Classic Tiramisu

Ingredients

Ingredients

• 1 cup strong coffee
• 1/4 cup rum, divided
• 4 large eggs, separated
• 2/3 cup granulated sugar, divided
• 16 oz mascarpone, cold from the fridge
• 1 tsp vanilla extract
• 1 16 oz package lady fingers
• cocoa powder, for dusting

Instructions

1. Brew the coffee and place it into a wide, shallow bowl. Add in 2 tablespoons of the rum (if using). Whisk to combine. Get out a 9×9-inch serving pan. Set everything aside.
2. Separate the egg whites from the yolks. Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment and place the yolks in a small bowl for later. Beat the egg whites on high speed until frothy, then keep the mixer going as you stream in 1/3 cup of the granulated sugar. Continue beating on high speed until your meringue forms stiff peaks, 3 to 5 minutes. Use a silicone spatula to scrape the meringue into a separate large bowl and set aside.
3. Add the reserved egg yolks and remaining ⅓ cup granulated sugar into the stand mixer bowl (no need to clean it). Beat on high speed (still using the whisk attachment) until light and pale in color, about 2 minutes.
4. Stop the mixer, scrape down the sides and bottom of the bowl, then add in the mascarpone, remaining 2 tablespoons of rum, vanilla extract, and salt and whisk until combined, about 20 seconds. Remove the bowl from the stand mixer.
5. Scrape half of the meringue into the bowl with the egg yolk mixture. Use a silicone spatula to fold gently to combine. Add in the remaining half of the meringue and fold until no streaks of meringue remain. Spread a thin coating of this mascarpone cream on the bottom of the baking pan.
6. Quickly dunk the lady fingers into the coffee mixture on both sides (they will fall apart if you soak them any longer) and place them in a single layer in the bottom of the baking pan. Spread about half of the mascarpone cream on top of the lady fingers, smoothing into an even layer.
7. Repeat the process with another layer of coffee-soaked lady fingers. Top with the second half of the mascarpone cream and spread into an even layer.
8. Place the pan, uncovered, in the fridge to set for at least 4 hours and up to overnight (if refrigerating for longer than 4 hours, refrigerate uncovered for the first 4 hours, then lightly cover it with plastic wrap, being careful to not smoosh down your mascarpone cream–the plastic wrap will stick to it!).
9. When you’re ready to serve, take the tiramisu out of the fridge. Generously dust the top with cocoa powder, then slice and serve.