Monday, September 1, 2014

Tiramisu


This is our new favorite dessert.  Not an exaggeration -- we were talking to some family about favorite desserts and this tiramisu topped both of our lists.  I had been talking about making tiramisu for a while but had never gotten around to it.  Partly because I would forget about it and partly because I was intimidated by it.  It just sounds fancy...and hard.  My husband recently requested this for his birthday dessert which forced me to finally make it.

I had only had tiramisu a few times before and my husband had it in Italy so I knew he would have high standards.  Well, this was amazing - beyond my expectations.  And it does take a little bit of work but it's not hard by any means.  The steps are so easy to follow that it was easy for me to make during naptime.  It's recommended to make ahead of time which is perfect for serving at a party or with guests.

We had the leftovers the next two nights and they were just as delicious, too!

Tiramisu
Taken from The Best of America's Test Kitchen
serves 10-12
  • 1 cup strong brewed coffee, at room temperature
  • 3 tbsp rum
  • 3 large egg yolks
  • 1/3 cup sugar
  • pinch of salt
  • 1/2 pound mascarpone (8 oz), NOT at room temperature
  • 1/4 cup cold heavy cream
  • 18 lady fingers
  • 1 oz grated bittersweet chocolate


  1. Stir coffee and 1 tablespoon of rum in wide bowl or baking dish; set aside.
  2. Place the egg yolks, sugar, and salt in a heat-proof bowl or stainless steel bowl of a standing mixer. Beat yolk mixture at medium-high speed until it is thick, creamy and pale yellow, about 4 minutes (if beating by hand with a whisk, this will take you more like 8 minutes). Stir in cream.
  3. Place bowl over a pan of simmering water. Reduce heat to low and stir constantly until mixture registers 160 degrees with an instant-read thermometer, about 5 minutes. 
  4. Remove bowl from pan and from the heat. Set in fridge to cool to room temperature, about 5-10 minutes, stirring occasionally. 
  5. Once at room temperature, add mascarpone and 2 tablespoons rum to the bowl and beat at medium speed.  (The mixture will look thin and curdled.) Raise to medium-high and beat until smooth and very thick, about 3 minutes.
  6. One at a time, quickly dip the ladyfingers cookies in the the coffee mixture, turning just once to lightly moisten (you want to work fast so the ladyfingers don't get too soaked and break apart).  Cover the bottom of a 8 x 8 glass or ceramic baking dish with 9 moistened cookies.  With a spatula, spread half of the mascarpone mixture over the ladyfingers.  Sprinkle with half the grated chocolate.  Repeat with layers of remaining ladyfingers, mascarpone mixture and chocolate. Cover with lid or plastic wrap and refrigerate until chilled, about 4-24 hours.  
  7. Cut into pieces and serve chilled.

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