Tiramisu
The classic Italian dessert — espresso-soaked ladyfingers layered with mascarpone cream and dusted with cocoa.
Ingredients
- 24 ladyfinger cookies (savoiardi)
- 16 oz mascarpone cheese (room temperature)
- 4 eggs (separated)
- ½ cup granulated sugar
- 1 ½ cup strong espresso (cooled)
- 2 tbsp dark rum or coffee liqueur
- 3 tbsp cocoa powder (for dusting)
- 2 oz dark chocolate (shaved, optional)
How to Make It
- 1
Beat egg yolks and sugar with a hand mixer until pale and thick, about 3 minutes. Fold in mascarpone until smooth.
- 2
In a clean bowl, beat egg whites to stiff peaks. Gently fold into mascarpone mixture.
- 3
Combine espresso and rum in a shallow bowl.
- 4
Quickly dip each ladyfinger in espresso (1-2 seconds per side) and arrange in a single layer in a 9x13 dish.
- 5
Spread half the mascarpone cream over ladyfingers. Repeat with another layer of dipped ladyfingers and remaining cream.
- 6
Dust generously with cocoa powder. Refrigerate at least 4 hours or overnight. Serve cold.
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