Tiramisù Recipe

Discover Chef Giuliano Hazan’s authentic recipe for Tiramisù, which means “pick me up”. With its origins in Venice, this luscious, silky dessert is easy to make.

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Servings: 12

Active time: 55 minutes
Total time: 13 hours

Ingredients

2 c Italian coffee
8 oz dry ladyfingers
4 Safest Choice™ pasteurized egg yolk(s)
5 Tbsp granulated sugar
3 Tbsp Strega or yellow Chartreuse liqueur
2 Tbsp dark rum
1 (500 gram or 1 pound) container mascarpone cheese
1/2 c heavy cream
1 Tbsp unsweetened cocoa powder

Preparation

Make the coffee and pour it into a shallow bowl wide enough for soaking the ladyfingers. Set aside to cool.
Soak half the ladyfingers in the coffee, two at a time, allowing the liquid to penetrate them completely but letting the excess drain out of them, and place them in a single layer on bottom of a 3-quart serving dish at least 1 1/2 inches deep.
Whisk the egg yolks and sugar with an electric mixer until smooth and pale yellow with a custard-like consistency, 2 to 3 minutes. Mix in the Strega and rum, then mix in the mascarpone, about 1/2 cup at a time, being careful not to over whip the mixture so it does not separate.
In a separate bowl whip the cream until it forms firm peaks. Carefully fold into the mascarpone mixture with a rubber spatula.
Spread half of the mascarpone mixture over the coffee soaked ladyfingers. Soak the remaining ladyfingers and arrange them over the mascarpone, then spread the remaining mascarpone mixture on top. Use a fine mesh strainer or sifter to sprinkle the cocoa over the top, covering the mascarpone mixture completely. Cover the dish with plastic wrap and refrigerate for 12 hours, or overnight.
Serve chilled, cutting the Tiramisù into square portions with a serving spatula and placing them on dessert plates.

Nutrition

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Nutrition Facts

Serving Size (1/12 of recipe)
Total Servings 12

Amount Per Serving:

Nutrition Category	Amount
Calories	320
Calories from Fat	220
Total Fat	25g (38% DV)
Saturated Fat	13g (65% DV)
Trans Fat	0g
Cholesterol	165mg (55% DV)
Sodium	80mg (3% DV)
Total Carbohydrate	17g (6% DV)
Dietary Fiber	0g (0% DV)
Sugars	5g
Protein	7g
Vitamin A	20%
Vitamin C	0%
Calcium	8%
Iron	6%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

Why use Safest Choice™ Eggs in this recipe?

Chef Giuliano chose Safest Choice™ naturally pasteurized eggs for his Tiramisù recipe because they eliminate the risk of Salmonella. You don’t have to cook the egg yolks to make them safe.

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The Raw Egg Risk

Safest Choice™ Eggs aren't just good for sunny side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.