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Nutrition Facts
Serving Size 1 (119g) Recipe makes 8 servings The following items or measurements are not included below: 16 ounces mascarpone cheese
Calories 248
Calories from Fat 64		(26%)
Amount Per Serving		%DV
	Total Fat 7.2g	11%
	Saturated Fat 2.7g	13%
	Monounsaturated Fat 3.3g
	Polyunsaturated Fat 1.2g
	Trans Fat 0.0g
Cholesterol 307mg		102%
Sodium 73mg		3%
Potassium 112mg		3%
Total Carbohydrate 31.3g		10%
	Dietary Fiber 0.4g	1%
	Sugars 16.8g
Protein 6.5g		12%
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Barefoot Contessa's Tiramisu

Recipe #357673 | 15 min | 15 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Charlotte J
Feb 24, 2009

From her Chocolate Memories episode. I watched this show today and saw she used savoiardi, which are hard not like the soft American ladyfingers. So I'd like to make this when I find them. Inga says You can find savoiardi in an Italian specialty store.

SERVES 8 (change servings and units)

Ingredients

6 extra-large egg yolks, at room temperature
1/4 cup sugar
1/2 cup good dark rum, divided
1 1/2 cups brewed espresso, divided
16-17 ounces mascarpone cheese
30 italian ladyfingers, called savoiardi
bittersweet chocolate, shaved (or grated)
confectioners' sugar (optional)

Directions

1
Whisk the egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment on high speed for about 5 minutes, or until very thick and light yellow.
2
Lower the speed to medium and add 1/4 cup rum, 1/4 cup espresso, and the mascarpone.
3
Whisk until smooth.
4
Combine the remaining 1/4 cup rum and 1 1/4 cups espresso in a shallow bowl.
5
Dip 1 side of each ladyfinger in the espresso/rum mixture and line the bottom of a 9 by 12 by 2-inch dish.
6
Pour half the espresso cream mixture evenly on top.
7
Dip 1 side of the remaining ladyfingers in the espresso/rum mixture and place them in a second layer in the dish.
8
Pour the rest of the espresso cream over the top.
9
Smooth the top and cover with plastic wrap.
10
Refrigerate overnight.
11
Before serving, sprinkle the top with shaved chocolate and dust lightly with confectioners' sugar, if desired.
12
Notes: To make espresso for this recipe in your electric drip coffee maker, use enough water for 4 cups of coffee plus 1/3 cup of ground espresso.

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Featured Reviews for This Recipe

From: Chilicat

On Mar 23, 2009

This got 2 big thumbs up from DH! I was a little paranoid about using raw eggs so I whisked the yolks and sugar over a barely simmering double boiler until the mixture lightened and thickened enough to form ribbons. I also had to use brandy because I didn't have any dark rum. I did however use the Savoiardi, which soaks up the liquid so fast that anything more than a quick 1-second dunk will make it fall apart. I highly recommend Mascarpone Cheese - Make Your Own - Substitute for this recipe - it's much, much cheaper than buying mascarpone at the store. Thanks for posting - this is a rich but mildly sweet dessert that's super easy to make but looks SO impressive!

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