Julee Rosso, Sheila Lukins

Tiramisu

Preparation info

  • 6

    portions
    • Difficulty

      Easy

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

Venice’s favorite dessert has become popular in chic Italian restaurants in America. The name means “pick me up,” and it does indeed give us a lift! You can use ladyfingers or a génoise as a base—the latter being a little more elegant but also a bit more work. We prefer the peasant version.

Ingredients

  • 3 egg yolks
  • 2 tablespoons confectioners’ sugar
  • 2 tablespoons

Method

  1. Beat the egg yolks and confectioners’ sugar together with an electric mixer until pale and thick. Slowly beat in 1 tablespoon of the liqueur and the Marsala. Add the mascarpone, and beat until the mixture is thick and smooth.
  2. In a small bowl, combine the coffee and the remaining 1 tablespoon liqueur. Drop three ladyfinger pieces in the bottom of each of six win