Serves 10
This recipe makes the absolute best tiramisu ever! Your guests will think that you worked hard and long in the kitchen for this heavenly dessert but the cooking time is only about 20 minutes. It is light, smooth, creamy and moist with a lovely coffee and rum flavour. It turns to be a hit every time I make it and it is by far my son's favourite dessert! It is best made a day ahead before you wish to serve it, only if you can handle the temptation.
400 g ladyfingers
400 g mascarpone cheese (if the container is 475g, you can use all of it)
4 eggs, separated
100 g sugar
4 cups strong coffee
dark rum to taste (can be omitted especially if served to kids as well)
cocoa powder or instant coffee, for dusting
Place yolks in a large-sized bowl and whites in a medium bowl.
Using an electric mixer, beat egg yolks and sugar together until creamy and golden yellow.
Add mascarpone to the egg yolk mixture gradually and continue whisking until fully incorporated.
Beat egg whites until stiff peaks form. Gently fold in beaten egg whites, and set aside.
Get your 13 x 9 baking dish (or serving dish of your choice) ready.
Pour coffee and rum into another dish to dunk the cookies.
Dunk one cookie at a time for about 5 seconds and line the bottom of the serving dish. The cookies absorb liquids very rapidly so you don't want to keep them in the hot coffee for longer than 5 seconds as they may break.
Once the bottom of the serving dish is covered, spread half of the mascarpone mixture over the cookies.
Repeat the cookie step, arranging the next layer in the opposite direction than the first layer, then spread on the remaining mascarpone mixture.
Refrigerate for several hours or overnight to allow everything to set and to let the flavours develop.
Dust with cocoa or instant coffee only before serving it.
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