Tiramisu (Il Cantinori)
- Total Time
- 20 minutes, plus refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- 3egg yolks
- 1½tablespoons sugar
- 4teaspoons dark rum
- ½pound mascarpone
- 2tablespoons plus 1 cup strong espresso, cooled
- 18Italian ladyfingers (savoiardi); see note
- Sweet chocolate shavings for garnish
Nutritional analysis per serving (6 servings)
297 calories; 18 grams fat; 9 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 26 grams carbohydrates; 0 grams dietary fiber; 5 grams sugars; 7 grams protein; 177 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Whisk the yolks with the sugar until light. Whisk in two teaspoons of rum. Beat in the mascarpone until smooth and then beat in 2 tablespoons espresso until well mixed.
- Step 2
Add remaining rum to one cup of espresso. Dip each ladyfinger into espresso mixture; do not soak. Arrange 3 ladyfingers in a pyramid on each of 6 plates.
- Step 3
Divide the mascarpone mixture into 6 equal portions and spoon over the ladyfingers. Cover with plastic wrap. Refrigerate about 30 minutes or a few hours, if desired.
- Step 4
Sprinkle with chocolate shavings and serve.
- Italian ladyfingers, which are drier and larger than the American version, are preferable. They are available at many Italian specialty markets. If American ladyfingers are substituted, you will need about one-fourth more of them, and they should be toasted at 375 degrees for about 15 minutes to dry them out.
Private Notes
Comments
This is the perfect tiramisu recipe! I had never made it before and had no idea it was as easy as it is delicious.
Dusting the top with unsweetened cocoa powder is above finishing touch
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