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Rum Tiramisu

This Rum Tiramisu recipe is proof that one of the best perks I get from my cooking classes are recipes from guests.  Anne and John took a Cooking with Rum cooking class with us in October 2018 and Anne raved about the simplicity of a tiramisu recipe that they loved. Anne sent the recipe. I liked it, but then decided to give it an Antiguan twist by using rum and making a few other changes.  This is the result. Let’s see if you like this new West Indian Rum Tiramisu! 🙂


  • 6 egg yolks
  • 1 cup sugar
  • 16 ounces Mascarpone Cheese
  • 1 ¾ cups of Whipping Cream
  • 1 cup of Kahlua
  • 3/4 cup of Rum (Amber/Dark rum.  I used our local English Harbour 5 or also recommend El Dorado’s 12 or 15 if you want to use a good sipping rum.)
  • 2 packages of Ladyfingers
  • 1 ounce of Cocoa Powder


Combine the egg yokes and sugar on top of a double boiler over boiling water.  Cook for 10 minutes stirring constantly. Remove from the heat and whipped the eggs until they light yellow.  Allow to cool briefly (about 10 minutes). Mix in the Mascarpone Cheese. Set aside.

In a separate bowl, whip the cream to stiff peaks.

Gently fold the whipped cream into the Mascarpone mixture.

In another bowl, mix Rum and Kahlua.  

Dip the ladyfingers individually into the mixture and then arrange them in a 9 inch square baking dish as the first layer.

Spoon half the Mascarpone Cheese over the ladyfingers.  Make a second layer of dipped ladyfingers on top of the cream.  Cover with the remaining Mascarpone Cheese.

Refrigerate for at least overnight and then dust with cocoa powder before serving.  If you really must eat sooner, then refrigerate for a minimum of 4 hours.

Makes a generous 9 servings.

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