Tiramisu

This is another old post in need of an update from about 2 years ago. You can see the horror that is the original post here. The picture in the old post is probably one of the worst pictures I’ve ever taken. Well…of course, there is my tres leche cake post that has a few horrendous pictures as well (I’ll update that eventually). This thing is rich; like whoa, it’s no joke. Tidbit: tiramisu means “pick-me-up” because of the the caffeine it contains. This tiramisu has been a favorite around my house and I guarantee it’ll be a favorite at yours to! 

Tiramisu
Makes one 9×13 tiramisu

What you’ll need:
             
5 large egg yolks

3/4 cup – sugar (fine bakers sugar works best)

8 ounces – mascarpone cheese (1 tub)

1 cup – heavy whipping cream

2 packs of ladyfingers

1 cup – strong coffee or espresso (I use Medaglia D’ Oro instant espresso)

3/4 cups – Kahlua

cocoa powder for dusting (optional)

white chocolate for shaving (optional)

Instructions:

Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. After 10 minutes, remove from heat and whisk until thick and bright yellow.

Add the mascarpone to the yolks and mix until combined and smooth.

In a separate bowl,whip the cream until stiff peaks form. Gently fold the yolk mixture into to whipped cream.

Combine coffee and Kahlua in a pie pan or other shallow bowl. Dip the lady fingers in for about 5 seconds and then place them in a single layer in a 9 X 13 glass pan.

Top the lady finger layer with the custard cream mixture. Make another layer of lady fingers and again top with custard cream mixture.

Smooth the top and sift the cocoa powder over it. Use a fine grater and grate white chocolate over the cocoa. Refrigerate for at least 3 hours but overnight is better.

Comments

  1. says

    Ok, I am so glad you took the time to redo this recipe. I have been wondering for years how I wanted to take from different recipes and make this dessert easier yet keeping the wonderful taste and consistency. YOU again, Sir, have hit the nail on the head. Since I am Jewish and cannot mix meat and milk, I have to use half tofutti sour cream and tofutti cream cheese. The bain marie for the yolks and sugar cause it to set soooo beautifully! Thank youuuuuuuuuu!

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