Giada De Laurentiis
- *6 egg yolks
- 3 tablespoons sugar
- 1 pound mascarpone cheese
- 1 1/2 cups strong espresso (cooled)
- 2 teaspoons dark rum
- 24 packaged ladyfingers
- 1/2 cup bittersweet chocolate shavings (for garnish)
- In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale, about 5 minutes. Add mascarpone cheese and beat until smooth. Add 1 tablespoon of espresso and mix until thoroughly combined.
- In a small shallow dish, add remaining espresso and rum. Dip each ladyfinger into espresso for only 5 seconds. Letting the ladyfingers soak too long will cause them to fall apart. Place the soaked ladyfinger on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom.
- Spread evenly 1/2 of the mascarpone mixture over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.
- Cover tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 3 days.
- Before serving, sprinkle with chocolate shavings.
- Nutrition Serving Size
- per serving
Amount/Serving % Daily Value
- 20 grams
- 5 grams
- 16 grams
- Saturated Fat
- 8 grams
- 140 milligrams
- 153 milligrams
- 1 grams
- 7 grams
3 reviews & comments
For a safer way to eat tiramisu, use the pâte à bombe preparation to cook the eggs: Whip egg yolks in a stand mixer as you bring simple syrup to soft ball stage (240 F on a candy thermometer), and stream the soft ball simple syrup into the whipping yolks. Once this base has cooled enough in the mixer, you can then fold in the mascarpone and whipped cream. I think this method wasn't presented here to make it easier for beginner home chefs and minimize accidents…240 F is hot, hot, HOT! : )
13×9 way too big. Not sure why recipe calls for that when the pan in picture is clearly not that big. Turned out too thin and not enough cream for pan.
A 9×13 pan is too large for only 1 pack of ladyfingers.