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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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5

Newest Ratings and Reviews

Read all 10 reviews

  • on June 10, 2013

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    I tried making tiramisu for the first time ever with this recipe and my attempt was a complete disaster! The flavors were all spot on, but the texture for the cheese laters was all wrong. Perhaps I didn't beat the egg whites enough? Once I folded the egg whites into the mascarpone and egg yolk mixture, the mixture as a whole became very fluffy and runny and stayed that way even after refrigerating for 5 hours. The tiramisu wouldn't keep any shape at all once I cut into it to serve and it ended up being a (very tasty! puddle of tiramisu ingredients. Any tips for when I try again?

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  • on February 25, 2013

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    I mad this for my family at Thanksgiving or Christmas about 3 years ago and they loved it! That was the frist time I ever mad it.I will make the tiramisu agian. Thanks for sharing the recipe.

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  • on January 15, 2013

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    Excellent . I made this for the first time everyone enjoyed it. I have had my share of Tiramisu But this one by far is the best on this gods green earth. Thank you Gabriele.

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