Buca di Beppo’s famous tiramisu features homemade ladyfingers soaked in dark rum and espresso and layered with sweetened mascarpone cheese. Then, it's all topped with cocoa and crumbled hazelnut biscotti right before serving.
This tiramisu is best when assembled one day in advance so the ladyfingers have a chance to soak up the flavors.
For the Ladyfingers
- 3/4 Cups sugar
- 6 large eggs
- 1 Cup flour
- 1 Cup instant espreso
- 2 Tablespoons dark rum
- 1 Pound mascarpone cheese
- 3/4 Cups powdered sugar
- 3 Tablespoons dark rum
- 1 Tablespoon cocoa powder
- 1/3 chocolate biscotti, crumbled
For the Ladyfingers
Preheat an oven to 350 degrees and grease a large cookie sheet pan lightly with butter.
Sift the sugar and the flour, but keep them separate.
Next, whip the sugar and the eggs together for 15 minutes on high speed with a mixer until they become fairly thick and frothy.
Lower the speed on the mixer and gradually incorporate the flour into the eggs and sugar.
Immediately spoon the batter onto the cookie tray, forming 3 circles approximately 6 inches in diameter. There may be some batter leftover.
Bake in the oven until they become golden brown, approximately 10 –12 minutes.
Transfer to a cooling rack and cool to room temperature (these are best done the day before assembly). Store in a sealed container at room temperature.
Make the instant espresso and cool completely. Add the 2 tablespoons of rum to the espresso and set aside; this will be your espresso marinade.
Mix the mascarpone with the powdered sugar and the 3 tablespoons of dark rum until the ingredients are completely incorporated.
Using a round bowl 6-7 inches in diameter and 1 ½ to 2 inches deep (trim the ladyfingers as necessary to fit the bowl.)
Soak a ladyfinger in the espresso marinade for 3 seconds then place it in the bowl. Top the ladyfinger by spreading about 1/3 of the mascarpone cheese mix over the top.
Repeat 2 more times so there are 3 soaked ladyfingers with 3 layers of the mascarpone cheese. The last layer should be the cheese.
Tightly wrap in plastic and store in the refrigerator overnight.
Leave the tiramisu in the refrigerator until it needs to be served.
Unwrap the tiramisu and cover it with the cocoa powder and biscotti.