We’re taking a timeless Italian classic and giving it a little Mauritian twist. Traditionally made with Marsala wine or brandy, our version features a splash of local light rum that brings a hint of island spirit to each layer. The rum-soaked ladyfingers, creamy mascarpone, and dusting of cocoa make for a dessert that is both familiar and uniquely vibrant. Perfect for celebrations or simply when you want to treat yourself to something special, this Tiramisu is an experience worth every bite.
Perfect Homemade Tiramisu
This Tiramisu serves up to 8 generous portions of pure indulgence. With its signature layers of mascarpone cream, coffee-soaked ladyfingers, and a dusting of cocoa, it’s everything you love about the classic Italian dessert—but with a splash of Mauritian flair.
Ingredients
- 750 g mascarpone
- 120 g sugar
- 5 eggs
- 300 g ladyfingers 3 x 12 pieces
- 300 g strong coffee mixed with local light rum
Instructions
- Prepare the Egg Mixture: Separate the egg whites from the yolks. In a mixing bowl, whisk the yolks with 60 g of sugar until the mixture is light and fluffy.
- Incorporate the Mascarpone: Lower the speed of your hand mixer and add the mascarpone cheese, one spoonful at a time, until smooth and well-combined.
- Whip the Egg Whites: In a separate bowl, whisk the egg whites with the remaining 60 g of sugar until stiff peaks form.
- Fold Gently: Using a spatula, gently fold the whipped egg whites into the mascarpone mixture. Be careful not to overmix to keep the cream light and airy.
- Layer the Tiramisu: Dip the ladyfingers briefly into the coffee-rum mixture and place them at the base of your dish. Cover with a layer of the mascarpone cream. Repeat the process, alternating layers of soaked ladyfingers and cream until you reach the top of your dish.
- Finishing Touch: Smooth the top layer and dust generously with cocoa powder.
- Chill and Serve: Refrigerate for at least 4 hours, or ideally overnight, before serving.
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