Classic Tiramisu Cake
This classic tiramisu cake layers coffee-and-rum-soaked ladyfingers with airy mascarpone cream and cocoa. It is an elegant no-bake Italian dessert that tastes even better after an overnight chill.
Classic Tiramisu Cake
An elegant no-bake Italian tiramisu layered with coffee-and-rum-soaked ladyfingers, mascarpone cream, and cocoa powder.
Ingredients
Method
- Stir the cooled coffee and dark rum together in a shallow bowl.
- In a clean bowl, beat the pasteurized egg whites with an electric mixer until stiff peaks form. Set aside.
- In a separate bowl, beat the pasteurized egg yolks, sugar, and mascarpone until smooth and creamy. Gently fold in the beaten egg whites.
- Dust the bottom of a 9-inch springform pan lightly with cocoa powder.
- Quickly dip each ladyfinger into the coffee mixture; do not let it become soggy. Arrange a single layer in the bottom of the pan.
- Spread one-third of the mascarpone mixture over the ladyfingers and dust lightly with cocoa powder.
- Repeat twice more with the dipped ladyfingers, mascarpone cream, and cocoa to create three layers.
- Cover and refrigerate for at least 4 hours, preferably overnight. Dust with fresh cocoa powder before slicing and serving.
Food-Safety Note
Because this traditional-style filling is not cooked, use pasteurized eggs. Keep the tiramisu refrigerated until serving.
