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.
I invite all of you to unleash your inner chef, man up and impress all your holiday guests with this handsome tiramisu.
| 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 |
| 6 | egg yolks |
| 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!
December 8th, 2009 at 14:05
One of my favorite desserts! What are the chances you can flash freeze it and send this to Afghanistan? Nice work here Dhale but I always have to make sure to avoid your site on an empty stomach because it just reminds me of how crappy the food is here.
December 8th, 2009 at 14:28
Oh wow, mouthwatering! I’ve never even attempted to make this at home before but it doesn’t look too hard to make it so I’ll have to try it sometime. Thanks for the recipe!
December 8th, 2009 at 19:07
First of all… the only other person in my life I’ve heard the phrase ‘bejeezus’ from is my Grandmother, and oddly it was always in relation to Cooking
I love you for that!
Secondly, what a beautiful thing this is……..I’ll man up to this, it’s simply delectable!
December 8th, 2009 at 19:47
Oooo tiramisu, one of my favorite desserts too! Used to make it so often when I was still in the UK, but can’t seem to find all the ingredients I need here in Malaysia.
Anyway have to say your tiramisu looks absolutely divine! And all your pictures are really lovely.. very arty and pretty.
December 9th, 2009 at 10:16
@Monty: I’ll collaborate with Henry and Regina so we can send you one big care package but if the tiramisu doesn’t make it, it’s probably because Henry ate it. Lol
. Thanks for still finding time to visit CuMu (Culinary Musings) even if you’re in the middle of a war zone. Glad I could provide some food porn for you!
December 9th, 2009 at 10:17
@Sook: I hope you do make it because it’s not as hard as it sounds. I was so intimidated before but it’s not any harder than making a cheesecake! I’m sure your family will love it
December 9th, 2009 at 10:22
@TimelessGourmet: My bf, who moved here from France three years ago, always asks me about some of the words that I use and what they mean. I always have to preface it by telling him that it’s not very common with young’uns nowadays, including bejeezus! We both laughed out loud when we saw your comment about your Grandma. You pretty much solidified my disclaimers to him. I love it!
Tiramisu is a lot easier to make than what I always built it up to be. I think the toughest part is brewing all that espresso without drinking any of it! Good luck!
December 9th, 2009 at 10:25
It may be a bit tough to find some specific Italian products over there. But maybe you can come up with your own Malaysian version? When you do, you have to tell me all about it
Thanks for visiting and so glad you enjoyed the pictures!
December 9th, 2009 at 11:05
I love tiramisu. Looks so delicious here. You make it sound so simple. Hope to try it out sometime.
December 9th, 2009 at 11:17
@Mary: It IS simple! It’s a s easy as 1-2-3 (literally, three steps!).I’m here to prove to everyone that if I can do it, so can you. Thanks for coming by!
December 9th, 2009 at 21:04
I *love* tiramisu. Beautiful photos, too.
December 9th, 2009 at 21:12
@Beatrice: I think tiramisu is one of those desserts that you either hate it or love it. And we’re both on the same team
. Thanks for visiting!
December 9th, 2009 at 21:25
This looks Amazing!!!
December 10th, 2009 at 09:49
@Allison: Thank you so much!
December 10th, 2009 at 14:17
Tiramisu is one of my favorite desserts and my dad’s too — I will make this for Chinese New Years I think it’ll really make his day. LOVE love love the pictures
December 10th, 2009 at 18:34
@Joy: That’s such a sweet gesture to make your dad tiramisu for Chinese New Years. Maybe he’ll share with the rest of you guys?
And thanks so much for the photo compliments!
December 12th, 2009 at 12:30
Tiramisu is one my all time favourite desserts. I’ve never had the guts to make it though. I’m with you when you said that one of the things you learn in the kitchen is bravery. It’s easy to see why, you get rewarded each time you make something and it ends up fantastic and that inspires you to be bold.
Your photos are beautiful, the foods look almost real.
December 12th, 2009 at 13:07
@Pinaygourmand: Thanks so much for visiting! And the food featured in the photos are actually all real
December 13th, 2009 at 15:29
Epatée… Toutes les tentatives familiales de tiramisu ont été catastrophiques. Biscuits trop imbibés, consistance indéfinissable, sans parler de la présentation dans un plat, à servir comme on peut à la cuillère, arrivée dans l’assiette sans aucune grâce!!! Mais… un goût irrésistible.
Ces belles photos réveillent les papilles, nouvel essai assuré!
December 15th, 2009 at 13:51
@One Mum: Je suis vraiment ravie de recevoir ce merveilleux commentaire de notre “One Mum” Francaise! Vous nous avez fait bien rire en imaginant les biscuits détrempés et sans consistance. Il nous tarde de voir votre prochaine tentative… à New York au Printemps, j’espère!
December 18th, 2009 at 21:37
WOW…talk about seeing this beautiful dessert early in the morning…I’m HUNGRY!! It’s gorgeous!
December 21st, 2009 at 08:47
@Deeba: I often have dessert for breakfast
And thank you for the wonderful compliment!