Tiramisu

The classic Italian pick-me-up of espresso-soaked ladyfingers layered with airy mascarpone cream and cocoa.

Ingredients

• 6 large egg yolks
• 3/4 cup sugar
• 1 pound mascarpone, at room temperature
• 1 cup heavy cream
• 1 1/2 cups strong brewed espresso, cooled
• 1/4 cup dark rum or Marsala

About 36 Savoiardi ladyfingers

• 2 tablespoons unsweetened cocoa powder, for dusting
• Shaved dark chocolate, for finishing

Directions

1. In a heatproof bowl set over simmering water, whisk the yolks and sugar until thick, pale, and warm, about 4 minutes. Remove and let cool slightly.
2. Whisk the mascarpone into the yolk mixture until smooth.
3. Whip the cream to soft peaks and fold it gently into the mascarpone.
4. Combine the espresso and rum in a shallow dish. Quickly dip each ladyfinger and line the bottom of a 9x13-inch dish.
5. Spread half the mascarpone cream over the ladyfingers, add a second dipped layer, and top with the remaining cream.
6. Dust generously with cocoa, cover, and chill at least 4 hours (ideally overnight). Finish with shaved chocolate before serving.

Notes

Mario Batali’s rendition of the beloved Italian tiramisu.