In every restaurant in every city – I look for Tiramisu on the dessert menu.
It is my absolute favorite dessert – hands down.
The combination of rich custard, rum soaked cake,
and fresh cream is a luxurious and sexy taste experience second to none.
I’ve been known to eat a salad for my meal in order
to enjoy every bite of this luscious delicacy.
It means that much to me.
Then something happened.
I went to one of my favorite restaurants,
ordered my favorite dessert, and it was, in a word, disappointing.
“Oh no!” “What’s happening?”
I tried to accept it as an off night, until I experienced
the same upsetting taste experience
at another restaurant a few weeks later.
“This is unacceptable.”
“I need to learn how to make Tiramisu.”
The search began. I found dozens of variations
but none of them appealed to me;
especially since most of them used raw egg yokes. Yuk.
My research became frustrating until I realized
that I needed to create my own version,
with the ingredients and techniques that I loved the most;
which is exactly what I did.
Oh my goodness – It is fabulous!!!
If you love Tiramisu you must try this.
Please don’t be intimidated by its sophisticated reputation.
It really isn’t that hard and worth every second of the preparation.
My husband fell in love with me all over again after one bite!
It’s that good! ♡
Here’s how I make it.
~ Mascarpone custard layered with whipped cream and coffee/rum soaked ladyfingers – decadent and delicious.
6 large egg yolks
3/4 C white sugar
2/3 C milk
1 1/4 C heavy cream
1/2 tsp. vanilla extract
16 ounces mascarpone cheese
3/4 C strong brewed coffee, cooled
5 Tbls. Rum
1 package ladyfinger cookies-7 ounces/24 count
1 Tbls. Unsweetened cocoa powder or
shaved dark chocolate
7 X 11 deep dish
Place over medium heat and whisk in milk. Cook, stirring constantly, until mixture gently boils. Continue for about 1 minute. Remove from heat and cool slightly. Then cover with plastic wrap and refrigerate 1 hour.
~ In medium bowl, beat cream with vanilla until stiff peaks
form. Be careful not to over beat. Set aside.
~ Whisk mascarpone into the chilled yolk mixture until smooth. Set aside.
~ In a small shallow bowl, combine the coffee and rum. Set aside.
Dip ladyfingers into coffee/rum mixture and layer on bottom of 7×11 dish.
Spread half of mascarpone mixture over cookies, then spread half of the whipped cream.
Repeat with another layer of dipped cookies, mascarpone, and whipped cream.
Cover and refrigerate 4 to 6 hours or overnight.
Sprinkle with cocoa powder or chocolate shavings right before serving.
*A Few Tips: When dipping the cookies into the coffee/rum,
be careful to only leave them in the liquid for about 3 seconds.
Break cookies into size needed before dipping.
Also, you can make this in a 9 X 9 pan.
Before refrigerating custard, place the plastic wrap
directly over it to prevent film from forming on it.
It’s best to wait 24 hours before serving. Enjoy!!