Tiramisu should be prepared a day ahead and stored in the refrigerator. You can also assemble the dessert in advance and freeze it; simply place it in the refrigerator the day before serving.

Courtesy of Jenna Helwig


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    7 tablespoons sugar, divided 1/2 cup Tia Maria or Frangelico
    1 1/2 cups hot espresso (either freshly brewed or instant) 1 1-pound bag Italian ladyfinger cookies
    5 eggs, separated, at room temperature (use pasteurized eggs if salmonella is a concern) 3 tablespoons cocoa powder
    17 ounces mascarpone cheese, at room temperature


    Prep: 30 min Total: More than 60 min
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    • 1

      In a small bowl, stir 2 tablespoons of the sugar into the espresso and place in refrigerator to cool.

    • 2

      Using an electric mixer, beat the egg yolks and remaining sugar in a large bowl for about 5 minutes, until the yolks are thick, glossy and light in color.

    • 3

      Clean the beaters. In another bowl, beat the egg whites into stiff peaks.

    • 4

      With a rubber spatula, stir the mascarpone into the egg yolks in small increments, mixing until smooth. Fold in the egg whites.

    • 5

      Stir the Tia Maria into the reserved espresso.

    • 6

      Dip ladyfingers one at a time into the espresso mixture, roll until just wet on all sides and place into a 9x13-inch baking dish until the bottom is covered in a single layer. Pour half of the egg mixture over the ladyfingers and spread evenly with a spatula.

    • 7

      Place a second layer of espresso-soaked ladyfingers on top of the egg mixture, then cover with remaining egg mixture and spread evenly.

    • 8

      Sift cocoa powder over the egg layer until it’s completely covered. Wrap the dish in plastic and refrigerate tiramisu overnight.

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