Ingredients
Scale
- 6 large egg yolks
- 3/4 cup granulated sugar
- 1 cup mascarpone cheese, at room temperature
- 1 1/2 cups heavy cream
- 1 1/2 cups strong brewed coffee, cooled to room temperature
- 3 tablespoons rum, optional
- 2 packages (about 7 ounces each) ladyfinger cookies (savoiardi)
- Unsweetened cocoa powder, for dusting
Instructions
- In a large mixing bowl, whisk the egg yolks and sugar together until pale and creamy.
- Add the mascarpone cheese to the egg mixture and beat until smooth and well combined. Set aside.
- In another bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the mascarpone mixture until fully incorporated. Set aside.
- In a shallow dish, combine the cooled brewed coffee with the rum. Stir to combine.
- Dip each ladyfinger into the coffee mixture for about 1-2 seconds, ensuring they are soaked but not overly soggy.
- Arrange a layer of dipped ladyfingers in the bottom of a 9×13-inch baking dish, covering the bottom completely.
- Spread half of the mascarpone mixture evenly over the layer of ladyfingers.
- Repeat with another layer of dipped ladyfingers and the remaining mascarpone mixture.
- Cover the assembled tiramisu with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the dessert to set.
- Before serving, sift a generous amount of unsweetened cocoa powder over the top of the cheese mixture.
- Serve chilled.