Tiramisu
Espresso-soaked ladyfingers layered with mascarpone cream and dusted with cocoa — the classic make-ahead Italian dessert.
Ingredients
- 6 egg yolks
- 3/4 cup sugar
- 1 lb mascarpone
- 1.5 cups heavy cream
- 2 cups strong espresso, cooled
- 1/4 cup coffee liqueur (optional)
- 2 (7-oz) packages ladyfingers
- Cocoa powder, for dusting
Method
- Whisk the egg yolks and sugar over a double boiler until pale and thick; cool, then fold in the mascarpone.
- Whip the cream to soft peaks and fold into the mascarpone mixture.
- Combine the espresso and liqueur. Quickly dip the ladyfingers and layer in a dish.
- Spread half the cream, add another layer of dipped ladyfingers, then the rest of the cream.
- Chill at least 4 hours (overnight is better). Dust generously with cocoa before serving.
Make it the day before — it needs the overnight rest to set and deepen.