Classic Tiramisu


  • 6 large egg yolks
  • 3/4 cup sugar
  • 2/3 cup milk
  • 1 lb mascarpone cheese or 2 packages (8 oz each) cream cheese, softened
  • 1 1/4 cups whipping (heavy) cream
  • 1/2 teaspoon vanilla
  • 1/4 cup brewed espresso or very strong coffee, chilled
  • 2 tablespoons rum*
  • 2 packages (3 oz each) ladyfingers**
  • 1 1/2 teaspoons baking cocoa


1 _ In 2-quart saucepan, beat egg yolks and sugar with wire whisk until well mixed. Beat in milk. Heat to boiling over medium heat, stirring constantly; reduce heat to low. Boil and stir 1 minute; remove from heat. Pour into medium bowl; place plastic wrap directly onto surface of custard mixture. Refrigerate about 1 hour or until chilled.

2 _ Add cheese to custard mixture. Beat with electric mixer on medium speed until smooth; set aside.

3 _ In chilled medium bowl, beat whipping cream and vanilla with electric mixer on high speed until stiff; set aside. In small bowl, mix espresso and rum.

4 _ Separate ladyfingers horizontally; brush with espresso mixture (do not soak). In ungreased 11x7-inch glass baking dish, arrange half of the ladyfingers in single layer. Spread half of the cheese mixture over ladyfingers; spread with half of the whipped cream. Repeat layers with remaining ladyfingers, cheese mixture and whipped cream. Sprinkle with cocoa. Refrigerate at least 4 to 6 hours to develop flavors but no longer than 24 hours. Store covered in refrigerator.