When it comes to desserts, Tiramisu is in my top five favorites of all time. I’ve always thought that Tiramisu was a complicated masterpiece that took hours of pain staking labor to create but we quickly found that it’s actually pretty easy to make at home with just a few simple ingredients.
For this recipe, I recommend using soft ladyfingers since they absorb moisture better and allows the tiramisu to set quicker. If you go with hard ladyfingers, just make sure to soak them a little longer.
Step 1: Brew your coffee or espresso. If you don’t have an espresso machine, a nice strong cup of coffee works well too. Next, set up your double broiler by bringing a pot of water to a simmer. While that’s going, separate out the egg yolks.
Step 2: In a large mixing bowl, combine your sugar and egg yolks and place over the pot of water whisking constantly for roughly 10 minutes. This will form your sabayon. After 10 minutes, remove from heat and whip until thick and lemon colored. Beat in mascarpone to your sabayon until everything is combined. Gently fold in your whipped cream to your mascarpone mixture and set aside.
Step 3: In a small bowl, mix your coffee and rum together. Quickly dip your ladyfingers in the coffee mixture and line side by side in a 4×8 bread pan. Do not over-soak them or they will disintegrate into a sad mess. You can use either soft or hard ladyfingers but if you’re going to eat it immediately, I would recommend getting soft. Add in 1/3 of the mascarpone mixture over the ladyfingers and spread evenly. Repeat the process until you have three layers. Lastly, dust with cocoa powder and let it sit in the fridge for at least 6-8 hours. For best results, let it sit overnight so everything has a chance to set.
And there you have it. A simple and quick recipe for the most fluffy and decadent tiramisu you will ever eat! Just try not to eat the entire thing in one sitting. 
- 3 egg yolks
- 1/2 cup sugar
- 1 cup mascarpone cheese
- 1 cup heavy whipping cream
- 1 5oz packages of Ladyfingers (hard or soft)
- 1 cup cold espresso or extra strong coffee
- 1 oz of spiced rum or amaretto
- 1 oz frangelico
- 1 tbsp cocoa for dusting
- Brew your coffee or espresso. If you don’t have an espresso machine, a nice strong cup of coffee works well too. Next, set up your double broiler by bringing a pot of water to a simmer. While that's going, separate out the egg yolks.
- In a large mixing bowl, combine your sugar and egg yolks and place over the pot of water whisking constantly for roughly 10 minutes. This will form your sabayon. After 10 minutes, remove from heat and whip until thick and lemon colored. Beat in mascarpone to your sabayon until everything is combined. Gently fold in your whipped cream to your mascarpone mixture and set aside.
- In a small bowl, mix your coffee and rum together. Quickly dip your ladyfingers in the coffee mixture and line side by side in a 4x8 bread pan. Do not over-soak them or they will disintegrate into a sad mess. You can use either soft or hard ladyfingers but if you’re going to eat it immediately, I would recommend getting soft. Add in 1/3 of the mascarpone mixture over the ladyfingers and spread evenly. Repeat the process until you have three layers. Lastly, dust with cocoa powder and let it sit in the fridge for at least 6-8 hours. For best results, let it sit overnight so everything has a chance to set.
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