by Giuliano Hazan
Course: Dessert
Cuisine: Italian
Servings: 12


  • 2 cups Italian Coffee
  • 4 large egg yolks
  • 5 tbsp granulated sugar
  • 3 tbsp Strega or yellow Chartreuse liqueur
  • 2 tbsp dark rum
  • 1 container mascarpone cheese (500gr or 1 pound)
  • 1/2 cup heavy cream
  • 8 oz dry ladyfingers
  • 1 tbsp unsweetened cocoa powder


  • 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, 2 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 11/2 inches deep. 
  • Whisk the egg yolks and sugar with an electric mixer, or by hand with a whisk, until smooth and pale yellow and mixture forms ribbons, 2-3minutes.  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 Tiramisú into square portions with a serving spatula and placing them on dessert plates.