Easy Tiramisu Recipe
About this recipe
Tiramisu is a classic Italian dessert that combines layers of coffee-soaked ladyfingers with a rich mascarpone cream. This easy tiramisu recipe from John Kanell of Preppy Kitchen simplifies the process while maintaining the decadent flavors that make tiramisu so beloved. With a few straightforward steps, you can whip up this no-bake dessert that impresses at any gathering.
What sets this version apart is the careful cooking of the egg yolks, creating a safe and creamy custard base that enhances the traditional flavor without the risk of raw eggs. Plus, the addition of dark rum adds a delightful kick, making this tiramisu a true crowd-pleaser.
Ingredient notes
- You can substitute the dark rum with other flavors like orange liqueur or omit it entirely for a non-alcoholic version.
- Mascarpone can be found at most grocery stores and is similar in texture to cream cheese but has a richer flavor.
Tips from Preppy Kitchen’s video
- When making the custard, whisk the egg yolks and sugar over a double boiler until they thicken and turn a light pastel color, about 5 to 8 minutes. This ensures they are cooked safely and achieve the right consistency.
- For best results, chill the bowl and whisk before whipping the cream to achieve soft peaks without over-whipping.
Good to know
- How many servings does this tiramisu recipe make?
- This recipe yields 8 servings.
- Can I make this tiramisu without alcohol?
- Yes, you can omit the dark rum and use just coffee instead.
- What is the total time to make this tiramisu?
- The total time to make this tiramisu is 30 minutes.
- What should I do if I over-whip the cream?
- If you over-whip the cream, it can become grainy. It's best to stop whipping just before stiff peaks form and finish by hand.
No life story here — the video and the recipe are the whole point. All credit to Preppy Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Brew 1.5 cups of espresso or very strong coffee and let it come to room temperature.
- 2
In a medium bowl, combine the coffee with 0.5 cups of dark rum and stir to mix.
- 3
In a large bowl, add 16 ounces of mascarpone and 0.25 cups of dark rum, then whisk until creamy and consistent.
- 4
Set up a double boiler with a medium pot filled with about 2 inches of water. Place a medium bowl over it and add 6 egg yolks and 133 grams of granulated sugar.
- 5
Whisk the egg yolks and sugar over medium heat until the mixture thickens and turns a light pastel color, about 5 to 8 minutes.
- 6
Remove the bowl from heat and pour the egg yolk mixture into the mascarpone mixture. Mix until well combined.
- 7
In a separate bowl, whip 2 cups of cold heavy cream and 2 teaspoons of vanilla extract until soft peaks form.
- 8
Fold the whipped cream into the mascarpone mixture until no streaks remain, being careful not to deflate the whipped cream.
Heads up — we had to guess a little:
- The quantity of dark rum added to the mascarpone was inferred based on the context of the recipe.
Credit where it’s due: this recipe was transcribed from Preppy Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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