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Tiramisu

My tiramisu recipe is a little unconventional from the traditional Italian dessert.. I use a strong dark roast coffee to soaked up the lady fingers and layer them in a creamy filling of mascarpone cheese and whipping cream. My favorite part of this recipe is that there are no raw eggs, even if they are pasteurized.
Ingredients

  • 6 egg yolks

  • 1/2 cup sugar

  • 2 Tablespoons dark rum

  • 1 Tablespoon crème de cocoa

  • 1 pound mascarpone cheese

  • 1/4 cup dark rum

  • 2 Tablespoons vanilla extract

  • 1 cup whipping cream, whipped

  • 1 Tablespoon confectioner’s sugar

  • 32 lady fingers

  • 1 cup cold dark roast coffee

  • 1 Tablespoon unsweetened cocoa

  • Yields:

  • 10-12 servings

Directions
  • Combine the coffee, 2 Tablespoons dark rum, 1 Tablespoon sugar and crème de cocoa in a bowl and mix well.
  • With a hand mixer, whip the heavy cream until peaks form and stir in the confectioner’s sugar and 1 Tablespoon of vanilla until just blended.
  • In top of a double boiler, whisk together egg yolks, sugar and dark rum.
  • Place pan over simmering water. Cook, whisking constantly until mixture is thickened, about 2 to 3 minutes. Let cool.
  • In a large electric mixing bowl, beat egg yolk mixture and mascarpone cheese on medium speed until blended. Add the remaining 1 Tablespoon of vanilla and mix.
  • Fold in stiff whipped cream.
  • Dip the lady fingers quickly into the espresso mixture.
  • Place 1/3 of ladyfingers, flat side up in the bottom of a 13x9 inch pan.
  • Layer on top of the Ladyfinger the cheese mixture and sprinkle with unsweetened cocoa or grated bittersweet chocolate 1/3 at a time.
  • Repeat layers.
  • Chill until set, for at least 4 hours.
  • Just before serving, dust with cocoa and garnish with chocolate-covered espresso bean.

Categories

DessertItalianHolidayVegetarianEntree