Perfectly paired with a cup of espresso or a fine liqueur, Tiramisu makes a great dessert after a grand meal or a comfortable burger. Molto delicioso!

Recipe type: Dessert
Cuisine: Italian
Serves: 4
  • 3 1/2 large eggs yolks
  • 8 Tablespoons sugar, divided use
  • 2 1/2 large egg whites
  • 1/4 teaspoon pure vanilla extract
  • 1/2 Cup pastry flour
  • confectioners' sugar, as needed
  • 1 Cup Mascarpone cheese
  • 1/2 Cup heavy cream
  • 1 Cup brewed espresso
  • 2 teaspoons instant espresso powder
  • 1/4 Cup dark rum
  • cocoa powder, as needed
  1. Beat 2-1/2 egg yolks with 2 Tablespoons sugar on high speed with until ribbons form; set aside.
  2. Beat egg whites until soft peaks form; gradually add 3 Tablespoons sugar, mixing until stiff and shiny. Fold half of whites into yolks. Add vanilla and fold in. Sift flour into mixture and fold until just blended.
  3. Gently fold in remaining egg whites.
  4. Fill pastry bag fitted with large round tip and pipe batter into 1 1/2-inch rounds on parchment lined baking sheets. Dust with confectioner's sugar and bake in preheated 325 degrees F. oven 15 minutes.
  5. Beat together mascarpone, remaining egg yolk, cream and remaining 3 Tablespoons sugar. Refrigerate.
  6. Combine brewed espresso, instant espresso dissolved and rum; set aside.
  7. To assemble, spoon half of mascarpone filling in pastry bag fitted with medium round tip.
  8. Working in batches, soak ladyfingers in espresso mixture. Pipe about 1 Tablespoon mascarpone in a bowl, about 4-inches high and 4-inches in diameter, and then 2 ladyfingers on top slightly offset so that only about 1/4-inch overlaps.
  9. Pipe 1 1/2 Tablespoons circle on top of ladyfingers and then 2 more ladyfingers on top with the same overlap.
  10. Pipe another layer of filling and then top with one ladyfinger. Cover with any remaining mixture.
  11. Cover with plastic wrap and refrigerate at least 2 hours before serving. Dust with cocoa powder just before serving.


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