Tiramisu Alessio

cuisine Italian
difficulty Moderate
season Year Round
serves 8


5 organic pastured eggs, 50 grams each, separated, room temperature 5 tablespoons sugar 16 ounces mascarpone, room temperature 2 ounces dark rum 16 lady finger cookies, cut in half 1 cup espresso or strong brewed coffee 1/2 cup mini chocolate chips 8 (12.5 ounce) jars with lida Dark chocolate shavings, for garnish Unsweetened cocoa powder, for garnish


  1. In the bowl of a stand mixer, whisk the egg yolks with three tablespoons sugar until a pale ribbon forms when folded over itself, about 3 to 5 minutes. Add the mascarpone and the rum in 2 additions, whisking well to combine. Mix for 5 full minutes until the mixture is fluffy and thick (the consistency of thick cream).
  2. In a clean bowl or the bowl of a stand mixer fitted with a whisk attachment, whip the egg whites and remaining sugar to soft peaks. Fold the egg whites into the mascarpone mixture in 3 additions.
  3. Dip 1/2 of a ladyfinger in the espresso and place in the bottom of the jar. Place 1/2 of a dry ladyfinger next to the soaked ladyfinger. Dollop a large spoon of the cheese mixture on top of the biscuits, sprinkle with the chocolate chips.
  4. Repeat until 2 ladyfingers (4 halves) are layered in the jar, ending with the cheese mixture. Leave a 1/4” space between the jar and the top of the lid.
  5. Replace the lids and refrigerate for at least 2 hours, or freeze until ready for serving.
  6. If serving as a semifreddo, remove from the freezer 30 minutes prior to serving.
  7. Just before serving, remove the lids from the jars, sprinkle with the cocoa powder and use a vegetable peeler to add a few chocolate shavings. Replace the lids if desired and serve immediately.