Desserts
Tiramisu
Makes 9 servings
Tiramisu
Makes 9 servings
Whether you call it “classic” or “retro,” you can never go wrong with tiramisu. It is creamy, deliciously intense, and a great ending to a meal any time of year. Here, we cut some corners so you can still impress your guests with a bit less work!
Ingredients
- 1 container (8 ounces) mascarpone cheese, room temperature
- 1 cup heavy cream, chilled
- ¼ cup plus 2 tablespoons confectioners’ sugar
- 2 tablespoons plus 1 teaspoon dark rum, divided
- 1 ½ cups brewed espresso
- 28 Savoirdi (crisp Italian ladyfngers)
- ¼ cup unsweetened cocoa powder, for garnish
Preparation
- Put the mascarpone into a medium bowl. Using a hand mixer, beat until lightened and lightly whipped.
- In a separate bowl, whip the cream to soft peaks, gradually adding the confectioners’ sugar while whipping the cream. Add 1 teaspoon of the rum to the whipped cream and whisk a few times to incorporate.
- Gently fold the whipped cream into the mascarpone, one-third at a time, until completely incorporated. Reserve.
- Using the Cold Extraction setting, brew three double espressos into a large liquid measuring cup. Add the remaining 2 tablespoons of rum.
- Working with one cookie at a time, dip the ladyfngers into the espresso mixture, soaking each side for a few seconds, and then transfer to a 9-inch square baking pan. Repeat with 13 more of the ladyfngers, arranging in the bottom of the pan to cover the entire surface. It should be a tight ft.
- Spread half of the mascarpone cream evenly over the ladyfngers, covering the entire surface. Dip the remaining ladyfngers and arrange in an even layer over the cream. Spread the remaining mascarpone mixture evenly over the ladyfngers. Cover with plastic wrap and chill for at least 6 hours.
- Remove the plastic, and then sift the cocoa powder over the top of the tiramisu. Serve immediately.
