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Tiramisu

Updated: Aug 10, 2020

August 9, 2020







If you say "I do" to tiramisu, this one's for you. :) It's sweet, it's creamy, it's got the perfect texture, and yes—it's just a tad bit caffeinated. This doubles as a great after-dinner treat orrrr breakfast of champions. After all, it has espresso... Doesn't that count as breakfast?


I hope you have as much fun as I did making it. This video also takes us on a fun walk down memory lane. Well, it's not a walk... It's sort of a gondola ride. But I didn't actually ride in the gondola. Well, you'll get the idea when you watch it. What are you waiting for! Check out the video or scroll down below to start cooking!



The recipe in the video combines two recipes into one, and both come from one of my favorite sites, AllRecipes.com. Feel free to save yourself some time by buying the ladyfingers at the store instead of making your own.

 

Tiramisu

Makes 12 servings

(The original recipe can be found here)


6 large egg yolks egg yolks


¾ cup white sugar


⅔ cup milk


1 ¼ cups heavy cream


½ teaspoon vanilla extract


1 pound mascarpone cheese, at room temperature


½ cup espresso or double-strength brewed coffee, at room temperature


¼ cup rum


2 (3 ounce) packages ladyfinger cookies (Also known as savoiardi. If you choose to make these from scratch like I did, here's a great recipe)


1 tablespoon unsweetened cocoa powder


Directions:

  1. In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. (Cody's tip: Run this mixture through a strainer before refrigerating to be sure it has no lumps.) Cover tightly and chill in refrigerator 1 hour.

  2. In a medium bowl, beat cream with vanilla until stiff peaks form.

  3. Whisk mascarpone into yolk mixture until smooth.

  4. In a small bowl, combine coffee and rum. If you're using store-bought ladyfingers and they're a bit thick, split them in half lengthwise. Otherwise, if you made them yourself, they should be thin and just right. Drizzle the ladyfingers with the coffee mixture. (Cody's tip: After mixing the coffee and rum, pour the mixture into a squeeze bottle and use this to pour the liquid over the ladyfingers. This ensures even distribution. Or, if you don't struggle at pouring it steadily from a measuring cup like Cody does, you can skip this step and spare yourself some extra dirty dishes!)

  5. Arrange half of the soaked ladyfingers in the bottom of a 7x11 inch dish. (Cody's tip: It helps to use a knife or spatula to pick up the soaked cookies.) Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat the layers and sprinkle with cocoa powder. Cover and refrigerate for at least 4 to 6 hours, until set. It tastes even better when refrigerated overnight!

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