Classic Tiramisu: Italy #167

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 Classic Tiramisu: Italy #167             

Ingredients:                      

  • 4 large egg yolks
  • 1/2 c. Granulated sugar, divided
  • 3/4 c. Heavy cream
  • 1 c. Mascarpone
For Assembly:
  • 1-3/4 c good espresso or very strong coffee
  • 2 T. Rum or cognac
  • 2 T. Unsweetened cocoa powder
  • About 24 ladyfingers (from one 7-oz. package)
  • 1-2 oz bittersweet chocolate for shaving
  1. Using an electric mixer in a medium bowl, whip together egg yolks and 1/4 c. Sugar until very pale yellow and about tripled in volume.  A slight ribbon should fall from the beaters when lifted from the bowl.  Transfer mixture to a large bowl, wiping out the medium bowl used to whip the yolks and set aside.
  2. In the medium bowl, whip cream and remaining 1/4 c. Sugar until it creates soft-medium peaks.  
  3. Add mascarpone and continue to whip until it creates a soft, spreadable mixture with medium peaks. 
  4. Gently fold the mascarpone mixture into the sweetened egg yolks until combined.
  5. Combine espresso and rum in a shallow bowl and set aside.
  6. Using a sifter dust the bottom of a 2 quart baking dish (8x8 dish or a 9” round cake pan would work) with 1 tablespoon cocoa powder.
  7. Working one at a time, quickly dip each ladyfingers into the espresso mixture—the ladyfingers are quite porous and will fall apart if left in the liquid too long— place them rounded side up at the bottom of the baking dish. 
  8. Spread half the mascarpone mixture onto the ladyfingers in one even layer.  Repeat with remaining espresso dipped ladyfingers and mascarpone mixture.
  9. Dust top layer with remaining tablespoon of cocoa powder.  Top with shaved or finely grated chocolate, if desired.
  10. Cover with plastic wrap and let chill in the refrigerator for at least 4 hours, overnight is best.
Results: Delicious and very easy. It is very important to quickly dip the ladyfingers.  They will dissolve in your hand. I highly recommend chilling the tiramisu over night. Doing so will make it much easier to cut and serve, plus it will taste better chilled.
Bottom Line: Keeper! This dessert is a favorite of one of our daughter in laws. I try to make it every year for her birthday. This is one of the best recipes I have found. We tasted a lot of tiramisu while traveling along the Almafi Coast and this version is still my favorite. 
Please share this blog with family and friends. Thanks.



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