Few desserts can boast of being so rich in flavor between such airy layers like tiramisu. This transcendent dessert steals the spotlight with its easy prep and no-bake time, making it a summertime essential.
Some say good things don’t come easy, well, allow me to disagree- at least when it comes to today’s recipe.
Tiramisù is unrivaled when it comes to easy, no-bake confections, yet it tastes and looks as though you spent hours in the kitchen perfecting it.
August is only a few days away and we’re deep in the middle of summer. In the past weeks we have shared some of our favorite seasonal dishes like this no-fuss dinner salad, garden-inspired pasta dish, and backyard grilling delights.
I think it’s high time for me sprinkle a little more sugar over our summer menu. So if you enjoyed my Eton Mess from earlier this month, you are going to love today’s recipe.
The key to this decadent cake lies within its filling- fresh cream, custard, and mascarpone come together for a swoon-worthy delight, especially when you have dark rum and coffee playing into the palate.
For me however, the secret is just lightly dunking the ladyfingers into the coffee rum mixture. It comes down to preference, but I find that if you don’t soak the ladyfingers through, they won’t melt into the cream as it chills in the refrigerator, giving the cake a little density and a lot of flavor. But like I said, it’s all about what you prefer. Some like a super soft cake between the layers, in which case, soak them just before they start to fall apart.
I finish it all off with a generous coasting of unsweetened cocoa powder. The bitter chocolate plays well into the rum and strong coffee somehow without overpowering the sweetness of the cream, leaving you with a perfect balance. Another personal preference of mine is chilling the tiramisù with the cocoa powder dusted over it allow it to set nicely over the entire cake. It won’t dissolve into the cream plus it saves you an extra step when it’s time to serve.
Now, onto the recipe…
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 1 cake 1x
- 2 cups strongly brewed coffee
- 1 tablespoon dark rum
- 1/3 cup sugar, plus 1 tablespoon
- 1 cup heavy cream
- 1/2 cup mascarpone
- 3 egg yolks
- 1 teaspoon vanilla
- About 24 ladyfingers
- Unsweetened cococa powder, for dusting
- Grease a 8×8 baking dish and set aside.
- In a small bowl, whisk coffee, dark rum, and 1 tablespoon of sugar. Set aside and let cool.
- In the bowl of your stand-mixer with the whisk attachment, whip the heavy cream until it thickens slightly and is frothy. Now add the mascarpone and continue mixing until smooth.
- In a double-boiler, whisk egg yolks with 1/3 cup sugar and vanilla. Beat on medium-high with an electric-mixer until the yolks are pale yellow and the mixture forms a ribbon when drizzled over itself. Remove immediately from the heat.
- Fold the egg yolks into the freshly whipped cream until well combined, but be sure not to over mix.
- Working on at a time, dip the ladyfingers into the chilled coffee mixture. (Dunk the ladyfingers for 1-2 seconds, depending on how soft you want them).
- Lay out the ladyfingers until the bottom of the dish is covered and evenly spread half the cream mixture on top. (You should get two layers, so repeat this process again).
- Dust liberally with unsweetwened cocoa powder. Cover with clingfilm and chill in the refrigerator for about 6 hours before serving, or overnight.
- Serving Size: 8 pieces of cake
If you give today’s recipe a try, I’d love for you to tag on social media. If sharing on Instagram don’t forget to tag your creations with #LTGfood and of course, if you have any questions, leave a comment down below.