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Here’s a fun fact: Tiramisu is a derivation of the Italian/Latin word, ‘Tirar’ or ‘to pick up’. Venetian prostitutes back in the day are said have dipper their bread into coffee as a ‘pick-me up’.

 Recipe: Tiramisu


  • 6 egg yolks
  • 3/4 cup white sugar
  • 2/3 cup milk
  • 1 1/4 cups heavy cream
  • 1/2 teaspoon vanilla extract
  • 1 pound mascarpone cheese
  • 1/2 cup espresso, room temperature
  • 2 tablespoons light rum
  • 2 (3 ounce) packages ladyfinger cookies
  • 1 tablespoon unsweetened cocoa powder
  • semi-sweet chocolate, shaved (opt)


  1. In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.
  2. In a medium bowl, beat cream with vanilla until stiff peaks form. Whisk mascarpone into yolk mixture until smooth.
  3. In a small bowl, combine coffee and rum. Split ladyfingers (if you want) and dip half into the coffe/rum mixture.
  4. Arrange half of soaked ladyfingers in bottom of a 7×11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. and shaved chocolate
  5. Cover and refrigerate at LEAST 12 hours. It reaches peak flavor probably at 24 hours.





Adapted from a Christine’s recipe

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