Description
This Creamy Tiramisu Dessert Cake is a luscious Italian-inspired layered dessert featuring espresso-soaked ladyfingers, rich mascarpone cream, and a dusting of cocoa powder. The combination of strong espresso, Grand Marnier, and spiced rum adds a delightful aromatic complexity, while the whipped mascarpone, egg yolks, and egg whites create a silky, airy texture. Perfect for special occasions, this no-bake treat requires chilling time to set, resulting in a decadent and smooth dessert enjoyed by 12 servings.
Ingredients
Espresso Mixture
- 1 cup espresso (strong)
- 5 tablespoons Grand Marnier
Ladyfingers
- 40-45 ladyfingers
Mascarpone Cream
- 16 ounces mascarpone (cold)
- 2 tablespoons spiced rum (or dark rum)
- 4 egg yolks
- 1/4 cup granulated sugar (divided)
- 2 cups heavy cream or heavy whipping cream (cold)
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 4 egg whites
- 1/4 cup granulated sugar (remaining portion)
Finishing
- 1/3 cup unsweetened dark cocoa powder (for dusting)
Instructions
- Prep Baking Dish: Prepare a 9×13-inch baking dish and set it aside for assembling the tiramisu layers.
- Mix Espresso and Grand Marnier: In a shallow bowl, combine the strong espresso with the Grand Marnier for dipping the ladyfingers.
- Dip First Layer of Ladyfingers: Divide the ladyfingers in half. Quickly dip each ladyfinger into the espresso mixture on both sides—avoid soaking too long to prevent them from falling apart. Arrange a solid layer of dipped ladyfingers in the bottom of the baking dish, trimming pieces if necessary.
- Make Mascarpone Cream: In a large bowl, gently mix the cold mascarpone with the spiced rum until combined. Be careful not to overmix.
- Prepare Egg Yolks: Set up a double boiler by placing a heatproof bowl over simmering water. Whisk egg yolks and 1/4 cup sugar until light and foamy (about 5 minutes). Remove from heat and add this mixture to the mascarpone, mixing until smooth.
- Whip Heavy Cream: In a separate bowl, whip the heavy cream and vanilla extract on medium-high speed until medium peaks form, about 3 minutes. Gently fold this whipped cream into the mascarpone mixture.
- Whip Egg Whites: In another clean bowl, whip egg whites with salt on medium-high speed until foamy (1 minute). Gradually add remaining 1/4 cup sugar and whip until stiff peaks form, approximately 4-5 minutes. Fold egg whites gently into the mascarpone mixture for an airy texture.
- Assemble Tiramisu: Spread half of the mascarpone cream evenly over the first ladyfinger layer. Dip remaining ladyfingers in espresso mixture and arrange them on top. Cover with the remaining mascarpone mixture, spreading evenly.
- Chill and Add Cocoa Powder: Refrigerate the assembled tiramisu uncovered for 2-3 hours. Then sift a thick layer of unsweetened cocoa powder over the top.
- Final Refrigeration: Cover the dish with plastic wrap or foil and refrigerate for an additional 8-9 hours or up to 1 day to set and deepen flavors.
- Serve: When ready to serve, use a sharp knife to slice the tiramisu, wiping the knife between cuts. Lift portions out carefully with a small spatula and enjoy.
Notes
- Use strong espresso for the best coffee flavor in the dessert.
- Be careful not to soak ladyfingers too long to avoid them becoming mushy.
- Folding whipped cream and egg whites gently maintains the airy, light texture essential to tiramisu.
- Chilling time is crucial for the flavors to meld and the dessert to set properly.
- For a boozy kick, adjust the amount of Grand Marnier and rum to taste or omit for a non-alcoholic version.
- Use room temperature eggs and very cold cream for optimal whipping consistency.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
