Tiramisù is a play on words, tira means pull in Italian, mi means me and means up, so basically it is a pick me up. Most recipes call for raw egg yolks and beaten egg whites but after years and years of making this dessert, I find that making a zabaglione (a type of cooked custard) is tastier and better for us as there is no risk of getting sick from raw eggs.  I personally do not like the taste of raw egg yolks in this dish and after sitting overnight, if you use beaten egg whites, they deflate and the dish gets watery.  So this is my take on Tiramisù.


1.5 kg Mascarpone
330 g. Sugar
12 each Egg Yolks
¼ cup Rhum
Lady Fingers
2 cups Espresso
Cocoa (unsweetened)


In a small bowl, using a fork, beat the mascarpone cheese until creamy. Set aside.
Fill a pot with about 2 inches of water on the stove and bring it to a heavy simmer.  The pot should be big enough for a large glass bowl to sit on top of it but not touch the water.  In the glass bowl (10-12 cup capacity) beat the sugar and egg yolks for 1 minute using a hand-held electric mixer set on medium-high, or until the mixture is well blended. Once combined, place on top of the pot of water and on low speed continuously mix, add in the rum after about a minute.  Continue to cook and beat the mixture, increasing the speed to medium and then to high as the mixture thickens. Cook and beat for 5-7 minutes, or until the mixture is thickened and light, scraping down the sides of the bowl frequently with a rubber spatula.
Remove the bowl from the heat and continue to beat the mixture for 1 minute longer. Beat in the cheese just until blended
Pour one cup of the espresso into a small shallow bowl that is large enough to hold a ladyfinger if it is placed horizontally in the bowl. Add a splash or 2 of rum and mix well.
Quickly dip the rounded top side of each ladyfinger into the espresso. Only the top half of the ladyfingers should be soaked with the espresso. If the ladyfingers get too wet, they will fall apart! Add more espresso and rum to the bowl as needed
Place the ladyfingers, flat side down, in the bottom of a 13 x 9 glass or ceramic serving dish. Do not use a metal pan.

Form one layer. Pour half of the custard mixture over the ladyfingers and spread to cover them.

Dip the remaining ladyfingers in the espresso (there will be a few remaining ones and form a second layer over the custard mixture. Pour the remaining custard mixture over the ladyfingers and spread to an even layer

Place the cocoa in a strainer and dust the top of the tiramisu evenly. Cover and refrigerate for at least 10 hours.

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