Step 1: Brew Your Coffee and Prepare the Rum Mixture

Tiramisu’s signature coffee flavor comes from soaking ladyfingers in a mixture of strong brewed coffee and dark rum. Begin by brewing two and a half cups of very strong coffee or espresso. Allow the coffee to cool to room temperature so it doesn’t dissolve the ladyfingers too much and create sogginess.

Once cooled, add the two tablespoons of dark rum to the coffee. This adds a warm, slight spiciness and boozy depth to the dessert without overpowering it. Stir well and set aside for dipping the ladyfingers.

Step 2: Whip the Heavy Cream

Heavy cream is the key to the light, fluffy texture of this tiramisu. Using either a stand mixer or hand mixer, whip the 1 ½ cups of heavy cream until it forms stiff peaks. Stiff peaks mean when you lift the whisk, the cream holds its shape firmly without collapsing. Chill the whipped cream in the refrigerator until ready to combine.

Step 3: Prepare the Mascarpone Mixture

Take the 1 lb of mascarpone cheese out of the refrigerator in advance so it softens at room temperature. This will make mixing easier and create a smooth, creamy texture.

In a large mixing bowl, combine the softened mascarpone cheese with 1 teaspoon of vanilla extract and 1/3 cup of granulated sugar. Using a hand mixer or whisk, mix these ingredients together until creamy and well blended. This is your base for the creamy layer in tiramisu.

Step 4: Combine Mascarpone and Whipped Cream

Add a small dollop of the whipped heavy cream to the mascarpone mixture and mix vigorously to lighten it. Then, gently fold in the remaining whipped cream using a spatula. Folding means carefully turning the spatula through the mixture in a way that keeps the whipped cream’s volume intact without deflating it. This step ensures your tiramisu cream remains airy and fluffy.

Step 5: Assemble Your Tiramisu — Layer One

Now it’s time to build your tiramisu in a serving dish or pan. Start by dipping each ladyfinger briefly into the coffee-rum mixture. The ladyfingers should absorb some of the liquid but not become soggy or fall apart, so dunk them quickly, about a second or two per side.

Lay a single layer of soaked ladyfingers across the bottom of your pan. Cover the entire surface evenly, filling any gaps to create a solid base.

Once the ladyfingers are arranged, spread half of the mascarpone-cream mixture evenly over them. Use a spatula to smooth the surface gently.

Step 6: Dust Cocoa Powder and Continue Layering

Dust the cream layer lightly with unsweetened cocoa powder using a fine sieve. The cocoa adds a bit of bitterness that balances the sweetness of the mascarpone layer and lends the traditional tiramisu look.

Repeat the process for the second layer: quickly dip the remaining ladyfingers in the coffee-rum mixture, arrange them evenly over the first cream layer, and spread the remaining mascarpone cream on top.

Finish by dusting the final top layer generously with cocoa powder.

Step 7: Chill and Set

For tiramisu to develop its signature texture and flavor, chilling is essential. Cover the assembled dessert and refrigerate uncovered for at least 4 to 6 hours. This resting time lets the coffee and rum soak into the ladyfingers fully while the cream sets into a firm, luscious consistency.

Step 8: Serve and Enjoy Your Homemade Tiramisu

After chilling, your tiramisu is ready to serve. Use a sharp knife to cut neat slices; the dessert should hold its shape well, with distinct layers of soaked ladyfingers and creamy mascarpone.

For an elegant finishing touch, garnish with espresso beans, fresh raspberries, or a light dusting of extra cocoa powder just before serving.