Tiramisu

I'm surely biased, but this is definitely the best tiramisu I've ever had (and trust me, I've tried a lot). The rich espresso flavors and bittersweet chocolate are balanced perfectly by the light and airy mascarpone whipped cream. The recipe comes together in the blink of an eye and will be gone even faster!

Ingredients:

• 1/2 cup granulated sugar

• 1 1/2 cup heavy cream

• 3/4 cup mascarpone

• 2 large egg yolks

• 1 1/2 cup espresso 

• 1 package ladyfingers (about 24 individual)*

• 2 tablespoons rum or cognac (optional)

• 1/4 cup cocoa powder

• bittersweet chocolate shavings for topping

Directions:

Prepare the cream

• Whip together egg yolks and ¼ cup sugar until very pale and tripled in volume. Set aside. 

• In another bowl, whip cream and remaining ¼ cup sugar until soft peaks form. Add mascarpone and whip until smooth with medium peaks. 

• Fold the mascarpone mixture into the egg yolks until combined.

Assemble tiramisu

• Dust the bottom of a 2-quart baking dish with 1 tablespoon cocoa powder. 

• Combine espresso and rum in a shallow bowl. 

• Quickly dip each ladyfinger into the espresso mixture and place in the dish to form an even layer.

• Spread half the mascarpone mixture over the ladyfingers and dust with cocoa powder.

• Repeat with another layer of dipped ladyfingers and the remaining mascarpone mixture.

Finish and chill

• Dust the top layer with the remaining cocoa powder.

• Cover with plastic wrap and refrigerate for at least 4 hours (a full day is even better).

• Top with shaved or grated chocolate before serving.

*Sometimes ladyfingers can be hard to find in grocery stores. If you have trouble sourcing, Amazon carries lots.