Enameled cast iron cookware provides the perfect vessel for assembling the alternating layers of espresso-dipped ladyfingers and slightly sweetened cream. This is a no-bake dessert that gets its classic light texture from aerating mascarpone cream and then letting everything set into place in the fridge.
Prep Time20 minutesmins
Total Time10 hourshrs20 minutesmins
Course: Dessert
Cuisine: American
Keyword: cake, espresso, strawberry, tiramisu
Servings: 6people
Calories: 525kcal
Author: Chef Sara Furcini
Equipment
1 9x9x2.5" glass/enameled cast iron dish or a 9x13" dish but with 24 lady fingers and thinner layers
Ingredients
2/3cupstrong espresso
3tablespoonsdark rumdivided
8ouncesmascarpone
2large eggsseparated
¼cupwhite sugardivided
1cupheavy cream
¼teaspoonvanilla extract
2pinchessaltfor cake and strawberries
20ladyfinger cookies
cocoa powderfor topping
2cupsstrawberriessee notes
Instructions
Make the espresso. Combine the espresso with 1 tablespoon dark rum in a small bowl and set aside to cool.
Make the mascarpone cream. With a hand mixer or in a stand mixer fitted with a whisk attachment, beat the mascarpone with the remaining 2 tablespoons rum until smooth. Set aside. Place a medium heatproof bowl over a pot of shallow simmering water; you don’t want the water to touch the bowl. Put the egg yolks and 2 tablespoons of sugar in the bowl and whisk until light and foamy, about 5 minutes. Pour over the mascarpone mixture and beat just until combined. Set aside. In a separate bowl, beat the heavy cream and vanilla extract on medium-high speed just until medium peaks form; the whipped cream should appear soft and pillowy. Fold the whipped cream into the mascarpone mixture just until incorporated. Set aside. In a clean, dry bowl fitted with a clean whisk attachment, beat the egg whites with a pinch of salt on medium-high speed until foamy, about 2 minutes. Add the remaining 2 tablespoons of sugar and continue to beat until stiff peaks form, about 5 minutes longer. Fold into the mascarpone cream.
Assemble the layers. Set a 9x9x2.5" enameled/glass dish on the counter next to the lady fingers, coffee mixture, and mascarpone mixture. Quickly dip each side of the ladyfingers into the espresso mixture and lay flat to form the first layer in the dish. Place a dollop of the mascarpone mixture on top, spreading evenly. Proceed to dip the ladyfingers into the espresso mixture again to form another layer on top of the mascarpone. Top with the remaining mascarpone mixture, spreading evenly.
Refrigerate. Cover with the lid and refrigerate for 2 hours. Sift the cocoa powder over the top and refrigerate again for at least 8 hours or up to 1 day.
Serve. Just before serving, remove the tops of the strawberries and cut in half lengthwise. Place in a bowl with a pinch of salt and stir. Allow to sit for a few minutes, stirring occasionally to release the juices. When you see the strawberries glistening in their own juices, spread them over the cake. Using a large spoon, scoop the chilled tiramisu onto serving plates; you can dip the spoon into warm water to make serving each portion prettier. Refrigerate leftovers for up to 3 days.
Notes
Strawberries: You will need only a pinch of salt or sugar if you have ripe strawberries, which are quite sweet and flavorful. Out of season strawberries tend to be tart, so consider adding a few pinches of sugar.Espresso: I brew espresso in a stovetop espresso maker (this one is my favorite) or use instant espresso, which I've had more luck finding online. If you can’t make espresso, feel free to use a more concentrated instant coffee mixture instead. Mix 3 tablespoons instant coffee with 2/3 cup warm water.