• 6 egg yolks
• 3 tablespoons sugar
• 1 pound mascarpone cheese
• 2 cups strong espresso, cooled
• 2 teaspoons rum
• 24 packaged ladyfingers
• 1/2 cup bittersweet chocolate shavings, for garnish or cocoa powder
• In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale, about 5 minutes.
• Add mascarpone cheese and beat until smooth.
• Add 1 tablespoon of espresso and mix until thoroughly combined.
• In a small shallow dish, add remaining espresso and rum.
• Dip each ladyfinger into espresso for only 5 seconds. Letting the ladyfingers soak too long will cause them to fall apart.
• Place the soaked ladyfinger on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom.
• Spread evenly 1/2 of the mascarpone mixture over the ladyfingers.
• Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.
• Cover tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 8 hours.
• Before serving, sprinkle with chocolate shavings or cocoa powder.
GeryJanuary 6, 2014 at 4:24 pm
Hey… another great idea if you can’t use manorapcse cheese is to use jello vanilla pudding. It’s delicious and you’ll never know the difference. It chills nicely as well. It’s a trick we Italian-Americans started using because at one point people were scared of using manorapcse cheese because of the bacteria it contained, so this was the less risky alternative. Try it. You’ll love it.