The Best Tiramisu
This tiramisu is outrageous! Tastes just the kind from a fine restaurant and easy as can be to make at home. I didn’t have espresso so I made strong coffee (strong for us, equal parts LOL) and it was just perfect! The addition of rum really makes a difference, too, so keep this one away from the kiddies! You may also love Tiramisu Cheesecake.
I found my ladyfingers and mascarpone cheese at Whole Foods. This recipe can also easily be doubled.
You may need:
8×8 square pyrex pan
The Best Tiramisu
- 3 egg yolks
- ¼ c. sugar
- 8 ounces mascarpone cheese (room temperature)
- ½ tsp. vanilla extract
- ½ c. plus 6T. heavy cream
- 7 ounces ladyfinger cookies
- ¾ c. strong coffee (or you can use strong espresso), prepared and cooling in a shallow dish for dipping
- ¼ c. dark rum
- ¼c.unsweetened cocoa powder for dusting
- Add rum to the dish with the coffee/espresso
- Heat 1 inch water in the bottom of a double boiler.
- In the top part, add yolks and sugar.
- You are making sabayon and need to constantly whisk for about 8 mins. It will be lighter in color and thick like pudding. Then let cool.
- In a mixer, beat the heavy cream into firm peaks.
- Transfer whipped cream to another bowl.
- Place the sabayon mixture from the double boiler into the mixer.
- Add mascarpone and vanilla.
- Whip smooth.
- Gently fold the whipped cream into the mascarpone until combined.
- Get an 8x8 square pyrex ready for assembly.
- Dunk each ladyfinger into the coffee/espresso/rum mixture. Dip both sides quickly so they don't dissolve!
- Lay in bottom of the pan.
- Spread on half the cream.
- Repeat the cookies for the next layer.
- Top off with the rest of the cream.
- Chill uncovered 8 hours or overnight! (was better next day for us!)
- At serving time, sift on cocoa powder.
- Slice and enjoy!
Adapted from A Spicy Perspective
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