Italian Tiramisu

Italian Tiramisu

30 Italian ladyfingers, divided

2 1/2 C. strong warm espresso

2 ounces chopped chocolate, divided

Unsweetened cocoa, for dusting

6 egg yolks

3/4 C. sugar

1 1/4 lbs. mascarpone cheese

2 C. heavy cream

1/3 C. sugar

1 1/2 T. dark rum

Dip the first 18 ladyfingers in the espresso, and line the bottom of the 12 x 9 pan with them. Sprinkle half of the chopped chocolate, and add a generous dusting of the cocoa to the ladyfingers; set aside.

Combine the yolks and 3/4 cup of sugar and mix on high with a mixer about 10 minutes. By hand, mix in the mascarpone until incorporated and relatively lump-free; set aside.

With a mixer or by hand, whip the cream, 1/3 cup sugar and rum until stiff peaks are formed. Add the mascarpone mixture and whip again until homogeneous.

Spread half of the egg/cheese filling on the ladyfingers in the pan. Soak the remaining ladyfingers in espresso and make a second layer (with spaces in between the ladyfingers). Sprinkle with remaining filling evenly over the ladyfingers, and lightly sprinkle with more cocoa.

Wrap, refrigerate and chill 4 to 6 hours. Before serving, sprinkle again with a light dusting of cocoa. Slice and serve with a spoon or spatula.


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