I hosted my sister's 26th birthday party the other day, and she requested Tiramisu for dessert. I've never had a bad recipe from America's Test Kitchen, so I used theirs, and it was perfect! This is a easy recipe to make - it took me about 20 minutes. I was worried about finding ladyfingers at the grocery store, but they had them in the cookie aisle, no problem.
- 2 1/2 cups strong brewed coffee, room temperature
- 8 tablespoons dark rum/brandy/Kahlua
- 6 large egg yolks
- 2/3 cup sugar
- 1/4 teaspoon table salt
- 24 oz. marscapone cheese
- 3/4 cup cold whipping cream
- 14 ounces (42 to 60, depending on size) dried ladyfingers (savoiardi)
- 3-1/2 Tablespoons cocoa, preferably Dutch-processed
- 1/4 cup grated semisweet or bittersweet chocolate (optional)
Stir coffee and 4 tablespoons rum in a shallow bowl. Set aside.
In bowl of standing mixer fitted with whisk attachment, beat yolks at low speed until just combined. Add sugar and salt and beat at medium-high speed until thick and pale yellow, about 2 minutes, scraping down bowl with rubber spatula once or twice. Add remaining 4 tablespoons rum and beat at medium speed until just combined, 20 to 30 seconds; scrape bowl. Add mascarpone and beat at medium speed until no lumps remain, 30 to 45 seconds, scraping down bowl once or twice. Transfer mixture to large bowl and set aside.
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This was the brand of ladyfingers I used |
In now-empty mixer bowl (no need to clean bowl), beat cream at medium speed until frothy, 1 to 1-1/2 minutes. Increase speed to high and continue to beat until cream holds stiff peaks, 1 to 1-1/2 minutes longer. Using rubber spatula, fold one-third of whipped cream into mascarpone mixture to lighten, then gently fold in remaining whipped cream until no white streaks remain. Set mascarpone mixture aside.
Working one at a time, drop ladyfingers into coffee mixture, roll, remove and transfer to 13 by 9-inch glass or ceramic baking dish. Arrange soaked cookies in single layer in baking dish, breaking or trimming ladyfingers as needed to fit neatly into dish.
Spread half of mascarpone mixture over ladyfingers; use rubber spatula to spread mixture to sides and into corners of dish and smooth surface. Place 2 tablespoons cocoa in fine-mesh strainer and dust cocoa over mascarpone.
Repeat dipping and arrangement of ladyfingers; spread remaining mascarpone mixture over ladyfingers and dust with remaining 1-1/2 tablespoons cocoa. Sprinkle with grated chocolate, if using, and chill overnight.