I have been promising to make my son Tiramisu for quite some time. With the best of intensions I have purchased marscarpone cheese and lady fingers a number of times, only to then have them expire and go to waste. I have never been a big fan of Tiramisu, and this may have contributed to my avoidance in some way. However, I tried the Tiramisu at Eataly, a restaurant in Boston, and it was one of the best desserts that I have ever had. One of those desserts that you don’t want to end. It was that good.
So once again I purchased the marscarpone and lady fingers determined to not allow these ingredients to go to waste yet again. As I was looking for recipes, I decided to see if Eataly happened to publish their recipe. Well, they do! So that is what I made, and it tasted just like theirs. Delicious!
Did you know that raw eggs were part of the ingredients? I did not, and must admit I am a little funny about that. I am one of those moms that never let my children eat raw cookie dough because they could get sick. However, this dessert is so good that it was worth throwing caution to the wind. The next time I make this dessert I will see if I can find pasteurized eggs.
I made a half recipe as I realized the container of marscarpone I purchased was only one cup, and this recipe calls for two. Use a larger dish than I did when you go to make this, or make a half recipe if you only need a small amount.
On a side note, there is also folding involved in this recipe. If you are a Schitt’s Creek fan then you will appreciate why I was laughing while I was folding. “You just, here’s what you do, you just fold it in”. If you haven’t watched the show I suggest that you do, it’s hilarious.
Ingredients for the full recipe:
2 cups marscarpone cheese
5 eggs (separated into whites and yolks)
5 tbsp. sugar
2 cups heavy cream
4 espresso shots ( I used about a cup of coffee)
1 (8.8 ounce) package of lady fingers
Divide the egg whites and yolks into separate mixing bowls.
Combine the yolks with the sugar and mix well. Add the marscarpone to this yolk/sugar mixture and combine well. Set aside.
Beat the egg whites with a hand mixer on high speed until stiff peaks form. Set aside. There is a lot of whipping into stiff peaks in this recipe.
Beat the heavy cream with a hand mixer on high speed until stiff peaks form. Set aside.
Fold the egg whites into the marscarpone mixture.
Fold in the whipped cream.
Pour your espresso or coffee into a shallow bowl. Dip half of the lady fingers quickly into the coffee and line the bottom of the dish. Remember, I halved the recipe so you will need a larger dish than I have used.
Top the lady fingers with half of the marscarpone mixture. Repeat with the rest of the lady fingers and marscarpone mixture.
Sift cocoa powder over the top. As you can see I do nothing neatly when I bake.
Cover with plastic wrap, and refrigerate for at least 4 hours before serving.
- 1 cup marscarpone cheese
- 5 large eggs
- 5 tbsp sugar
- 2 cups heavy cream
- 4 shots of espresso (or 1 cup coffee)
- 1 8.8 ounce package of lady fingers
- cocoa powder
- Divide the egg whites and yolks into separate bowls. Add sugar to egg yolks and combine well. Add marscarpone in with yolk/sugar mixture and combine well. Set aside.
- With electric mixer on high beat egg whites until stiff peaks form. Set aside.
- With electric mixer on high beat heavy cream until stiff peaks form.
- Fold egg whites into yolk/sugar/marscarpone mixture.
- Fold whipped cream into mixture.
- Pour coffee into a wide bowl. Quickly dunk half of the lady fingers into the coffee and arrange on the bottom of a square dish.
- Spread half of the marscarpone mixture over the cookies. Repeat with the rest of the cookies and marscarpone mixture.
- Sift cocoa powder over the top. Cover with plastic wrap and refrigerate for 4 hours before serving.