Tiramisu (Il Cantinori)

While cookbooks recommend ricotta cheese mixed with cream as a substitute for mascarpone, there is no comparison in either the texture or taste.

Ingredients

• 3 egg yolks
• 1 ½ tablespoons sugar
• 4 teaspoons dark rum
• ½ pound mascarpone
• 2 tablespoons plus 1 cup strong espresso, cooled
• 18 Italian ladyfingers (savoiardi); see note
• Sweet chocolate shavings for garnish

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    281 calories; 16 grams fat; 8 grams saturated fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 25 grams carbohydrates; 0 grams dietary fiber; 4 grams sugars; 6 grams protein; 145 milligrams cholesterol; 194 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Whisk the yolks with the sugar until light. Whisk in two teaspoons of rum. Beat in the mascarpone until smooth and then beat in 2 tablespoons espresso until well mixed.
2. Add remaining rum to one cup of espresso. Dip each ladyfinger into espresso mixture; do not soak. Arrange 3 ladyfingers in a pyramid on each of 6 plates.
3. Divide the mascarpone mixture into 6 equal portions and spoon over the ladyfingers. Cover with plastic wrap. Refrigerate about 30 minutes or a few hours, if desired.
4. Sprinkle with chocolate shavings and serve.

• Italian ladyfingers, which are drier and larger than the American version, are preferable. They are available at many Italian specialty markets. If American ladyfingers are substituted, you will need about one-fourth more of them, and they should be toasted at 375 degrees for about 15 minutes to dry them out.