Classic Tiramisu

3 eggs, separated

¾ cup sugar

1½ cups mascarpone, slightly softened

1½ cups strong fresh black coffee or espresso, at room temperature

¼ cup dark rum

About 40 good-quality lady fingers

Dutch-processed cocoa powder, for dusting

1. In a medium mixing bowl, whisk the egg yolks and gradually whisk in the sugar until pale yellow in color. Using a spatula, fold in the mascarpone; set aside.

2. In a separate bowl, beat the egg whites until stiff and glossy peaks form. Gently fold the egg white mixture into the mascarpone mixture and set aside.

3. Pour the coffee into a wide, shallow bowl with the rum. Dip the lady fingers into the coffe-rum mixture just long enough to soften them, making sure they do not crumble apart, about 5 seconds each. Allow any excess liquid to drip out of the ladyfingers.

4. Arrange the ladyfingers in the bottom of a 9-inch round trifle dish or round baking dish until you have one single layer (you might need to break a few lady fingers in order to make an even layer). Spread a ⅓ of the mascarpone filling over the ladyfingers in an even layer. Repeat the process until you have 3 layers of ladyfingers and 3 layers of mascarpone filling. Refrigerate until well chilled, at least 4 hours. Dust with cocoa powder just before serving.


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