Italian Tiramisu

There’s something magical about the perfect balance of coffee, mascarpone, and cocoa in a classic tiramisu. This no-bake Italian dessert has been a staple in my family since my grandmother first learned it from her neighbor in Naples.

The first time I attempted tiramisu was for my partner’s birthday. Despite my nervousness, that first bite brought tears to their eyes – not because it was bad (thankfully!), but because it reminded them of their childhood visits to Italy. Now it’s our special occasion dessert, a sweet reminder that the best traditions are those shared with love.

Ingredients:

• 6 egg yolks
• 3/4 cup white sugar
• 2/3 cup milk
• 1 1/4 cups heavy cream
• 1 pound (16 oz) mascarpone cheese
• 1/2 teaspoon vanilla extract
• 24-30 ladyfingers
• 1/3 cup strong coffee, room temperature
• 2 tablespoons rum (optional)
• 2 tablespoons unsweetened cocoa powder
• 1 ounce dark chocolate, shaved

Instructions:

1. Whisk egg yolks and sugar in a heatproof bowl until light and pale
2. Place bowl over simmering water (double boiler), whisking constantly until mixture reaches 160°F
3. Remove from heat and whisk in mascarpone until smooth
4. In a separate bowl, whip cream and vanilla until stiff peaks form
5. Fold whipped cream gently into mascarpone mixture
6. Combine coffee and rum in a shallow dish
7. Quickly dip ladyfingers in coffee mixture (don’t soak) and arrange in a single layer in a 9×9 inch dish
8. Spread half the mascarpone mixture over ladyfingers
9. Repeat with another layer of dipped ladyfingers and remaining mascarpone
10. Dust with cocoa powder and sprinkle with chocolate shavings
11. Refrigerate for at least 6 hours, preferably overnight