Most people don't know this about me, but tiramisu is my favorite dessert. There's just such eloquence to this dish that makes it so spectacular. For this month's cooking corner, I decided to write about a recipe so everyone could make it during the holiday break. I hope you enjoy!
INGREDIENTS
Yield: 3 to 4 servings
For the Cream:
2 large egg yolks
½ cup/100 grams granulated sugar, divided
¾ cup heavy cream
1 cup/110 grams mascarpone (4 ounces)
1¾ cups good espresso or very strong coffee
2 tablespoons rum or cognac
2 tablespoons unsweetened cocoa powder
Grated Chocolate (optional)
About 12 ladyfingers
Instructions:
Step 1
Using an electric mixer in a medium bowl, whip together egg yolks and ¼ cup/50 grams sugar until very pale yellow and about tripled in volume. A slight ribbon should fall from the beaters (or whisk attachment) when lifted from the bowl. Transfer mixture to a large bowl.
Step 2
In the medium bowl, whip cream and remaining ¼ cup/50 grams sugar until it creates soft-medium peaks. Add mascarpone and continue to whip.
Step 3
Combine espresso and rum in a shallow bowl.
Step 4
Using a sifter, dust the bottom of a 2-quart baking dish with 1 tablespoon cocoa powder.
Step 5
Working with one at a time, quickly dip each ladyfinger into the espresso mixture -- they are quite porous and will fall apart if left in the liquid too long -- and place them rounded side up at the bottom.
Step 6
Dust top layer with remaining tablespoon of cocoa powder. Top with shaved or finely grated chocolate, if desired.
Step 7
Cover with plastic wrap and let chill in the refrigerator for at least 4 hours (if you can wait 24 hours, all the better) before slicing or scooping to serve.
Step 8
Enjoy!
Yield: 3 to 4 servings
For the Cream:
2 large egg yolks
½ cup/100 grams granulated sugar, divided
¾ cup heavy cream
1 cup/110 grams mascarpone (4 ounces)
1¾ cups good espresso or very strong coffee
2 tablespoons rum or cognac
2 tablespoons unsweetened cocoa powder
Grated Chocolate (optional)
About 12 ladyfingers
Instructions:
Step 1
Using an electric mixer in a medium bowl, whip together egg yolks and ¼ cup/50 grams sugar until very pale yellow and about tripled in volume. A slight ribbon should fall from the beaters (or whisk attachment) when lifted from the bowl. Transfer mixture to a large bowl.
Step 2
In the medium bowl, whip cream and remaining ¼ cup/50 grams sugar until it creates soft-medium peaks. Add mascarpone and continue to whip.
Step 3
Combine espresso and rum in a shallow bowl.
Step 4
Using a sifter, dust the bottom of a 2-quart baking dish with 1 tablespoon cocoa powder.
Step 5
Working with one at a time, quickly dip each ladyfinger into the espresso mixture -- they are quite porous and will fall apart if left in the liquid too long -- and place them rounded side up at the bottom.
Step 6
Dust top layer with remaining tablespoon of cocoa powder. Top with shaved or finely grated chocolate, if desired.
Step 7
Cover with plastic wrap and let chill in the refrigerator for at least 4 hours (if you can wait 24 hours, all the better) before slicing or scooping to serve.
Step 8
Enjoy!
Chase Jones
