Happy Saturday! I’m excited to share my Valentine’s Day dessert with you: Tiramisu. This classic Italian treat is one of my favorites. Savoiardi cookies (also called Ladyfingers) are briefly dipped in strong espresso, layered with a light, velvety mascarpone and whipped cream filling flavored with Marsala wine (or dark rum), and finished with a dusting of unsweetened cocoa and dark chocolate shavings. Serve it from a baking dish or assemble individual portions in small glasses for a pretty presentation. The name Tiramisu translates to “pick me up,” making it a perfect afternoon treat or a sweet finish to a long day—especially alongside coffee or tea.
Many traditional recipes use raw eggs in the filling. While some cooks prefer to avoid raw eggs, I’ve made this version with eggs and found it excellent. For the best texture and flavor, refrigerate the assembled tiramisu for several hours—overnight is ideal—so the layers meld and the filling sets. If you can’t wait, allow as much chilling time as possible for the best result.
On another note, I have some news: I’m currently writing my first book. It’s not a cookbook, although I hope to work on one in the future. I’m not ready to share details yet, but the process is fun and I can’t wait to see the finished product.
Any plans for the 3-day weekend? The weather is gloomy here, so I’ll likely stay indoors and get some work done. We usually avoid traveling on long weekends because destinations get crowded and expensive—Tahoe, I’m looking at you—though I’m hoping for snow soon so we can ski.
Tiramisu
- 2 cups espresso or strong coffee, room temperature
- 2 tbsp Marsala wine or dark rum
- 2 eggs, separated
- Pinch of cream of tartar
- 1/4 cup granulated sugar
- 250 g mascarpone cheese
- 1/2 cup heavy whipping cream, chilled
- 20 Savoiardi cookies (Ladyfingers) (if thin, you may need more)
- Unsweetened cocoa powder, for dusting
- Dark chocolate for garnish
- In a large bowl, beat the egg yolks and sugar with an electric mixer until pale and fluffy.
- Add the mascarpone to the yolk mixture and beat until smooth and well incorporated.
- In a separate bowl or stand mixer, whip the chilled heavy cream to stiff peaks.
- Gently fold the whipped cream into the mascarpone mixture with a spatula, taking care not to deflate the cream.
- Clean the bowl used for the cream, then add the egg whites and a pinch of cream of tartar.
- Beat the egg whites until firm peaks form. Ensure the bowl and beaters are free of any grease for best results.
- Fold the beaten egg whites into the mascarpone and whipped cream mixture gently until just combined.
- Cover the filling and chill briefly while you prepare the cookie layer.
- Combine the cooled espresso and Marsala wine (or rum) in a shallow bowl. Quickly dunk each Ladyfinger into the coffee mixture—do this one at a time so they don’t become soggy—and line the base of an 8×8-inch baking dish with the soaked cookies.
- Spread half of the mascarpone filling evenly over the first layer of cookies.
- Add a second layer of quickly dipped Ladyfingers, then spread the remaining filling over the top, smoothing it evenly.
- Cover with plastic wrap and refrigerate for at least 2 hours; overnight chilling yields the best flavor and texture.
- Just before serving, dust the top with unsweetened cocoa powder and shave dark chocolate over the surface for garnish.