While we used Savoiardi (lady fingers) when we made it this time, tiramisu is really best with Pavesini. This is the brand name of a cookie that is only available at specialty Italian food stores, which are not available where I live. You should be able to find lady fingers fairly easily, though.
We use Kahlua or Bailey’s Irish Cream, whichever we happen to have on hand. Or it can be omitted.
To put the tiramisu together dip the lady fingers in coffee and your liqueur of choice. Or you can omit the alcohol if needed.
After each layer of ladyfingers, spread the mascarpone mixture on top and sprinkle with baking cocoa powder.
I always go a little heavier with the baking cocoa for the top layer, then wipe off the spilled chocolate before covering with plastic wrap and chilling in the refrigerator for at least two hours.
Looking for a dessert, but not this one? Consider one of these:
- Cannoli
- Chocolate Mousse – Gluten-free
- Chocolate Mousse Cake
- Decadent Flourless Chocolate Cake – Dairy-free, gluten-free
- Crème Brulee – Gluten-free
- Tiramisu Roulade
Tiramisu
Equipment
- 1 9×13 glass or ceramic baking dish
Ingredients
- 1 lb savoiardi, lady finger cookies about 42 cookies
- 5 eggs, separated
- 5 tbsp powdered sugar
- 4 cups coffee or espresso
- 16 oz mascarpone
- 2 tbsp liqueur, Amaretto, Bailey's Irish Cream, or Kahlua
- baking cocoa
Instructions
- Brew coffee and let cool. If using espresso, you can thin it with water.
- Combine egg yolks and sugar in a large bowl and mix well until eggs start to lighten.
- Add marscarpone and mix until completely smooth and fully blended.
- Beat egg whites until stiff. Fold into marscarpone mixture.
- Pour 1/2 the coffee into a bowl or shallow dish. If using liqueur, add about 1 tbsp to the coffee. Dunk the cookies in coffee for a count of 2 and layer in a 9×12 glass or ceramic baking pan. If you're using Pavesini, they should be in and out of the coffee in 1 second. You may need to adjust your timing as you don't want the cookie too soggy nor too dry.
- After the bottom of the pan has one complete layer of cookies, spread 1/3 of the marscarpone mixture on top of the cookies.
- Using a small sieve, sprinkle the cocoa on top of the marscarpone.
- Repeat this layer two more times being very liberal with the cocoa on the top layer. Refrigerate for at least two hours or until serving time.