When the Italians came up with this dessert, they had heaven in mind. And how can something be so delicate in texture yet be so heavy on the hips! I've tasted a few variations of tiramisu in my lifetime. It was probably only when cannolis weren't on the menu. Tiramisu was my "settle for" selection. Not anymore!
I made both creations for Christmas dinner and the tiramisu met with more fanfare than did the cannolis. I would love to give credit where credit is due, however I downloaded this into my file quite some time ago, so I'm not sure of its creator. It is, by far, the BEST Tiramisu I've ever tasted!
It's not hard to make, so put this on your baking bucket list to try. You won't be sorry. It calls for 6 egg yolks. Save the egg whites for breakfast since you will need to diet after this tiramisu experience!
6 egg yolks
1 cup sugar
1 1/4 cup mascarpone cheese
1 3/4 cup heavy whipping cream
2 12 oz packages of Italian lady fingers
1/2 cup cold espresso or strong coffee
1/4 cup coffee flavored liqueur (I used hazelnut Kahlua, this time)
1 tbsp cocoa for dusting
Combine the egg yolks and sugar in the top of a double boiler, over boiling water. Reduce the heat to low and continue to cook for about 10 minutes, stirring constantly. They should be lemon colored and thick.
Add the mascarpone to the yolks and combine well. In a separate bowl, whip the heavy cream until stiff. Gently fold into the mascarpone mixture and set aside.
Mix the coffee with the liqueur and place in a glass pie plate. It's easier to dip that way. Dip the ladyfingers briefly on both sides. Do not allow them to soak! Arrange the ladyfingers in the bottom of a 8 or 9 inch square glass baking dish. I used 14 on each layer. (2 rows of 7 ) Spoon half of the cream mixture on top and arrange one more layer of ladyfingers. Repeat with another layer of the mascarpone mix. Refrigerate for at least 4 hours. I chilled mine overnight (recommended).
|The last bite!!|