In the kitchen

Roast & Rum Tiramisu

An eggless tiramisu with Roast & Rum in both the espresso soak and the mascarpone cream.

One 8 × 8 in dish, about 9 servings30 min, plus 6 hr chilling

Ingredients

For the soak

  • 1 cup (240 mL) strong espresso or brewed coffee, cooled
  • 2 tablespoons granulated sugar
  • 1 teaspoon Roast & Rum

For the cream

  • 1 cup (240 mL) cold heavy cream
  • 16 oz (450 g) mascarpone, cold
  • ½ cup (60 g) powdered sugar
  • 1 teaspoon Roast & Rum

To assemble

  • About 24 crisp ladyfingers (savoiardi)
  • Unsweetened cocoa powder, for dusting

Method

  1. Stir the espresso, granulated sugar and 1 teaspoon Roast & Rum together in a shallow dish until the sugar dissolves.
  2. Whip the cream to soft peaks. In a second bowl, beat the mascarpone, powdered sugar and the remaining Roast & Rum just until smooth, then fold in the whipped cream.
  3. Dip each ladyfinger in the espresso for 1 to 2 seconds a side and lay half of them in the dish in a single layer.
  4. Spread half the cream over them. Repeat with the remaining ladyfingers and cream, and smooth the top.
  5. Cover and chill for at least 6 hours, or overnight.
  6. Dust generously with cocoa just before serving.

A note on the blend

The coffee and cacao in Roast & Rum echo the espresso and cocoa, and the cardamom keeps the cream from tasting flat. Mascarpone over-beats quickly: mix it only until smooth.