Tiramisu

Show: Barefoot ContessaEpisode: The Homecoming

Rated: 4 stars out of 5Rate itRead users' reviews (41)

RECIPE
COMMENTS & REVIEWS(41)

Prep Time:
15 min
Level:
Easy
Yield:
8 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: --
Total:: 15 min

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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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Comments & Reviews

recipe Tiramisu
Taylor SCOTTSDALE, AZ 01-27-2010
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I made this for Bunco night
Rated: 5 stars out of 5

I love all of Ina's recipes. They always come out delicious and full of flavor and this was no exception. I doubled the... recipe since it was for a large group and everyone loved it. Thanks for a great dessert! Taylor of ScottsdaleRead more
recipe Tiramisu
Tara Pottstown, PA 01-23-2010
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The Best Tiramisu!!!
Rated: 5 stars out of 5

I love it!!! Very easy to make, great flavor. I think it is better than the italian restaurants tiramisu desserts! Barefoot... never fails us. Read more
recipe Tiramisu
Lisa Portsmouth, NH 01-01-2010
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Help
Rated: 4 stars out of 5

I'm obsessed with the serving bowl Ina used for this Tiramisu. Does anyone know where I can find a bowl like that? ... Seriously obsessed. Oh, and I've made this recipe twice and it came out fantastic! Except I wish I had the same bowl...Read more
recipe Tiramisu
Eileen Wellington, FL 12-31-2009
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First time making Triamisu!!!!
Rated: 5 stars out of 5

So easy to make!!!! Came out beautiful!!!!! I used powered sugar and Italian lady fingers. I love Triamisu and wanted to... try and make it for my family. I even put it in a trifle bowl. It came out lovely!!! Thank you for the wonderful recipe!!!!Read more
recipe Tiramisu
Blair Las Vegas, NV 11-17-2009
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Did you know?
Rated: 5 stars out of 5

Did you know that the word Triamisu means "Pick me up!" In italian? I live in Las Vegas and I was speaking with man from the... Tillerman resturant who said his Italian friend's grandchildren where always saying, "Papi Tiramisu." So the man asked his friend what the children were saying. To which the friend replied, " Grandpa Pick me up." So if you ever see "Pick me up!" on a menu you can safley assume it is this fine dish. I Can't wait to try this version, thanks Contessa ^_^. -Blair Norris Read more
recipe Tiramisu
Aimee Nashville, TN 06-24-2009
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If you don't like rum, substitute with Kahlua
Rated: 5 stars out of 5

This is a great recipe and always turns out well. I have made it with rum and with Kahlua and both turn out great. Thanks... Ina!Read more