Name: the absolute best tiramisu
Ingredients: 2 ounces semi-sweet or bittersweet chocolate, grated; 1 1/2 cup brewed espresso, cooled ((or very strong brewed coffee)); 2/3 cup Kahlua, divided; 4 tablespoons refined sugar, divided; 3 large eggs, separated; 8 ounces mascarpone cheese, at room temperature; 1 7-ounce package ladyfingers

The Italian word tiramisu can be translated in several ways to “pick me up” or “cheer me up” or “lift me up.” They all work for me. There are lots of recipes out there for tiramisu. Some use cakelike ladyfingers while other recommend the crunchy variety. There are those that add liqueur …some don’t use any at all. What we have here is The Absolute Best Tiramisu. For real.

For this one, I’m trusting my good friend, Rosaria, to guide us through. This is the way her family has made the classic dessert for generations. Years ago in Bari, Italy and now for many years in America. How can you argue with that? After just one taste of this creation, you’ll most certainly agree.This is the real deal.

Since Rosaria was visiting us, we were all set up for this, stovetop espresso pot and all. We typically will brew a small pot of coffee when we need a pick-me-up. Rosaria, on the other hand, enjoys a daily shot of espresso each afternoon. A lovely tradition.

Back to the recipe …this is normally made with espresso but if you don’t have that, you can simply brew a small amount of very strong coffee. Really strong.

Before mixing the wet ingredients, it’s a good idea to get the dark chocolate grated. You’ll be adding a sprinkling of chocolate on the first layer then saving the rest for finishing off the dish.

If you want to get real fancy, make some chocolate curls or shavings for garnish.

You’ll need additional chocolate if you do. Check out my post on tiramisu parfaits for a guideline on how to make them.

Transfer the cooled espresso to a small to medium-sized bowl.
Add 1/3 cup Kahlua and one tablespoon of refined sugar.
Mix well and set aside.

Separate the egg whites from the yolks into two large bowls.
Beat the egg whites until they are firm.
Set aside.

To make the cream filling..

Whisk the egg yolks until frothy.
Add the remaining 1/3 cup of Kahlua.
Mix well.
Add the mascarpone cheese and remaining 3 tablespoons refined sugar.
Once fully blended, fold in the beaten egg whites.

Cover the bottom of an 8-inch square baking dish with a generous layer of cream filling.
Using half of the cookies, fully dip each ladyfinger in the espresso & Kahlua mixture.
Hold there for several seconds.
Carefully arrange them in a single layer over the bed of cream.

Add a generous layer of cream filling to fully cover soaked ladyfingers.
Sprinkle with about half of the shredded chocolate.
Repeat with one more layer of soaked cookies.
Finish off with the remaining cream filling and grated chocolate.

Cover the dish and place it in the freezer for 3 hours to set.
Transfer the dish to the refrigerator until ready to serve

We used an 8-inch square glass dish for this presentation. For a large crowd, this can easily be doubled by using a 13″ by 9″ pan. I like to use a glass dish so that the layers are visible but, really …any dish or pan will work.

Be sure to keep the tiramisu very cold until just before serving. That way the cream will retain its firm texture and the servings will be appetizing and gorgeous. Because, just in case I haven’t mentioned it yet…

This is by far The Absolute Best Tiramisu. Thank you, Rosaria. ❤️

the absolute best tiramisu

Compliments of Rosaria Loiacono

Classic Italian dessert made with espresso dipped ladyfingers and mascarpone cheese, with just a hint of coffee liqueur.

Servings 6 to 8 servings

Author Rosemary Stelmach

Ingredients

2 ounces semi-sweet or bittersweet chocolate, grated
1 1/2 cup brewed espresso, cooled (or very strong brewed coffee)
2/3 cup Kahlua, divided
4 tablespoons refined sugar, divided
3 large eggs, separated
8 ounces mascarpone cheese, at room temperature
1 7-ounce package ladyfingers

Instructions

In a small to medium-sized bowl, mix the cooled espresso with 1/3 cup of Kahlua and 1 tablespoon of refined sugar. Set aside.
Separate the egg whites from the yolks into two large bowls. Beat the egg whites until they are firm.
To make the cream filling, whisk the egg yolks until frothy then add the remaining 1/3 cup of Kahlua. Mix well; then add the mascarpone cheese and remaining 3 tablespoons of refined sugar. Once fully blended, fold in the beaten egg whites.
Cover the bottom of an 8-inch square baking dish with a generous layer of cream filling. Using half of the cookies, fully dip each ladyfinger in the espresso & Kahlua mixture and hold there for several seconds. Carefully arrange them in a single layer over the bed of cream.
Add a generous layer of cream filling to fully cover soaked ladyfingers. Sprinkle with about half of the shredded chocolate. Repeat with one more layer and finish off with the remaining cream filling and grated chocolate.
Cover the dish and place it in the freezer for 3 hours to set. Transfer the dish to the refrigerator until ready to serve.

Recipe Notes

It is best to keep tiramisu very cold until just before serving.

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