Tiramisu

I’m so excited to announce that I have a new feature on the blog.  I’ve created a Recipe Bucket List.  It’s a list that has been swimming around in my head for months.  There are recipes that I want to make that are not typical weekly fare.  Recipes that are more involved, take more time and require I spend extra time in the kitchen.  The list is long and I hope it continues to grows.  I’ll cross the recipes off the list as I make them and of course share the recipes on the blog.

I thought that it would be fitting to start with Tiramisu.  Tiramisu is my all time favorite dessert, hands down.  For as long as I can remember it’s been my favorite.  In all my years of cooking, I have never ever attempted Tiramisu.  I’ve been so afraid that I’d botch it, I just opted to never try it instead.

When Currey and I had our date night last week, I decided to give it a try.  Why have I not tried this before!  It was so easy.  So so easy.  Just a couple of notes…this recipe calls for raw eggs.  If that makes you nervous, you can use pasteurized eggs.  I just chose not to feed it to my kids.  Also, I couldn’t find dried Ladyfingers so I used fresh.  I think that they were just a good.  This was a perfect addition to our date night.  If you love tiramisu, you’ve got to add this recipe to your must make list!

 

Tiramisu

2-1/2 cups strong brewed coffee, room temperature

1-1/2 Tablespoons instant espresso granules

9 tablespoons Kahlua or dark rum

6 large egg yolks

2/3 cup sugar

1/4 teaspoon table salt

24 oz mascarpone

3/4 cup cold heavy cream

14 ounces (42 to 60, depending on size) dried ladyfingers

3-1/2 Tablespoons cocoa, preferably Dutch-processed

1/4 cup grated semisweet or bittersweet chocolate (optional)

 

1. Combine coffee, espresso, and 5 tablespoons kahlua in a wide dish until espresso dissolves; set aside.

2. Beat yolks at low speed in bowl of standing mixer fitted with whisk attachment until they are combined.  Add sugar and salt and beat at medium-high speed until pale yellow, 1-1/2 to 2 minutes. Scrape down bowl with rubber spatula as needed. Add remaining 4 tablespoons rum and beat at medium speed until just combined, 20 to 30 seconds.  Again scrape down the sides of the bowl. Add mascarpone and beat at medium speed until no lumps remain, 30 to 45 seconds. Again scrape down the sides of the bowl as needed. Transfer mixture to large bowl and set aside.

3. In now-empty mixer bowl (don’t worry about cleaning the bowl!), beat cream at medium speed until frothy, 1 to 1-1/2 minutes. Increase speed to high and continue to beat until cream holds stiff peaks, 2 to 3 minutes longer. Using a spatula, fold one-third of whipped cream into mascarpone mixture to lighten.  Gently fold in remaining whipped cream until no white streaks remain. Set mascarpone mixture aside.

4. Working one at a time, drop ladyfingers into coffee mixture.  Roll, remove and transfer to 13 by 9-inch glass baking dish. (Do not submerge ladyfingers completly.  The entire process should take no longer than 2 to 3 seconds for each cookie.) Arrange soaked cookies in single layer in baking dish, breaking or trimming ladyfingers as needed to fit neatly into dish.

5. Spread half of mascarpone mixture over ladyfingers; use spatula to spread mixture to sides and into corners of dish and smooth surface. Place 2 tablespoons cocoa in fine-mesh strainer and dust cocoa over mascarpone.

6. Repeat dipping and arrangement of ladyfingers; spread remaining mascarpone mixture over ladyfingers and dust with remaining 1 tablespoons cocoa.  Cover with plastic wrap and refrigerate 6 to 24 hours. Sprinkle with grated chocolate, if using; cut into pieces and serve chilled.

Recipe Source: Cooks Illustrated via Brown Eyed Baker