Photo: Tiramisu Recipe
Ingredients
- 6 extra-large egg yolks, at room temperature*
- 1/4 cup sugar
- 1/2 cup good dark rum, divided
- 1 1/2 cups brewed espresso, divided
- 16 to 17 ounces mascarpone cheese
- 30 Italian ladyfingers, or savoiardi
- Bittersweet chocolate, shaved or grated
- Confectioners' sugar (optional)
Directions
Whisk the egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment on high speed for about 5 minutes, or until very thick and light yellow. Lower the speed to medium and add 1/4 cup rum, 1/4 cup espresso, and the mascarpone. Whisk until smooth.
Combine the remaining 1/4 cup rum and 1 1/4 cups espresso in a shallow bowl. Dip 1 side of each ladyfinger in the espresso/rum mixture and line the bottom of a 9 by 12 by 2-inch dish. Pour half the espresso cream mixture evenly on top. Dip 1 side of the remaining ladyfingers in the espresso/rum mixture and place them in a second layer in the dish. Pour the rest of the espresso cream over the top. Smooth the top and cover with plastic wrap. Refrigerate overnight.
Before serving, sprinkle the top with shaved chocolate and dust lightly with confectioners' sugar, if desired.
*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.
Notes: To make espresso for this recipe in your electric drip coffee maker, use enough water for 4 cups of coffee plus 1/3 cup of ground espresso.
You can find savoiardi and mascarpone in an Italian specialty store.
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By Binkabella
Massachusetts
on February 09, 2013
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Wow, talk about authentic. The one and only time I had Tiramisu this good, was in Montalcino, Tuscany. My husbands favorite, and he says mine is the best, thats because I use this recipe!
By joyinthekitchen
Birmingham, AL
on December 30, 2012
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I read the reviews and really whipped the egg yolks and sugar. Espresso at room temp and marscapone was cold. Lady fingers took a quick dip in the espresso and rum. Saw Giada do this once. Turned out great! I think the key is to really whip the eggs and sugar for good form. Thanks Ina!
By ElizabethNicole
Walnut Creek
on November 07, 2012
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I read all of the reviews before making this, so I really appreciated the heads up on making sure it wasn't too runny. Mine turned out wonderfully, and here's what I did:
(1 Whisk the egg yolks/sugar with a hand held blender if you can, rather than a stand alone. Makes it easier to get the mixture thick. I did this for 6 minutes rather than 5.
(2 Although the recipe doesn't say, after you have added the marscapone, espresso and rum, mix it for 2 minutes with the hand held mixer. This makes it thick.
(3 Hold the lady fingers and quickly dunk the bottom half into the espresso/rum. Do this quickly so that they are not too soggy and so that you have enough for all 30 (I ended up using 36 lady fingers.
If you follow these instructions, there's no reason why your tiramisu shouldn't turn out perfectly!
Read all 70 reviews