This past Saturday marked the 29th anniversary of two wonderful people – my parents. In honor of the occasion, my sister-in-law and I decided to cook them a (fairly) authentic Italian meal. An appetizer of bruschetta, a main course of homemade purple and white ravioli with vodka sauce and homemade focaccia bread. And this for dessert.
I’ve never attempted tiramisu before. For a couple of reasons. I’ve never tasted a good tiramisu for one. And secondly, it terrified me. I always though tiramisu was oh-so-complicated to make.
I was so wrong. This is delicious, and not too difficult. In fact, my Mom (aka “GH’s Biggest Fan“) even said, “This is the best tiramisu I’ve ever tasted.”
Best of all? This tastes better the longer it sits. It’s the perfect dessert to make a day or two before!
Recipe adapted from allrecipes.com.
6 egg yolks
3/4 cup white sugar
2/3 cup milk
1 1/4 cups heavy cream
1/2 tsp vanilla extract
1 pound (454 g) mascarpone cheese
3/4 cup strong brewed coffee, room temperature
6 tbsp rum
2 (3 ounce) packages ladyfinger cookies
1 tbsp chocolate curls, flakes, or unsweetened cocoa powder
1. In a medium saucepan, whisk together egg yokes 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. 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 yoke mixture until smooth.
4. In a small bowl, combine coffee and rum. Drizzle ladyfingers with coffee mixture.
5. Arrange half of soaked ladyfingers in bottom of an 8×10 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with chocolate.
6. Cover and refrigerate 24 hours.
Yield: 12 servings