I love tiramisu! It’s one of my most favorite desserts. I always order it when I see it on a menu and you know something? Eight out of ten times I’m disappointed! Yup, that’s right. I take my first bite and wonder…where’s the mascarpone? It’s easy to tell when “they” substitute a bunch of whipped cream for mascarpone cheese. The texture isn’t the same. I’m not saying it tastes awful; it’s just not tiramisu. It’s coffee soaked ladyfingers layered in whipped cream. That’s NOT tiramisu, but this recipe is with a little chocolate twist.
6 egg yolks
16oz mascarpone cheese
7 tablespoons sugar
1 tablespoon, plus 1-teaspoon vanilla
¼ coco powder
¼ heavy cream
1 cup espresso or strong coffee, cooled
2 teaspoons dark rum
1 24-package Italian ladyfingers (savoiardi biscuits)
Mix coffee and rum together in a small shallow bowl or dish. Set aside. Beat 3 yolks with 2 tablespoons of sugar until thick and pale using an electric mixer in a medium bowl. Add 8 ounces of mascarpone and 1 tablespoon of vanilla, continue beating until smooth. Set aside. Clean beaters. Beat the remaining 3 yolks with 5 tablespoons of sugar until thick and pale. Add remaining 8 ounces of mascarpone, 1 teaspoon of vanilla, coco powder, and cream, beating until smooth. Set aside.
Assemble tiramisu in a 9x12 (approx) baking dish by dipping each biscuit quickly into the coffee (no more then a few seconds or the biscuit will fall apart). Lay 12 biscuits on the bottom the dish side by side (it’s okay to break them if they don’t fit). Spread the chocolate mixture over the biscuits. Arrange another layer of soaked biscuits on top of the mixture, then spread the vanilla mascarpone over. Cover with plastic wrap and stick in the fridge for a couple of hours. Before serving dust top of tiramisu with coco powder.
It’s All Delicious Note: When I made this and snapped the picture, I reversed the chocolate and vanilla layers then soon decided the vanilla would look better on top!