Bitter, sweet, and creamy with a zing of alcohol to tickle your throat, tiramisu is the adult version of a chocolate fudge Sundae: if it’s on the menu, you’re getting dessert. Traditionally made with savoiardi (lady fingers) soaked in espresso and marsala wine, mascarpone cheese, eggs, sugar, and cocoa powder, it is a rich and balanced cake that will wow any crowd. While we opt for store bought savoiardi, you can of course venture to make your own for this version. Layered into a large dish, spooned into individual serving dishes, or piled into coup glasses for an elegant and festive finish, there’s lots of ways to have fun with the presentation. We’ve topped ours with toasted hazelnuts for the additional toasty flavor and crunchy flavor. 

TIRAMISU 

Serves 8

INGREDIENTS

▢ 1 cup heavy cream
▢ 1 cup mascarpone 
▢ 4 eggs, divided 
▢ 1/2 tsp vanilla extract
▢ 1/8 tsp cream of tartar
▢ 1 1/2 cups espresso
▢ 30 lady fingers
▢ salt
▢ 1/2 cup granulated sugar
▢ 1/4 cup amaretto or cognac
▢ cocoa powder
▢ toasted hazelnuts, chopped (optional)

DIRECTIONS

1. Prepare your vessel, 9” round cake tin will work, but you’ll have to trim the ladyfingers to fit properly. Otherwise a 9” x 13” casserole dish will do the trick. 
2. Make espresso.
3. Beat the mascarpone and amaretto together until incorporated and smooth. 
4. Divide the eggs, setting the egg whites aside. In a double boiler, (or place a heatproof bowl over a pot of water with just about 1” of water in the bottom) gently cook the egg yolks with 1/4 cup of sugar, constantly whisking, until the sugar has fully dissolved and the eggs are light and foamy. Pour the egg mixture into the mascarpone mixture and whisk to combine.
5. Whisk the heavy cream with vanilla extract until medium peaks form. Fold into the mascarpone and egg mixture.
6. Whip the egg whites with a pinch of salt and cream of tartar until they become foamy. Slowly begin to add the remaining 1/4 cup of sugar and whisk until stiff peaks form. Fold into the whipped cream mixture. 
7. Dip half of the ladyfingers into the espresso and line them along the bottom of your pan. Spread half of the mascarpone mixture overtop, and repeat with the remaining ladyfingers, and finish with the rest of the mascarpone mixture. 
8. Cover and refrigerate overnight.
9. When you’re ready to serve, dust the top of your tiramisu by putting the cocoa powder in a fine mesh sieve and shaking it over top of your cake. Finish by sprinkling the toasted hazelnuts on top. Serve with a glass of Marsala wine. 
10. Mangiamo.