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A classic dessert, often overlooked, the Tiramisú is perfect combination of silky smooth filling, with coffee and rum soaked pourous cookies that will make any dessert fan happy. With a little bit of time to prep, and plenty of patience for the Tiramisú to set, this is a treat of any season of the year.

This dessert is not overly sweet. In fact, it’s the opposite. By dusting both the base and the top of this dish with unsweetened cocoa, it’s bitterness pairs wonderfully with the richness of the filling.

Kitty

Tiramisú

Recipe by NYTimes
Makes 1 cake 8×8-inches, between 9 to 12 servings

Ingredients:
4 large egg yolks
½ cup granulated sugar, divided
¾ cup heavy cream
1 cup mascarpone cheese (8 ounces)
1 ¾ cups espresso or very strong coffee
2 tablespoons cognac or dark rum
2 tablespoons unsweetened cocoa powder
About 24 ladyfingers

Directions:

1. Prepare an 8×8-inch dish, by dusting the bottom with half of the cocoa powder, sifted.
2. In a medium bowl, whip together the egg yolks and ¼ cup of sugar until they turn a very pale yellow and triple their volume. When lifting up the beaters from the bowl, a slight ribbon should fall from them. Set aside.
3. In a separate medium bowl, whip the heavy cream with the remaining sugar, until you have soft-medium peaks. Add the mascarpone cheese and continue beating until you have a spreadable consistency with medium peaks. Fold the egg yolks until combined.
4. In a shallow bowl, combine the espresso and rum.
5. Working quickly, dip each ladyfinger into the coffee mix, and place them, rounded side up, at the base of the baking dish. Repeat until you get an even layer. You can break the lady fingers in half to fill any big gaps. Spread half the mascarpone mix on top of the ladyfingers.
6. Repeat with the remaining ladyfingers, finishing with the mascarpone mix on top. Dust the top mascarpone layer with the remaining sifted cocoa powder.
7. Cover with plastic wrap, and place in the refrigerator for at least 4 hours (best 12 to 24 hours) before slicing or scooping to serve.

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This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)