Recipe of Today: Tiramisu

Recipe of Today: Tiramisu


For the Cream:

  • 4 large egg yolks
  • ½ cup granulated sugar
  • ¾ cup heavy cream
  • 8 ounces mascarpone cheese

For the Assembly:

  • 1 ¾ cups good espresso or strong coffee
  • 2 tbsps rum or cognac
  • 2 tbsps unsweetened cocoa powder
  • about 24 ladyfingers cookies
  • 1 to 2 ounces bittersweet chocolate


  • In the mixing bowl of your Kitchenin KM50 Stand Mixer, beat together egg yolks and ¼ cup sugar until light yellow and about triple in volume. There should be a thin ribbon coming off the whisk when it is removed from the bowl. Transfer the mixture to a large bowl, wipe out the mixing bowl used to beat the egg yolks, and set aside.
  • Whip cream and remaining ¼ cup sugar in the mixing bowl until soft medium peaks form. Add the mascarpone cheese and continue to beat until it forms a soft, spreadable mixture with medium peaks. Gently fold the mascarpone cheese mixture into the sugared egg yolks until combined.
  • Mix the espresso and rum in a shallow bowl and set aside.
  • Using a sifter, sprinkle 1 tbsp cocoa powder over the bottom of a 2-quart baking dish (an 8x8-inch baking dish or a 9-inch round cake pan will also work).
  • Working one at a time, quickly dip each ladyfinger cookie into the espresso mixture - they’re very porous and will fall apart if left in the liquid for too long - and place them rounded side up on the side of the baking dish bottom. Repeat, using half of the ladyfinger cookies, until you have an even number of layers, splitting the cookies in half as needed to fill any obvious gaps. Spread half of the mascarpone mixture evenly over the crunchy cookies. Repeat with remaining espresso dipped ladyfinger cookies and mascarpone cheese mixture.
  • Sprinkle the remaining tbsp of cocoa powder over the top layer. Top with shaved chocolate, if desired.
  • Cover with plastic wrap and chill in the fridge for at least 4 hours (24 hours is even better if you can wait) before slicing or scooping. Serve and enjoy!

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