I'm Going Bananas

Tiramisu

A slice of tiramisu on a plate dusted with cocoa powder, with the rest of the pan in the background
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Prep
45 min
Yield
Serves 15-20
Difficulty
medium

This week we decided to stick to our Italian roots and give you one of our favorite dessert recipes. Family vacations to Italy always leave us craving more, so after countless unrewarding searches for tiramisu in Miami, we decided to make our very own.

Side view of tiramisu showing layers of espresso-soaked ladyfingers and mascarpone filling
Side view of tiramisu showing layers of espresso-soaked ladyfingers and mascarpone filling

Ingredients

  • 6 eggs, separated
  • 500 g mascarpone (17.6 oz)
  • 2 packs of lady fingers (~14 oz)
  • 2 tbsp unsweetened cocoa powder
  • 4 tbsp sugar
  • 2 shots cognac, brandy, or rum
  • 20 oz espresso

Instructions

  1. In a shallow bowl, mix the espresso, 1 shot of cognac/brandy/rum, and 1 tbsp of cocoa powder.
  2. In one mixing bowl, beat the egg yolks and sugar until they turn a creamy light yellow color.
  3. Add the mascarpone and 1 shot of cognac/brandy/rum and mix well.
  4. In a second bowl, beat egg whites until fluffy and fold whites into the egg yolk/mascarpone mixture.

Assembly

  1. Dip a lady finger into the espresso mix (sugar side up) and pull it out after a second or two. Lay each lady finger in the bottom of the pan, sugar side down. Continue until you build a layer of lady fingers across the bottom of the pan.
  2. Spoon a layer of the filling mixture above the lady finger layer -- use half the mixture.
  3. Create another layer of lady fingers.
  4. Spoon the second half of the filling mixture on top.
  5. Sift the rest of the cocoa powder over the top.
  6. Refrigerate for at least four hours before serving.

Notes

  • Literally translated to "pick-me-up," this dessert can be stored in either the fridge or the freezer, in case you're in the mood for an even more refreshing, ice-cream-cake-like dessert.