Tiramisu

 

A popular Italian custard dessert, Tiramisu is nothing short of delectable and exceptional. Sweet and creamy mascarpone blankets espresso-dipped French biscuits to satiate your cravings for a cakey, custardy, espresso-ey dessert.

 
 
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Elements

6 LARGE EGG YOLKS, ROOM TEMPERATURE

1/4 CUP CANE SUGAR

2 TABLESPOONS DARK RUM, OPTIONAL

1-1/2 CUPS BREWED ESPRESSO

16 OUNCES MASCARPONE CREAM

24-30 BISCOTTI SAVOIARDI LADY FINGER COOKIES

2 TABLESPOONS CONFECTIONERS’ SUGAR

2 TABLESPOONS UNSWEETENED COCOA POWDER

BITTERSWEET CHOCOLATE SHAVINGS, OPTIONAL


Directions

  1. In the bowl of a stand mixer fitted with a whisk attachment, add egg yolks and sugar; whisk for 4-6 minutes.

  2. Lower the speed to medium-low and add half of the dark rum, if using, 1/6 of the espresso, and the mascarpone; whisk on medium until smooth and thick. Do not overbeat the cream.

  3. In a small, shallow dish, add remaining espresso and dark rum, if using.

  4. One side of the ladyfingers will have an icing or coating; that’s the top. Briefly dip the bottoms into the espresso and place into your small baking dish. These cookies are thirsty, so only dip for 1-2 seconds per cookie.

  5. Once you have one layer of cookies, add a layer of sweet cream filling, another layer of dipped cookies, and layer of sweet cream filling.

  6. Once all layers are assembled, add the cocoa powder to a duster or fine mesh sieve, and dust the top layer completely leaving no sweet cream showing.

  7. Top with chocolate shavings if desired, and chill for a minimum of six hours prior to serving. 

Be mindful to inform your guests that this dessert does contain alcohol if you used dark rum. 

 
 

x, Melissa

 
CakeMelissa ChildressLadyfingers, Espresso, Mascarpone