Traditional tiramisu

    (21)
    3 hours 20 min

    A classic tiramisu never goes out of style. Sponge fingers are dipped in coffee and rum then layered with mascarpone cheese in this classic Italian dessert.


    23 people made this

    Ingredients
    Serves: 6 

    • 250ml strong brewed coffee
    • 4 tablespoons milk
    • 3 tablespoons rum
    • 4 tablespoons caster sugar
    • 36 sponge fingers or savoiardi biscuits
    • 2 egg yolks
    • 2 tablespoons caster sugar
    • 250g mascarpone cheese
    • 1 tablespoon rum
    • 2 egg whites
    • 1/8 teaspoon unsweetened cocoa powder

    Method
    Prep:20min  ›  Extra time:3hr chilling  ›  Ready in:3hr20min 

    1. Mix together coffee, milk, 3 tablespoons rum and 4 tablespoons sugar. Soak sponge fingers in coffee mixture. Layer 1/2 of the soaked biscuits in the bottom of a 20x30cm (9x13 in) dish.
    2. Beat together egg yolks and 2 tablespoons sugar. Add mascarpone cheese and 1 tablespoon rum; mix well.
    3. Whip egg whites until stiff peaks form; fold into mascarpone cheese mixture. Spread 1/2 of mixture over soaked sponge fingers. Top with remaining sponge fingers and cover evenly with remaining mascarpone cheese mixture. Sprinkle with cocoa powder. Chill in the fridge at least 3 hours.
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    Reviews & ratings
    Average global rating:
    (21)

    Reviews in English (17)

    by
    56

    I served this at an Italian themed dinner party. It was the easiest item on the menu to prepare - and the that got the most compliments! It is not cooked, so the alcohol is not burned off. I wouldn't serve large pieces to children. :-) Also, remember, the eggs are not coddled, so keep refridgerated. I modified the recipe slightly to include a third layer. Very easy recipe to modify. I used 50% more lady fingers, another 2/3 cup coffee, teaspoon of cognac (Yes, I used cognac in lieu of rum), etc. It wasn't an exact science - I eyeballed most of it - but the recipe is really friendly, so everything turned out perfectly. Great recipe! Give it a try! One other tip - use a glass pan, not metal. Metal will react with your liquor and turn the lady fingers dark green/black. Not pretty.  -  26 Jul 2000  (Review from Allrecipes US | Canada)

    by
    25

    This recipe was okay. I replaced the rum with Kahula, which made it alot better. I highly recommend chilling this desert over night, it was much better than four hours after making it. I also suggest making a small batch to try your hand at it first, it was helpful to tweek the recipe to my taste.  -  22 Jan 2005  (Review from Allrecipes US | Canada)

    by
    17

    wow. delicious and easy. i couldn't find ladyfingers at the store, so i used vanilla wafers instead. and i substituted kahlua for all the rum. it was fantastic, if i do say so myself. the only thing i would do differently next time is soak the cookies longer. i was afraid they would get too soggy, but i think they weren't soggy enough. my bad. overall, though, totally killer and it really was easy to prepare.  -  17 Feb 2002  (Review from Allrecipes US | Canada)

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