Recipes by A.I.
Italian

Classic Tiramisù

Recipe from NYT Cooking

Cuisine
Italian
Protein
egg (yolks), dairy (mascarpone, cream)
Dietary
vegetarian; contains raw egg yolks and alcohol (rum or cognac)
Time
25 minutes, plus 4 to 24 hours chilling

Ingredients

  • 4 large egg yolks
  • 1/2 cup (100g) granulated sugar, divided
  • 3/4 cup heavy cream
  • 1 cup (227g / 8 oz) mascarpone
  • 1 3/4 cups good espresso or very strong coffee
  • 2 tablespoons rum or cognac
  • 2 tablespoons unsweetened cocoa powder
  • About 24 ladyfingers (one 7-oz/200g package)
  • 1 to 2 ounces bittersweet chocolate, for shaving (optional)

Method

  1. Whip the egg yolks with 1/4 cup (50g) sugar until very pale yellow and about tripled in volume; a slight ribbon should fall from the beaters when lifted. Set aside.
  2. In a separate bowl, whip the cream with the remaining 1/4 cup (50g) sugar until soft peaks form. Add the mascarpone and continue whipping until it forms a soft, spreadable mixture with medium peaks. Gently fold the mascarpone mixture into the sweetened egg yolks until combined.
  3. Combine the espresso and rum in a shallow bowl.
  4. Dust the bottom of a 2-quart baking dish (8x8-inch, or a 9-inch round cake pan) with 1 tablespoon cocoa powder.
  5. Working one at a time, quickly dip each ladyfinger into the espresso mixture and arrange rounded side up in an even layer in the dish, using half the ladyfingers (break as needed to fill gaps). Spread half the mascarpone mixture over the ladyfingers in an even layer. Repeat with the remaining ladyfingers and mascarpone mixture.
  6. Dust the top with the remaining tablespoon of cocoa powder. Cover and chill in the refrigerator at least 4 hours (24 hours is even better).
  7. Top with shaved or grated chocolate, if desired, then slice or scoop to serve.

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