musings, mutterings, and creative muddle. . .

Friday, October 19, 2012

Do I really hafta share my Tiramisu?

I *adore* tiramisu. It ranks right up there with cheesecake and I'm pretty certain that I could survive on cheesecake and tiramisu alone. If I'm ever deserted on an island (just so you know) all I want is dessert;-)

So what prompted me to learn to make my own tiramisu? Why, my son's Birthday. It's what he wanted as his Birthday cake. . . and who am I to say no to someone on their Birthday???

Tiramisu

6 egg yolks*
6 Tbsp sugar
1 lb Mascarpone cheese
16 oz strong espresso, cooled
2-4 shots dark rum
2 packages lady fingers (48)
4 Tbsp powdered unsweetened cocoa
2 tsp cinnamon

Bring all ingredients to room temperature.


Locate, and have at ready, 13 x 9 glass baking dish. Hint: before soaking ladyfingers - create a layer on the bottom of the pan, figuring out how many you will need, and what pattern you will use, to have the ladyfingers completely cover the bottom, side to side.

In a large bowl, beat egg yolks and sugar until thick and pale, about 5 minutes.



Add mascarpone cheese and one tablespoon of espresso -


mix until smooth. Set aside.

In a shallow dish or pan, combine remining espresso and rum.


Dip each ladyfinger into mixture - quickly: place ladyfinger and push to bottom, immediately removing, flipping, and gliding through mixture on other side.


You do not want soggy or crumbly ladyfingers - the espresso mixture will soak through if you just get them slightly wet on all edges. Place each soaked ladyfinger on bottom of pan as previously planned. Repeat until entire bottom of pan is covered.



Spread half of the mascarpone cheese mixture over the ladyfingers.




Arrange a second layer of soaked ladyfingers on top of the cheese mixture



and top it with the second half of the mascarpone cheese mixture.


Place cocoa & cinnamon


into a flour sifter or small sieve and sprinkle across top


nearly coating the top of the dessert with a thin even layer.


Refrigerate the tiramisu for at least four hours before cutting into squares and serving. If covered tightly and kept refrigerated, it will stay tasty and moist for several days.


Delicious!  Oh - and it was a definite Birthday Cake hit for the Birthday Boy and the entire Birthday Party Crowd;-)  Seconds were requested. . . and thirds. . . and a fight broke out over the wee-bit of leftovers. I won. Birthday Boys don't get *everything* they want!!!

Have a Tiramisu kind of day ~

Robin Z

P.S.
*Please be cautious when using and consuming raw eggs. Wash hands and eggs before handling and separating for recipes. There is a slight risk of salmonella when consuming raw eggs - be sure to use fresh, properly refrigerated, clean eggs with no cracks or breaks in their shells. We consume raw eggs in several of our recipes at home on a regular basis and have never gotten ill by following these guidelines:-)

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