This classic Italian dessert is espresso, Kahlúa and rum soaked ladyfingers layered with a fluffy mascarpone cream and dusted with cocoa powder. It. is. to. die. for. Perfect for special occasions, holidays, birthdays, and just because.
Author: Alicia Shaw, RD
Serves: 10-12 servings
Ingredients
6 egg yolks
1 cup granulated sugar
2 teaspoons vanilla extract
12 ounces mascarpone cheese, at room temperature
2 cups heavy cream
6 ounce package of lady fingers
½ cup Kahlúa
2 ounces espresso (regular or decaf)
2 tablespoons rum
cocoa powder
Instructions
Over a double boiler, with a whisk beat egg yolks and sugar until thick and creamy about 10 minutes.
Take off the heat and stir in mascarpone and vanilla. Set aside to cool.
In a liquid measuring cup, combine Kahlúa, espresso, and rum. Set aside.
In a standing mixer, whip cream. Fold whipped cream into cooled yolk mixture.
Arrange half the lady fingers evenly in the bottom of a 13x9 dish. Paint with half the espresso mixture. Spoon half the cream mixture over the lady fingers and spread into an even layer.
Repeat for a second layer of lady fingers, espresso mixture and cream.
Add a couple tablespoons of cocoa powder to a fine sieve and lightly tap it the sieve until the entire dish is dusted with cocoa powder. Cover and refrigerate at least six hours, preferably overnight. (Can be made a couple days ahead.) Serve!
Recipe by Laughter and Lemonade at https://www.laughterandlemonade.com/tiramisu/