Old-School Tiramisù
Old-School Tiramisù is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Lightly oil a 9x5" loaf pan and line with plastic wrap, leaving plenty of overhang.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionLightly oil a 9x5" loaf pan and line with plastic wrap, leaving plenty of overhang.
Whisk coffee, rum, salt, and 1 Tbsp. sugar in a shallow dish until sugar and salt dissolve.
Chill until ready to use.
Whisk cream and mascarpone in a medium bowl just until smooth.
Pour water into a large saucepan to come 2" up the sides and bring to a simmer.
Combine egg yolks, remaining 1/3 cup sugar, and 2 Tbsp. water in a medium heatproof bowl.
Set bowl over pan and reduce heat to low so water is at a bare simmer.
Using an electric mixer (or a large whisk and a friend to fill in when your arm cramps), beat mixture on medium-high until eggs triple in volume and are extremely pale yellow and mixture forms a slowly dissolving ribbon when drizzled over itself in bowl, 5–7 minutes.
Remove bowl from heat.
Using clean beaters (or whisk), beat reserved cream mixture until medium peaks form.
Add egg yolk mixture and gently fold until no streaks remain.
Working one at a time, dip ladyfingers into chilled coffee mixture and let soak just long enough for them to soften, 1–2 seconds per side.
Lay 8 cookies in prepared pan (it’s okay to smush them in a bit).
Spread one-third of filling over.
Layer another 8 soaked ladyfingers on top and spread half of remaining filling over.
Repeat layers one more time with remaining ladyfingers and filling.
Cover pan with plastic wrap; chill tiramisù until firm, at least 6 hours and up to 12 hours (longer is better; you’ll get cleaner slices and the layers will be fully set).
Invert a small platter or a large plate over top of loaf pan, hold together tightly, and flip them over so plate is underneath.
Set on a work surface and carefully remove pan.
Peel away plastic wrap from tiramisù; discard.
Generously dust tiramisù with cocoa powder.
Serve in slices, dusting with more cocoa powder if desired.
Do Ahead: Tiramisù (without cocoa powder) can be made 3 days ahead.
Keep chilled.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
