Classic Italian Tiramisu with Coffee Liqueur, Rum, and Mascarpone

There’s something about the smell of strong coffee in the kitchen that feels instantly grounding; rich, bold, and just a little indulgent. This classic tiramisu is one of those desserts that’s surprisingly simple to make, but feels elegant and celebratory every time. With layers of espresso-soaked ladyfingers and a cloud-like mascarpone cream, it’s the kind of treat that makes any day feel like a special occasion.

Whether you're hosting friends, celebrating something sweet, or just craving a cozy afternoon dessert with your coffee, this tiramisu will absolutely hit the spot.

Why You’ll Love This Tiramisu

Rich, Creamy Layers: The mascarpone and whipped cream blend into a light, silky filling that’s hard to resist.

Deep Coffee Flavor: A mix of brewed espresso, coffee liqueur, and a splash of dark rum gives this dessert its signature bold and balanced flavor.

Make-Ahead Friendly: It actually tastes better the next day, which makes it the perfect prepare-ahead dessert for gatherings or quiet weekends at home.

How To

Brew the Coffee

Start by brewing a strong pot of coffee using a Moka pot or coffee maker, you want it to be bold and fragrant. Pour the coffee into a small bowl and let it cool to room temperature.

Once cooled, stir in your coffee liqueur and rum. Set this aside! It’s going to bring that signature tiramisu flavor to life.

Make the Mascarpone Base

In a large bowl, add your mascarpone cheese and let it soften slightly while you prepare the custard.

Whisk the Egg Yolks and Sugar

Set up a double boiler over low heat. In the top bowl, whisk together egg yolks and sugar vigorously. This step takes about 6 to 8 minutes. You are looking for a pale, thick, almost fluffy texture. It should feel silky and warm when it’s ready.

Remove it from the heat and pour the custard directly into the bowl with the mascarpone. Whisk until completely smooth, then place the mixture in the fridge to cool while you prep the whipped cream.

Whip the Cream

In a stand mixer (or using a hand mixer), whip cold heavy cream and a splash of vanilla extract on high speed until stiff peaks form. The cream should hold its shape but still feel soft.

Fold it All Together

Gently fold the whipped cream into the chilled mascarpone mixture using a spatula. Take your time here, fold slowly to keep everything light and airy. This is what gives tiramisu its dreamy texture.

You can transfer the cream to a piping bag for neat layers, or just spoon it in. It’s delicious either way.

Assemble the Tiramisu

Dip each ladyfinger into the coffee mixture for just a second on each side. They soak up liquid fast, so don’t let them linger too long.

Line the bottom of a baking dish or lasagna pan with a layer of dipped ladyfingers.

Spread a layer of the mascarpone cream over the ladyfingers, smoothing it gently. Repeat with a second layer of dipped ladyfingers and top with the remaining cream.

Dust the top generously with unsweetened cocoa powder using a fine mesh sieve.

Cover and refrigerate for at least 4 hours, or overnight if you can wait. The flavors get deeper and the texture more luscious the longer it chills.

Optional Touches

If you want to dress it up a little more, try:

• A light grating of dark chocolate on top

• A splash of almond extract in the cream

• Topping each slice with chocolate-covered espresso beans before serving

Share the Joy

This tiramisu is one of those recipes that makes everyone at the table pause for a moment after the first bite, it’s that good. It’s deeply flavorful but not too sweet, creamy but not heavy, and always a crowd-pleaser. My husband had two slices in one sitting and said it was “my best one yet.”

If you try it, I’d love to hear what you think! Be sure to like, save, or share if you want more cozy, feel-good desserts like this one. 💛