When cooking for family and friends, or simply wanting to make a nice dish for yourself, there are times when it's important to branch out and prepare something you've never made before. Your guests will be delighted to try something out of the ordinary and you will feel pride after crafting a sophisticated dish. Tiramisu is a very popular dessert that is enjoyed the world over, despite the fact that it was first invented around 50 years ago. This specific dish combines a myriad of ingredients to form a unique combination accentuated by the taste of coffee that permeates the dish. This Tiramisu recipe uses Mascarpone cheese and is dusted with cocoa to bring out a flavorful taste that you and your guests won't soon forget. This dessert is also unique in that it is served cold.
Tiramisu has a large number of distinctive ingredients that make the dessert stand out among most others. Not only does the recipe use eggs, Mascarpone cheese and heavy whipping cream, it also utilizes espresso and delicious Italian lady fingers. Though you might not think that all of these ingredients in one recipe would make for a tasty dish, it is a combination that proves quite appetizing and can be a conversation starter on its own if served to friends and family. The recipe is topped off with a bit of cocoa powder for dusting, while liqueur that is coffee-flavored is an optional ingredient if you choose to use it.
Cook time: >
2 packages of Italian lady fingers, 7 ounces apiece
1 1/4 cup Mascarpone cheese
1 cup sugar
1 3/4 cup of heavy whipping cream
6 egg yolks
1 cup of espresso, cold
1 tablespoon of cocoa
1/2 cup of coffee flavored liqueur, which is optional
Stir together the sugar and egg yolks at the top portion of a double boiler, with the bottom portion holding boiling water. Turn the burner to low and stir continuously for 10 minutes. Once finished, remove from heat and whip the egg yolks until thickened and yellow.
Add the cheese to the yolks and mix well. In an additional medium bowl, whip the heavy cream until it has formed into rather stiff peaks. Fold the whipped cream into the egg yolk mixture and place to the side.
Stir the liqueur and espresso together. Dip each of the lady fingers into this mixture, but make sure not to soak them. Place each lady finger into the bottom of a 9×9 inch baking dish.
Take a large spoon and spread half of the heavy cream and egg yolk filling over the lady fingers. Place the next layer of lady fingers over the filling and then spread the second half of the filling over the second layer of lady fingers. Refrigerate for 4-5 hours and dust the top of the dish with cocoa just before serving.