Description

This classic Italian dessert from Ina Garten is rich, creamy, and full of bold espresso and mascarpone flavors. It’s a no-bake recipe that’s perfect for making ahead and always impresses a crowd. The layers of espresso-soaked ladyfingers and sweet mascarpone cream come together for a delicious treat.

Ingredients

6 extra-large egg yolks, at room temperature
1/4 cup sugar
1/2 cup dark rum, divided
1 1/2 cups brewed espresso or strong coffee, cooled
16 to 20 Italian ladyfingers (savoiardi)
16 oz mascarpone cheese, at room temperature
3/4 cup heavy cream
Bittersweet chocolate, shaved or grated (for topping)
Unsweetened cocoa powder (for dusting)

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Instructions

In a large bowl, beat the egg yolks and sugar on medium-high speed for 5 minutes, until thick and light yellow.
Lower the speed and add 1/4 cup of the rum and all the mascarpone. Mix until smooth.
In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the mascarpone mixture.
In a shallow bowl, combine the espresso with the remaining 1/4 cup of rum.
Dip each ladyfinger quickly into the espresso mixture—do not soak.
Arrange a layer of soaked ladyfingers in the bottom of a 9×12-inch dish.
Spread half of the mascarpone cream mixture evenly on top.
Repeat with another layer of soaked ladyfingers and the remaining mascarpone cream.
Cover and refrigerate for at least 6 hours, preferably overnight.

Before serving, sift cocoa powder over the top and garnish with shaved chocolate.

Notes

For the best flavor, make the tiramisu a day in advance.
Use high-quality espresso or strong coffee for the richest taste.
Make sure mascarpone is at room temperature to avoid lumps in the filling.

Nutrition

Serving Size: 1 slice (about 1/8 of recipe)
Calories: 430
Sugar: 14g
Sodium: 60 mg
Fat: 30g
Saturated Fat: 18g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 6g
Cholesterol: 210mg