Name: Tiramisù Classico
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT6H35M0.000S
Yield: 9 servings
Cuisine: italian
Ingredients: 1 1/2 cups freshly brewed espresso; 2 tablespoons dark rum or marsala; 1 tablespoon plus 1 1/2 teaspoons granulated sugar; 5 large egg yolks; 1/2 cup granulated sugar; 2 cups mascarpone; 5 large egg whites; 1/2 teaspoon fine salt; 10 1/2 ounces ladyfingers or savoiardi; Unsweetened cocoa powder, for dusting; Dark chocolate, for shaving, optional

Directions

For the espresso soak: Mix together the espresso, rum and sugar in a small bowl. Let cool to room temperature.
For the mascarpone crema: Whisk the egg yolks and sugar in a heatproof bowl set over a saucepan of barely simmering water (do not let the bowl touch the water) until the sugar dissolves and the mixture is thick and pale, about 5 minutes. Let cool slightly, then whisk in the mascarpone until smooth.
Whip the egg whites with the salt in a medium bowl to firm peaks. Gently fold into the mascarpone base.
For the tiramisù: One at a time, dip about half of the ladyfingers quickly in the espresso soak and layer into a 9-inch square dish. Spread with half of the crema. Repeat with the remaining ladyfingers, espresso soak and crema.
Cover and refrigerate for at least 6 hours and up to overnight. Dust with cocoa powder before serving and top with dark chocolate shavings if desired.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

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