Classic Tiramisu

One of my favorite take-aways from my time living in Florence was an amazing cookbook filled with delicious and comforting Tuscan recipes.  (One of my least favorite take-aways was a considerably larger waistband).  This tiramisu (Italian for “pick me up”) is a quick and easy − albeit indulgent − dessert that has become a favorite among my family and friends.

Classic Tiramisu
1 pound Mascarpone cheese
5 eggs
1/2 cup sugar
1 large package or approximately 20 lady fingers (Savoiardi)
2 cups brewed espresso
2 tbs cocoa powder

Separate yolks from egg whites.  Beat yolks with sugar until they double in volume and form stiff peaks.  Blend the mascarpone with the egg yolks until mixture is smooth, using a spatula to remove all lumps.

Gently fold the mascarpone mixture into the egg whites one-third at a time, being careful not to over-stir.  Mixture should not be completely smooth.

Brew espresso in a bowl or shallow dish and quickly dip both sides of the lady finger (these suckers are like sponges, so do not allow them to soak).  Continue this until you’ve lined the bottom of a 9×12 inch baking dish.  Layer half of the mascarpone mixture and repeat.

Once you’ve completed two layers, dust the top with cocoa powder using a sifter.  Serve immediately or cover and place in refrigerator for later consumption.

Time: 45 minutes
Yield: 10-12 servings


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