Tiramisu is a strange dessert–but I mean that in a good way. I guess it's the Italian equivalent of a trifle–a cake-like base soaked in a liqueur-flavored liquid and layered with cream–but it's more pervasively found on restaurant menus and a whole lot more fancy when finished (this will impress your guests, seriously). It doesn't have a long history–most sources agree it was invented in the Veneto in the 1960s. It's rich for sure, but also light enough that you can enjoy a sizable piece for a satisfying indulgence.
14 to 17 ounces marscapone cheese
1 60-count package of savoiardi cookies (or homemade)
3/4 cup sugar
4 egg yolks
2 egg whites
1 pint (2 cups) heavy cream
4 cups of espresso, mixed with one shot of rum
chocolate for grating
cocoa powder for dusting
1. In large bowl, beat the egg yolks with the sugar until they are white and foamy. Then slowly add marscapone cheese and mix until incorporated.
2. In a separate smaller bowl beat the heavy cream until peaks form and fold into the marscapone-egg mixture
3. In another small bowl beat the egg whites until stiff peaks form and slowly fold them into the cream mixture
4. Briefly dip the bottom half of each cookie into the espresso rum mixture allowing the liquid to absorb only slightly. Place each cookie dipped-side down along the bottom of a tray or spring-form pan.
5. Once the entire bottom of the pan is covered with cookies cover with a layer of marscapone a cream. Repeat with another layer of cookies finished with a layer of cream. Refrigerate for at least three hours or preferably overnight to allow the flavors to blend and the cookies to soften.
6. Before serving only, dust the top of the cream with cocoa powder and/or finely grated chocolate. Finish with more cookies if desired.