Rum Tiramisu

Rum Tiramisu is a very easy and simple recipe you can make at home. It’s fancy, quick, and looks stunning. I mean, look at the picture. You can add rum, coffee, or decaf coffee. It’s up to you. Tiramisu cream is fluffy, vanilla sweet with a hint of cinnamon. And the best part? It includes savoiardi sardi and mascarpone cream. To be exact – 500 g of mascarpone cream!

Ingredients:

• 12 pieces savoiardi sardi or regular ladyfingers
• 30 pieces sponge biscuits rounds
• cocoa powder a lot

Mascarpone cream

• 500 g mascarpone cream room temp
• 250 ml whipping cream cold
• 30 g cream stiffener
• 2 tsp rum
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 2 egg yolks
• 55 g regular white sugar
• 25 g vanilla sugar
• 2 tbsps water

Coffee mixture

• 1 cup double espresso coffee cold
• 1 tbsp regular white sugar
• 1 tsp vanilla extract
• 1 tbsp rum
• a pinch of salt

Finding a simple and easy tiramisu is quite a job. I once made a tiramisu that looked delightful in the picture, but the reality was FAR away from what the recipe promised. The cream was too fluffy, which caused like “eating the air” consistency of the cream. We can say it was tasteless.

This tiramisu came into this life as a mistake. I wanted to make a perfect tiramisu recipe that would look good with the savoiardi sardi I bought in Lidl. I read so many articles about cooking egg yolks with sugar over boiling water if you want to reach the perfect consistency of the cream. But boy, did I make so many mistakes and couldn’t follow the simple recommendations? Yes, I did. So what do we do if the baking process is a shitshow instead of a work of art? We freestyle.

Egg yolks were not pale, cream was too runny. Firstly, I added too much sugar so the egg yolks turned into a paste. The second time they turned out perfect so I could move on to the next step. The mascarpone cream. The liquids in this recipe were fighting a fair fight so the creamy, fluffy, soft cream was runny AF, punching me straight into my face.

When life is giving us lemons, we turn them into margarita.

So I added another mascarpone cream and cream stiffener to save the last batch of the tiramisu. And the outcome? A perfectly creamy, sweet, and full of rum cream. The cream that savoiardi sardi deserve.

Are you looking for more recipes? Try my favorite desserts!

MY RECOMMENDATIONS FOR THIS RECIPE:

• use savoiardi sardi, it’s worth the hype – I found them in Lidl and thought how cool these are. I bought a package of sponge biscuits that looked like giant ladyfingers. If you don’t have savoiardi sardi at home or in your local store, use regular-size ladyfingers.
• layer them on the wooden cutting board – it must be big enough to store in the fridge. The tiramisu must be cold before serving so make sure you use the baking sheet or a cutting board that fits into your fridge.
• if you cannot whip the egg yolks with sugar and all you get is a paste, use it – as I said before, this tiramisu came from errors. I made this tiramisu with an egg yolk sugary paste and it was still delish. Make sure it’s mixed well so there are no chunks of sugar and you’ll be fine.
• tell people that this dessert is heavily inspired by tiramisu as I learn from the Internet and have no Italian relatives that would punch me in the face.

how to make rum tiramisu

Start with making a very strong espresso. Pour espresso into a bowl with a pinch of salt, regular white sugar, rum, and vanilla extract. Let the coffee mixture cool completely.

Cream the mascarpone cheese with rum, vanilla extract, and cinnamon.

Boil water in the pot and put a bowl over it. Into the bowl add egg yolks, water, regular white sugar, and vanilla sugar. Reduce heat to low, and let the egg yolks cook for 5-8 minutes. Remove the bowl from the water and whip until the color is pale and the eggs get thick. Then let it cool.

Add cool egg mixture into the mascarpone cream with whipping cream, and cream stiffeners. Whip the cream until it’s thick.

Prepare a wooden cutting board or a baking sheet on which your tiramisu will be resting. Keep in mind that you have to let the tiramisu rest in the fridge. Take savoiardi sardi and put 6 of them next to each other. Take a teaspoon full of the coffee mixture and pour it over them. Be careful so they don’t get soggy.

Spread ½ of the mascarpone mixture over the sponge biscuits. Sprinkle a generous amount of cocoa powder. Repeat the process of layering savoiardi sardi, coffee, and cream. Now place the sponge biscuit rounds on top of the cream. Pour the rest of the coffee over the rounds only and sprinkle with cocoa powder.

Let the tiramisu rest in the fridge for 6 hours or overnight.

if you decide to make this Rum tiramisu send me a picture on Instagram or tag me on Tiktok. Thank you so much for your support, it means the world to me ❤️

@mykhailaeats

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