I’ve never been passionate about Tiramisu. Many restaurant versions are too covered in cream (translation: soggy) or saturated with espresso to be appealing. My husband on the other hand, loves Tiramisu, and requested that I at least attempt making it. "Let's just see what happens," he said. Well...I loved it!
For this recipe I worked with an 8×8 pan and used 18 ladyfingers per layer. The sweetness of the mascarpone combined with the slight bitterness of espresso makes a delicious after-dinner combination. Bonus: You can make this ahead of time (like on your lunch break).
Recipe courtesy Giada de Laurentiis
6 egg yolks
3 tablespoons sugar
1 pound mascarpone cheese
1 1/2 cups strong espresso, cooled
2 teaspoons dark rum
24 packaged ladyfingers
1/2 cup bittersweet chocolate shavings, for garnish
In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale, about 5 minutes. Add mascarpone cheese and beat until smooth. Add 1 tablespoon of espresso and mix until thoroughly combined.
In a small shallow dish, add remaining espresso and rum. Dip each ladyfinger into espresso for only 5 seconds. Letting the ladyfingers soak too long will cause them to fall apart. Place the soaked ladyfinger on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom.
Spread evenly 1/2 of the mascarpone mixture over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.
Cover tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 8 hours.
Before serving, sprinkle with chocolate shavings.