As promised from my previous post, here are the recipes for tiramisu. Now, I don’t claim these recipes to be authentic because I add my own ingredients to give these recipes that special kick.
I stumbled upon this recipe from Under the Tuscan Gun’s website. Then I tweaked the recipe and added a few things. This is always an instant hit with guests and all my friends! It’s so simple to make, but don’t let people know that!
16 oz mascarpone cheese
1/2 cup heavy whipping cream
14 oz Savoiardi Lady Finger Cookies (I swear by this brand. I’ve used other brands of lady fingers and this one always gives the best results)
Choice of Coffee (I prefer Starbucks Italian Roast)
6 oz sugar
Sugar to taste for coffee
3.5 shots of Rum or Marsala
Baker’s Chocolate of your choice
1. Prepare the coffee, add sugar to taste and add rum. You really want to create a strong flavor, with a lot of coffee and rum. You can add more rum if you want. Set aside and let it cool. Some recipes call for the rum to be added to the mascarpone cream…but for those that want to keep the mascarpone cream white, add the liquor to the coffee.
2. In a mixer, whip the heavy cream into a thick consistency. Then add the mascarpone cheese. Add 4 oz of sugar. Then set aside.
3. Separate the eggs into whites and yolks. In a mixer, beat the whites into hard peaks (add a pinch of salt to help with the process).
4. In a separate bowl, mix the remaining 2 oz of sugar with the egg yolks and beat until you reach a creamy light consistency.
5. Fold the eggs into the mascarpone cheese.
6. Next, lightly dip the lady fingers into the coffee/rum. Make sure that the lady fingers are lightly soaked and not totally soaked. The last thing you want is a soggy tiramisu. You’re just trying to get that coffee/rum flavor, that’s why you really want a strong coffee/rum mix.
7. Lay the lady fingers out on a deep tray, preferably a glass pan so you can see the layers. Tip: the deeper the pan, the better, so you can have more layers. You need to have a deep enough pan to have atleast two layers.
8. After the first layer of the dipped lady fingers have been laid out, spread a small layer of mascarpone cream on top of the lady fingers.
9. Then, using a strainer, dust the mascarpone cream with chocolate powder. Then add the chocolate chunks.
10. Repeat steps 6-9 for the second layer. And if you have room for a third layer, go for it!
11. You can add your own touch to the top layer by adding a strawberry or a fruit of your choice as garnish. You could add white chocolate shavings. It’s all up to you!
12. Cover in plastic wrap and put in refrigerator for atleast 3-4 hours, but the longer it’s in the refrigerated, the better! I prefer the tiramisu to be in the fridge for atleast 24 hrs.
If you’re really daring, you can make individual-serving of tiramisu in glasses! It’s the same process, but instead of making a tray of tiramisu, you have to layer the tiramisu individually.