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  • 14 oz lady fingers
  • 2 1/2 cups coffee
  • 1/4 cup rum
  • 6 egg yolks
  • 1/4 cup sugar
  • 1/2 cup half n half
  • 1 1/2 pounds mascarpone cheese, softened
  • 1/2 cup sugar
  • 2 teaspoons vanilla
  • 1 1/4 cups heavy cream
  • 24 Tablespoons sugar
  • cocoa, for dusting


  1. Combine the coffee and rum in a rimmed dish and set aside. You can dissolve some instant coffee or espresso in some water, if you don’t have any leftover coffee or don’t want to brew it. The coffee needs to be cold.
  2. Set up a heatproof bowl over a small saucepan. Pour in about an inch or two of water into the saucepan, making sure that the bottom of the bowl doesn’t touch the water. Bring the water to a boil, reduce the heat to a simmer.
  3. Combine the egg yolks and 1/4 cup of sugar in the bowl, whisking to combine, until the mixture is well combined.
  4. Pour in the half n half, and keep whisking for 7-10 minutes, until the mixture is cooked through and has thickened. Set aside to cool.
  5. Why are we making this custard? It will give the cream topping a luscious, velvety and really smooth texture. If you’d rather not do it, you can add 1 (8 oz) package of softened cream cheese to the mascarpone cheese, but the results won’t be the same.
  6. In a chilled bowl and using a cold whisk attachment and whip up the heavy cream, sweetening it with 2-4 Tablespoons of sugar, until soft peaks form.
  7. In another bowl, combine the mascarpone cheese and sugar. It should be easy enough to mix up the mascarpone and sugar with a rubber spatula. If not, mix it up using a hand mixer or a standing mixer. Be careful not to over mix it though.
  8. Add the cooled egg yolk mixture to the mascarpone.
  9. Add the vanilla and fold in the whipped cream.
  10. From this point you’ll start assembling the Tiramisu. I use a 13×9 inch rimmed glass baking dish.
  11. You will need the Italian lady fingers called savoiardi. They are light and very crisp. DO NOT use the soft lady fingers that are sometimes sold in the grocery stores. They will turn to mush and will not work for this recipe.
  12. Dunk the lady fingers in the coffee and rum mixture, just 2-3 seconds on each side. Don’t turn the lady fingers to mush, you want the center of the lady finger to still be dry. As the Tiramisu stands, it will soften and be the perfect consistency. If the lady fingers are too wet, it will have a really unpleasant texture.
  13. Arrange the soaked lady fingers in one layer. You can have them all in one direction, or different directions, just make it fit.
  14. Spread half of the mascarpone mixture over the lady fingers.
  15. Dust it with cocoa powder.
  16. Repeat with another layer of lady fingers, dipping them in the coffee and rum mixture, arranging them in one layer and topping with the remaining mascarpone mixture. Spread it out evenly and dust with more cocoa powder.
  17. Chill for at least 6 hours before serving.