Adapted from Gabriele Corcos and Debi Mazar
In Italian tiramisu means “pick (or carry) me up,” the suggestion being that you’ll be transported straight to heaven on the lightness and delicacy (if not the caffeine wallop) of this classic dessert. This recipe is adapted from Cooking Channel’s Gabriele Corcos and Debi Mazar.
What to buy: Crispy packaged ladyfingers are a must for this recipe. Do not use the soft, freshly baked variety or you’ll end up with a soggy mess!
Note: While it’s perfectly safe for healthy adults to consume raw eggs, the elderly, pregnant women, or anyone with a delicate immune system should avoid them.
- 1 tablespoon (1/8 stick) unsalted butter, at room temperature
- 3 cups hot brewed coffee
- 11 tablespoons granulated sugar
- 5 large egg yolks
- 2 (8-ounce) containers mascarpone cheese
- 5 large egg whites
- Kosher salt
- 3 ounces dark rum, optional
- 2 (7-ounce) packages crispy ladyfingers (see What to Buy note)
- 1/4 cup natural unsweetened cocoa powder
1Coat the bottom and sides of a 7-by-11-inch glass or ceramic baking dish with the butter. Set aside.
2Pour the hot coffee into a medium bowl and add 3 tablespoons of the sugar. Stir until the sugar is thoroughly dissolved, then set aside to cool.
3Place the egg yolks in a medium bowl, add 4 tablespoons of the sugar, and beat with a whisk until the mixture is pale and creamy, about 2 minutes. Add the mascarpone and beat with the whisk, making sure to eliminate all lumps, until smooth and well combined.
4Place the egg whites in a separate bowl and, with a clean whisk, beat until they’re frothy, about 1 minute. Add a pinch of salt and the remaining 4 tablespoons of sugar and beat until you lift the whisk from the bowl and see a soft peak that slowly slumps, about 3 minutes. Using a rubber spatula, carefully fold the egg whites into the mascarpone mixture. Stir in the rum, if using.
5Dip the ladyfingers in the coffee and, one by one, lay them flat in the prepared dish. Once the first layer of cookies has been laid out, spread a layer of the mascarpone cream on top and dust with 2 tablespoons of the cocoa powder.
6Repeat to form a second layer in the dish. Sprinkle the top with the remaining 2 tablespoons of cocoa powder. Cover with plastic wrap (be careful to avoid letting it touch the top) and refrigerate for about 3 hours so the flavors and textures can marry. Cut into 8 squares and serve.
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