Dark Rum Authentic Italian Tiramisu (no cream)
Use easy to find dark rum instead of marsala wine for a just as authentic Italian tiramisu. Whether assembled in serving dish pan for a party or layered in individual coupe glasses, it's a lovely end to an Italian dinner.Serving size for 9 assumes a 9" square serving dish. Will serve 6-8 in individual glasses or cups.Note: this recipe uses raw eggs. Please see additional notes below.
Servings 9
Ingredients
- 3 pasteurized eggs separated; see below
- ½ cup sugar plus 1 T
- 8 oz. mascarpone cheese
- 4 oz strong espresso cooled; you can also use the equivalent of espresso powder with water
- 1 oz dark rum or marsala wine
- 7 oz package of ladyfinger biscuits I use Alessi; found at most grocers
- ¼ cup Dutch processed cocoa powder to start; use more as needed
Instructions
- In a medium bowl with a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the egg yolk and ½ cup sugar together until lemony yellow and creamy, about 2-3 minutes. Add in the mascarpone and blend until distributed through the egg and sugar mixture another 2 more minutes or so.3 pasteurized eggs, ½ cup sugar plus 1 T, 8 oz. mascarpone cheese
- In a separate bowl, beat the egg whites until stiff peaks form. Use a rubber spatula to carefully fold the beaten egg whites into the mascarpone mixture.
- In a small bowl large enough to hold the length of a ladyfinger, stir the coffee, rum and remaining tablespoon of sugar until the sugar is melted. Follow the directions for which version below you need.4 oz strong espresso, 1 oz dark rum or marsala wine
Small party version
- In a 9" square baking pan, layer ⅓ of the cream using a rubber spatula to spread evenly.
- Quickly dip both sides of a ladyfinger into the rum and coffee mix. Line up the ladyfingers across the pan in 2 straight lines.
- Top with ⅓ of cream, followed by more dipped ladyfingers, and finish with the final ⅓ of cream.
Single serving version
- Gather 4 low coupe or parfait glasses. Lay a base of the cream mixture (about ¼ cup). Quickly and carefully dip both sides of the ladyfingers into the coffee and rum mixture. Place 2 dipped biscuits on the cream. Repeat this layering of the cream and biscuits two more times, ending with the cream on top.7 oz package of ladyfinger biscuits
For both versions
- Refrigerate without chocolate on top for at least 30 minutes before serving.If serving the same day, sprinkle over a thick layer of Dutch cocoa using a fine mesh strainer. You don't want to see any cream below.If making ahead, sprinkle the cocoa on right before serving or the cocoa will darken and become moist in the refrigerator. Some people like it like this and any leftovers you have will darken like this. I just sprinkle over more cocoa again for the leftovers. No one ever complains about extra chocolate!¼ cup Dutch processed cocoa powder
Video
Notes
In this recipe, I have used raw egg yolks as that is how I was taught and how tiramisu is made in Italy. While I know not everyone is comfortable with that, you can also look for pasteurized eggs in your grocery store which have been heated removing the risks for bacteria. You can also pasteurize eggs in the microwave following the instructions in this article from The Spruce Eats (I haven't tried this method and can't guarantee its results).
If you happen to have a sous vide immersion circulator, you can also pasteurize your eggs using it as well.
Store leftovers covered with plastic wrap up to 2 days. The ladyfingers will soften significantly as they sit in the cream.
I don't recommend that this dessert be frozen. Per the USDA, if you see the following text on your eggs, they are not pasteurized:
SAFE HANDLING INSTRUCTIONS To prevent illness from bacteria: keep eggs refrigerated, cook eggs until yolks are firm, and cook foods containing eggs thoroughly. Safety note: For extra precaution, it is recommended by the FDA that young children, pregnant women or people with fragile health issues avoid foods made with raw eggs.
I don't recommend that this dessert be frozen. Per the USDA, if you see the following text on your eggs, they are not pasteurized:
SAFE HANDLING INSTRUCTIONS To prevent illness from bacteria: keep eggs refrigerated, cook eggs until yolks are firm, and cook foods containing eggs thoroughly. Safety note: For extra precaution, it is recommended by the FDA that young children, pregnant women or people with fragile health issues avoid foods made with raw eggs.
