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« Recipe: Tiramisu »


Serves: 10-12

Adapted from Dino Paganelli, Executive Chef Palazzo Tour D'Eau and Cook's Illustated


6 eggs yolks

1/2 c sugar

16 oz mascarpone cheese

2 c (1 pint) heavy cream

2 1/2 cup strong coffee (or espresso)

6 Tbsp  rum*

14 oz lady fingers (approximately 48)

cocoa for dusting top  


Place egg yolks in the bowl of a standing mixer, fitted with whisk attachment. Add sugar and beat on medium speed until the mixture turns pale yellow, approximately 2-3 minutes.

Add mascarpone and beat on medium speed, until well combined and no lumps remain. 

In a separate bowl, beat cream on medium speed until frothy. Increase speed to high, and beat until cream holds soft peaks.

Fold 1/3 of whipped cream into the mascarpone mixture to lighten, and then gently fold in the remaining whipped cream until no white steaks remain. Set aside.

Place coffee and rum into a shallow dish, and stir to combine.

Working one at a time, drop ladyfinger into the coffee mixture, roll and place in a 9 x 13 inch dish. (Entire process should take about 2-3 seconds; do not submerge cookie.) Arrange soaked cookies in a single layer in baking dish, breaking cookies as necessary to make a snug fit.

Spread half of the mascarpone mixture over the lady fingers, using a rubber spatula to distribute evenly.

Repeat dipping and arrangement of the lady fingers, and spread remaining mascarpone mixture over the lady fingers. Using a fine mesh strainer, dust the top of the tiramisu with cocoa.

Refrigerate 6 to 24 hours before serving.  

*3 Tbsp Tia Maria or Cognac can also be used

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