Tiramisu is a delicious and classic Italian dessert. With a rich mascarpone cream, and delicate, spongy ladyfingers dipped in espresso, it makes for a perfect, heavenly after-dinner delight.
FOR THE CREAM:
- 4 large egg yolks
- 1 cup granulated sugar, divided
- ¾ cup heavy cream
- 1 cup mascarpone
FOR THE ASSEMBLY:
- 1 ¾ cups espresso (strong coffee may work as substitute)
- 2 tablespoons rum or cognac
- 2 tablespoons unsweetened cocoa powder
- About 24 ladyfingers
- 1 to 2 ounces bittersweet chocolate, for shaving
- Using an electric mixer in a medium bowl, whip together egg yolks and 1/4 cup sugar until doubled or tripled in size. A slight ribbon should fall from the beater when lifted from the bowl. Transfer mixture to a large bowl.
- Wipe out bowl used for egg yolks. In the same bowl whip cream and remaining 1/4 cup grams sugar until it creates soft-medium peaks. Add mascarpone and continue to whip until it creates a soft, spreadable mixture with medium peaks. Gently fold the mascarpone mixture into the sweetened egg yolks until combined.
- Combine espresso and rum in a shallow bowl and set aside.
- Using a sifter, dust the bottom of a baking dish with 1 tablespoon cocoa powder.
- Working one at a time, quickly dip each ladyfinger into the espresso mixture and place them round side up at the bottom of the baking dish. Repeat, using half the ladyfingers, until you’ve got an even layer, breaking the ladyfingers in half as needed to fill in any obvious gaps. Spread half the mascarpone mixture onto the ladyfingers in one even layer. Repeat with remaining espresso-dipped ladyfingers and mascarpone mixture.
- Dust top layer with remaining tablespoon of cocoa powder. Top with shaved or finely grated chocolate, if desired.
- Cover and let chill in the refrigerator for 4-24 hours, before serving.
Recipe by Alison Roman