A few years ago my best friend Paula introduced me to Tiramisu. I don’t think I had ever tasted it until she suggested we share a slice. All I knew it was an Italian dessert. That first taste could only be described as luscious and decadent all at the same time. Who could disagree after tasting that creamy goodness with coffee undertones. It was absolutely delicious! It’s taken awhile but I finally have a recipe worthy of sharing. I found a great tutorial video from Sally’s Baking Addiction that helped me put it all together. I used her method and steps but changed a few ingredients as well as trimming the recipe in half. For me, chilling the dessert in the freezer for about 10 minutes prior to serving made it even tastier. If you haven’t tried a slice of Tiramisu you don’t know what you’re missing!
For this recipe you’ll need some strong coffee or espresso. I went with my favorite New Mexico Pinon Coffee. You’ll also need ladyfingers, mascarpone cheese, eggs (separated), heavy cream, salt, sugar, vanilla, Kahlua, and cocoa. You will use both the egg yolks and whites in different steps of the recipe.
Prepare a double boiler by using a small heat proof bowl to fit over a 2 quart pot. Fill the pot with enough water to simmer but not enough water to touch the bottom of the bowl. Fill the top bowl with 3 egg yolks and 1/4 cup sugar.
In another bowl whip the heavy cream and vanilla extract with your hand mixer using the whisk attachment Whip until it appears light and fluffy. Then fold the whipped cream into the mascarpone mixture.
Rinse off your whisk attachment and whip the egg whites and salt together on medium high speed. When it becomes foamy add the reserved 1/4 cup sugar and increase the speed as you whip the egg whites to medium peaks.
Time to get those ladyfingers ready. Brew 2 cups of strong coffee or espresso. If you like the flavor of Kahlua you can add a tablespoon or two. Dip the lady fingers into the coffee and arrange them side by side in a 9 X 9 baking dish. Don’t over saturate the ladyfingers or they will make the tiramisu soggy.
Sprinkle a generous layer of cocoa over top. I found that it tasted even better if you place in the freezer to chill 10 – 15 minutes prior to serving.
Tiramisu (adapted from Sally’s Baking Addiction)
2 cups strong Coffee or Espresso (I used NM Pinon Coffee)
8 ounces Mascarpone Cheese
2-3 tablespoons Kahlua, divided
3 large Eggs, separated
1/2 cup Sugar, separated
1 cup Heavy Cream
1 teaspoon Vanilla
Pinch of Salt
Brew 2 cups of strong coffee or Espresso. Keep warm
Fit a stand or hand mixer with the paddle attachment. Beat mascarpone and 2 tablespoons Kahlua together until smooth. Set aside.
Prepare a double boiler by using a small heat proof bowl to fit over a 2 quart pot. Fill the pot with enough water to simmer but not enough water to touch the bottom of the bowl. Add the eggs and 1/4 cup sugar. Whisk for several minutes as the eggs become light and foamy. Add egg mixture to the mascarpone cream. Beat on medium speed until well combined.
In another bowl beat heavy cream with the whisk attachment of a stand or hand mixer. Beat on medium high speed until the cream is light, fluffy and has medium peaks. Fold the whipped cream into the mascarpone mixture.
Clean your whisk attachments and beat the egg whites and salt together until they become foamy. Pour in the reserved 1/4 cup sugar and increase the speed as you whip the egg whites to medium peaks. Fold the egg whites into the mascarpone cream.
Dip half of the ladyfingers in the warm coffee and place in a 9″ X 9″ baking dish. If necessary, cut the ladyfingers to fit the pan. Don’t over saturate the ladyfingers in the coffee which might make the tiramisu soggy. Spread half of the mascarpone cream over the ladyfingers. Use an offset spatula to spread and smooth evenly. Dip the remaining ladyfingers and place on top of the creamy mixture. When you have the second layer of ladyfingers in place, spread the remaining mascarpone cream evenly on top.
Cover dish and place in the refrigerator for 2 – 3 hours. When ready to serve sprinkle a generous layer of cocoa over top. I used a fine strainer to gently shake the cocoa over top. Wipe the rim of the baking dish and use a sharp knife to slice the tiramisu**.
**I found that setting the tiramisu in the freezer for 10 – 15 minutes prior to serving made the dessert easier to slice as well as enhance the taste.
Makes 9 even servings.