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Taryn and Mary’s Tiramisu Recipe
Recipe Type: Dessert
Cuisine: Italian
Author: Taryn and Mary
Prep time:
Cook time:
Total time:
Serves: 10
Mary Kearny writes: “My daughter and I tried the Williams-Sonoma Tiramisu recipe from your site and were a bit disappointed with the results. We altered the recipe and it’s sublime! Taryn is a 14-year-old aspiring chef; she’s awesome.”
  • EGG YOLKS, 6
  • VANILLA SUGAR, 3/4 cup
  • MASCARPONE CHEESE, softened, 1 pound
  • HEAVY CREAM, 1 pint
  • WHITE RUM, 2 tbs
  • SWEETENED ESPRESSO, 2 to 3 cups, with 1 tbs of white rum added
  1. In a mixing bowl set over a pan of simmering water, beat the egg yolks and sugar until the mixture is pale yellow and thick ribbons fall from the whisk.
  2. Transfer the mixture to the bowl of an electric mixer.
  3. Add the mascarpone cheese and beat until smooth and creamy.
  4. In a chilled bowl, beat the cream to stiff peaks.
  5. Add the rum, vanilla and 2 tablespoons of espresso and beat until smooth
  6. Gently fold the cream into the cheese mixture.
  7. In a clean mixing bowl, beat the egg whites to soft peaks.
  8. Gently fold the egg whites into the cheese mixture.
  9. One at a time, dip the un-sugared side of the ladyfingers in the remaining espresso and use them to line the bottom of a 6-quart baking or serving dish (E-Z Foil brand with the clear plastic lids work great).
  10. Spread all of the cheese mixture over the top and smooth out with a spatula.
  11. Dust the top of the dish with a coating of cocoa powder, creating a dark topping.
  12. Refrigerate at least 4 hours before serving.


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