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recipes  /  Tiramisu this recipe: Print
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serves: 12- 16

Chef Dan Swinney and Cody Hogan love this version of the tiramisu they serve at Lidia's KC. It's a slight variation on the one Cody learned from the pastry chef at Felidia more than fifteen years ago. Although tiramisu can be almost passe these days, it is still one of the most popular desserts at the restaurant. Cody says, "when I see an almost empty pan on its way to be washed, I still can't resist a little taste--Lidia would hate to see anything wasted!"


2 1/2 C Strong warm espresso
30 Savoiardi (Italian ladyfingers)
6 Egg yolks
¾ C + 1/3 C Sugar
1 ¼ C Mascarpone cheese
2 C Heavy Cream
1 ½ T Dark rum
2 oz Chopped chocolate
Cocoa for dusting


A few at a time, dip the first eighteen ladyfingers in the espresso and line the bottom of the 12 x 9 x 2 inch pan with them. Sprinkle half of the chopped chocolate and a generous dusting of the cocoa on the ladyfingers. Set aside.

Combine the yolks and ¾ C sugar and mix on high with a mixer approximately 10 minutes. By hand, mix in the mascarpone until incorporated and relatively lump free. Set aside.

In a mixer or by hand, whip the cream, 1/3 C sugar and rum until stiff peaks are formed. Add the mascarpone mixture and whip again until homogenous. This is the completed filling.

Spread half of the filling on the ladyfingers in the pan. Soak the remaining ladyfingers and make a second layer (with spaces in between the ladyfingers). Sprinkle with the remaining chopped chocolate and then the cocoa. Spread the remaining filling evenly over the ladyfingers and lightly sprinkle with cocoa. Wrap, refrigerate, and chill for four to six hours--overnight is best.

Before serving, sprinkle again with a light dusting of cocoa. Slice and serve with a spoon or spatula.

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