I remember the first time I ever tried Tiramisu.
It was on a date with my high school bf at an Italian restaurant in Orange County. At the end of the meal, our server brought over a huge dish of Tiramisu, compliments of the restaurant. Who knows…..he was probably trying to help the guy to impress me. 🙂
Not one to ever pass on desserts, I quickly grabbed a spoon and took a big bite. My sweet tooth was forever changed. It was rich, creamy and yet somehow light and fluffy at the same time.
So good! Then again, it could have been the rum in it that was skewing my 16 year old taste buds.
Like my previous post of Oeufs en Cocotte, you absolutely MUST use the freshest eggs possible in this dessert as Tiramisu is not cooked. The Safest Choice™Pasteurized Eggs I received were perfectly put to use in this.
The recipe below is a slightly tweaked version from Gabriele Corcos & Debi Mazar from the Cooking Channel’s show Extra Virgin. They are such a cute pair and I absolutely love watching them. Their preparation is quite simple to do and yields delish results. One thing to note is to be careful not to soak the ladyfingers too long in the liquids or else it will get way too mushy. A quick dip of just one side of the cookie does the trick.
Slightly Adapted from Gabriele Corcos & Debi Mazar
2 cups freshly brewed, strong coffee (cooled)
1/2 tablespoon instant espresso powder
2 (8-ounce) containers mascarpone
5 eggs, separated
14 ounces savoiardi cookies (firm ladyfingers)
4 ounces sugar, plus 2 tablespoons or more, for the coffee
2 ounces dark rum
2 tablespoons unsweetened cocoa powder
1/4 cup shaved dark chocolate, to garnish
While the coffee is still warm, add 2 tablespoons sugar and espresso powder. Stir until dissolved and allow to cool in a shallow dish. Once cooled, stir in the rum.
Whisk the egg yolks with 2 ounces sugar, and beaut until you obtain a creamy light mixture. Work the mascarpone in a bowl using a wooden spoon, making sure you eliminate any lumps, then add the mascarpone to the sugar-egg yolk mixture and continue to mix well.
In a separate bowl, mix the egg whites, pinch of salt, and the remaining 2 ounces sugar, until they reach a somewhat firm, but fluffy consistency, then add them to the mascarpone mixture.
Quickly dip one side of each of the savoiardi cookies (firm ladyfingers) in the coffee mixture, and one by one lay them flat into a 7 by 11 pyrex tray, making sure you do not soak the cookies, as you want to make sure they maintain their firmness. Once the first layer of cookies has been laid out, spread a layer of the mascarpone cream on top, and dust with 1 tablespoon cocoa powder.
Now, again, prepare another layer of coffee-dipped cookies, cream and cocoa powder. Garnish the top of the cake with the shaved dark chocolate.
Cover the tray with plastic wrap and refrigerate for about 3 hours so the flavors can marry and the tiramisu can settle.