With my parents’ limited kitchen equipment and supplies, this time I made tiramisu without whipped cream – mainly because there was no electric mixer so you had to whisk the eggs by hand AND that is VERY tiring! I couldn’t have done it without my cousin, who was a pro at whisking by hand! I’m so technology spoiled…
This is also my first tiramisu recipe with rum!!!
- 4 eggs, separated
- ¾ cup + 3 TBS powder sugar
- A pinch of salt
- 16 oz. mascarpone cheese
- ⅔ cup strong brewed coffee
- ⅓ cup rum
- 30 Italian ladyfingers (number of lady fingers depends on which brand you use)
- Bittersweet chocolate
Make strong coffee using 3 TBS of good quality, freshly ground coffee beans in ⅔ cup of water. Pour coffee in a large bowl or plate and set aside to cool.
Whisk the egg yolks with the sugar until there are stiff peaks. Gently whisk in the mascarpone cheese.
In a separate bowl, beat the egg whites with a pinch of salt and the 3 TBS powder sugar until soft peaks form. Fold the egg whites into the egg yolk mascarpone mixture.
Pour the rum into the coffee mixture and mix well. One at a time, dip the ladyfingers into the coffee & rum for half a second, then transfer them to an 8-inch glass baking dish.
Line them up so they are touching each other. Trim the ladyfingers as needed to ensure a snug fit. Spread half of the egg mascarpone mixture over the ladyfingers, then layer the remaining ladyfingers after dipping them in the coffee & rum again. Top with the remaining egg & mascarpone mixture. Cover with plastic wrap and chill for at least 6 hours before serving.
When serving, using a vegetable peeler, grate bittersweet chocolate over top of tiramisu.
*Note: consuming raw or undercooked animal foods may increase your risk of contracting a food borne illness.
Thanks to Jieyi for the photo!