This recipe was adapted from Inspired Taste. The ladyfingers were a bit soggier than I would have liked, but I think I have a solution for this next time I make tiramisu – details below. Regardless, I love how simple it is – I whipped this up in about 30 – 35 minutes.
- 1 cup espresso (if you have one at home or can negotiate with your favorite coffee barista… otherwise they get expensive), or 1 cup very strongly brewed coffee.
- 5 tbsp dark rum
- 1/3 cup sugar
- 3 large or 4 medium egg yolks
- 8oz mascarpone cheese, room temp
- 1 cup heavy whipping cream
- 18 – 20 lady fingers ( I used one 7oz Savoiardi package)
- Unsweetened cocoa powder to dust.
- Prepare the coffee mixture: mix the espresso/ coffee, 2 tbps of rum, and 1 tbsp sugar, stir until the sugar dissolve, let cool completely.
- Whisk the egg yolks, 3 tbsp dark rum, and the rest of the sugar in a mixing bowl over a pan of simmering water until mixture become thicker and tripled in volume, about 7-9 minutes with a regular whisk.
- Remove the mixing bowl from the heat, beat the mascarpone cheese in until combined.
- Whip the heavy cream in a bowl until stiff peaks form. Fold the whipped cream into the mascarpone mixture in two batches, until fully incorporated.
- Assemble: (Originally I dipped the ladyfingers in a tall cup of coffee for a split second but it was still a bit soggy, so I think this method would be better) Pour some coffee on a plate. (Use a pair of tongs if necessary) Dip one side of the lady fingers (and only one side), assemble them at the bottom of a 9×9 square pan or something with similar volume, coffee side up. Break the lady fingers if necessary to cover the bottom. Cover with 1/2 the filling mixture. Repeat layering with dipped ladyfingers and mixture. Cover the container and let it rest in the fridge 6-8 hours for the flavors to blend together.
- Before serving, dust cocoa powder on top.
- I think arranging the ladyfingers and using a pastry brush to brush the top with the coffee mixture will also work.
- Egg whites vs heavy cream: Instead of the heavy cream, you can also whip some egg whites. I don’t want to take any risk especially when I know it’ll be sitting in the fridge for a couple days so I used heavy cream.
- For presentation: I think it would look beautiful if you make in a springform pan and line the outside with ladyfingers (dipped side in). Tie a satin bow around when you remove the pan side.