Simple Tiramisu
Tiramisu needn't be a laborious task.
You can get this impressive dessert on the
table quickly thanks to our shortcuts.
Makes 20 servings
1
container (8 ounces) mascarpone
cheese, room temperature
1
cup chilled heavy cream
¼
cup plus 2 tablespoons
confectioners' sugar
2
tablespoons plus 1 teaspoon dark
rum, divided
1½
cups brewed espresso, chilled
(6 single espresso capsules or
3 lungo espresso capsules)
28
Savoiardi (crisp Italian ladyfingers)
¼
cup unsweetened cocoa powder,
for garnish
1. Beat the mascarpone in a medium bowl
using a Cuisinart
lightened and slightly whipped. In another
bowl, whip the heavy cream to soft peaks,
adding the confectioners' sugar a little at
a time while whipping. Add 1 teaspoon
of the rum and whip briefly to incorporate.
Gently fold the whipped cream into the
mascarpone one third at a time until
completely incorporated.
2. In a shallow bowl, mix the espresso
with the remaining 2 tablespoons of rum.
Working with one ladyfinger at a time, dip
the cookie into the espresso, soaking each
side for a few seconds, and transfer to
9-inch square baking pan or dish. Repeat
with 13 more of the ladyfingers, arranging
in the bottom of the dish to cover the entire
surface. It should be a tight fit.
3. Evenly spread half of the mascarpone cream
over the ladyfingers, covering the entire
surface. Dip the remaining ladyfingers and
arrange over the cream. Spread an even
layer of the remaining mascarpone mixture
on top. Cover with plastic wrap and chill for
at least 6 hours.
4. Before serving, pour the cocoa powder into
a small strainer and dust over the top of the
tiramisu.
®
hand mixer until
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