Saturday, May 12, 2012

TGIDN: Tiramisu

We had a couple weeks off from dessert night because 2 weeks ago Nikita's mom had a party at the farm and while we did eat plenty of dessert, we didn't make any of our own, and last week I was getting ready for the show.

We are back on track now and had a delicious dinner and dessert last night. We had Four Cheese Stuffed Pasta and Roasted Garlic Potatoes for dinner and Tiramisu for dessert. It was scrumptious.

I love eating dessert for breakfast the next morning though (I'm obviously a super health freak!) and Tiramisu is my absolute favorite breakfast dessert but I forgot to take a slice home last night :(    I had to settle for real food instead. *sigh*

I got the Tiramisu recipe I use from but I made some minor adjustments. I doubled the coffee and rum and, just for my wallet's sake, I used ricotta rather than mascarpone cheese. It still tastes amazing and a little extra rum never hurts! :P    

Here is my version of the recipe:

6 egg yolks
3/4 cup white sugar
2/3 cup milk

1 package ricotta cheese

1 1/4 cups heavy cream
1/2 teaspoon vanilla extract

1/2 cup strong brewed coffee, room temperature
4 tablespoons rum
2 (3 ounce) packages ladyfinger cookies

1 tablespoon unsweetened cocoa powder

  1. In a medium saucepan, whisk together egg yolks and sugar until well blended.
  2. 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. Cover tightly and chill in refrigerator 1 hour.
  3. In a medium bowl, beat cream with vanilla until stiff peaks form. 
  4. Whisk mascarpone into yolk mixture until smooth.
  5. Trim half of lady fingers lengthwise for uniform height and line up around inner wall of 10 inch springform pan. (optional)
  6. In a small bowl or cup, combine coffee and rum. Split remaining ladyfingers in half lengthwise and drizzle with coffee mixture.
  7. Arrange half of soaked ladyfingers in bottom of pan. 
  8. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. 
  9. Cover and refrigerate 4 to 6 hours, until set. (I like to make it a day ahead to really let the flavours blend)

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