| Level: | Easy |
| Total: | 8 hr 20 min |
| Active: | 20 min |
| Yield: | 8 to 10 servings |
| Level: | Easy |
| Total: | 8 hr 20 min |
| Active: | 20 min |
| Yield: | 8 to 10 servings |
Ingredients
- 2 cups strong brewed coffee, cooled, or non-concentrated cold-brew coffee
- 2 tablespoons dark rum
- 1 tablespoon instant espresso powder
- 5 large egg yolks
- 2/3 cup sugar
- 1 1/2 teaspoons kosher salt
- 1 pound mascarpone, softened
- 1/4 cup coffee liqueur
- 3/4 cup cold heavy cream
- 2/3 cup mini semisweet chocolate chips
- 50 lady fingers, the crustier the better (NOT the cakey ones; they will fall apart)
- 3 tablespoons cocoa powder, for dusting
Instructions
- Whisk together the coffee, rum and espresso powder in a small bowl until dissolved. Set aside
- In the bowl of a stand mixer, whisk the yolks on low until just combined, about 5 seconds. Add the sugar and salt and beat on high until pale yellow, about a minute. Add the mascarpone and coffee liqueur and beat until combined. Scrape the mascarpone mixture into a separate bowl. Pour the cream into the same mixer bowl (no need to clean it) and beat until stiff peaks form, about 1 minute.
- Gently, and in batches, fold the whipped cream and mini chocolate chips into the mascarpone mixture. Set aside.
- Quickly, and I mean quickly, dunk each side of the lady fingers into the coffee mixture, about 1 second per side. Lay the coffee’d lady fingers in rows on the bottom of a 9-by-13-inch glass baking dish. Once you have a crowded layer, add half of the cream mixture and spread evenly. Repeat another layer of lady fingers, lining them in the opposite direction from the previous layer. Spread on the rest of the cream mixture. Wipe the edges, cover in plastic wrap and let sit overnight, 6 to 8 hours.
- Dust in full crust-to-crust coverage with cocoa powder before serving.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 407 |
| Total Fat | 28 g |
| Saturated Fat | 16 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 3 g |
| Sugar | 25 g |
| Protein | 7 g |
| Cholesterol | 158 mg |
| Sodium | 441 mg |
| Serving Size | 1 of 10 servings |
| Calories | 407 |
| Total Fat | 28 g |
| Saturated Fat | 16 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 3 g |
| Sugar | 25 g |
| Protein | 7 g |
| Cholesterol | 158 mg |
| Sodium | 441 mg |
Reviews
Amazing!
Easy to follow instructions and easy recipes. Not used to have mini chocolate chips in tiramisu but a nice variation. It was a crowd favorite.
Easy to follow instructions and easy recipes. Not used to have mini chocolate chips in tiramisu but a nice variation. It was a crowd favorite.
Best tiramisu EVER !!! Thanks Jeff !!!
It was delicious and looked great too,.The only problem that I had is that I had to make the filling with the mascarpone twice. Must be an error as recipe calls for one & a half teaspoons of salt,which I had added. Tasted way too salty. Omitted salt next time & was delicious.
Best recipe. Easy to make and follow. Great reviews at pot luck supper.
I’ve made this twice & it is awesome. May wife’s favorite Tiramisu f mine. Investors had no problems making it at all & I’m not a chief. I normally just help my wife but I did this on my own.Thanks Jeff!
I have made this several times, and everyone loves it!!! It is really easy to make and I try to keep the supplies in my pantry and frig….as it really is a great, easy to make recipe that people go crazy for!!! Thanks Jeff! Love The Kitchen, and all the advise you give your followers!!! It’s my favorite show!
Made this for my birthday dessert. It was delicious!! Husband and son really loved it. Not sure why Maria P.’s batter was thin, mine was light and creamy.
I have been making Tiramisu for years and this was way to thin of a batter the chocolate chip all went to the bottom. I think different qualities of mascarpone cheese matters…
I did savage it by freezing it and it was great as ice cream.
This recipe doesn’t mentioned that you used pasteurized eggs for the custard. On the show you used pasteurized eggs otherwise the yolks need to be heated slowly over a double boiler while continuously whisking.
While not indicated in the recipe, he does say on the program to use “pasteurized eggs”.