Tiramisu
Espresso-soaked savoiardi layered with a whipped mascarpone cream and dusted with bitter cocoa. Made with pasteurized yolks so nothing needs cooking, and it sets overnight in the refrigerator.
- 1
Stir the cooled espresso and rum together in a shallow dish wide enough to lay a ladyfinger flat. The coffee must be at room temperature or the biscuits will fall apart.
- 2
Whisk the egg yolks and sugar in a large bowl for 3 to 4 minutes, until the mixture is pale, thick, and no longer feels gritty between your fingers.
- 3
Add the mascarpone in three additions, whisking gently just until each is smooth. Stop as soon as it comes together; overworking makes it grainy and loose.
- 4
In a separate bowl, whip the cold cream to firm peaks. Fold it into the mascarpone mixture in two additions with a spatula, keeping the volume.
- 5
Dip each ladyfinger in the espresso for about 1 second per side. They should be damp, not saturated. Line the bottom of an 8-inch square dish with 12 of them.
- 6
Spread half the mascarpone cream evenly over the biscuits. Repeat with the remaining 12 dipped ladyfingers and the rest of the cream, smoothing the top flat.
- 7
Cover and refrigerate at least 6 hours, preferably overnight, so the layers set and the biscuits soften through. Sift the cocoa over just before serving.
Ingredients
- 1 1/2 cups strong brewed espresso, cooled to room temperature
- 2 tablespoons dark rum
- 4 large pasteurized egg yolks
- 1/2 cup granulated sugar
- 16 ounces mascarpone, at room temperature
- 1 cup heavy cream, cold
- 24 crisp savoiardi ladyfingers (about 7 ounces)
- 2 tablespoons unsweetened cocoa powder
Instructions
- 1
Stir the cooled espresso and rum together in a shallow dish wide enough to lay a ladyfinger flat. The coffee must be at room temperature or the biscuits will fall apart.
- 2
Whisk the egg yolks and sugar in a large bowl for 3 to 4 minutes, until the mixture is pale, thick, and no longer feels gritty between your fingers.
- 3
Add the mascarpone in three additions, whisking gently just until each is smooth. Stop as soon as it comes together; overworking makes it grainy and loose.
- 4
In a separate bowl, whip the cold cream to firm peaks. Fold it into the mascarpone mixture in two additions with a spatula, keeping the volume.
- 5
Dip each ladyfinger in the espresso for about 1 second per side. They should be damp, not saturated. Line the bottom of an 8-inch square dish with 12 of them.
- 6
Spread half the mascarpone cream evenly over the biscuits. Repeat with the remaining 12 dipped ladyfingers and the rest of the cream, smoothing the top flat.
- 7
Cover and refrigerate at least 6 hours, preferably overnight, so the layers set and the biscuits soften through. Sift the cocoa over just before serving.