Tiramisu II

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Mascarpone custard layered with whipped cream and rum and coffee soaked ladyfingers.

Modified from: Tiramisu II

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Serving size has been adjusted!

Original recipe yields 12 servings



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  1. In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.
  2. In a medium bowl, beat cream with vanilla until stiff peaks form. Whisk mascarpone into yolk mixture until smooth.
  3. In a small bowl, combine espresso and Cream De Cacao. Split ladyfingers in half lengthwise and quickly dip the ladyfingers in the espresso/Cream De Cacao
  4. Arrange half of soaked ladyfingers in bottom of a 7x11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate and don't serve for 48 hrs so the flavors can meld together.
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Wonderful recipe! I tried it with 3 different liqueurs: Rum, Cream de Cacao, & Kahlua. My family & others choose the Rum to be the best. I also doubled the coffee/liqueur mixture and found it to...