Tiramisu- La Dolce Vita!
Sounds fancy. Looks fancy. Hence, it’s probably too complicated to make it yourself. I always assumed I’d be better off ordering it from a restaurant than causing a tornado of cocoa powder, mascarpone cheese and lady fingers in our kitchen as I sit defeated in a puddle of espresso.
Countless recipes used to and currently intimidate the bejeezus out of me. Tiramisu was one of them. With its rum-laced lady fingers, smooth layers of creamy mascarpone and strong notes of espresso, I didn’t stand a chance against this classic Italian dessert.
One of the most valuable things I learned from my culinary experiments these past few months is bravery. The guts to sit down, study a recipe and fear not those which contain more than five ingredients. Ever since I gained the courage to let go of my culinary inhibitions, I’ve been able to explore and create a wider variety of cuisines.
|3||7.5 oz package of lady fingers (I used Balocco)|
|1||lb. mascarpone cheese|
|1 3/4||cup heavy whipping cream|
|1 1/4||cup sugar|
|2 1/2||cups espresso, cooled|
|3||tsp Myers Dark Rum|
|2||tsp cocoa powder|
|1||bar of dark chocolate for shavings (optional)|
- Using an electric mixer, whisk the egg yolks and sugar until pale yellow. Gradually mix in mascarpone cheese and add 1 tbsp espresso. In a separate bowl, use an electric mixer to whip the heavy cream until stiff peaks form. Gently fold this into the mascarpone/yolk mixture. Mix thoroughly and set aside. In a shallow dish, combine espresso with dark rum.
- Next, float the lady fingers, one by one, into the espresso/rum mixture. Allow each side about 5 seconds to absorb liquid. Be careful not to over soak the lady fingers as this will make it difficult to spread the mascarpone mixture. Line the bottom of a 9-inch spring form pan with a single layer of the soaked lady fingers, cutting smaller pieces to fit around the curved edges. Spread a layer of mascarpone cheese mixture. Repeat the process three times and end with the mascarpone layer. Reserve 1/4 cup of the mixture for the decorative trim and extra lady fingers for the following day. Dust with cocoa powder and refrigerate overnight.
- To finish the preparation, use a butter knife and run it around the edge of the tiramisu to separate it from the spring form pan. Gently remove the spring form around the cake. Using the reserved mascarpone mixture as “glue”, create a fence of lady fingers around your tiramisu. For chocolate shavings, use a vegetable peeler and garnish the top. TIP: I find it nearly impossible to effortlessly slide the whole tiramisu off the bottom pan of the spring form without ruining the masterpiece. Just leave it there and place on top of a nice serving dish. Just remember to bring it back if you’re taking this to a potluck!