Tiramisu

A classic Italian dessert made with espresso-soaked ladyfingers, mascarpone cream, and a dusting of cocoa powder.

• For the cream:
  • 8 oz container of mascarpone
  • 80-100g sugar, divided
  • 3-4 egg yolks, 2-3 whites
• Espresso or strong coffee, cooled, with a dash of rum/cognac/etc.
• Ladyfingers (“savoiardi”)
• Cocoa powder; bittersweet chocolate (opt.)

Whip egg yolks and half of the sugar until light and airy. Add the mascarpone and whip until smooth. In a separate bowl with clean beaters, whip egg whites and remaining sugar to stiff peaks. Gently fold the meringue into the cream.

Quickly dip ladyfingers into espresso and arrange them in a single layer in the serving dish. Spread a layer of cream, and optionally a cocoa dusting. Repeat for another layer. Smooth the top and dust with cocoa powder. Rest in the refrigerator before serving. Optionally top with shaved chocolate.

Notes

Using heavy cream: Replace the egg whites with 3/4 cup of heavy cream, similarly whipping to stiff peaks.