Nutritional Info

Nutrition Facts

Serving Size 1 (28g)

Calories 71
Calories from Fat 33 (46%)
Amount Per Serving %DIV
Total Fat 3.7g 6%
Saturated Fat 0.8g 4%
Monounsaturated Fat 1.1g
Polyunsaturated Fat 1.8g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 22.7mg 1%
Potassium 27.2mg 1%
Total Carbohydrate 9.9g 3%
Dietary Fiber 0.3g 1%
Sugars 9.4g
Protein 0.2g 0%

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Recipe Description
When energy flags in the afternoon, this Italian chocolate, coffee and rum dessert makes a superb reviver (the name literally means "pick me up").  Or, conclude a dinner party with tiramisu and give everybody's sweet tooth a jolt.  We provide two recipes for the filling one made with raw eggs, the other with cooked ones.
Prep time
1 hr 30 min
Cook time
5 min
Ready In
1 hr 35 min


Serves Tool

Serves To:USMetric
1 Package(pk)  ladyfingers (about 12 double ladyfingers)
1 Ounce(oz)  bittersweet or semisweet chocolate, finely chopped or grated
8 Ounce(oz)  rum cream or egg safe rum cream
1 1/3 Cup(c)  hot espresso


To prepare Rum Cream:  In a small bowl, beat 3 egg whites with an electric mixer or a wire whisk until foamy.  Gradually add 2 tablespoons sugar.  Beat until whites hold distinct but moist peaks.  In another bowl, beat 3 egg yolks with 1 tablespoon sugar until thick and frothy.  Beat in 8 ounces mascarpone or cream cheese (at room temperature) and 2 to 3 tablespoons rum.  Fold in egg whites.  To prepare Egg Safe Rum Cream:  In top pan of a double boiler set over simmering water, whisk together 4 egg yolks and 1/4 cup each sugar and water.  Cook, whisking constantly, just until mixture registers 160°F on a candy thermometer and is thick and frothy (3 to 5 minutes).  Remove from heat (and water) and let cool for 5 minutes.  In a small bowl, beat 8 ounces mascarpone or cream cheese (at room temperature) with 3 tablespoons rum until smooth.  Fold in egg mixture.  To prepare Hot Espresso:  Place 1/2 cup freshly ground espresso or dark roast coffee in a filter lined cone over a 2 cup glass.  Pour 1 1/3 cups boiling water over coffee.  Let stand until all water has dripped through.  Use hot.  Arrange ladyfingers, side by side, in bottom of a deep 9 inch quiche dish or shallow 1 to 1 1/2 quart baking dish.  Drizzle with espresso.  Let cool.  Top with Rum Cream and sprinkle with chocolate.  Cover and refrigerate for at least 1 hour or until next day.  Scoop out individual servings with a spoon.

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"Pick Me Up" Tiramisu
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