If you're not familiar with tiramisu, it literally means "pick me up" in Italian. And that's exactly why I love it so much. The balance of the coffee with the mascarpone is — *chef's kiss* — perfection. I love this recipe not only because it's so simple, but it's also great for feeding a big crowd. There is always a crowd at my house for dinner because we're a big family, and this is always a crowd-pleaser with minimal cleanup.
Technique tips: Under whip the cream just slightly before adding the mascarpone to avoid over whipping it. You can also double this recipe to work on a half sheet tray (11- by 17-inches) and feed even more people.
Swap options: Swapping out the dark rum for something such as Frangelico would be a modern twist adding notes of hazelnut to your dessert. And no one is going to stop you from also drizzling some of your favorite chocolate-hazelnut spread on top of the mascarpone mixture. Top the mascarpone mixture with grated semisweet chocolate to add a visual layer of texture and bring out the cocoa powder in the tiramisu.
Lay out the ladyfingers in a 9- by 13-inch rimmed sheet pan. There should be two rows with 10 lady fingers in each.2.
Combine the rum with the espresso or coffee. Pour espresso mixture evenly over top of the lady fingers. Using a small sieve, dust about 2 tablespoons of cocoa powder over top of the ladyfingers.3.
In a stand mixer fitted with a whisk attachment, whip egg yolks with 2 tablespoons of the sugar for about 4 minutes on medium-high till thick and pale yellow in color.4.
Add heavy cream to whipped yolks and whip till soft peaks form, about 2 more minutes. Add remaining sugar and the mascarpone to the heavy cream mixture and whip for an additional 2 minutes, until well-combined and pillowy soft.5.
Spread whipped mascarpone mixture over the top of the soaked lady fingers. Cover loosely with plastic wrap and let chill in the fridge for at least an hour, preferably two. Dust top of tiramisu completely with renaming cocoa powder before serving.