The Savory
Ingredients
- 6 large egg yolks
- 3/4 cup (150g) granulated sugar
- 1 1/4 cups (300ml) mascarpone cheese, room temperature
- 2 cups (480ml) heavy cream
- 2 cups (480ml) strong espresso, cooled
- 3 tbsp (45ml) dark rum or Marsala wine
- 40-50 ladyfinger biscuits (savoiardi)
- 3 tbsp unsweetened cocoa powder
- Dark chocolate shavings for garnish
Instructions
Prepare the mascarpone cream
In a large bowl, whisk the egg yolks and sugar together until thick, pale, and doubled in volume, about 3-4 minutes. Add the mascarpone and fold gently until smooth and combined.
Whip the cream
In a separate chilled bowl, whip the heavy cream to soft peaks. Gently fold the whipped cream into the mascarpone mixture until no streaks remain. Be careful not to deflate the cream.
Prepare the espresso dip
Combine the cooled espresso with the dark rum or Marsala wine in a shallow dish. Stir to combine.
Layer the tiramisu
Briefly dip each ladyfinger into the espresso mixture (1-2 seconds per side — do not soak). Arrange a single layer of dipped ladyfingers in the bottom of a 9x13-inch dish. Spread half of the mascarpone cream evenly over the top.
Repeat the layers
Add a second layer of dipped ladyfingers, followed by the remaining mascarpone cream. Smooth the top with a spatula.
Dust and chill
Sift a generous layer of cocoa powder over the top. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight. The longer it chills, the better the flavors meld.
Serve
Before serving, add a final dusting of cocoa powder and scatter dark chocolate shavings on top. Slice and serve cold.
Tips & Tricks
- Use the best quality mascarpone you can find — it makes all the difference in texture and flavor.
- Dip ladyfingers quickly; soggy ladyfingers will ruin the tiramisu's structure.
- For a non-alcoholic version, substitute the rum with vanilla extract or additional espresso.
- Serve directly from the dish or portion into individual glasses for an elegant presentation.
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