Tiramisu Cook's Illustrated Recipe

Name: Tiramisu Cook's Illustrated
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 1 or more
Ingredients: Strong Black Coffee; Instant Espresso Powder; Dark Rum; 4 large egg yolks; 1/2 cup granulated sugar; Table Salt; Mascarpone Cheese; Heavy Cream; Ladyfingers; Cocoa; Semisweet Chocolate

Indulge in the rich, creamy perfection of this Cook's Illustrated Tiramisu recipe! This classic Italian dessert features perfectly soaked ladyfingers layered with a luscious mascarpone cream and dusted with cocoa powder. Our improved recipe uses high-quality ingredients and detailed instructions for an unforgettable treat. Easily customizable with your favorite liqueur – Kahlua, Tia Maria, brandy, or even whiskey can be substituted for rum. Make sure to use authentic Italian savoiardi ladyfingers for the best texture and flavor.

Prep Time 20 mins

Cook Time 30 mins

Calories 299.9 kcal

Protein 13g

Rating 3.5 (2 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Tiramisu Cook's Illustrated

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How to Make Tiramisu Cook's Illustrated

In a wide, shallow bowl, combine the cooled coffee, espresso powder, and 5 tablespoons of rum. Stir until the espresso powder is fully dissolved. Set aside.
In a clean bowl, using a whisk, hand mixer, or stand mixer, beat the egg yolks on low speed until smooth.
Add the sugar and salt. Beat at medium speed until the mixture is pale yellow and thick, about 1 1/2 to 2 minutes.
Add the remaining 4 tablespoons of rum and beat until combined, about 20-30 seconds.
Add the mascarpone cheese and beat on medium speed until no lumps remain, about 45-60 seconds. Transfer to a large bowl.
In the same bowl (cleaned if using a stand mixer), beat the cold heavy cream on medium speed until frothy, about 1 minute.
Increase the speed to high and beat until stiff peaks form, about 1-2 minutes more.
Gently fold one-third of the whipped cream into the mascarpone mixture to lighten it. Then, gently fold in the remaining whipped cream until just combined.
Dip each ladyfinger quickly into the coffee mixture, turning to coat both sides. Immediately transfer the soaked ladyfinger to a 13x9x2 inch baking pan.
Repeat until you have a single layer of ladyfingers in the pan, breaking or trimming cookies as needed to fit.
Spread half of the mascarpone cream mixture evenly over the layer of ladyfingers.
Sift 2 tablespoons of cocoa powder over the cream layer.
Repeat steps 9-12 to create a second layer of ladyfingers and cream, ending with a layer of cream.
Sift the remaining cocoa powder over the top layer of cream.
Gently wipe the edges of the pan with a dry paper towel. Cover the pan tightly with plastic wrap.
Refrigerate for at least 6 hours, or preferably overnight (up to 24 hours), before serving.
Before serving, sprinkle with grated bittersweet chocolate, if desired.