Serves 6 to 8
Tiramisu, which means pick me up or cheer me up in Italian, is a newcomer to Italian cuisine. It is said to have been invented in Venice in the 1960s. What a great addition to Italian desserts!
6 large egg yolks, at room temperature
½ cup sugar, divided
1 pound mascarpone
2 ounces dark rum or Kahlúa (optional)
4 large egg whites
24 ladyfingers
1½ cups espresso or ¾ cup strong American coffee + ¾ cup espresso
Unsweetened cocoa powder, for garnish
In a large bowl, whisk the egg yolks and ¼ cup of the sugar until the mixture has doubled in volume, 3 to 5 minutes. Add the mascarpone in two or three portions and whisk to combine. Add the rum or Kahlúa (if using) and continue whisking.
In another bowl, whip the egg whites and the remaining ¼ cup sugar until soft peaks form. Fold the egg whites into the mascarpone mixture in two or three portions.
Soak each ladyfinger in the espresso and arrange half of them tightly in the bottom of a 9-inch square baking dish or a similar-size oblong dish. Spread half of the mascarpone mixture on top of the ladyfingers. Top with the remaining ladyfingers and another layer of mascarpone.
Cover and refrigerate for 1 hour or up to 2 days to set the cream. Dust with cocoa before serving.