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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Read all 14 reviews

  • on December 17, 2013

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    Very good tiramisu recipe. You need to dip the cookies very quickly in the coffee or else they will be mushy and fall apart, I believe this is the problem the previous reviewer had. Also you are whipping only the egg whites, not the whole egg which is explained in the instructions.

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  • on December 04, 2013

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    This was a disaster! First time with tarimasu. The taste was fine, but just like liquid soup! The instructions are missing whipping instructions. Even with a beater my eggs did not whip. My cookies even floated in the mess! I am trying to freeze it to salvage. I would have been better off just flavoring whip cream. Very disappointing for my friends.

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  • on November 27, 2013

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    This recipe is fantastic. Today was my first time making tiramisu and it came out great. It was easy to make and I will definitely make it again!

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