This Tiramisu cake recipe made with simple ingredients is luscious, creamy, and addicting. This recipe layered with a mascarpone creme and coffee-dipped ladyfingers is the perfect make ahead dessert!
- 4 egg yolks
- 1/2 cup sugar
- 8 oz mascarpone cheese
- 1 cup whipped cream
- 24 lady fingers
- 1 1/2 cups hot coffee
- 1/4 cup rum or liquor of your choice
- cocoa for dusting
Prepare the mascarpone mixture: Brew the coffee and let it sit to cool down slightly. Beat the egg yolks with the sugar until the sugar has dissolved. Beat in the mascarpone until smooth. Fold in the whipped cream gently until well combined. If using whipping cream, beat it first with a mixer.
Build the tiramisu: Pour the coffee and rum into a shallow dish. Dip each side of a ladyfinger for 1-2 seconds into the coffee and lay in your dish. Repeat until you have an even layer of ladyfingers on the bottom. You can break some into pieces if needed. Spread half the mascarpone mixture over the ladyfingers. Repeat with the remaining ingredients. You should get 2 layers of lady fingers.
Finish the tiramisu: Cover the dish and refrigerate your cake for 4-6 hours. Dust with cocoa, slice, and serve.
Leftovers should be refrigerated immediately and will last 4 days. You can either transfer it to an airtight container or wrap the dish well with plastic. If you plan on making this recipe ahead of time, it's best served after 1-2 days.
I would only freeze this cake if absolutely necessary- it tastes best fresh.
To freeze, wrap the tiramisu well with both plastic wrap and foil to prevent freezer burn. It will last up to 3 months. Thaw overnight in the refrigerator, serve, and enjoy! You can even serve it par-frozen for an ice cream cake-like dessert.
Serving: 1piece | Calories: 242kcal | Carbohydrates: 23g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 136mg | Sodium: 47mg | Potassium: 53mg | Fiber: 1g | Sugar: 9g | Vitamin A: 510IU | Calcium: 50mg | Iron: 1mg