Photo: Tiramisu

TOTAL TIME: 3 hr 40 min
Prep: 40 min
Inactive Prep: 3 hr
Cook: --
 
YIELD: 8 servings
LEVEL: Easy

ingredients

  • 3 cups brewed coffee, cooled
  • 2 (8-ounce) containers mascarpone
  • 5 eggs, separated
  • 14 ounces savoiardi cookies (firm ladyfingers)
  • 4 ounces sugar, plus 2 tablespoons or more, for the coffee
  • 2 shots rum or Italian Marsala, optional
  • Pinch salt
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 cup shaved dark chocolate, to garnish
  • Special equipment: Moka coffee pot that serves 12 (3 cups coffee)
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Directions

First prepare the coffee using a Moka machine big enough to serve 12 (about 3 cups) pour it in a bowl and allow to cool off, add 2 tablespoons sugar or sweeten to taste.

Mix the egg yolks with 2 ounces sugar, and mix until you obtain a creamy light mixture. Work the mascarpone in a bowl using a wooden spoon, making sure you eliminate any lumps, then add the mascarpone to the sugar-egg mixture and continue to mix well.

In a separate bowl, mix the egg whites, pinch of salt, and the remaining 2 ounces sugar, until they reach a somewhat firm, but fluffy consistency, then add them to the mascarpone mixture. Stir in the rum, if using.

Dip the savoiardi cookies (firm ladyfingers) in the coffee, and one by one lay them flat into a 7 by 11 pyrex tray, making sure you do not soak the cookies, as you want to make sure they maintain their firmness. Once the first layer of cookies has been laid out, spread a layer of the mascarpone cream on top, and dust with 1 tablespoon cocoa powder.

Now, again, prepare another layer of coffee-dipped cookies, cream and cocoa powder. Garnish the top of the cake with the shaved dark chocolate.

Cover the tray with plastic wrap and refrigerate for about 3 hours so the flavors can marry and the tiramisu can settle.

Notes

Cook's Note: Because you are working with raw eggs, it is mandatory that you use the freshest product you can find. Organic, free-range eggs are good enough, unless you have a neighbor with a chicken coup...in that case, get his!

Test the eggs by putting them in a bowl of water: if they fall to the bottom they are fresh and safe, if they come afloat they are ready to be tossed!

Raw Egg Warning

Food Network Kitchens suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

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Newest Ratings and Reviews

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  • on October 11, 2014

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    Tiramisu? More like Tirami-soup. This is my first time making tiramisu, but not my first making similar recipes. I followed this recipe to a T, carefully separating egg whites and yolks, whipping the whites until they formed stiff peaks (where it seems most went wrong), folding them into the mixture as directed... I came out with a very runny product but hoped that, once refrigerated for awhile, it would firm up. No such luck. Five hours later I was still stuck with the runny slop I had started with. I might be able to serve this as a thick drink if I can separate out the soaked lady's fingers, otherwise it will all go to waste. Definitely not a recipe I will be using again. Very disappointed.

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  • on October 01, 2014

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    This is delicious, easy to do and the video makes it fool proof. The first time I made it I overly soaked the ladyfingers and it was very wet but still tasty. I even got Starbucks expresso instead of making my own. This did not make a difference. The second time was perfection in taste and consistency. Rave reviews from my family and friends with discriminating NYC palates. Now I would like to create a stronger coffee flavor not sure how to concentrate it? Any suggestions?

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  • on September 26, 2014

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    This recipe is amazing!! I made it once for a dinner I was invited to and everyone loved it! Now anytime I host or am invited to a dinner, I am asked to make this dessert!

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