This classic tiramisu is a perfect choice for the holidays. Coffee-soaked ladyfingers mixed with creamy mascarpone makes this dessert one of our favorite ways to end a meal!
2 15.75 oz. containers of mascarpone
6 eggs, separated
Pinch of salt
1 C sugar
½ vanilla bean (seeds only) or 1 T vanilla extract
2 T rum
1 big pot of strong espresso coffee
1 box of ladyfingers
A couple squares of Scharffen Berger bittersweet chocolate
Cocoa powder, for dusting
1. Let coffee cool to room temperature while you prepare the rest of the dessert. Mix the egg yolks and sugar in a small bowl until the mixture becomes pale and fluffy (3-4 minutes). Set aside.
2. Whisk the egg whites and salt (using an electric mixer) until stiff peaks form. Set aside. In a big bowl, add the mascarpone. If it seems a little stiff, beat it for 1-2 minutes so it lightens. Gently fold in the whites making sure that the mixture stays airy. When smooth, add the sugar and yolks mixture. Add the vanilla and stir.
3. Add the rum to the pot of coffee, then dip each ladyfinger into it. They should hold together. Arrange 2 ladyfingers at the bottom of the bowls (you may have to cut them shorter before dipping). Add 2-3 ladles of the mascarpone mixture into each bowl. Top with another 2 coffee-dipped ladyfingers and a couple more ladles of mascarpone mixture. Place in the fridge for at least 4 hours or overnight. Right before serving, grate chocolate over the tiramisu.