Ahh, Tiramisu. The classic Italian dessert. Layers of ladyfinger cookies soaked in a coffee/alcohol mix, with layers of smooth mascarpone cream and a light dusting of cocoa powder on top. Beautiful!
I made this when Paul’s brother Riley came to visit. It had just recently been Riley’s birthday, and well, he said he likes Chocolate, Lemon, and Tiramisu. I figured I already have a recipe on the blog for Chocolate and Lemon cake, but no Tiramisu, so here we were!
I had never made Tiramisu before, and I have to say, having a beautiful layered dessert with minimal effort AND I didn’t have to turn on my oven? Amazing! I got the recipe here, and the only things I didn’t have on hand were espresso, ladyfinger biscuits, and mascarpone cheese. (Be warned: mascarpone cheese is a little on the pricey side, so this is a dessert I would make once in a while, not a regular rotation type dessert.)
Still, easy effort with a high-yield result. Perfect!
Yield: 1 8×8 inch square pan
3 eggs, yolks and whites separated
½ c. caster or superfine sugar (I used icing sugar and it worked fine)
½ tsp. vanilla
8 oz. or 250 g. mascarpone cheese
1½ c. espresso coffee, brewed and strong
2-4 tbsp. liquor (I used Kahlua and amaretto, and 2 tbsp. of each)
24-30 ladyfinger cookies or savoiardi biscuits
Cocoa, for dusting
Put the yolks in the bowl of a stand mixer with the whisk attachment, and set whites aside for later.Add sugar to yolks, and beat on medium high speed until sugar is incorporated, and yolks turn white and thick. (This may take up to 12 minutes.)
Add vanilla and mascarpone, and beat until evenly combined. Transfer mixture to a bowl, and set aside.
Wash your mixer bowl and whisk thoroughly. Make sure there is no grease or yolk left in the bowl or the egg whites will not whip properly.
Beat egg whites until stiff. Add 1/3 of the mascarpone mixture to the egg whites, and fold until incorporated. Gradually fold in the rest of the mascarpone mixture, and mix until combined. Set aside.
Mix together the coffee and liquor. (If you don’t like Kahlua or amaretto, there are tons of different options. Brandy, Kahlua, amaretto, Frangelico, rum, Bailey’s, go with what you like!) Quickly soak the lady finger cookies, one at a time, in the coffee mixture, and line the bottom of an 8×8 inch square pan.
Spread half of the mascarpone cream over the soaked ladyfingers, then repeat the process of soaked ladyfingers over the cream layer, finished with the rest of the cream.
Do not put cocoa on until right before serving, or the cream will soak it all up.
When ready to serve, dust with cocoa powder, cut into slices, and enjoy!