Italian
Tiramisù
Tiramisu layered with espresso-soaked ladyfingers and mascarpone cream, chilled until plush, bittersweet, and elegantly spoonable.
8 servings · 510 minutes prep · 8 minutes cook
Ingredients
Main
- 6 large egg yolks
- 3/4 cup granulated sugar
- 1 pound mascarpone, cold
- 1 1/2 cups strong espresso, cooled
- 2 tablespoons dark rum or dry Marsala
- 7 ounces savoiardi ladyfingers
- 2 tablespoons unsweetened cocoa powder
- 1 ounce dark chocolate, finely grated
Directions
Method
- Whisk the egg yolks and granulated sugar in a heatproof bowl set over gently simmering water until thick, pale, and 160°F, 6-8 minutes. Remove from the heat and cool for 10 minutes.
- Beat the mascarpone just until smooth, then fold in the cooled yolk mixture to make a thick cream.
- Combine the espresso and dark rum or dry Marsala in a shallow dish. Briefly dip half of the savoiardi ladyfingers and arrange them in an 8-inch baking dish.
- Spread half of the mascarpone cream over the dipped ladyfingers. Dip and layer the remaining savoiardi, then cover with the remaining cream. Chill for at least 8 hours.
- Just before serving, dust the top with the cocoa powder and scatter over the dark chocolate.
