Classic Tiramisu

Instructions

1. 1

   Brew 1.5 cups of very strong espresso or coffee and let it cool completely to room temperature. Stir in 1 tablespoon of sugar and the dark rum or coffee liqueur (if using). Pour into a shallow dish wide enough to dip the ladyfinger cookies. Set aside.

2. 2

   Separate the 6 eggs, placing the yolks in one large Mixing Bowl and the whites in another perfectly clean, grease-free Mixing Bowl. Make sure no yolk gets into the whites or they won't whip properly.

3. 3

   Add 1/2 cup of sugar to the egg yolks. Using a Hand Mixer or Stand Mixer, beat on medium-high speed for 3–4 minutes until the mixture is pale, thick, and falls off the beaters in a ribbon.

4. 4

   Add the cold mascarpone cheese and vanilla extract to the yolk mixture. Beat on medium speed until just smooth and well combined, about 1 minute. Do not overmix — stop as soon as no streaks remain. Set aside.

5. 5

   Add the pinch of cream of tartar to the egg whites. Using clean beaters, whip on medium speed until foamy, then increase to high. Gradually add the remaining 1/4 cup of sugar and beat until stiff, glossy peaks form, about 3–4 minutes. The whites should hold a firm peak when you lift the beaters.

6. 6

   Using a Spatula, gently fold one-third of the whipped egg whites into the mascarpone cheese mixture to lighten it. Then fold in the remaining whites in two additions, using slow, sweeping motions from the bottom of the bowl up and over. Stop when just combined — some white streaks are fine. Do not stir or you'll deflate the cream.

7. 7

   Working quickly, dip each ladyfinger cookies into the espresso soak for about 1–2 seconds per side. They should be moistened but NOT soggy — they'll continue to absorb moisture as the tiramisu chills. Arrange a single layer of dipped ladyfinger cookies in the bottom of a Baking Dish (or similar), breaking them to fit as needed.

8. 8

   Spread exactly half of the mascarpone cheese cream evenly over the ladyfinger cookies layer using a Spatula. Smooth it all the way to the edges.

9. 9

   Dip the remaining ladyfinger cookies and arrange a second layer on top of the cream. Spread the remaining mascarpone cheese cream evenly over the top.

10. 10

    Cover the dish tightly with Plastic Wrap and refrigerate for at least 4 hours, preferably overnight (8 hours).

11. 11

    Just before serving, use a Sieve to dust a generous, even layer of unsweetened cocoa powder over the entire surface. Optionally, sprinkle with finely grated dark chocolate. Cut into squares and serve cold.