Tag Archives: sweet

Tiramisu

12 Sep

This recipe I developed over LOTS of expensive trial and error, and I have lost and refound it several times. I’m finally getting it online so I never lose it again. This is a yummy not-too-complex tiramisu recipe. I hope you enjoy it!! Be sure to read the entire recipe before starting!

TIRAMISU

INGREDIENTS:

6 egg yolks
¾ cup white sugar
2/3 cup milk
2 pints heavy whipping cream
1 teaspoon vanilla extract [pure vanilla, not imitation]
1 pound mascarpone cheese [next to the ricotta in the grocery store]
A pot of strong brewed coffee, room temperature
Bailey’s Irish Cream
2 (3 oz each) packages of ladyfinger cookies [Stella Doro- Margherite, in the cookie aisle]
4 tablespoons unsweetened cocoa powder
A large pan, 7 x 11 inches ( a large lasagna pan)
Electric mixer

DIRECTIONS

  1. In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for one minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator for one hour. This will make custard.
  2. In a medium bowl, beat the heavy whipping cream with vanilla extract until stiff peaks form. [Use a hand mixer/ electric beater] Set whipped cream mixture aside.
  3. Whisk mascarpone into custard mixture until smooth. [Use hand mixer/electric beater]
  4. In a small bowl, combine some of the coffee and Bailey’s. The mixture should be a little more coffee than Bailey’s, but it is to taste. [I pour the mixture onto a large plate with a lip.]
  5. Dip both sides of each cookie in the mixture. DO NOT let the cookie get too soggy- it will soak up the coffee quickly. As you dip each cookie, arrange in the bottom of a 7 x 11 inch dish. [A large lasagna pan]
  6. Spread half of the mascarpone mixture over the ladyfingers, then half of whipped cream over that. Get these layers as thin as possible, which is difficult. It helps to spoon each mixture into its own Ziploc baggie and cut the corner, and use it as a pastry bag.
  7. Sprinkle the first whipped cream layer with cocoa. Repeat another layer of coffee soaked ladyfinger cookies, mascarpone mixture, and whipped cream and sprinkle the top with cocoa. Cover and refrigerate for at least 24 hours. Serve cold.

Remember!! Tiramisu is best 48 hours after it is prepared. This allows the flavors to soak together. Make it at least 24 hours before you plan on serving, it will taste weird if you eat it before it sets for 24 hours.

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