Without a doubt in this world, tiramisu is one of my favorite things. Tiramisu is the perfect compliment to my deep affection for strong coffee flavor! It is rich, creamy and not too sweet. And did you know how easy it is to whip up?
I started eating tiramisu in college and immediately fell in love. Mascarpone cheese was sort of difficult to find in my little college town so I never gave it a try. It became a special thing that I treated myself to when I was at a restaurant. A few weeks ago I decided that it had been on “my list” for far too long now and that it was time to cross it off.
Tiramisu is a celebratory dessert. Sunday is my birthday and that’s cause for my favorite treat. I’m also celebrating the fact that Bake Your Day is one year old today. It has been exactly one year to the date since I hit publish on my first blog post. The celebratory dessert seemed all-too fitting for both occasions.
I’m. In. Love. And that’s to say the least. It only took about 15 minutes to put together and let me tell you, it was that easy to devour too.
Yield: 8 servings
Total Time: 6 hours, 15 minutes
My all-time favorite rich and creamy "pick me up" dessert.
1 1/4 cups strong black coffee, room temperature
1 1/2 Tbs. instant coffee
3 large egg yolks
1/3 cup sugar
1/8 tsp. salt
12 oz. cold mascarpone cheese (cold)
1/3 cup cold heavy cream (cold)
24 crunchy lady fingers
2 Tbs. Dutch-processed cocoa
2 Tbs. dark chocolate, shaved
Stir coffee and instant coffee in a shallow baking dish until instant coffee granules are dissolved. Set aside.
In bowl of standing mixer fitted with whisk attachment, beat the egg yolks at low speed, just until combined. Add the sugar and salt and whisk on medium-high speed until the mixture is pale yellow, about2 minutes. Scrape down the bowl as needed.
Add the mascarpone cheese and beat at medium speed until the mixture is smooth. Transfer the mixture to a large bowl and set aside. Return the bowl to the mixer (without washing.)
Add the heavy cream and beat on medium speed for 1-1/2 – 2 minutes, or until it is frothy. Increase speed to high and continue to beat for another 1-1/2 minutes or so, until the cream holds stiff peaks. Fold one-third of this mixture in to the mascarpone mixture, then gently fold in the remaining whipped cream until all of the white streaks are incorporated. Set aside.
Dip two lady fingers at a time into the coffee mixture, flip sides, and transfer to an 8x8 glass dish. Be careful to not let the lady fingers sit for too long in the coffee mixture, each one needs only 1-2 seconds. Arrange the soaked cookies in a single layer in the dish. I had to break a couple at the end to fit them.
Spread half of the mascarpone/whipped cream mixture over the dipped lady fingers and spread evenly with a rubber spatula. Place one tablespoon of the cocoa in a mesh strainer and dust cocoa over the mascarpone/whipped cream mixture until you fully covered.
Repeat the dipping of the remaining 12 lady fingers, arrange in the dish on top of the dusted cocoa. Spread the remaining mascarpone/whipped cream mixture over the top, and dust with the remaining cocoa.
Cover the dish with plastic wrap and refrigerate for at least 6 hours, up to 24. Sprinkle with the shaved dark chocolate before serving. Serve chilled.
The original recipe calls for adding 1 tablespoon dark rum or whiskey to the coffee mixture, and two to the mascarpone mixture for extra flavor. I don’t ever remember this being a flavor in the tiramisu that I loved so I left it out and I missed nothing, but if you wanted to add it, I’m sure it would be great. Most recipes that I looked through have some kind of liqueur in them.
Adapted from Cook's Illustrated