# Tiramisu

Espresso-soaked ladyfingers layered with a cloud of mascarpone cream — rich, cool, and just bitter enough to keep you coming back.

_Dessert · Italian_

Prep: 30 min · Total: 30 min · Yields: 8 servings

## Ingredients

- 6 large eggs (yolks and whites separated)
- ¾ cup granulated sugar (divided)
- 16 oz mascarpone cheese (cold)
- 1 cup heavy whipping cream (cold)
- 1 ½ cups strong brewed espresso (cooled to room temperature)
- 3 tbsp dark rum or Marsala wine
- 24 piece savoiardi ladyfingers (about 7 oz / 200 g)
- 2 tbsp unsweetened cocoa powder (for dusting)

## Instructions

1. Whisk the 6 egg yolks with 0.5 cup granulated sugar in a large bowl until the mixture is pale, thick, and falls from the whisk in a slow ribbon, about 3–4 minutes.
2. Add the 16 oz mascarpone cheese to the yolk mixture and fold gently until fully incorporated and smooth. Do not beat — you want a dense, creamy base.
3. In a separate clean bowl, whip the 1 cup heavy whipping cream to soft peaks. Fold the whipped cream into the mascarpone mixture in two additions, keeping as much volume as possible.
4. In another clean bowl, beat the 6 egg whites with the remaining 0.25 cup granulated sugar to stiff, glossy peaks. Fold the egg whites into the mascarpone cream in two additions until just combined.
5. Stir the 3 tbsp dark rum or Marsala wine into the 1.5 cups cooled espresso in a shallow bowl wide enough to dip a ladyfinger.
6. Working quickly, dip each savoiardi ladyfinger into the espresso mixture for about 1–2 seconds per side — they should be moist but not soggy. Arrange a single layer of dipped ladyfingers in the bottom of a 9×13-inch (23×33 cm) dish.
7. Spread half of the mascarpone cream evenly over the ladyfinger layer, smoothing it to the edges with a spatula.
8. Dip and arrange the remaining savoiardi ladyfingers in a second layer on top of the cream, then spread the remaining mascarpone cream over them.
9. Dust the top generously and evenly with the 2 tbsp unsweetened cocoa powder through a fine-mesh sieve.
10. Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours, or overnight. The rest time is essential — it sets the cream and melds the flavors.

## Tip

> Dip the ladyfingers fast — a 1-second dunk per side is enough. Holding them longer turns the bottom layer to mush after chilling. If in doubt, err on the side of under-soaking; the cream hydrates them further as the tiramisu rests.

Tags: make-ahead, comfort-food, no-bake, italian, dinner-party

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