tiramisù
This recipe calls for uncooked eggs, so keep the tiramisù refrigerated and serve it within 48 hours. If the uncooked eggs in this
dish are a concern, use pasteurized eggs. Serves 10 to 12
5 cups hot brewed espresso
(or double-strength
drip coffee made with
espresso roast)
1 cup plus 2 Tbs. granulated sugar
2 Tbs. rum, or more to taste (optional)
4 large eggs, separated
16 oz. (2 cups) mascarpone cheese
About 46 ladyfingers or savoiardi
cookies, preferably balocco,
bonomi, or elledi brands
2 Tbs. unsweetened cocoa powder or
1 to 2 oz. bittersweet chocolate
Pour the coffee in a large bowl and add 2 Tbs.
of the sugar while it’s still hot. Stir well and
let it cool to room temperature. add the rum,
if using.
combine the egg yolks and the remaining1 cup sugar in the bowl of a stand mixer fitted
with the whisk attachment. Beat on medium-
high speed until the yolks are pale yellow and
fluffy, about 5 minutes. (The mixture will be
fairly thick at first.) add the mascarpone and
beat until it’s fully incorporated into a smooth
cream, 2 to 3 minutes more. Transfer to a
large bowl.
Thoroughly wash and dry the stand mixer
bowl and whisk. Put the egg whites in the
bowl, and whip on medium-high speed until
they form medium-stiff peaks when you lift
the beaters (the tips should curl over onto
themselves just a little). With a rubber spatula,
fold about one-quarter of the beaten whites
into the mascarpone cream to lighten it. Then
gently fold in the remaining whites, taking care
not to deflate them. cover with plastic wrap
and refrigerate.
Submerge one ladyfinger in the cooled
coffee until the coffee penetrates about
halfway through, leaving the core dry (break it
to check). This can take from 1 to 12 seconds,
depending on the type of ladyfinger. You don’t
want the ladyfinger to get completely soaked
or it’ll become soggy and fall apart. You should
be able to feel that the outside is soft, but the
inside is still firm.Once you’ve determined the correct
soaking time, submerge each ladyfinger
individually, gently shake out excess coffee,
and immediately set it in a 9x13-inch baking
dish; continue until you have one tight layer
that covers the bottom of the dish. (You
may need to break a few ladyfingers to fit in
snugly.) Spread one-half of the mascarpone
cream evenly on top of the ladyfingers.
Repeat the soaking procedure with the
remaining ladyfingers to create a second
snug layer, arranging them on top of the
mascarpone cream as you did for the first
layer. Spread the rest of the mascarpone
cream evenly on top. cover the dish with
plastic wrap and refrigerate for at least
2 hours. Before serving, sift the cocoa powder
or finely grate the chocolate over the top to
evenly cover.cocoa powder
topping
Use a fine-mesh sieve to finish off the
tiramisù with a generous dusting of
cocoa powder just before serving.FInecOOkIng.cOm 83