Simple Tiramisu

Tiramisu is the perfect pick-me-up! Its literal translation is pick me up (tira mi su). It's the combination of coffee and chocolate that perks me up every time I eat this insanely good Italian dessert. I've been in love with tiramisu ever since I first had it as a kid. And I order it any time I see it on a menu, and, of course, I've eaten it almost every time I've traveled in Italy. Still I'm always on the hunt for the best version. But tiramisu is one of those desserts that has as many different versions as there are mothers in Italy. So, I've created a version that I think is my personal best. This is my simple yet classic version of the easy-to-assemble, no-bake, no-cook dessert.



The secret to making a good tiramisu is using high-quality ingredients. Find a local Italian specialty store for the mascarpone and the ladyfingers, or what are called savoiardi in Italian. Use good coffee, cocoa powder and dark chocolate. And, use fresh eggs! In the States I would use pasteurized eggs just to be on the safe side. No one wants food poisoning. However, here in Europe, where I'm currently living, the eggs are untreated. So, I cook the eggs over a bain-marie. It's more effort, but you also end up with a silkier texture.

A note on ladyfingers: There are many different brands of ladyfingers available, but not all are equal. I tested this recipe on two famous brands, Bonomi and Vicenzovo. In the video below you'll see me using the Bonomi brand. In my experience I found the Bonomi ladyfingers to be denser. They also take longer to absorb the coffee, so they're more forgiving. But I prefer my ladyfingers half-soaked any way, so I don't mind immersing the Bonomi ones just a little longer in the coffee.

In comparison, Vicenzovo ladyfingers are much more porous, and they absorb the coffee much faster. So you'll want to dip them in the liquid very quickly, otherwise you'll end up with a tiramisu that's soaking wet. Whichever brand you use, you'll likely have some coffee leftover. Feel free to enjoy it as its own pick-me-up drink!

Simple Tiramisu

Note: If you're uncomfortable using raw eggs, use pasteurized eggs. Or whip the egg yolks and egg whites, separately, over a bain-marie.

4 large eggs, separated
1 cup plus 1 tablespoon sugar
16 ounces mascarpone cheese
1-1/2 cups brewed coffee
1/2 cup coffee liqueur
40 to 44 store-bought ladyfingers
1 cup heavy cream
cocoa powder
bittersweet chocolate

In a large bowl, beat egg yolks and cup of sugar until light and fluffy. Combine the egg yolk mixture with the mascarpone, whipping until incorporated.

In a stand mixer fitted with the whisk attachment, beat egg whites until soft peaks form. Fold in beaten egg whites into egg yolk and mascarpone mixture.

In a shallow bowl, combine coffee and coffee liqueur. Dip ladyfingers into coffee-liqueur mixture and lay in rows in the bottom of a 9-by-13-inch dish. Spread half of the egg and mascarpone cream on top. Make one more layer of ladyfingers and spread over with the remaining egg and mascarpone cream.

Cover with plastic wrap and refrigerate for at least 2 hours, preferably overnight.

Remove the tiramisu from the refrigerator. In a stand mixer fitted with the whisk attachment, beat heavy cream and tablespoon of sugar until stiff peaks form. Spread whipped cream on top of the tiramisu.

Dust the top with cocoa powder and garnish with grated or shaved bittersweet chocolate. Yield: 10 to 12 slices.