Serves 6
45 min
Barefoot Contessa's Tiramisu
Recipe GLPRdd55fc81e689c1
This classic Italian tiramisu features layers of espresso-soaked ladyfingers alternating with a rich, creamy mascarpone custard. Shaved dark chocolate on top crowns this elegant no-bake dessert, which requires overnight refrigeration to reach its perfect texture. The combination of dark rum, strong espresso, and silky mascarpone creates an authentic, sophisticated flavor profile.
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Ingredients
6 extra large egg yolks, at room temperature
1/4 cup granulated sugar
1 1/2 cups strong espresso or dark roast coffee, cooled to room temperature
1/3 cup dark rum
16 oz mascarpone cheese, softened to room temperature
30-40 Italian ladyfinger cookies (savoiardi)
1 dark chocolate bar, shaved with a vegetable peeler
Directions
Place the softened mascarpone cheese in a medium bowl and gently whisk or fold it with a fork until smooth and slightly loosened. Set aside.
In the bowl of an electric mixer fitted with the whisk attachment, combine the room-temperature egg yolks and sugar. Whisk on high speed for 5 minutes, until the mixture becomes pale, creamy, and light yellow in color. Lower the mixer speed to medium.
Slowly add the cooled espresso and dark rum to the egg mixture while continuing to mix on medium speed. Mix until well combined.
Gently fold the prepared mascarpone cheese into the espresso-egg mixture using a spatula or whisk, folding carefully until no streaks of mascarpone remain and the mascarpone cream is uniform.
Set up an assembly line with the ladyfingers, mascarpone cream, and dipping bowl containing the cooled espresso-rum mixture. Working quickly, dip each ladyfinger into the espresso mixture for just 2 seconds—long enough to moisten the surface but not so long that it becomes soggy and falls apart. The ladyfinger should still feel slightly firm to the touch.
Arrange a layer of dipped ladyfingers in a single layer across the bottom of an 8.5 x 8.5 x 2.5-inch pan or in individual dessert cups (about 1.5 cup capacity each). Spread or spoon one-third of the mascarpone cream evenly over the ladyfingers.
Repeat the layering process: dip and arrange a second layer of ladyfingers, then spread another third of the mascarpone cream on top.
Dip and arrange the remaining ladyfingers as the final layer. Top with the remaining mascarpone cream, spreading it evenly to seal the dish.
Using a vegetable peeler or microplane, shave curls of dark chocolate directly over the top of the tiramisu.
Cover the pan or cups with plastic wrap or aluminum foil and refrigerate for at least 8 hours, preferably overnight. The ladyfingers will absorb the moisture and soften completely, and the flavors will meld together.
