I love coffee. I love chocolate. I love dessert. I especially love coffee in my chocolatey dessert, and wouldn’t you know it, I have a passion for Tiramisu.
My first experience with Tiramisu was at Thanksgiving dinner when a friend made it from scratch, including the ladyfingers. She had just returned from Italy where she took cooking classes. That Thanksgiving dinner was the most spectacular lasagna with hand-made pasta and sauce I have ever had or will ever have. No joke. Anyhow, since that dinner I’ve been on a quest to find an equally delicious Tiramisu. It’s been tough.
Everything I’ve tried has been so-so or down right disgusting when there’s a Jello product or Cool Whip in it….blaaack! Too much filling, not enough coffee.
So I’m now on a mission to learn how to just make it myself…it’s a bucket list thing….to perfect it…to make it my signature dessert!
I love signatures….signature wrapping paper, signature scents, signature style, signature flower etc
I came across a blogger that was also trepdatious about trying to make one herself, but she explained that it’s easier than it looks. If you buy ladyfingers already made, you’re halfway there. http://reneesrecipe.wordpress.com/2011/08/10/tiramisu/#comment-357 Renee also has some yummy looking Indian and vegetarian dishes I’d like to try.
Tiramisu for 4 (you could easily divide this out to serve 8 with much smaller glasses or maybe an 8×8 pan)
- 1 cup heavy whipping cream
- 8 oz Mascarpone Cheese
- 2 T. Brandy
- 2 cups coffee, cooled
- 1 t. vanilla extract
- Brown sugar – 1/4 cup + 1/4 cup
- 2 FRESH eggs from a trusted source, no back alley eggs ladies! Separate them into 2 little bowls-one with the yolks, and one with the whites
- 2 dozen Ladyfingers
- 4 teaspoons cocoa powder
- 2 squares semi-sweet chocolate, shaved down to a light fluffy chocolately snow that only dreams are made of. Until you are ready, store it in the fridge if your kitchen is warm. Or just wait til you need it.
When the coffee is room temperature, add the brandy.
Get out 1 large mixing bowl and two medium bowls. You’ll also need four 12 oz glasses or bowls.
In the large bowl, beat the egg whites with 1/8 teaspoon salt until stiff peaks ALMOST form. Add in 1/4 c. brown sugar and beat until stiff peaks form and the sugar is dissolved.
In a medium bowl, beat the egg yolks on high until smooth, add the remaining sugar, and beat until you create a creamy soft yellow color.
In a medium bowl, whip the whipping cream to stiff peaks.
Fold and mush the Mascarpone cheese into the yolks, then beat to smooth it
Fold the yolk/Mascarpone mixture into the egg whites.
Fold the whipped cream into the white/yolk/cheese mixture to mix in the vanilla extract.
How to fill your glasses:
Divide the fingers into 4 piles next to each glass. And with your spatula, kind of divide the stiff filling into 4 sections by drawing a criss cross in the bowl. Each section will complete a trifle in each glass.
just follow me..
For 3 layers in each glass, dip a third of a ladyfinger pile into the coffee/brandy and place them into the bottom of the glass. (so if you bought 2 dozen, you should be dipping 2 whole fingers now). Add a third of a section of filling, a third more dipped fingers (2), a third of a section of filling, the rest of the dipped fingers, and top with the last of the section of filling.
Repeat this layering process to fill the remaining 3 glasses.
With your handy dandy microplane, shave down 2 squares of chocolate on to a piece of parchment paper or whatever, and garnish the glasses. Top each glass with a teaspoon of cocoa powder. Chill them at least 5 hours…if you can stand it.
ohmahgyah! Heaven! Don’t know how to improve on this. Suggestions? Thank Renee!
I guess my next quest will be to find the perfect bowl so it can be more mobile. Hmm..