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, at room temperature
• 1 1/2 cups heavy cream
• 2 cups strong espresso, cooled
• 1/4 cup dark rum or Marsala
• About 40 ladyfingers (savoiardi)
• Unsweetened cocoa powder, for dusting

Directions

1. Whisk the egg yolks and sugar in a heatproof bowl set over simmering water until thick and pale, about 5 minutes; remove and let cool slightly.

Whisk in the mascarpone until smooth.

1. In a separate bowl, whip the heavy cream to soft peaks, then fold it into the mascarpone mixture.
2. Combine the espresso and rum in a shallow dish. Quickly dip each ladyfinger and arrange a layer in a 9x13-inch dish.
3. Spread half the mascarpone cream over the ladyfingers, then repeat with a second layer of dipped ladyfingers and the remaining cream.
4. Cover and refrigerate at least 4 hours or overnight.
5. Dust generously with cocoa powder just before serving.

Notes

Lidia Bastianich’s tiramisu, the beloved Italian ‘pick-me-up’ dessert.