Tiramisu

Total Time:
15 min
Prep:
15 min

Yield:
8 servings
Level:
Easy

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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