Recipe adapted from Melissa Roberts & Maggie Ruggiero


  • 2 cups boiling-hot water
  • 3 tablespoons instant-espresso or coffee crystals
  • 1/2 cup plus 1 tablespoon sugar, divided
  • 3 tablespoons coffee liquor (e.g. Godiva)
  • 1 tablespoon dark rum (e.g. Myer’s)
  • 4 large egg yolks
  • 1/3 cup dry Marsala wine
  • 1 pound mascarpone (2 1/2 cups or two small containers)
  • 1 cup chilled heavy cream
  • 36 savoiardi (crisp Italian ladyfingers; do not use the soft ones!)
  • Cocoa powder for dusting


  1. Stir together water, espresso powder, 1 tablespoon sugar, and rum + chocolate liquor in a shallow bowl until sugar has dissolved, then cool. Set aside.
  2. Beat egg yolks, Marsala, and remaining 1/2 cup sugar in a metal bowl set over a saucepan of barely simmering water using a whisk or handheld electric mixer until tripled in volume, 5 to 8 minutes. Remove bowl from heat. Beat in mascarpone until just combined. Set aside.
  3. Beat cream in a large bowl until it holds stiff peaks.
  4. Fold mascarpone mixture into whipped cream gently but thoroughly.
  5. Dipping both sides of each ladyfinger into coffee mixture, fill baking pan with 18 ladyfingers in 3 rows, trimming edges to fit if necessary. Spread half of mascarpone filling on top. Dip remaining 18 ladyfingers in coffee and arrange over filling in pan. I usually do an extra layer, it depends on your dish!
  6. Spread remaining mascarpone filling on top and dust with cocoa. Chill, covered, at least 6 hours.
  7. Let tiramisu stand at room temperature 30 minutes before serving, then dust with more cocoa.