Patrizia Chen's Tiramisu

1. 1

   Separate the eggs, putting the yolks into a large mixing bowl and the whites into the bowl of an electric mixer.

2. 2

   Add 6 tablespoons of sugar to the yolks and whisk auntil pale yellow and creamy.

3. 3

   Stir in the ground coffee, chocolate and mascarpone.

4. 4

   Beat the egg whites until they hold stiff peaks; gently fold them into the mascarpone mixture.

5. 5

   Line the sides of a nine inch springform pan with foil.

6. 6

   In a shallow bowl, mix the cup of brewed coffee, rum and remaining tablespoon of sugar.

7. 7

   One by one, dip enough cookies/ladyfingers into the mixture to cover the bottom of the pan (it's ok if they crumble).

8. 8

   Take the remaining cookies/ladyfingers, dip them on just one side, and stand them straight up against the sides of the pan, the moist side facing inches.

9. 9

   Pour the mascarpone mixture into the pan and sprinkle the top with the cocoa powder (easiest using a fine sieve).

10. 10

    Cover and freeze for at least six hours.

11. 11

    Let stand at room temperature one hour before serving.

12. 12

    To unmold, spring open the pan, peel away the foil, and transfer the Tiramisu, still on the pan base, to a serving plate.

13. 13

    Ecco fatto!

* Per serving · 4 servings · Values may vary.

No additional tips available.