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RECIPES

Tiramisù

Adapted from the Frugal Gourmet's Basic Tiramisù by Jeff Smith

Filling:
3/4 cup espresso (add water to the instant)
1/2 cup plus 2 Tbsp sugar
1/4 cup plus 2 Tbsp brandy (or more to taste)
2 egg yolks
1 lb mascarpone cheese
1 pkg lady fingers
4 oz shaved, good-quality semi-sweet chocolate
Icing:
1 cup whipping cream
1/4 tsp vanilla
2 Tbsp powdered sugar
Cocoa powder and shaved chocolate for garnish

Line the inside of a 9-inch loaf pan with plastic wrap (tear off enough to cover top of finished tiramisù). In a mixing bowl, combine espresso, 1/2 cup of sugar, and brandy; stir until the sugar dissolves. Reserve 1/2 cup. Stir in mascarpone cheese into the remaining mixture; beat until just smooth. Set aside.



In a mixing bowl, beat the egg yolks and the remaining 2 Tbsp of the sugar together until smooth.



Set over a hot water bath, and heat for 3 minutes or until the mixture coats a metal spoon. (This process actually cooks the eggs, eliminating any bacteria). Remove from the heat and, without, cooling, gently beat into the mascarpone mixture until smooth and thick. Overbeating will result in the formation of a butter-like texture.



Soak ladyfingers one at a time in reserved coffee mixture (do not oversoak). Place crosswise in pan, trimming if necessary to layer bottom completely. Spread on half of the cheese mixture, then the shaved chocolate. Repeat with ladyfingers, then remaining cheese, then the remaining chocolate. Top with remaining ladyfingers. Cover with the excess plastic wrap. Wrap the entire pan with plastic wrap, and refrigerate 6 hours or overnight.



Then serving, remove top plastic wrap, invert pan on a serving platter and remove remaining wrap. Whip the cream, vanilla, and powdered sugar until stiff. Spread over the top and sides of the loaf. Dust with additional shaved chocolate and cocoa powder.



Note: This tiramisù is best served within 24 hours.



Set over a hot water bath, and heat for 3 minutes or until the mixture coats a metal spoon. (This process actually cooks the eggs, eliminating any bacteria). Remove from the heat and, without cooling, gently beat into the mascarpone mixture until smooth and thick. Overbeating will result in the formation of a butter-like texture.



Soak ladyfingers one at a time in reserved coffee mixture (do not oversoak). Place crosswise in pan, trimming if necessary to layer bottom completely. Spread on half of the cheese mixture, then the shaved chocolate. Repeat with ladyfingers, then remaining cheese, then the remaining chocolate. Top with remaining ladyfingers. Cover with the excess plastic wrap. Wrap the entire pan with plastic wrap, and refrigerate 6 hours or overnight.

Makes 8 — 10 servings

Allergy Warning: Contains MilkContains EggsContains Wheat

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