Tiramisu (America’s Test Kitchen Recipe)



2 ½ cups strong brewed coffee, room temperature

1 ½ tablespoons instant espresso powder

9 tablespoons dark rum

6 large egg yolks

2/3 cup granulated sugar

¼ teaspoon salt

1 ½ pounds (3 cups) mascarpone, chilled

¾ cup heavy cream, chilled

14 ounces dried ladyfingers (savoiardi) – I have used these and have found them at my local Smith’s/Kroger store, but you can always find them on Amazon.

3 ½ tablespoons Dutch processed cocoa powder

¼ cup grated semi-sweet chocolate (optional)



  1. In a pie plate, mix room temperature coffee, espresso powder and 5 tablespoons rum together until espresso dissolves


  1. Using a stand mixer with the whisk attachment, beat egg yolks on low until combined. Add sugar and salt and beat on high speed until pale yellow, about 2 minutes, scraping down bowl as needed. Reduce speed and add in remaining 4 tablespoons rum and beat until combine. Scrape down bowl and add in the mascarpone and beat on medium until no lumps remain. Transfer mixture to a large bowl.
  1. In the now empty mixer bowl, beat the heavy cream on medium until frothy and then up the speed to high and beat until still peaks form. Using a rubber spatula, fold one-third of the cream into the mascarpone mixture and combine and then fold the remaining whipped cream until there are no white streaks remaining.
  1. Taking one ladyfinger at a time, drop it into the coffee and rum mixture, then roll it over and then remove it and place it in a 13×9 inch dish. Do not let the ladyfingers stay in the liquid for more than 2 to 3 seconds; you do not want them to get soggy. Arrange the soaked ladyfingers in a single layer in baking dish, trimming with a knife if necessary to fit in the dish. Spread half of the mascarpone mixture over the ladyfingers spreading the mixture to the sides and into the corners. Put 2 tablespoons of cocoa powder in a fine-mesh strainer and dust cocoa powder over the mascarpone mixture.
  1. Repeat step 5 to make the second layer. Cover with plastic wrap and refrigerate at least 6 hours or overnight.

8. If using the grated chocolate, sprinkle on tope before serving.