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Tiramisu
Tiramisu is a creamy, no-bake Italian dessert that is easier to make than you might think!
Ingredients
2 1/2 cups strong coffee, room temperature
9 tablespoons dark rum, divided
1 1/2 tablespoons espresso powder
1/2 cup egg yolks (6-7 yolks) - buy pasteurized eggs if you are nervous about consuming raw eggs
2/3 cup granulated sugar
1/4 teaspoon salt
3 8-ounce packages mascarpone cheese
3/4 cup heavy cream, chilled
2 7-ounce packages Savoiardi lady fingers, any brand (total 48 pieces)
3 1/2 tablespoons Dutch process cocoa powder (such as Ghiardelli)
Instructions
- Mix the strong coffee with 5 tablespoons of the rum and espresso powder and place in a small wide bowl or dish large enough for you to hold a lady finger as you dip it flat. Set the liquid aside for now.
- In the bowl of a stand mixer with the paddle, beat the egg yolks to combine.
- Add the sugar and salt and beat until pale, about 2-3 minutes. Scrape the bowl and beat to mix.
- Add the mascarpone cheese and the remaining four tablespoons of rum and beat to combine. Scrape the bowl and beat again to mix.
- Pour this mixture into a large bowl and clean the mixer bowl and the whisk. Dry thoroughly.
- Add the heavy cream to the mixer bowl and whisk on low for one minute then move to high and whisk to stiff peaks, 1-2 more minutes.
- Fold this whipped cream into the cheese mixture one third at a time to combine.
- Have a 9X13-inch pan or baking dish ready.
- One at a time, dip 12 cookies for 1-2 seconds each in the coffee mixture and lay in the pan all in a row up one side. This step is very important to get right. Left in the liquid too long, and they will become too soggy and you will run out of liquid.
- Stop here and measure your liquid. One quarter of the liquid should be gone. Adjust your dipping time so you use one quarter of the liquid for each 12 cookies.
- Continue with another 12 cookies laying them next to the first row. At this point, half the liquid should be gone.
- Spread on half the cheese filling mixture, spreading it evenly across the surface.
- Take a small sifter and sift half the cocoa powder over the top.
- Dip the remaining 24 cookies, laying them in two rows. You should have used all of the liquid.
- Top with the remaining cheese mixture and dust the top with the remaining cocoa powder.
- Cover tightly with plastic wrap without letting the plastic touch the top surface and refrigerate overnight.
- When ready to serve, carefully cut 3X4 into 12 pieces and serve. (note, if there is condensation under the plastic, have someone help you lift off the plastic without letting the moisture drip over the cocoa top. You can always dust the top with a little more cocoa powder before serving if you need to.
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