Tiramisu is my absolute favorite dessert. It means “pick-me-up” in Italian. And rightly so because of the highly energetic combination of eggs, sugar, and caffeine. It's everything that a dessert should be...rich, fattening, and delicious! Sweet pea and I do try to be as healthy as possible, but we believe that dessert should be DESSERT. We subscribe to the French way of thinking when it comes to dessert: SMALL PORTIONS and EXTREMELY INDULGENT. If you want a fantastic, blow your family away dessert, make them tiramisu. Forget about the calories and just enjoy it!
Classic Tiramisu
6 egg yolks
1 1/4 cups white sugar
12 ounces mascarpone cheese
1 3/4 cups heavy whipping cream
24 ladyfingers
1 cup strong coffee liqueur (4 tbsp coffee in 8 oz water, mixed with 2 tbsp of rum)
1 tsp unsweetened cocoa powder, for dusting
1 ounce square semisweet chocolate, for garnish
Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, whisking constantly. Remove from heat and beat yolks with an electric blender until thick and lemon colored.
Add mascarpone to whipped yolks. Beat until combined. Refrigerate mixture.
In a separate bowl, whip the heavy whipping cream to stiff peaks. Gently fold into your refrigerated yolk mixture and set aside.
Cut the lady fingers in half, and line the bottom of a glass 9" x 13" pan. Brush generously with the coffee liqueur.
Spoon half of the cream filling over the lady fingers. Repeat lady fingers, coffee liqueur and the remaining filling layer. Garnish with cocoa and chocolate curls.
Refrigerate overnight.
So very good!
Makes about 24 small, wise servings (or 12 regular servings)
**Helpful Note**
If you like your tiramisu a bit firmer like I do, stick it in the freezer, covered well, and take out 30 minutes before serving.
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Classic Tiramisu
6 egg yolks
1 1/4 cups white sugar
12 ounces mascarpone cheese
1 3/4 cups heavy whipping cream
24 ladyfingers
1 cup strong coffee liqueur (4 tbsp coffee in 8 oz water, mixed with 2 tbsp of rum)
1 tsp unsweetened cocoa powder, for dusting
1 ounce square semisweet chocolate, for garnish
Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, whisking constantly. Remove from heat and beat yolks with an electric blender until thick and lemon colored.
Add mascarpone to whipped yolks. Beat until combined. Refrigerate mixture.
In a separate bowl, whip the heavy whipping cream to stiff peaks. Gently fold into your refrigerated yolk mixture and set aside.
Cut the lady fingers in half, and line the bottom of a glass 9" x 13" pan. Brush generously with the coffee liqueur.
Spoon half of the cream filling over the lady fingers. Repeat lady fingers, coffee liqueur and the remaining filling layer. Garnish with cocoa and chocolate curls.
Refrigerate overnight.
So very good!
Makes about 24 small, wise servings (or 12 regular servings)
**Helpful Note**
If you like your tiramisu a bit firmer like I do, stick it in the freezer, covered well, and take out 30 minutes before serving.
Subscribe to Love Cook Eat and never miss a delicious recipe!
- Love Cook Eat
I need to try this sometime!. I love Tiramisu when it is really rich and decadent :-)
ReplyDeleteThanks so much for taking the time to comment Monica! Tiramisu is so delicious!
ReplyDeleteYou have to make it soon and let me know how you like it!