Tiramisu

Total Time 25min Servings 6 to 8

 
 

Ingredient

FOR THE CREAM

  • 4large egg yolks

  • ½cup/100 grams granulated sugar, divided

  • ¾cup heavy cream

  • 1cup/227 grams mascarpone (8 ounces)

FOR THE ASSEMBLY

  • 1¾cups good espresso or very strong coffee

  • 2tablespoons rum or cognac

  • 2tablespoons unsweetened cocoa powder

  • About 24 ladyfingers (from one 7-ounce/200-gram package)

  • 1 to 2ounces bittersweet chocolate, for shaving (optional)

 
 
 
 

Preparation

  1. Make the cream: Employing an electric mixer in a sizable bowl, beat together egg yolks and ¼ cup/50 grams of sugar until the mixture turns a very pale yellow and triples in volume. It should form a slight ribbon when the beaters (or whisk attachment) are lifted from the bowl. Set aside.

  2. In another medium bowl, whip the cream and the remaining ¼ cup/50 grams of sugar until soft peaks form. Add the mascarpone and continue whipping until it forms a soft, spreadable mixture with medium peaks. Gently fold the mascarpone mixture into the sweetened egg yolks until well combined.

  3. Assembly: Combine espresso and rum in a shallow bowl and set aside.

  4. Use a sifter to dust the bottom of a 2-quart baking dish (an 8x8-inch dish or a 9-inch round cake pan would also work here) with 1 tablespoon of cocoa powder.

  5. Working one at a time, quickly dip each ladyfinger into the espresso mixture, ensuring they are not left in the liquid too long as they are porous and may fall apart. Place the dipped ladyfingers rounded side up at the bottom of the baking dish. Repeat with half of the ladyfingers, creating an even layer and breaking them in half as needed to fill any noticeable gaps (some space is okay). Spread half of the mascarpone mixture onto the ladyfingers in a single, even layer. Repeat the process with the remaining espresso-dipped ladyfingers and mascarpone mixture.

  6. Dust the top layer with the remaining tablespoon of cocoa powder. Cover the dish with plastic wrap and let it chill in the refrigerator for at least 4 hours (or preferably 24 hours). Top with shaved or finely grated chocolate, if desired, then slice or scoop to serve.