One of my absolute favorite ‘pick me ups’. Tiramisu is creamy, sweet, and yet so grown up. On our last trip to Italy we made a point of trying this decadent dessert at every stop!
- 1 package lady fingers*
- 5 large egg yolks
- 1/2 cup sugar
- 1 pound Mascarpone cheese**
- 1 teaspoon vanilla
- 1/2 cup espresso coffee
- 1/2 cup Kahlua or Tia Maria coffee liqueur
- 1 tablespoon cocoa powder
- 1 tablespoon coffee powder
Place the egg yolks and sugar in a large bowl. Using an electric mixer, beat until very well combined. Set the bowl over a saucepan of hot water over low heat and continue to whisk the mixture until pale and thick (being careful not to let the water boil…. or you may end up with scramble eggs!). Take the bowl from the pan of water and continue to beat until the mixture has slightly cooled, about 2 minutes. Set aside and let it cool completely.
Mix the Mascarpone cheese and vanilla until smooth. Combine the egg mixture with the Mascarpone mixture, very slowly folding until blended together. Now let’s assemble it.
Combine the espresso coffee with the Kahlua or coffee liqueur. Brush each lady finger with the liquid mixture and set 1 layer of the fingers on the bottom of a serving dish. Spoon 1/3 of the Mascarpone mixture covering the lady fingers completely. Continue layering, ending with a layer of Mascarpone mixture. Cover and refrigerate for about 4 hours.
Mix together the cocoa powder and chocolate powder and sprinkle over the top of the Tiramisu.
*Lady fingers can be found at your local grocery store. I typically buy the Alessi brand, Biscotti Savoiardi or Lady Fingers, at Publix.
**Mascarpone cheese is also available at local grocers like Fresh Market or in other specialty stores.
– Chef Regina