- 6 egg yolks
- 1 cup sugar
- 16 ounces Mascarpone Cheese
- 1 ¾ ups 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
01Combine 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.
02In a separate bowl, whip the cream to stiff peaks.
03Gently fold the whipped cream into the Mascarpone mixture.
04In another bowl, mix Rum and Kahlua.
05Dip the ladyfingers individually into the mixture and then arrange them in a 9 inch square baking dish as the first layer.
06Spoon 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.
07Refrigerate 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.
08Makes a generous 9 servings.
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