A TIRAMISU FOR THE AGES

Tiramisu is my dad and my husband’s favorite dessert--two of the people I love feeding most. But  I didn’t make it for years, somehow recalling it from culinary school as a laborious task. How wrong I was. One night, I decided not to bring home the tempting piece hanging around in the Italian bakery window I passed on my way home from work, and instead make it myself. It was a slam dunk.

News  flash: tiramisu is not only easy (provided you’re not making ladyfingers yourself), it is a built-in make-ahead. You can make this a day ahead, or even two, and still come out looking like an absolute star the day you serve it. this one is so creamy and so delicious, truly one for the ages. Try it for yourself. 

EXTRA-ORDINARILY EASY TIRAMISU

Reprinted with permission from Every Day is Saturday, by Sarah Copeland

1/4 CUP DUTCH-PROCESSED COCOA POWDER, PLUS FOR DUSTING

1 CUP BREWED ESPRESSO OR STRONG COFFEE, PIPING HOT  

1 TBSP PURE VANILLA EXTRACT

5 LARGE EGG YOLKS

1/2 CUP SUGAR

PINCH FINE SEA SALT

TWO 8-OZ CONTAINERS MASCARPONE CHEESE

1 3/4 CUPS HEAVY CREAM

24 TO 30 LADYFINGER COOKIES

Whisk together cocoa powder, hot espresso, and vanilla extract in a bowl until smooth; set aside. 

Beat the egg yolks and sugar in the bowl of an electric mixer with the whisk attachment until pale and thick, about 5 minutes. Beat in the mascarpone cheese until smooth.  Add the cream into the mixing bowl and beat with the whip attachment, on low, until the whole mixture feels light, creamy and holds streaks from the beater, about 1 minute. 

Dunk each ladyfinger, one at a time, in coffee syrup with a fork, just long enough to absorb the liquid, then line in the bottom of a 7 x 11 inch baking dish. Top with half of the mascarpone filling, and use a small spatula or a spoon to spread into an even layer. Dust lightly with cocoa powder. Repeat with the remaining ladyfingers and mascarpone. Dust the top lightly with cocoa powder, in an even layer. Cover with plastic wrap and refrigerate until ready to serve, at least 2 hours, and up to 2 days. Serve cold.

PREP TIME: 30 MINUTES

TOTAL TIME: 2 HOURs AND 30 MINUTES

SERVES 8

GET AHEAD 

Tiramisu is the perfect make-ahead, as the flavors meld and ladyfingers soften further with time. It will keep, well wrapped, in the refrigerator for up to 2 days.

RAW EGGS?

The signature lightness of this tiramisu comes from raw eggs. We buy them super fresh from the farmer’s market or our CSA, so I never worry, but if raw eggs make you nervous, seek out pasteurized eggs.

images belong to Sarah Copeland, and should not be pinned or posted without attribution. **

• Photos // GENTL + HYERS

• Food + Prop Styling // SARAH COPELAND