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Rum Tiramisu

An easy recipe for Rum Tiramisu.
Total Time 6 hours
Course Dessert
Servings 6 people

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

Instructions
 

  • 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 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.
Keyword tiramisu