Tiramisu means “pick me up” in Italian, no doubt referring to the caffeine kick from the coffee in the dessert.
Serves: 10Hands-on: 30 minutesTotal: 8 hours 30 minutesDifficulty: Medium
- 3 large eggs, separated
- ⅛ tsp. nutmeg
- ¼ cup sugar, divided
- 1 cup mascarpone cheese
- ½ cup strong black coffee, freshly made
- 6 Tbsp. marsala or coffee liqueur
- 16 ladyfinger cookies, divided
- 2 Tbsp. cocoa powder
- In a medium bowl, whisk egg yolks, nutmeg, and 2 tablespoons of sugar until the mixture has thickened. Stir in the mascarpone. In another medium bowl, beat the egg whites until they form stiff peaks. Gently fold the mascarpone-egg mixture into the egg whites. Set it aside.
- In a medium bowl, add the remaining sugar, coffee, and marsala. Stir the mixture until the sugar is dissolved. Dip eight ladyfingers (one at a time) into the coffee mixture for 1 second, and then place it on a small baking dish. Don’t leave the ladyfingers in the coffee for more than a second or they will be mushy.
- Spread half of the mascarpone filling over the ladyfingers. Dip the remaining ladyfingers (one at a time) in the coffee mixture for 1 second, and then place them in the dish over the filling. Spread the remaining mascarpone filling over the ladyfingers. Cover the tiramisu and refrigerate it for 8 hours or overnight.
- Sprinkle the dessert with cocoa powder before serving. Serve it cool or at room temperature.