To Angie
This post is dedicated to my friend Angie, for we share a love of one of the greatest foods one can love...tiramisu. I want to give credit where credit is due, but I actually can't remember where I got this recipe. I think it's Alton Brown's, but I've tried a few recipes for tiramisu and just can't place it for sure. This is by far the best recipe for this dessert that I've found, and I think the only way it would be better is if the ladyfingers were made from scratch. I'll post that if it ever happens!
Tiramisu
1 1/2 c. brewed espresso (3/4 c. ground coffee, 1 1/2 c. cold water)
1/4 c. Kahlua (how can you go wrong with anything that has this in it?)
2 T. brown sugar
3 large egg yolks
2/3 c. + 1 T. sugar
1 1/4 c. heavy cream
1 lb. mascarpone cheese
1 (7oz. pkg) ladyfingers (@24 cookies)
Unsweetened cocoa powder, for dusting
2 oz. bittersweet chocolate, for chocolate curls
In medium bowl, stir together espresso, 3 T. Kahlua and brown sugar; set aside. In a double boiler (I use a round glass casserole dish over a saucepan), beat together the egg yolks, 2/3 c. granulated sugar and 1/2 c. cream over simmering water until the mixture lightens, about 7 minutes.
Transfer insert to a larger bowl filled with ice water. Whisk until cold, about 5 minutes. Whisk in the mascarpone and the remaining 1 T. Kahlua if you haven't drunk it yet. Whisk until smooth.
Dip half of the ladyfingers into the espresso mixture. (See note below) Lay flat in 8" square baking dish. Spread 1/2 mascarpone mixture on top. Repeat with other half of ladyfingers and mascarpone mixture. Refrigerate for 2 hours.
Using a mixer, beat the remaining 3/4 c. cream and 1 T. sugar on medium speed until stiff peaks form. Spread over top of tiramisu and then dust with cocoa using a fine strainer. Make chocolate curls by shaving with vegetable peeler, being careful not to touch them with your hands or they will melt very quickly.
*Note: When dipping the ladyfingers in the espresso mixture, place the ladyfinger flat side down into the espresso. Hold it there for 1-2 seconds and flip to other side for 1-2 seconds, then quickly pull out. If you leave it in the mixture too long, your tiramisu will be too soggy.
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2 comments:
if we come for lost, will you make this?!?! :)
Keith loves tiramisu! I'll have to try this.
Love your blog!!
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