Recipe: Tiramisu
Photo from hallski
Unlike most families, our Christmas dinner consists of lasagna. While I usually go for pies or cupcakes, I decided to try something a little different this year, so I scoured the internet for a good tiramisu recipe, since it’s one of my most favorite desserts. Considering how well it went over with the family, I’m thinking this recipe is a keeper, and I’m going to work on perfecting it. As a side note, you should REALLY let this dessert set up overnight in the fridge or else you’re going to end up within something with a consistency more resembling a trifle – but it will still taste just as good!
The recipe is to serve 12. I made mine in a springer pan, but a more traditional shape would be square or rectangular.
Ingredients:
- 6 egg yolks
- 1 1/4 cups white sugar
- 1 1/4 cups mascarpone cheese
- 1 3/4 cups heavy whipping cream
- 2 (12 ounce) packages ladyfingers (I founded I needed twice this amount for a center layer)
- 1/3 cup coffee flavored liqueur (or espresso)
- 1 teaspoon unsweetened cocoa powder, for dusting
- 1 (1 ounce) square semisweet chocolate
Directions:
- Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon colored. I find an electric beater works best both over the stove and afterward.
- Add mascarpone to whipped yolks. Beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside.
- Split the lady fingers in half, and line the bottom and sides of a large glass bowl. Brush with coffee liqueur. Spoon half of the cream filling over the lady fingers. Repeat ladyfingers, coffee liqueur and filling layers. Garnish with cocoa and chocolate curls. Refrigerate several hours or overnight.
- To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.
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