Nothing says Italian quite like Tiramisu. It is wonderful in its simplicity…few ingredients, easy assembly, no baking. Consisting of lady fingers dipped in coffee and then nestled in layers of mascarpone, sugar, and eggs…you have to be out of your mind if you don’t love this dessert.

Begin by brewing espresso. When I make Tiramisu, I pull out the stainless steel cooktop espresso maker and go old school. I usually make about 12 cups of espresso to be safe. Pour the espresso in a bowl and allow to cool a bit.

Next separate six eggs. Place the whites in the bowl of a stand mixer and beat until soft peaks form.

Place the yolks in another bowl and beat with a hand held electric mixer. Add two 8oz containers of mascarpone cheese, and 1c of sugar. Beat until well combined.

To this mixture carefully fold in half of the beaten egg whites until incorporated, and then add the remaining egg whites and continue to fold to combine.

To assemble, use an 8×10 baking dish, and place one layer of lady fingers that have been quickly dipped in the cooled coffee. Add half the egg mixture and spread to cover the lady fingers completely.

Add another layer of dipped lady fingers and cover with the remaining egg/mascarpone mix.

Finally add a fine layer of cocoa powder. Cover and refrigerate.

To note, this recipe does include raw eggs so it is important to use the freshest eggs possible. Some recipes use eggs that are not raw, but tempered…I choose to live on the wild side!

This a perfect dessert for any occasion…and I promise it will not disappoint!

Buon appetito!