Old-School Tiramisu

Photo by: K. Henriques

Last year I discovered an amazing Tiramisu cupcake recipe and while they are amazing, it’s been a while since I made an actual tiramisu so I decided to give it a go. I ended up going with the recipe for Bon Appetit because I liked the fact that you could make this in a loaf pan and since I’ve never done that before it seemed like something fun to try. I was also intrigued this recipe used dark rum rather than cocoa or coffee liqueur (as I’ve used in the past). I did find I needed a little more of the coffee mixture so you might consider making a little more than it calls for in case that happens to you.

This recipe isn’t really hard; though I did rank it at a 9 for baking ease merely because it can be a little tricky cooking the egg mixture over a double boiler. Don’t be intimidated if you are nervous are this part, I have been that way and am just now starting to feel more confident. While you can cook the eggs if you’re not careful I’ve never actually had that happen. Just make sure you whisk continually!

I was a little confused at the directions regarding the mascarpone/heavy whipping cream portion because it says “Whisk cream and mascarpone in a medium bowl just until smooth” but then later it says “Using clean beaters (or whisk), beat reserved cream mixture until medium peaks form.” I re-read the instructions three times to make sure I wasn’t missing something but it doesn’t clearly mark how much is the reserved amount. I decided to give it my best guess and put about 1/4 cup in with the mascarpone and then beat the other separately just to ensure the mixture was super smooth. Not sure if mixing all of it together would hurt it but let me know if you try this just because I’m curious.

Once you layer everything in the loaf pan you’re done. I love desserts that don’t take a ton of time AND that can be made ahead of time!

Baking Ease9
Time Spent10

Recipe Used: Bon Appetit

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