Tiramisu

Tiramisu is my favorite dessert of all time. I like to have it for my birthday every year and usually like to bring it to holiday parties for others to enjoy. This recipe is not mine – it is one I really enjoy and use over and over again and so I would like to share it with you. Normally, I like to adapt or change things around, but this one is perfect, as is. Ideally, let this chill for 48 hours to allow the flavors to fully develop. I tend to make this 2 days in advance. Source: Gina Petitti.

Total time: 1.5 hours (preparation & chilling)

Ingredients

• 6 extra large Eggs, room temperature
• 1 cup Sugar
• 4 Tbsp Kahlua, divided
• 2 lbs Mascarpone Cheese
• 1 cup Heavy Cream
• 2 ½ cups Espresso
• ½ cup Brown Sugar
• 2 Tbsp Cocoa Powder
• 1 package Lady Finger Cookies (2 if you want to make extra)
• Extra sifted Cocoa Powder for topping the dessert

Steps for making the cream:

• Use a bain marie on your stove or use a sauce pan filled halfway with water, heat to a low, gentle boil.
• Using a pyrex bowl – Beat eggs and 1 cup of sugar for 2 minutes until fluffy.
• Move the bowl of eggs and sugar over the saucepan. Reduce the heat to a simmer. Continue to beat the eggs until foamy for 5-6 minutes.
• Remove the eggs from the heat and beat for another 6 minutes until the texture and color is a bit more of a custard.
• Add 2 Tbs of kahlua and mascarpone into the egg mixture and beat for another 2-3 minutes.
• In a separate bowl, beat heavy cream until there are stiff peaks. Gently fold the whipped cream into the egg mixture so you do not knock the air out. Cover with saran wrap and chill for an hour.

Steps for assembling the tiramisu:

1. While the cream mixture is chilling, brew the espresso.
2. Add 2 tbs of kahlua, 2 tbs of cocoa and brown sugar to the coffee mixture. Blend with a whisk and allow it to cool down.
3. Using a 13 x 9 baking dish, dunk ladyfingers in the coffee mixture. Be quick because they will crumble if they get too wet. I usually turn in over just once on each side and shake the extra off. Assemble in the dish. If you need to cut the edges of a few cookies to make it fit, that is absolutely fine. I try my best to maximize the space.
4. Spoon some of the whipped cream onto the layer of the cookies and spread around.
5. Complete another layer of ladyfingers (I lay them the opposite way of the first layer) and then cream. Dust with cocoa powder and chill. Ideally, you should allow 48 hours before serving.
6. Note: This recipe usually makes extra, so I often assemble another 9 inch pan and make a smaller cake to give away or enjoy at home.