Classic Italian Tiramisu Recipe

Step 1

First, set aside a large 9x13 baking dish with at least 12 cup capacity. Start with the mascarpone cream. In a medium bowl with a handheld mixer, beat the mascarpone and rum together on medium speed. Once the mixture is smooth, set aside. In another medium bowl with a handheld mixer, beat the heavy whipping cream and vanilla extract together on medium high speed for about 4 minutes or until medium peaks form. Be careful to avoid whipping the mixture into butter. Once the medium peaks have formed, fold into the mascarpone mixture.

Step 2

Next, beat the egg whites. In a separate bowl with a handheld mixer, beat the egg whites and salt together until foamy. Once foamy, increase to a higher speed and add in 1/2 cup of sugar. Beat until stiff peaks form, then fold into the mascarpone/whipped cream mixture.

Step 3

Next, prepare a doubt boiler for the egg yolks. Place a heat-proof bowl over a pot of simmer water on medium to medium-low heat, ensuring that the water doesn’t touch the bottom of the bowl. Use a whisk to beat the egg yolks and granulated sugar together until foamy, about 5 minutes. Once foamy, remove from heat and temper into the mascarpone mixture. Once tempered, beat with a handheld mixture on medium speed until thoroughly combined.

Step 4

Now it is time to assemble the tiramisu. In a shallow bowl, whisk together the marsala wine and espresso. Quickly dip the 1st layer of ladyfingers into the mixture, about 2 seconds per side. Place in a single layer in the baking dish. You may need to cut a few ladyfingers to fill in any empty spaces. Once this first layer is complete, cover with a layer of the mascarpone cream, spreading it evenly with an offset spatula. Dip the remaining ladyfingers into the espresso/Marsala wine mixture and arrange on top of the mascarpone layer, gently pressing down each ladyfinger. Spread the remaining mascarpone mixture on top.

Step 5

Sift a dense layer of cocoa powder over the top. Wipe the rim of the dish with a damp paper towel, cover and refrigerate overnight or for about 9 hours. Once chilled, slice the tiramisu into servings with a sharp knife, cleaning the knife between the cuts.