Dessert

Prep Time: 20 minutes  |  Cook Time: 0 minutes  |  Total Time: 20 minutes plus 4 hours chilling
Servings: 6-8 servings  |  Difficulty: Easy  |  Cuisine: Italian

Ingredients

• 6 egg yolks
• 3/4 cup granulated sugar
• 1 1/3 cups heavy cream
• 1 lb mascarpone cheese, room temperature
• 2 tablespoons cocoa powder
• 24 ladyfinger cookies (savoiardi)
• 1 cup strong espresso, cooled
• 2 tablespoons coffee liqueur or rum
• Fresh mint and cherry for garnish

Instructions

1. Whisk egg yolks and sugar over a double boiler until pale and warm (160°F), then cool.
2. Fold cooled egg mixture into room-temperature mascarpone cheese until smooth.
3. Whip heavy cream to stiff peaks and fold into mascarpone mixture.
4. Combine cooled espresso with coffee liqueur or rum in a shallow dish.
5. Quickly dip each ladyfinger into espresso mixture and layer in a dish.
6. Spread half the mascarpone cream over the ladyfinger layer.
7. Repeat with another layer of dipped ladyfingers and remaining cream.
8. Dust generously with cocoa powder and refrigerate at least 4 hours.
9. Garnish with fresh mint and a cherry before serving.

Tips & Notes

• Use pasteurized eggs or egg substitute if concerned about raw eggs
• Don’t oversoak ladyfingers—a quick dip is all that’s needed
• Make tiramisu a day ahead for best flavor development
• Use quality mascarpone cheese for creamier texture
• Serve chilled for the best taste and texture

Nutrition Notes

Rich and indulgent dessert high in calories and fat from mascarpone and cream. Contains caffeine from espresso.