Tiramisu Recipe

Six servings This recipe uses raw eggs, which is the traditional way of making TiramisuIf you have concerns, be sure to use very fresh eggs, ones they that you practically stuck your hand in the chicken and plucked out for yourself. If you don't have chickens, get your eggs from a trusted source.

Depending on your ladyfingers, you might need a bit more espresso. But mine were super-dry and this was just the right amount. My glass containers hold roughly 1/2 cup (4 ounces, 125ml) each. Feel free to use regular custard cups or ramekins, in which case you may get four servings.

1/2 cup (125ml) espresso, at room temperature

2 tablespoons dark rum

1 tablespoon cognac

2 large eggs, separated, at room temperature

pinch of salt

7 tablespoons (90g) sugar, divided

1 cup (250g) mascarpone

twelve 3 1/2-inch ladyfingers (70g, or 3 ounces)

optional: 1 ounce (30g) bittersweet chocolate

unsweetened cocoa powder, for serving