Easy Tiramisu Recipe with Ladyfingers

Easy Tiramisu recipe with ladyfingers. This is the real deal, tiramisu with rum and espresso, as it should be. Enjoy and share ;)

Alcohol, sugar, coffee and a lot of mascarpone cheese. A very tasty homemade Tiramisu recipe to die for. And, if you’re a beginner cook like I am, rejoice: there’s no baking involved.

This takes me back to the wonderful time we spent in our friend’s home in NYC, 10 years ago.

Our friend’s mother, Tanti Doina taught me this Tiramisu recipe and I thought it’s great to mention it here.

Very easy to make and illegally tasty.

PS: before we go any further – this is the ‘hard core’ version, with alcohol, coffee, and a lot of sugar. I know there are ‘lighter’ versions our there, but I don’t cook a diet version. This is the real deal 🙂

I am also “cheating” a little, as I use ladyfingers and don’t bake my sponge.

Easy Tiramisu recipe: Step by Step

TIRAMISU INGREDIENTS:

  • 500 grams mascarpone cheese
  • 170 grams sugar
  • 200 ml espresso
  • 150 ml Rum Havana Club is what we use. Any good quality rum will do.
  • 2 packs ladyfingers Savoiardi is what we use
  • 1 tbsp cocoa for topping

HOW TO MAKE TIRAMISU:

  • Separate the yolks and the egg whites.
  • Mix the coffee with 3 quarters of your rum. We need to leave out some rum to mix it in our cream as well.
  • Mix the sugar with the yolks, until it stops being grainy. Add the remaining rum. Then add the mascarpone cheese.
  • Mix the egg whites until hard, then slowly fold them over the yolk cream. Set aside for few minutes.
  • Take a large heat resistant roaster or a deep baking tray (ideally rectangular), soak the ladyfingers into the coffee/rum mix for a second and then place them side by side. Make sure you don’t over-soak them, they’ll turn into mush.
  • After placing the first layer of ladyfingers, add a layer of cream on top. Then add another layer of ladyfingers and a final layer of cream.
  • Take a small sieve and strain the cocoa on top of your Tiramisu. Leave to rest for at least half a day into the fridge, until the cream hardens enough. Enjoy!

Quick tips: ALWAYS make sure the mixer attachments are perfectly clean and DRY, before attempting to beat your egg whites. Otherwise you’ll do like me and throw away 6 eggs 🙂

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