BY SHALEEN DESTEFANO
Tiramisu has always been my go-to dessert when I’m out. But I’ve consistently avoided making it at home because the traditional recipe calls for raw eggs. Scary! This version skips the raw eggs, offering a little extra ease and peace of mind, perfect for making ahead. It’s basically a love story on a plate. Creamy, coffee-kissed, and without a doubt meant to be shared. A relatively modern Italian classic, tiramisu originated in the Veneto region in the late 60s, most famously at Le Beccherie in Treviso. Its name comes from the Trevisan phrase tireme su, meaning “pick me up,” a nod to the espresso, sugar, and cocoa.
Ingredients
1 cup espresso or strong brewed black coffee at room temperature
3 tablespoons coffee liqueur (I use Kahlúa)*
1 cup heavy whipping cream (250ml)
¾ cup powdered sugar (90g)
1 cup mascarpone cheese (250g) (see substitute idea below)
1 teaspoon vanilla
24 ladyfingers (savoiardi) (200 g / 7oz)
unsweetened cocoa powder for dusting
Directions
Mix the coffee with 2 tablespoons of the coffee liqueur.
Quickly dunk the ladyfingers in the coffee mixture and place in the pan.** I fit about 12 cookies in each layer. Don’t soak the ladyfingers too long, though, otherwise they’ll fall apart.
Beat the whipping cream, powdered sugar, vanilla, and 1 tablespoon of the coffee liqueur until stiff peaks form, about 5 minutes.
Add the mascarpone cheese and mix until combined. Don’t over-mix.
Spread half of the mascarpone mixture on top of the first layer of ladyfingers.
Repeat the process with the second layer of ladyfingers and spread the remaining mascarpone mixture on top.
Dust the top with cocoa powder.
Refrigerate for at least 3-4 hours or overnight (the flavors really develop when left overnight). It can be covered and stored in the refrigerator for up to 4 days.
Mangia!