Do you want a decadently creamy rum filled tiramisu? Well, I gotchu!

INGREDIENTS

FOR THE CREAM:

· 4 large free range/ organic egg yolks

· ¾ cup heavy cream

· ½ cup granulated sugar, divided in two servings

· 1 cup of Mascarpone Cheese

FOR THE ASSEMBLY:

· 3 large tablespoons rum ( I think, I free poured Rum & Raisin — Rum Diary Spiced Rum

· 2 tablespoons unsweetened cocoa powder

· 24 ladyfingers

· 2 dark chocolate shavings

PREPARATION

  1. Using an electric mixer in a medium bowl, whip together all your egg yolks and half of your sugar until very pale yellow and tripled in volume. Pop your mixture in a larger bowl and set aside.
  2. Whip your cream and remaining half of your sugar until it creates soft-medium peaks. Add in mascarpone and continue to whip until it creates a spreadable mixture with medium peaks.
  3. Gently fold the mascarpone mixture into the sweetened egg yolks until combined.
  4. In a separate shallow bowl, combine your cold coffee and rum set aside.
  5. Using a sift, dust the bottom of a your baking dish with 1 tablespoon of cocoa powder.
  6. Pop each each ladyfinger into the coffee/rum mixture and place them rounded side up to fill the bottom of your baking dish completely. Spread half your mascarpone mixture on top of the ladyfingers in one even layer. Repeat with remaining coffee/rum-dipped ladyfingers and mascarpone mixture.
  7. Dust your top layer with remaining powder along with both your choccie shavings.
  8. Cover with plastic wrap and let chill in the refrigerator for at least 4 hours ( or 24 hours if you have the self control) before serving.

Have you ever tackled a tiramisu before? How did it go? I would love to know below :-)

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🥃 Rum Reviewer 📸 Photographer + Stylist 🍹 Cocktail & Content Creator 👩‍💻 Blogger 🌏 Sydney, Australia