Classic Tiramisu
Tiramisu is the dessert that i'm always in charge of for any family gatherings or parties. It's one of those recipes that I've tried many times, and finally perfected. It's the perfect dessert with your favorite coffee or espresso. When I make them in large pans, I like to serve them in little cups with a raspberry on top or simply just scoop them onto a plate. Enjoy!
Ingredients:
6 egg yolks
1 cup sugar
2 cups mascarpone cheese
2 cups heavy cream
2 (7 oz) packages lady fingers
1 1/2 cups espresso, cooled
1 teaspoon Rum
1 tablespoon cocoa for dusting
Directions:
1. Combine egg yolks and sugar in a bowl. Make sure this bowl is tolerable for a double boiler use. Place on a double boiler for about 10 to 15 minutes while stirring constantly until the mixture turns thick and yellow colored. Remove from heat and let it cool for about 15 minutes stirring it every few minutes to ensure the steam is out.
2. In a separate bowl, whip the 2 cups of heavy cream with 1/2 teaspoon of sugar. When the mixture is whipped, add in the mascarpone cheese, egg mixture and rum and blend slowly until everything is well incorporated.
5. Gather up a 8X6 glass container (or you can do individual servings in glasses), and dunk each lady finger into the espresso for 2 seconds and place the lady finger into the bottom of the glass dish. One you have formed a single layer on the bottom of the dish, spread 1/2 of the mascarpone mixture over the ladyfingers. Place another layer of espresso soaked lady fingers on top, and spread over the remaining mascarpone cream. Finish it off with dusting the cocoa powder along the top.
6. This last step is important. Cover the glass container with plastic wrap and let the tiramisu refrigerate for at least 6 hours. This allows all the layers to soak into each other. Serve cold and enjoy!
Tips:
1. If you don't have an espresso machine at home, go to your local coffee shop and ask for a full cup of espresso. When you get home, thin it out with water as coffee shop espresso is stronger than at home.
2. Make sure the mascarpone and heavy cream are refrigerated until use. The heavy cream cannot be whipped if warm.
3. If you don't have a double boiler, heat up a pot of water until it comes to a boil. Place a bowl on top of the pot. Make sure the bowl isn't touching the water.
