The BEST Homemade Tiramisu – No Raw Eggs! 😍 #shorts

By Natasha's Kitchen · 30 min

Ingredients

Instructions

1. In a bowl, stir together 1 1/2 cups espresso and 3 Tbsp rum. Quickly dip half the ladyfingers, one at a time, and arrange them in a single layer in the bottom of a 9x13 dish. Dip each one only once per side so they are moist but not soaked.
2. In a medium heatproof bowl, whisk 6 egg yolks with 3/4 cup sugar. Set the bowl over simmering water without letting it touch the water. Whisk constantly for 10–12 minutes, until it reaches 160°F on an instant-read thermometer, looks lighter, is slightly thickened, smooth, and no longer gritty when rubbed between fingers. Take off the heat and keep whisking for a few minutes to cool slightly.
3. In a large bowl, beat 16 oz mascarpone with 3 Tbsp rum. Beat in the warm yolk mixture until fully combined.
4. In a chilled bowl, beat 2 cups cold heavy whipping cream to stiff peaks without overmixing. Gently fold half the whipped cream into the mascarpone mixture, then fold in the rest just until combined. Do not overfold or it turns grainy.
5. Spread half the cream over the first layer of ladyfingers. Arrange the remaining ladyfingers on top, then spread the rest of the cream over them.
6. Cover with foil and refrigerate for at least 8 hours or overnight. Dust with cocoa powder before serving.

Summarized from Natasha's Kitchen's video. Watch it for the details.

More recipes with

EggCreamMascarpone cheeseLadyfinger