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Tiramisu

I will gladly duel anyone who says that they have a better tiramisu recipe than me. Not with guns, but maybe a duel with cream pies? Certainly not a duel with this tiramisu—it’s too good to waste! It’s rich and dark with coffee and amaretto. Don’t even think of trying it without the amaretto. You’ll find savoiardi cookies (ladyfingers) in most supermarkets. If you like, make individual servings in six 3-inch ramekins.

Make the tiramisu ahead so that it can rest for at least 8 hours before serving. You’ll be happy you did.

Serves 6

  • 5 large eggs, separated, plus 1 large egg yolk
  • ¾ cup granulated sugar
  • 1 (17-ounce) container mascarpone
  • 1 cup strong brewed coffee, cold
  • ¼ cup amaretto, or more to taste
  • 24 packaged savoiardi cookies or ladyfingers
  •   Unsweetened cocoa powder, for sprinkling

1. Beat the egg yolks and sugar in a large bowl with an electric mixer until pale yellow, about 2 minutes.

2. Beat in the mascarpone.

3. Beat the egg whites to soft peaks in another large clean bowl and gently fold into the mascarpone mixture.

4. Combine the coffee and amaretto in a small bowl.

5. Put a layer of 12 ladyfingers in a 9-inch serving dish and drizzle with half the coffee-amaretto mixture. Top with a thin layer of the mascarpone mixture. Layer the rest of the ladyfingers on top.

6. Drizzle with the rest of the coffee-amaretto mixture. Finish with a layer of the remaining mascarpone mixture.

7. Refrigerate for at least 8 hours or overnight.

8. Dust with the cocoa before serving.

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