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Ingredients
- 3 cups brewed coffee, cooled
- 2 (8 oz) containers mascarpone
- 5 eggs, separated
- 14 oz savoiardi cookies (firm ladyfingers)
- 4 oz sugar, plus 2 Tbsp or more for the coffee
- 2 shots rum or Italian Marsala, optional
- pinch salt
- 2 Tbsp unsweetened cocoa powder
- 1/4 cup shaved dark chocolate, to garnish
- Since you are working with raw eggs, it is imperative to find the best quality eggs possible. Test the eggs by putting them in a bowl of water. If they fall to the bottom they are fresh and safe, if they come afloat they are ready to be tossed.
Details
Preparation
Step 1
1. First prepare the coffee using a Moka machine big enough to serve 12 (about 3 cups). Pour it in a bowl and allow to cool off, add 2 Tbsp sugar or sweeten to taste.
2. Mix the egg yolks with 2 oz sugar, and mix until you obtain a creamy light mixture. Work the mascarpone in a bowl using a wooden spoon, making sure you eliminate any lumps, then add the mascarpone to the sugar-egg mixture and continue to mix well.
3. In a separate bowl, mix the egg whites, pinch of salt and the remaining 2 oz sugar, until they reach a somewhat firm, but fluffy consistency, then add them to the mascarpone mixture. Stir in the rum, if using.
4. Dip the savoiardi cookies in the coffee, and one by one lay them flat into a 7x11 pyrex tray, making sure you do not soak the cookies, as you want to make sure they maintain their firmness. Once the first layer of cookies has been laid out, spread a layer of the mascarpone cream on top and dust with 1 Tbsp cocoa powder.
5. Now, again, prepare another layer of coffee-dipped cookies, cream and cocoa powder. Garnish the top of the cake with the shaved dark chocolate.
6. Cover the tray with plastic wrap and refrigerate for about 3 hours so the flavors can marry and the tiramisu can settle.
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