasted heavenly. My only recommendation is if you don’t have a piping page to make the fingers for the sides, you can use a butter knife the drizzle it on the paper.
Awesome. Next time I will use white cake mix adding coffee and a little less rum. Really great cake.
I have Loved this recipe for more than 10 years. I tried several others before finding this one and it’s always delivered. I do cut back on the sugar just a tiny bit, because I don’t like things quite as sweet, but the homemade ladyfingers are awesome! I will never use store-bought ladyfingers again. Easy to make. So happy to have found this. Absolutely shocked there’s only 113 reviews. This should be one of those top rated recipes. A showstopper.
it was great!
I didn’t think I could make tiramisu from scratch, but this recipe works!
Did this 4 student Project. Went a major success. I went with almond extract syrup for the rum, and decaf coffee. Still tasted amazing!
I was a little afraid of this recipe but I decided to try it and I’m glad I did! After reading other reviews I used a little more then half of the sugar and I’m glad I did. They said I t was a light dessert, even though I told them it wasn’t as light as it tasted. They loved it and were so glad I made it. I was glad too and I will make it again.
I followed the recipe exactly and it turned out fantastic. Everyone loved it. I had some trouble with the lady finger batter sticking to the parchment paper. Will definitely make this one again and again-PS you MUST use Mascarpone Cheese, cream cheese is too strong in flavor.
For my first time making this it turned out quite good. I really liked the detailed instructions made it easy to follow them. I might make it with Irish cream next time as suggested in another post.
This was incredible and as good as any from a restaurant. It really wasn’t that hard to make either. I did cut out some of the confectioner sugar dusting and dusted both filling layers with cocoa. Very good and would make again!
EVERYONE I have made this for who LOVES tiramisu has declared this the BEST tiramisu they have ever eaten. I don’t like coffee, so I never really enjoy the finished product but I do enjoy taste testing while assembling. Quality control, of course!
I’ve made this several times and every time it comes out perfect. Everyone who has tried it raves about it, we’ve even done a taste test between this one and one bought from a well known italian restaurant and their doesn’t even come near to how amazing this one is. As far as presentation goes, the ladyfingers on the sides never look great, they are always uneven but when it tastes so good, nobody cares what it looks like. It is melt in your mouth creamy and a strong rum taste. Absolute perfection!
Five stars for flavor.I used only a tiny bit of syrup. The next time I make this I will just bake the cakes in round cake pans and one in s square one and cut the sides in strips
I used this recipe for the lady fingers only. They came out very beautiful and tasty! They were light and fluffy, and I only sprinkled a tad of powdered sugar on them. I didn’t have parchment paper and it seemed like a lot of extra work to make lady fingers the way mentioned, so instead I sprayed a cookie pan, and spread the batter in there. I cooked for the time suggested, allowed to cool, and cut them how I needed. Excellent! No more store bought lady fingers! Thank you!
I made this with the ladyfingers from the recipe, and once with round sponge cake, both times it turned out excelent.
Soooo delicious! We had a lot of fun making and eating this.
OMG !!!!!!!! THIS IS SO GOOD I TOO TRIED IT WITH CREAM CHEESE WHIPPING CREAM AND SOUR CREAM IN PLACE OF THE MASCARPONE I LIKE THE MASCARPONE BETTER BUT EITHER WAY THIS IS JUST AWESOME SO WHEN HAVING A BIG PARTY WILL MAKE THIS FOR THOSE PARTIES I GET SUCH RAVE REVIEWS AND REQUEST FOR THE RECIPE.. THANKS SO MUCH FOR SHARING….
It took me two tries to get this right, but the recipe is great! I’ll definitely be making this again!
This recipe worked out for me with a few modifications due to necessity. I would like to try making it to the T next time. I didn’t have a coffee maker or regular coffee so I brewed up my hazelnut coffee in a coffee press which made for some really strong coffee. I also reduced the water in half. I couldn’t find Mascarpone cheese in my local grocery store (I live in a primarily Latino neighborhood in Los Angeles and they were like “Que es eso?”). I substituted the Mascarpone with 8 oz of cream cheese and 3 tablespoons of sour cream. Poured in heavy whipping cream a little at a time. This was totally worth it. The most time consuming part of it but overall the texture and taste was well worth the effort. My whole family loved it. Next time I will soak the ladyfingers more. I followed the recipe here to the T and it turned out amazing. I am already imagining what else I can make with ladyfingers :). Thanks for this recipe. I will surely make it again for Thanksgiving.
Fantastic! It’s equally delicious with regular lady fingers or with gluten free lady fingers. YUM YUM.
Next time, try reducing powdered sugar to 1 1/2 cups.