mascarpone

Prep Time: 30 minutes  |  Cook Time: 0 minutes  |  Total Time: 30 minutes plus 4 hours chilling
Servings: 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 cups strong espresso or strong coffee, cooled
• 3 tbsp coffee liqueur or rum (optional)
• 40 ladyfinger cookies (savoiardi)
• 2 tbsp cocoa powder for dusting
• Dark chocolate shavings (optional)

Instructions

1. Whisk egg yolks and sugar together over a double boiler until pale and thick, about 8-10 minutes. Cool completely.
2. In a separate bowl, whip heavy cream to stiff peaks.
3. Fold the cooled egg mixture into mascarpone cheese until smooth.
4. Gently fold in the whipped cream until fully incorporated.
5. Combine cooled espresso with coffee liqueur or rum in a shallow dish.
6. Quickly dip each ladyfinger into the coffee mixture for 1-2 seconds and layer in a 9×13 inch dish.
7. Spread half of the mascarpone cream over the ladyfinger layer.
8. Repeat with another layer of dipped ladyfingers and remaining mascarpone cream.
9. Cover and refrigerate for at least 4 hours or overnight.
10. Dust generously with cocoa powder before serving.

Tips & Notes

• Use pasteurized eggs or heat eggs to 160°F to ensure food safety
• Don’t over-soak the ladyfingers or they’ll become mushy
• Make tiramisu a day ahead for best flavor development
• Use quality mascarpone cheese at room temperature for smoothness
• Store covered in the refrigerator for up to 3 days

Nutrition Notes

Rich in protein from eggs and mascarpone; contains caffeine from espresso. High in calories and fat; best enjoyed in small portions.

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.