If you haven’t seen the piles of panettone around the shop, you may not know that we recently received a large shipment of holiday treats from Italy. Along with all the breads, cakes, and other sweets came traditional savoiardi. These crisp Italian ladyfingers from Dolceria Donna Elvira in Modica, Sicily are the perfect building block for tiramisu! After a quick jaunt around the shop I had all the ingredients needed for one of my favorite Italian desserts; except, of course the rum.
*This recipe contains raw eggs. Consuming raw or under-cooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a medical condition.
Beat the egg yolks and sugar until they are light in color and texture and form threads while drizzled in the bowl. Continue beating the eggs and add 1 tablespoon espresso along with 2 tablespoon rum. Once the liquid is fully incorporated, stir in the mascarpone.
In another bowl, whip the cup of heavy cream until soft peaks form. Fold the whipped cream into the cheese and egg mixture. You should then have a light, airy custard.
Dip the lady fingers into the combined rum and espresso. Do not soak the cookies, just dip each and place in a single layer in the bottom of a 9″x 13″ pan. Pour half of the custard over the cookies. Smooth over the top, then add another layer of cookies and pour in the remaining custard to fill the pan. Smooth over the top with a spatula, and dust with cocoa.
Cover the tiramisu with plastic wrap and refrigerate for 24 hours. Shave semi sweet chocolate over the top before serving. Enjoy with friends and family this holiday season!
Nicole Roach is a keen kitchen experimenter, gardener, daring home chef, and a member of the management team at Formaggio Kitchen Cambridge.