Christine's Rum Tiramisu

    Christine's Rum Tiramisu


    1202 people made this

    My version of the Italina classic... mascarpone custard layered with whipped cream and rum and coffee soaked sponge finger or savoiardi plain Italian biscuits.

    Serves: 12 

    • 6 egg yolks
    • 3/4 cup (185g) white sugar
    • 2/3 cup (170ml) milk
    • 300ml thickened cream
    • 1/2 teaspoon vanilla extract
    • 450g mascarpone cheese
    • 1/4 cup (65ml) strong brewed coffee, room temperature
    • 2 tablespoons (40ml) rum
    • 190g sponge finger/savoiardi biscuits (about ¾ packet)
    • 1 tablespoon unsweetened cocoa powder

    Preparation:35min  ›  Cook:4hours  ›  Ready in:4hours35min 

    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 flat bowl, combine coffee and rum. Split sponge fingers or savoiardi in half lengthwise and drizzle with coffee mixture.
    4. Arrange half of soaked biscuits in bottom of a 18x28cm dish. Spread half the mascarpone mixture over biscuits, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.

    Recently Viewed

    Reviews (0)

    Write a review

    Click on stars to rate