4 Videos | Photo: Tiramisu Recipe
Ingredients
- *6 egg yolks
- 3 tablespoons sugar
- 1 pound mascarpone cheese
- 1 1/2 cups strong espresso, cooled
- 2 teaspoons dark rum
- 24 packaged ladyfingers
- 1/2 cup bittersweet chocolate shavings, for garnish
Directions
In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale, about 5 minutes. Add mascarpone cheese and beat until smooth. Add 1 tablespoon of espresso and mix until thoroughly combined.
In a small shallow dish, add remaining espresso and rum. Dip each ladyfinger into espresso for only 5 seconds. Letting the ladyfingers soak too long will cause them to fall apart. Place the soaked ladyfinger on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom.
Spread evenly 1/2 of the mascarpone mixture over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.
Cover tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 8 hours.
Before serving, sprinkle with chocolate shavings.
* 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. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.
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By deborah.floyd_9...
Powell, OH
on April 28, 2013
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Soupy! what happened...followed the directions exactly....everything goes down hill from there.
By 14mes
on March 31, 2013
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Fantastic and super easy! I agree that I wish I had more of the marscapone mixture- not sure I'd double it, probably 1.5x the eggs, sugar & cheese for a 13x9. It also used about 36 ladyfingers so you need at least 2 cups of espresso. Watch the video for the quick dunking technique- it's more of a two- sided "dip" into the espresso.
If using 9x9 then I wouldn't change a thing measurement- wise.
Made this for Easter & everyone loved it!
By BellaNoel1112
on March 30, 2013
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The taste of this dish is delicious but I did have to change some things on the ingredient list. With 6 egg yolks and a pound of mascarpone, I had to use a brownie pan (9x9 and slightly more ladyfingers (around 32 or so. Definitely double the recipie if you want a full 13x9 pan.
If yours turns out "soupy", it's because the ladyfingers soaked too long in espresso. It took me a few tries to get the timing of how long to dunk down.
My husband's grandma was born & raised in Italy, and she said my tiramisu was the best she had in a long time, so I am happy with how it turned out. Good luck to everyone trying this for the 1st time or again. Just make sure you have authentic Italian ingredients and you should be just fine. It's an expensive dessert to make but worth every penny!
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