Nothing is better than a big home style Italian meal and thanks to the new restaurant "Aperto" we have the dessert recipe to finish the whole meal off! Enjoy!

Tiramisu classico/Classic Tiramisu

Serves 8


4 eggs,* separated

1 ½ cups plus 2 tablespoons granulated sugar, divided

8 ounces mascarpone cheese

2 teaspoons vanilla extract

1 ½ cups espresso

1 ounce dry rum, if desired

40 lady fingers

Cocoa Powder, for dusting

8 Chocolate Designs (page 354), for garnish, optional

1 recipe Candied Orange Peel (page 353) for garnish, optional

1 recipe Strawberry Coulis, (page 352) for garnish, optional


In a large bowl of a standing mixer fitted with a whisk attachment, or other large bowl, combine the egg yolks and 1 ½ cups sugar.

Beat until the mixture is creamy and light yellow, about 5 minutes.

Add the mascarpone and vanilla and mix thoroughly.

Place the egg whites in another bowl and whip until stiff peaks form. This can be done with the standing mixer, electric beaters, or a wire whisk. Fold egg whites into mascarpone mixture gently.

Place espresso in a shallow dish. Dip half of the lady fingers in espresso and use them to line the bottom of a 9 by 13-inch glass or porcelain baking dish. Make 2 parallel lines of lady fingers on the bottom of the pan.

Stir 2 tablespoons of sugar into the rum and drizzle mixture evenly over the lady fingers.

Spread half of the mascarpone mixture over the top of the lady fingers.

Dip the other half of the lady fingers in the espresso and make two parallel lines with them to cover the top of the mascarpone mixture.

Spread the remaining half of the mascarpone mixture over the top of the lady fingers.

Store in the refrigerator for a few hours or overnight.

Dust with cocoa powder to cover the top.

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