Tiramisu

Espresso-soaked ladyfingers layered with airy mascarpone cream and dusted with cocoa.

Ingredients

• 6 large egg yolks
• 3/4 cup sugar
• 1 lb mascarpone cheese
• 1 cup heavy cream
• 1 1/2 cups strong brewed espresso, cooled
• 1/4 cup coffee liqueur or dark rum
• 2 packages (about 7 oz each) ladyfingers (savoiardi)
• 2 tablespoons unsweetened cocoa powder
• Dark chocolate shavings, for garnish

Directions

1. Whisk the egg yolks and sugar over a pan of simmering water until pale and thick, then let cool.

Beat in the mascarpone until smooth.

1. Whip the heavy cream to soft peaks and fold it gently into the mascarpone mixture.
2. Combine the espresso and liqueur in a shallow dish. Quickly dip each ladyfinger and line the bottom of a 9x13 dish.
3. Spread half the mascarpone cream over the ladyfingers.
4. Add a second layer of dipped ladyfingers and top with the remaining cream.
5. Dust with cocoa powder, cover, and refrigerate at least 4 hours. Garnish with chocolate shavings before serving.

Notes

Adapted from Jeff Smith, The Frugal Gourmet, who helped introduce American home cooks to tiramisu.