May 16, 2020
An authentic recipe for the espresso-flavored favorite
Tiramisu has never been my favorite dessert. 
But now it is certainly high on the list of my ideal pastries.
I think it is particularly because I love coffee so much…
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
Tiramisu.
- 3 large egg yolks
- 1 cup confectioner’s sugar
- 16 ounces mascarpone
- 24-26 savoiardi ((Italian ladyfingers))
- 3/4 cup espresso or strong coffee
- 1/4 cup unsweetened cocoa powder
- Beat egg yolks and sugar in a large bowl for 2-3 minutes. Add mascarpone, and beat for another 3 minutes until creamy. Set aside.
- Dip savoiardi into espresso and place on the bottom of a 9x7x3-inch casserole dish. Spread about 1/3 of the mascarpone evenly over the biscuits. Sprinkle a bit of the cocoa powder over the top. Repeat, adding more savoiardi dipped in espresso on top and then another layer of mascarpone. Cover with plastic wrap, refrigerate for at least 5 hours over preferably overnight. When ready to serve, sprinkle more cocoa powder on top. Slice, and enjoy with a cup of espresso!
