Make the ultimate Italian "pick me up"
It's hot out there! Leave the oven off and join us for No Cook Month. All August we're keeping it cool with recipes and entertaining tips without all that sweaty baking.
The origins of tiramisu have become somewhat difficult to trace over the years—but there is absolutely no denying how quickly Americans embraced this Italian classic in the 1980s.
The dessert is surprisingly easy to make at home: Not only is tiramisu very forgiving, but it actually benefits from being made ahead of time.
For this classic version, I kept things straightforward: eggs, sugar, mascarpone, espresso, ladyfingers and a dusting of cocoa powder. It picks up right where the 1980s left off.
To learn more, read "Buzz Chill."
Yield: 8 servings
25 minutes, plus chilling time
Cook Time: N/A
Total Time: 25 minutes, plus chilling time
3 eggs, separated
¾ cup sugar
1½ cups mascarpone, slightly softened
1½ cups strong fresh black coffee or espresso, at room temperature
¼ cup dark rum
About 40 good-quality lady fingers
Dutch-processed cocoa powder, for dusting
We test and taste every recipe we publish. While we collaborate with a lot of talented chefs, we adapt and tinker with everything in our test kitchen. (It smells really good in here). Our goal is to make sure every recipe works as well in your home kitchen as it does in ours. So go on, get cooking with confidence.