Well, it’s about time. I finally tackled this recipe. However, I’m not sure what it tastes like yet. I just finished putting it together and it has to sit in the fridge for 24 hours. I’ll give you an update tomorrow and let you know if it was actually any good. I got the recipe from here. I found tons online and had a hard time deciding on which one to make—we’ll see whether or not I chose wisely tomorrow. The recipe there is for 16 servings, so I cut everything by 1/3. Here are the measurements for the 16 serving tiramisu though:
6 egg yolks
1 1/4 cups white sugar
1 1/2 pounds mascarpone cheese
1 3/4 cups heavy whipping cream
14 ounces ladyfingers
2 cups strong black coffee at room temperature
1 1/2 tablespoons fine coffee grounds
1/4 cup coffee flavored liqueur plus 4 tablespoons (optional)
3-4 tablespoons cocoa powder
1. In a bowl, beat yolks until just combined. Add sugar and salt and beat until pale yellow. Add 1/3 cup heavy cream to yolks and beat until just combined.
2. Set the bowl with yolks over saucepan containing 1 inch gently simmering water (like a double boiler). Constantly scrape along the bottom and sides of bowl with heatproof rubber spatula. Continue for about 5-6 minutes. Remove from heat and stir vigorously to cool sightly. Set aside and let it cool to room temperature; about 15 minutes.
3. In another bowl, add mascarpone cheese and 1/4 cup coffee liqueur (if using), and mix until no lumps remain.
4. In another bowl, beat the remaining heavy cream until stiff peaks form. I did this by hand with a whisk…which took a while, but it’s possible. If you have a mixer, that would work better and faster. With a rubber spatula, fold 1/3 of whipped cream into mascarpone mixture to lighten, then gently fold in remaining whipped cream until no white streaks remain. Set mixture aside.
5. In a shallow bowl, combine coffee, grounds, and 4 tablespoons of coffee liqueur (if using). Mix until combined. Working one at a time, individually place ladyfinger into the coffee mixture, roll, remove, and transfer to a 13×9 inch glass or ceramic baking dish. This should take no longer than 2-3 seconds per cookie. Arrange the ladyfingers in a single layer in the baking dish, breaking or trimming ladyfingers as needed to fit neatly into the dish.
6. Spread half of the mascarpone mixture over lady fingers; 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.
7. Repeat dipping and arrangement of ladyfingers; spread remaining mascarpone mixture over top and dust with remaining cocoa.
8. Cover with plastic wrap and refrigerate for 24 hours.
9. Serve chilled and ENJOY!
Be sure to check back—I’ll update you with the end result tomorrow!!