You know that feeling at the end of a filling meal when you want just a little something sweet? TIRAMISU is the perfect solution. Although it looks rich and creamy, it’s actually very light. In fact, give me a fork and I could easily ingest the entire pan. (Thank goodness for will power.)
While it’s extremely fast to prepare, and no-bake, it needs to be made at least 6 hours before serving to chill and set. To me, this is perfect for company. If I can get one thing done ahead of time, then mama’s a happy camper! (And you know what they say if mama ain’t happy!)
NOTE: This recipe can be doubled, using a 9″x13″ casserole pan.
- 1¼ cups coffee (brewed or instant)
- 4 T dark rum, divided
- 3 egg yolks
- 1/3 cup granulated sugar
- 1/8 tsp salt
- 3/4 lb mascarpone, cold
- 6 T heavy cream
- 26 ladyfingers – DON’T buy the soft kind – they turn to mush. Buy the hard ones, such as Savoiardi.
- 2 T Dutch process cocoa, divided
- optional: chocolate shavings for decoration
NOTE: I would be remiss in my Queen of Freeze duties if I didn’t remind you that the unused egg whites removed from the 3 egg yolks can be frozen for future use!!!
In a bowl wide enough to dip the ladyfingers sideways (such as a cereal bowl), combine the coffee and 2 T of the rum. Set aside to cool. In the small bowl of your electric mixer, put the egg yolks. Beat on low speed about 5 seconds, just to break them up. Add in the sugar and salt. Turn mixer to medium speed and beat 1 minute. The yolks will turn pale and thick. Pour in the remaining 2 T rum and beat on medium 30 seconds. Add in the cold mascarpone and beat on medium for about 30 seconds, until there are no lumps. Empty mixture into a large bowl. In the now-empty mixing bowl (you don’t have to clean it), pour the cream. Beat on high until soft peaks form. Stir 1/3 of whipped cream into mascarpone mixture to loosen texture. Fold in remaining whipped cream. Have ready an 8″x8″ pan (or it’s equivalent), the ladyfingers, and the coffee mixture. Holding a ladyfinger at the midsection, quickly dip one long, flat side into the coffee (submerge less than 1/4″ – don’t go midway), turn it over and dip the other side. Shake off any excess liquid. (The goal is to get just the outside portion of the cookie wet so it will remain crispy in the center – you want the coffee flavor, but not the mush.) Then place the dipped ladyfinger in the pan. Continue on, lining up the ladyfingers in the same direction, until the bottom is covered. By the time you get to the last one, they will have become somewhat softer. You can probably shove them together to make room for one more in each row. Cover ladyfingers with half of the mascarpone, smoothing evenly. Place 1 T cocoa powder in a small sieve. Stir the cocoa with a spoon to sprinkle cocoa evenly over mascarpone. (Cocoa tends to clump – the spoon breaks them up.)Add the second layer of ladyfingers, dipping as above, laying them in the opposite direction of the first layer. Fit as many cookies as you can, although you may not need them all. Save the undipped ones for future use. Spread on remaining mascarpone evenly, then sprinkle on the remaining 1 T cocoa. Cover with plastic film and refrigerate at least 6 hours. (I make it the night before.) You’ll notice the cocoa will turn a deeper chocolate color due to condensation.
If you want to add chocolate shavings on top, run a sharp, non-serrated knife along the edge of a room temperature chocolate bar. I shave them onto a cold plate so they don’t get melty. (It’s easier to use a longer piece of chocolate, but this is all I had.)Keep TIRAMISU in refrigerator until ready to serve.