A delicious rum-based tiramisu recipe for your Easter dessert
Spongy, sweet and smooth, this rum-based tiramisu recipe for your Easter dessert will delight everyone at the table. Learn how to do it.
You have two ways of doing it. You can prepare a tiramisu with an intense rum flavor, but if you want a lighter flavor, you must reduce the amount of rum in the coffee mixture. If you’re not very fond of rum, whisky or brandy will be perfect substitutes.
Ingredients (for 10-12 persons)
2½ cups of strong coffee, at room temperature
1½ tablespoons instant espresso powder
9 tablespoons dark rum
6 large egg yolks
⅔ cup sugar
¼ teaspoon salt
3 cups mascarpone cheese, refrigerated
¾ cup thick, cold cream
400 grams of dried ladies
3½ tablespoons sugar-free cocoa powder
¼ cup shredded semi-sweet or bittersweet chocolate (optional)
Mix coffee, espresso powder, and 5 tablespoons rum in a wide bowl or baking dish until espresso dissolves.
Using a stand mixer with a blender attachment, mix egg yolks at low speed until blended. Add sugar and salt and mix at medium-high speed until pale yellow, 1½ to 2 minutes, scraping sides of bowl as needed. Reduce speed to medium, add remaining cup of rum from ¼ and mix at medium speed until blended, 20 to 30 seconds; scrape bowl. Add mascarpone and mix until smooth, 30 to 45 seconds, scraping container as necessary. Transfer mixture to a large bowl.
In a now empty mixing bowl (no need to clean the mixing bowl), beat the cream at medium-low speed until frothy, about 1 minute. Increase speed and whip until stiff peaks form, 1 to 3 minutes. Using a rubber spatula, fold the whipped cream into the mascarpone mixture to lighten, then gently fold the rest of the whipped cream until no white streaks remain.
Working with one woman’s finger at a time, place half of the lady’s fingers in the coffee mixture, roll up, remove and transfer to a 13″ by 9″ baking sheet. (Do not immerse ladyfingers in the coffee mixture; the entire process should take no longer than 2 to 3 seconds per cookie.) Place soaked cookies in a single layer on a baking sheet, breaking or trimming the lady’s fingers as needed to fit snugly into the tray.
Spread half of the mascarpone mixture over the lady’s fingers, spreading it around the sides and corners of the plate, and smooth the top. Place 2 tablespoons of cocoa in a fine mesh strainer and sprinkle the cocoa over the mascarpone. Repeat with the other ladyfingers, mascarpone and 1 ½ tablespoons of cocoa to make the second layer. Clean the edges of the plate, cover with plastic wrap and refrigerate until ready, at least 6 hours or up to 24 hours. Before serving, sprinkle with grated chocolate, if used.
Original recipe from gazettenet.com
Don’t drink and drive. Enjoy responsibly.
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