Tiramasu

Whenver I go out for dessert, my go to is to order tiramasu becuase it’s not too sweet. I am not a sweet dessert guy at all. That said, I LOVE tiramasu. I made the decision to make it since it is one of my favorite desserts and after I made the Death by Chocololate cake for Heather, I felt that she needed a new cake to enjoy. It s urprisingly easy thing to make. It’s basically an egg whipping thing. You do need top quiality lady fingers, so I picked up a sleeve of Bonobi Italian lady fingers and I was off.

It’s really pretty easy to make, taking no more than about 45 minutes. The time after it’s built is all waiting till you finish with the chocolate just before serving.

Ingredients (8–10 servings)

Mascarpone cream

• 6 large egg yolks
• ¾ cup sugar (150 g)
• 1½ cups mascarpone (340 g), cold
• 1 tsp vanilla
• pinch salt
• 4 egg whites
• 2 tbsp sugar (extra)

Soaking mixture

• 1½ cups strong espresso (cooled)
• 3 tbsp dark rum or Marsala (optional but recommended)

Structure

• 2 packages savoiardi (ladyfingers)

Finish

• high-quality unsweetened cocoa powder
• optional: shaved dark chocolate

Whisk together:

• egg yolks
• ¾ cup sugar

Place over a barely simmering double boiler.

Whisk constantly 6–8 minutes until:

• pale
• thick
• tripled in volume
• leaves ribbons when lifted

Remove from heat and cool slightly.

Whisk in:

• vanilla
• salt
• mascarpone (one spoonful at a time)

Result: smooth, glossy cream.

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Step 2 — Whip the Egg Whites

Whip whites to soft peaks.

Add remaining 2 tbsp sugar gradually.

Whip to medium peaks (not stiff).

Fold gently into mascarpone mixture.

Now you have the classic airy tiramisu cream.

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Step 3 — Prepare the Espresso Dip

Combine:

• espresso
• rum or Marsala

Dip each ladyfinger 1 second per side only

They should soften—but hold shape.

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Step 4 — Assemble the Layers

In order:

Layer 1: soaked ladyfingers
Layer 2: mascarpone cream
Repeat once more

Smooth top layer carefully.

Cover and refrigerate minimum 6 hours
(best overnight)

This rest time is what transforms good tiramisu into unforgettable tiramisu.

to make it look like world class tiramisu I froze it for 75 min before cutting with a hot knife to serve.