It’s really a coffee lover’s dream … layers of espresso-soaked cookies hidden beneath pillowy clouds of a luscious custard cream. Add in a strong, bitter coffee and dust with cocoa powder, and you’ve got the stuff of dreams.
Whisk 4 egg yolks with 1/3 cup sugar, add 1/4 cup rum; sous vide at 167°f/75°c for 20 minutes; whisk in mascarpone cheese. Whip 1 cup heavy cream with 2 T sugar; fold into mascarpone custard; set aside. Make espresso syrup: 1 c espresso (or strong coffee), 2 T coffee liqueur, 2 T brown sugar. Dip ladyfingers in coffee syrup and arrange in layer on bottom of dish; cover with half of mascarpone custard; repeat layers. Dust with cocoa powder. Chill at least 4 hours.
Make It Your Way:
– Vary the flavors: Instead of coffee, use chocolate or a fruit syrup like strawberry, cherry, or lime; Instead of rum, use marsala wine (very traditional), amaretto, or bourbon.
– Add sliced strawberries or nuts in between the layers
It’s really a coffee lover’s dream … layers of espresso-soaked cookies hidden beneath pillowy clouds of a luscious custard cream. Add in a strong, bitter coffee and dust with cocoa powder, and you’ve got the stuff of dreams. The most difficult part of making tiramisu at home is the custard layer – the sabayon. The standard way of making it is by whisking egg yolks and sugar over a pot of simmering water until the mixture becomes light and airy. It’s not difficult to do, but does require constant whisking. I prefer to make mine with a sous-vide. It’s almost completely hands-off during the heating process, which allows me to multi-task. It also requires much less arm stamina!
Now, this recipe uses four egg yolks, which will leave you with four egg whites. There are several delicious options for how to use them, but some of our favorites are to make a classic whiskey sour with egg or to share it as a special treat for Harvey, our favorite doggo.
Rum & Coffee Tiramisu
- FOR THE MASCARPONE CREAM:
- 4 large Egg Yolks
- 1/3 cup plus 2 Tablespoons Sugar, divided
- 1/4 cup Dark Rum
- 8 oz Mascarpone cheese, room temperature
- 1 cup Heavy Cream
- FOR THE ESPRESSO SYRUP
- 1 cup Espresso or Strong Coffee + 1 Tablespoon Instant Espresso
- 2 Tablespoons Brown Sugar
- 2 Tablespoons Coffee Liqueur
- FOR ASSEMBLY:–
- 24-30 crisp Italian Lady Fingers
- Cocoa powder for dusting
- FOR THE MARSCARPONE CREAM:
- In a medium metal or glass bowl, use an electric mixer or whisk to beat the egg yolks and 1/3 cup sugar together until thickened and foamy. Whisk in the rum and briefly whisk to combine. Seal in a zip-top bag, then place in a sous-vide heated to 167°f /75°c and leave for 20 minutes. Remove from the hot water, return mixture to bowl, and whisk until smooth and creamy. Add mascarpone cheese and mix until well combined. In a separate bowl, whip heavy cream and remaining sugar together to stiff peaks. Use a silicone spatula to gently fold the mascarpone mixture into the whipped cream until fully combined. Set aside.
- FOR THE ESPRESSO SYRUP:
- In a small, flat bowl, dissolve the sugar in the hot espresso. Stir in the coffee liqueur.
- Quickly dip each lady finger in the espresso syrup, then lay side-by-side in a 9″ square glass to form a single layer on the bottom of the dish. Spread 1/2 of the mascarpone cream over the top, then repeat with a second layer of ladyfingers and mascarpone cream.
- Generously sprinkle cocoa powder over the top, cover with plastic wrap, and chill at least 4 hours before serving.
- And here’s the video!