Giada's tiramisu is made with ladyfingers dipped in espresso that are then layered with a whipped mascarpone mixture and topped with chocolate shavings. Not by coincidence, it's Italian for "pick-me-up."
Set out (counterclockwise from top left) ladyfingers, espresso and dark rum combo, ground espresso, bittersweet chocolate shavings and the mascarpone mixture. To prepare the mixture, beat egg yolks and sugar using an electric mixer until thick and pale, about 5 minutes. Add mascarpone cheese and beat until smooth. Add 1 tablespoon espresso and mix until thoroughly combined.
Soak for 5 Seconds
In a small shallow dish, add remaining espresso and rum. Dip each ladyfinger into espresso for only 5 seconds. Letting the ladyfingers soak too long will cause them to fall apart.
Begin Layering
Place the soaked ladyfingers on the bottom of a baking dish, breaking them in half if necessary in order to fit well.
Add the Mascarpone Mixture
Spread half of the mascarpone mixture evenly over the ladyfingers.
And Repeat
Add another layer of soaked ladyfingers.
Continue Layering
Arrange the ladyfingers until the surface is covered.
Add More Mascarpone
Top with the remaining mascarpone mixture.
Create a Smooth Surface
Using your spatula, spread the mascarpone gently over the ladyfingers for a smooth, even surface. Once you've added the final mascarpone layer, cover your tiramisu with plastic wrap and refrigerate for at least 2 hours and up to 8 hours.
The Final Touch
For a traditional presentation, sprinkle with chocolate shavings after the tiramisu has chilled in the refrigerator.
Ready to Serve
Giada notes that this dish is perfect for a late-night snack or breakfast the next day. But don't count on leftovers — your guests will surely be helping themselves to seconds.
