Thursday, June 11, 2009


The Italians are geniuses! They figured out a way to have their dessert, coffee and nightcap all on one plate; and it's delicious! Most of you don't know me, but I am Italian, my last name is not, but my grandmothers maiden name is Galardi, okay..... :)

I love, love, love this recipe!! I only really make it a couple times a year, but I should make it more often. It's great for company or a crowd. I know most Tiramisu recipes have raw egg in it, but this one does not. It can also be halved very easily, I just never have. Enjoy!!

Servings: 12-15 servings
Source: adapted from "Young and Hungry" by David Lieberman

1 cup heavy cream
1 pound (16 oz.) mascarpone cheese
1 teaspoon vanilla extract
1 cup superfine sugar
3-4 cups very strong brewed coffee, cooled
2 packages of ladyfingers (it's about 48 to 50 ladyfingers)
3-5 tablespoons white rum
unsweetened cocoa powder

  1. Beat the heavy cream, mascarpone, vanilla extract, and sugar in a mixing bowl with an electric mixer until mixture holds soft peaks.
  2. Dip ladyfingers in the coffee for a second or two, just enough to moisten them, but not enough to soak them. Line the bottom of a 9 by 13-inch pan with them.
  3. Using a pastry brush, dab each ladyfinger with some rum.
  4. Spoon half of the mascarpone mixture on top of the ladyfingers and smooth out in a even layer.
  5. Sprinkle with cinnamon and a generous layer of cocoa powder.
  6. Make another layer of ladyfingers, dab them with rum. Spoon the rest of the mascarpone mixture over the ladyfingers and sprinkle with cinnamon and cocoa powder.
  7. Make up to a day in advance (but at least 4 hours) and keep in the fridge.
  8. Serve cold right from the pan.


LauraSuz said...

My gosh that looks amazing!

Cass in NYC said...

That looks really good!!
I don't actually like traditional tiramisu.. would you say this one is different? Maybe I'll give it a shot!

Kristi said...

Yeah, It's different than the traditional version.