Tiramisu
Here, tiramisu, a popular no-cook Italian dessert invented in the 1960s and fashionable in the 1980s, gets a lift and lightness from an untraditional addition, freshly whipped cream, which also helps to tone down its richness. We prefer the flavor of dark rum, but brandy is another traditional choice. We also prefer the dessert on the boozier side, as it cuts through the richness of the dairy and eggs and makes it more interesting, but feel free to use the amount you like. Because the eggs in this dessert are not cooked, use pasteurized eggs.
Tiramisu can be stored in an airtight container for up to 4 days in the refrigerator or for up to 3 months in the freezer.
Mascarpone, an Italian soft cheese, and ladyfinger cookies can be found at well stocked supermarkets or Italian grocery stores.
Tiramisu needs to be made at least 6 hours and preferably overnight ahead of serving.
Ingredients
- 2 cups (480 milliliters) strong coffee/espresso, at room temperature
- 1/2 cup to 3/4 cup (120 milliliters to 180 milliliters) dark rum (may substitute brandy, if preferred)
- 4 large eggs, separated and at room temperature
- 1/2 cup (100 grams) granulated sugar
- 1/4 teaspoon kosher salt
- 2 cups (500 grams) mascarpone, from two (8-ounce/225-gram) containers
- 1/2 cup (120 milliliters) heavy cream
- About 48 ladyfingers (savoiardi), from two (7-ounce/200-gram) packages
- Shaved bittersweet chocolate, for garnish
Directions
Step 1
In a wide, shallow bowl, combine the coffee with rum or brandy and set aside.
Step 2
In a large bowl, using a hand mixer on medium-high speed, beat the yolks with the sugar and salt until pale and creamy, about 3 minutes. Add the mascarpone and beat on medium-high speed until combined and billowy.
Step 3
In a medium bowl, using a hand mixer on high speed, beat the heavy cream until soft peaks form, about 2 minutes. Gently fold the whipped cream into the mascarpone-yolk mixture.
Step 4
In another medium bowl, using a hand mixer on low speed and gradually increasing to high, beat the egg whites until soft peaks form, 2 to 3 minutes. Gently fold the egg whites into the mascarpone-yolk mixture until combined.
Step 5
Dip each ladyfinger into the coffee mixture for just a few seconds and line the bottom of a 9-by-12-by-2-inch pan. Repeat with more ladyfingers to form a single layer on the bottom of the pan.
Step 6
Spread half of the mascarpone mixture evenly over the top. Repeat with the remaining ladyfingers and mascarpone mixture. Smooth out the top and cover with plastic wrap. Refrigerate for at least 6 hours and preferably overnight.
Step 7
When ready to serve, generously dusted the top with the chocolate shavings, then slice and plate. Serve cold or chilled.
