Tiramisu
Description
This easy, delicious Italian dessert will make enough to feed a crowd. No baking is required but it does require a bit of refrigeration time, so prepare it in advance. It's made with Ladyfinger cookies that have been dipped in coffee and layers of a masca
Ingredients
1 c. strong coffee or espresso, at room temperature
1/4 c. dark rum, divided
3 large egg yolks
1/2 c. sugar, divided
1 t. vanilla extract
8 oz. mascarpone cheese, chilled
3/4 c. heavy cream
24 ladyfinger cookies
2 T. good quality cocoa powder, for dusting
Directions
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In a shallow bowl, combine coffee and 2 T. rum.
In a medium heatproof bowl, add egg yolks, 2 t. rum, 1/4 c. sugar and vanilla. Set bowl on top of a saucepan filled with about 1 inch of water. Bring water to barely a simmer, making sure that the bottom of the bowl DOES NOT touch the water.
Vigorously whisk egg mixture until light and foamy, and triples in volume, about 5 minutes. Add mascarpone cheese to egg mixture; whisk until smooth.
In another bowl, whisk heavy cream and 1/4 c. sugar on medium speed until medium peaks form.
Gently fold one third of the whipped cream mixture into the mascarpone mixture. Add remaining whipped cream; fold until just combined.
Quickly dip enough ladyfingers, about 2 seconds per side, to cover the bottom of an 8x8 inch dish, arranging the cookies to fit best in the dish.
Add one half of the mascarpone mixture to the dish; evenly spread over the dipped ladyfingers.
Dip the remaining ladyfingers in the coffee; arrange on top of the cheese mixture.
Evenly spread remaining mascarpone cheese over the ladyfingers.
Dust cocoa powder evenly over the tiramisu; wipe off edges of the dish.
Cover with aluminum foil. Refrigerate for at least 8 hours or up to 2 days.
Allow tiramisu to sit at room temperature for 20 minutes before cutting.
Dust with more cocoa powder right before serving.
9 servings.